CORNED BEEF, POTATO AND CABBAGE SALAD
Show them how filling a salad can be with the Corned Beef, Potato and Cabbage Salad recipe. There are dainty salads, and then there's the Corned Beef, Potato and Cabbage Salad-hearty with corned beef, new potatoes and German-style cabbage slaw.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 12 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Mix oil, vinegar and mustard in large bowl. Stir in coleslaw blend.
- Add remaining ingredients; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 3 g, Protein 7 g
CORNED BEEF AND CABBAGE POTATO SALAD
A wonderful way to use leftover corned beef. (Cook time includes approx time to cook potato cubes and drain).
Provided by princess buttercup
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place salad ingredients in large bowl.
- Whisk dressing ingredients together in a small bowl.
- Toss dressing with salad.
- Chill and serve.
Nutrition Facts : Calories 198.4, Fat 7.2, SaturatedFat 0.9, Sodium 82.5, Carbohydrate 30.7, Fiber 4.8, Sugar 3.4, Protein 4.2
CORNED BEEF AND CABBAGE ON POTATO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h40m
Yield 3 dozen appetizers
Number Of Ingredients 18
Steps:
- Special equipment: 1-inch circle cutter
- Cut potato slices with a 1 to 1 1/2-inch circle cutter and soak in water to remove starch. Place on a rack placed over a shallow pan of water. Steam to al dente and set aside to cool. Using a melon baller (ball scoop) scoop out a recess in each disk.
- Cook bacon and remove to paper towels to drain. Pour most of the bacon fat from the pan and add butter over medium heat. Add cabbage and season with black pepper. Cook until it begins to soften, about 10 minutes. Stir in corned beef, and crumble in bacon. Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish.
- Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat. Spoon the melted butter into a separate heat resistant bowl and whisk in the cornstarch, then whisk in 1/4 cup of the Parmesan, reserving the rest. When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed. Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
- Preheat oven to 400 degrees F.
- Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture. Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet. Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn). Sprinkle with chives and serve.
POTATO SALAD WITH CORNED BEEF
Provided by Patricia Murray
Categories Salad Beef Potato Quick & Easy St. Patrick's Day Bon Appétit Ireland
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Cook potatoes in pot of boiling salted water until just tender, about 10 minutes. Drain, cool 10 minutes.
- Place potatoes in large bowl. Add relish, vinegar and celery seeds; toss to blend. Season generously with salt and pepper. Mix in corned beef, green onions and celery. Mix in enough mayonnaise to bind. Garnish with eggs. Serve immediately or cover and refrigerate up to 1 day.
IRISH POTATO SALAD
By combining potatoes, corned beef and cabbage, this hearty salad is a perfect dish for St. Patrick's Day. Everyone in my family favors the one-of-a-kind flavor.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.
Nutrition Facts :
CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
Steps:
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
CORNED BEEF POTATO SALAD
From my former manager..very different and so good. I don't like traditional potato salads but I love this one.
Provided by susiehomemaker
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in jackets and cool. Peel and dice. Toss with remaining ingredients except chives.
- Chill and serve with chives or green onions chopped over top.
Nutrition Facts : Calories 290.9, Fat 17.5, SaturatedFat 4.6, Cholesterol 60.6, Sodium 790.1, Carbohydrate 21.4, Fiber 2.1, Sugar 4.6, Protein 12.3
DUBLIN POTATO SALAD
You may never go back to "plain" potato salad once you've tried this recipe-I haven't! Dublin Potato Salad goes great with lots of different main dishes, but it's also hearty enough to be a meal in itself. When there's time, I prepare it ahead and let the flavors blend. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill., Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.
Nutrition Facts : Calories 434 calories, Fat 31g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 927mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
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- In a large pot, combine the corned beef and its seasonings with the beer, onion, garlic, bay leaves and 12 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the beef is tender, about 2 hours and 30 minutes.
- Meanwhile, in a medium saucepan, combine the potatoes with the vinegar, mustard seeds, sugar, salt and 3 cups of water and bring to a boil. Simmer over moderate heat until the potatoes are tender, 12 to 15 minutes. Transfer to a large heatproof bowl and let cool completely in the liquid. Stir in the cabbage and refrigerate for 1 hour, stirring occasionally. Drain well, transfer to a serving bowl and stir in the parsley.
- Transfer the corned beef to a carving board and let rest for 15 minutes, then slice against the grain. Serve alongside the salad, passing the mixed mustards at the table.
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