Corned Beef And Kale Over Couscous Recipes

FAVORITE CORNED BEEF AND CABBAGE

Steps:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

CORNED BEEF AND CABBAGE I

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.

CORNED BEEF AND KALE OVER COUSCOUS

Steps:

• -Place In a 5-quart slow cooker the sliced leeks, then the brisket (drained and rinsed, fat side up), then the beer and finally the contents of the seasoning packet (or if no packet, about 2 tbsp peppercorns). -Cook on Low for 6 hours and up to 8 hours (If you're like me you'll be at work and it will cook a little longer). -Place the brisket on a cutting board. Scrape the fatty top layer off with a knife, then slice against the grain into 1 inch slices. Place in a bowl and cover. -Into the slow cooker (it will have some good cooking liquid in it) place the onion, garlic, crushed red pepper and kale. Add more hot water, to barely cover. Cook on High for 45 minutes. Reduce heat to Low and return the beef to the crock. -Cook the couscous according to package directions (I used water for the liquid, butter and no salt---you'll have plenty of that from the stew). -Spoon about a cup of couscous into each bowl, then the stew, with some of the broth. Serve and enjoy!

COUSCOUS SALAD WITH KALE, TOMATOES, CRANBERRIES, AND FETA

Steps:

• Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
• Squeeze lemon juice over ingredients and toss until blended.