Using leathery corned beef in soup?
3 years ago
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3 years agoRelated Discussions
Cook's Country Corned Beef & Cabbage
Comments (17)DC, I do something similar with our corned beef. My husband is on a salt-restricted diet, but he & I dearly love corned beef. So when it's on sale for St. Patrick's Day, I get a hunk and soak it for two days, changing the water at least 2 times a day. Then I cook it in fresh water in my slow cooker. Once the water comes to a simmer/boil in the slow cooker, I change the water again. I know I'm losing flavor, but these are necessary steps for his health's sake. Yet in spite of all that water, the corned beef tastes pretty good -- much milder than regular but tasty nonetheless. So we can enjoy a corned beef & cabbage dinner and corned beef sandwiches for lunch the next day. And no swollen, painful feet or congested lungs from over indulging....See MoreGood, basic recipe for Corned Beef Hash?
Comments (12)LindaC, that meat grinder hash sounds interesting, I'll have to give it a try for something different. I usually split my leftover corned beef between hash and corned beef and cabbage soup. The soup is easy, just dice up the leftover veggies & corned beef, add to the simmering liquid and adjust with extra stock if it's too salty. I don't use a recipe for hash though. I dice the potatoes and start them in a cast iron frypan first, with bacon fat, so they get a head start on getting brown. When they're golden, I push them to the side of the pan and add chopped onion & garlic to wilt and then the corned beef. When it's warmed through, I mix it all together with the potatoes and turn the heat down and let the bottom get a bit crusty. We just had some yesterday, as a matter of fact!...See MoreCan I substitute corned beef for ham in soup recipes?
Comments (12)Linnea56: You can do just about what what you had in mind. Sub the Corned Beef for Ham. ***************************** Here is a recipe for Lou's - Pasta e Fagioli ( I've been spelling it wrong!) 1 lb. Great Northern Beans (soaked overnight & drained) 3 quarts of water Or use your canned Northern Beans or, Chick Peas ( Ceci ) 3 Garlic Cloves (chopped small) 3/4 Cup of Tomatoes, diced small 1/3 cup of shredded Carrots 2 Whole Cloves 1/2 pound of cubed Ham or more ,to taste 3/4 cup of Onion chopped small 3 Bay Leaves 1/3 cup of Instant Mashed Potatoes ( or more if needed ) 3 tablespoons of Chicken Flavored Soup Base or 2 cups of Chicken Broth. 3 cups( or more) of cooked Elbow Macaroni or # 9 Spaghetti Salt and Pepper to taste, when beans are almost done. Cooking: Put 3 Quarts of water in a pot, large enough to hold 2 more quarts. Add the beans and start cooking them. Add all the ingredients , except the Ham and Mashed Potatoes. Cook the Beans till they are almost done & add the Ham. When the Beans are cooked soft, add the Inst. Mashed Potatoes, and more if needed to thicken slightly. Add the cooked drained Spaghetti or Elbow macaroni. Add more water if and when needed. You can sprinkle some Parmesan cheese if you like , when serving. Makes about 8 servings, maybe more. Here is another dish, almost the same as Pasta Fagioli....See MoreLOOKING for: Beef Barley Vegetable Soup
Comments (8)I don't have a "recipe" as such....but if you are willing to spend time I can tell you how. It begins with the broth... I use beef spare ribs, 2 or 3 racks and I put them into the oven with a rough cut onion and a couple of stalks of celery and a couple of carrots and roast at 375 for about an hour and a half. Then toss into a stock pot and cover the whole mess with water...add a bay leaf or 2 about 3 cloves of garlic, and about half the stems from a bunch of parsley a cup of wine...I like to use a sherry or marsala. Bring to a boil and turn down the heat and simmer, very slowly for about 6 hours, uncovered...adding only enough water to keep the bones submerged.. Cool until you can handle, remove bones and pick meat off and store separatly.....strain broth, chill and remove fat from the top. The next day return broth to pot and heat.... You should have about 6 to 8 cups. Now comes the guesstimate part... Add a couple of chopped onions, celery, about 1/2 a head sliced across the stalk, 4 to 6 carrots peeled and cut into buttons, and what is very important to me for flavor is rutabega....not a lot...just about 1/4 cup cut into small slivers, add barley...I can't get any but "rolled" like old fashioned oatmeal, so I add about a cup....if you can get real barley...add about 2/3 cup as it swells like rice....but add more if you want to.... I also add a 48 oz can of whole tomatoes which I break up with my fingers before adding, about 1/2 a pound of green beans I cut them into 1/4 inch pieces and about 1 1/2 cups frozen peas, and a like amount of corn....fresh or frozen and abhout 1/2 a cup of chopped fresh parsley leaves. Simmer about 1 1/2 hours, correct salt and pepper seasonings, it may need "brightening" so I add a little fresh lemon juice and taste....and maybe add more. When It's good....enjoy! Linda C...See More
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The soup turned out delicious. I made basically "Corned beef and cabbage soup." Added navy beans, and then potatoes, carrots, celery, onion and cabbage. Unsalted beef broth and a little Mrs. Dash garlic and herb seasoning. Chopped the corned beef up fine. No need for additional salt! The corned beef softened up, it tasted great. Looking at the photo, I realize I also threw in a bit of leftover fresh spinach, chopped. Gotta eat those greens!
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