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Ingredients
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped red bell pepper
  • 2 cloves garlic, minced
  • 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
  •  
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon chopped fresh oregano
  • ¼ teaspoon freshly ground black pepper
  • subheading: Corned Beef and Cabbage:
  • 2 to 2 ½ pound Corned-Beef Brisket*, recipe follows
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon ground allspice
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • ½ pound diced carrots, approximately 4 small
  • ½ pound diced onions, approximately 2 small
  • 1 pound potatoes, peeled and chopped, approximately 3 medium
  • ¼ pound diced celery, approximately 2 stalks
  • 1 small head cabbage, chopped, approximately 2 pounds
  • subheading: Corned Beef:
  • 2 quarts water
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • ½ teaspoon ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
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