Category Archives: Carrots

Guinness Corned Beef

Guinness Braised Corned Beef
Guinness Braised Corned Beef

 

 

 

 

 

 

Guinness Corned Beef or corned beef braised in Guinness Stout, is an alternative to boiled in water corned beef.  It does add an extra layer of flavor and an extra layer of cost, but is probably worth it.

I’m not a big fan of St. Patrick’s Day, any holiday that is nothing but an excuse to over imbibe in my view is a waste of time,  but once a year the food side of it does appeal to me.

If done in stages you will get a tasty meal with properly done vegetables.  So take the time and use the extra pot to cook everything right.

Vegetables
Vegetables

 

 

 

 

 

 

In the more traditional recipe the vegetables are dumped into the same pot as the corned beef and over cooked, leaving you with very soft carrots, mushy potatoes and cabbage.

Using two pots or a slow cooker for the corned beef and a pot for the vegetables gives you more control over the doneness of each of the dishes.

Ingredients for Guinness Corned Beef

  1. 1 Corned Beef, patted dry
  2. 2 bottles Guinness Stout
  3. 3-4 Tbsp dark brown sugar
  4. 1 medium onion peeled cut in half
  5. 6-8 garlic cloves peeled, left whole,but crushed slightly
  6. 1 spice packet or 1 Tbsp pickling spices
  7. 1 head white cabbage stem left on cut into quarters
  8. 4-6 carrots peeled halved and cut into 1″ pieces
  9. red potatoes cut into quarters

Directions for Guinness Corned Beef

In a slow cooker pour the stout and the brown sugar.  Whisk to dissolve the sugar.  Place the medium onion and the garlic cloves into the pot.  Place the corned beef in fat side up.  Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º.  If the beef is not completely covered turn about half way through the cooking process.

Once done remove from the pot and let it rest a few minutes.  Slice thinly against the grain of the meat.  

The Vegetables:

In a pot that will be large enough to accommodate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water.  Bring up to a boil and cook for about 15 minutes.  Remove from the stock when the cabbage begins to soften.  Depending on how you like your cabbage it is either now done or you  can continue to cook.  Place the potatoes and carrots into the stock and if you are going to continue to cook the cabbage place it on top bring the stock up to a boil and cover and cook for 10 – 15 minutes until a knife pierces the vegetables easily.  Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.

Strain the potatoes and carrots into a separate bowl and serve.

You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.

An additional option is to create a roux with 2 tbsp’s of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.

Here are a few items to help make this recipe:
http://www.amazon.com/Creuset-Signature-Enameled-Cast-Iron-2-Quart/dp/B0076NOGPY/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1458676121&sr=1-4&keywords=le+creuset&linkCode=ll1&tag=rantsravesa06-20&linkId=96159b59b64fd7761f90e41aca7656fa
http://www.amazon.com/Cuisinart-MSC-600-Central-6-Quart-Multi-Cooker/dp/B008YEXC22/ref=as_li_ss_tl?ie=UTF8&qid=1458676190&sr=8-8&keywords=slow+cooker&linkCode=ll1&tag=rantsravesa06-20&linkId=e2b4bdba324179094260190d59f01959

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Corned Beef brings out my Celtic solidarity for my slightly backward cousins the Setters and my noble Bro’s the wolf hounds, keep it coming and I’ll Arroo “Oh Danny Boy” all night.

 

Guinness Corned Beef

Guinness Corned Beef

Ingredients

  1. 1 Corned Beef, patted dry
  2. 2 bottles Guinnes Stout
  3. 3-4 Tbls dark brown sugar
  4. 1 medium onion peeled cut in half
  5. 6-8 garlic cloves peeled, left whole,but crushed slightly
  6. 1 spice packet or 1 Tbsp pickling spices
  7. 1 head white cabbage stem left on cut into quarters
  8. 4-6 carrots peeled halved and cut into 1" pieces
  9. red potatoes cut into quarters

Instructions

  1. In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.
  2. Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.
  3. The Vegetables:
  4. In a pot that will be large enough to accomadate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cooke the cabbage place it on top bring the stock up to aboil and cover and cook for 10- 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.
  5. Strain the potatoes and carrots into a separate bowl and serve.
  6. You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.
  7. An additional option is to create a roux with 2 tbsp's of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.
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Savory Bread Pudding

Savory Bread Pudding
Savory Bread Pudding

 

 

 

 

 

 

 

 

 

Savory Bread Pudding

My son came to visit and we needed different dinners every night.   So once he went back up north, I was inundated with an abundance of leftovers.  My favorite pass time is to try and figure out different combinations to use up leftovers and this was a winner on two counts, it used up a lot of stuff and it tasted great.

I had a tupperware of steamed broccoli, another of roasted carrots, in another about a cup and a half of chicken gravy, a small baguette of garlic bread,some leftover slices of sharp cheddar cheese, in another a small amount of sour cream.

I cubed the garlic bread and placed it into a large bowl, added the broccoli and carrots and gravy and added about  1 Tbs of rosemary and 1 Tbs of sage mixed this up well and then added about 1 1/2 cups of milk into which I scrambled 4 eggs to form a custard.  Combined everything well.  Placed everything into  a 9 X 9 inch baking pan that was greased with vegetable spray, put the cheddar cheese slices on top, and placed in a 350° oven for about 45 minutes until the custard was set.  Once set I took it out of the oven and let it sit for a few minutes, then served with sour cream.

Not exactly gourmet but it certainly ended up as a easy and tasty way to use up the leftovers.  Hopefully this will give someone out there ideas of their own.  Substitute creme fraiche for sour cream,add whatever you think will go together well and with a few herbs and spices perk it up for a great dinner.

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

I do love carrots, the green stuff not so sure but it was covered with chicken gravy and custard, yummy!  I personally would have hidden a nice beef bone inside but then I’m not the chef.  5 paws even with out the meat.

 

IMG

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

Chicken with Curry and Lemons

 

Chicken with Curry and Lemons
Chicken with Curry and Lemons

 

 

 

 

 

Chicken with Curry and Lemons

Being in the middle of  moving we find we are trying to use up a lot of stores, so that we don”t have to move so much.  The result is trying to come with recipes using what is available in the cupboard and trying not to do a lot of shopping.  This is one of those recipes it came out pretty good.

Ingredients for Chicken with Curry and Lemons

  1. 3 -4 Chicken breasts
  2.  2 cups Carrots thinly sliced
  3. 2 cups olives chopped
  4. 1 lemon cut into 8 slices
  5. 1 can diced tomatoes
  6. 2 Tbs curry powder
  7. salt and pepper
  8. 3 Tbs butter
  9. 2 Tbs Olive oil
  10. 5 Tbs flour
  11. ½ cup white wine
  12. 1 cup chicken stock
  13. 1 cup brown rice (optional)

Directions for Chicken with Curry and Lemons

Take the chicken breasts and season both sides with salt and pepper.  In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.

Once browned remove to a plate and cover with foil.

Add the flour to the pan and stir to combine and cook.  Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce.  Add in the tomatoes, carrots, lemon, curry powder and olives.  Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.

Place the chicken back on top of the vegetables and cover pan.  Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened.  For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.

 

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Here are a few items to help make this recipe:
Emeril by All-Clad E9208264 Hard Anodized Nonstick 5-Quart Saute Pan with Lid Cookware, Black
Le Souk Ceramique Pasta/Salad Bowls, Set of 4, Azoura Design
Zwilling JA Henckels Four Star 3pc Set 35168100

 

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

It’s chicken…….What else can I say, a couple of the carrots too and it’s heaven.  5 paws for the effort.

 

IMG

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

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