St. Patrick's Day Fare.....

Corn Beef and Cabbage is one of our favorite meals.
We usually boil it, and it is goood..
But this year Art came up with this yummy recipe.
Enjoy!

BAKED CORNED BEEF

• 3lbs. corned beef (in package)
• 10 whole cloves
• 1/4 cup hot sweet honey mustard (Art used chipotle hot sweet mustard)
• 2 Tbsp. brown sugar

1.Preheat oven to 350 f. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of wide, heavy duty, aluminum foil.

Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.

2. Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for around 2 hours.

3. Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2 inch thick slices.

serve immediately
serves 5

CABBAGE (SAUTEED)

1. Heat 2 Tbsp. olive oil (enough to coat the pan)on medium high to high heat in a large wide saute pan. Add chopped onions, cook for a couple of minutes, then add garlic.

2.Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.

3.Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.

Serve with the Corned Beef, and boiled new potatoes. http://simplyrecipes.com/

The next day I took the corned beef and chopped it in squares.

In large saute pan, I browned until crispy in a little olive oil. I added 1/2 large white onion and browned until cooked, finished with beets chopped, and 1 cup frozen home style hash browns. Season with salt and pepper to taste, heat until completely warm.

I got this recipe at Weight Watchers web site, and it was supposed to be 3 points for a cup. I think that this was probably about right. Joanne and I finished the whole pan we easily had more than one cup a piece.

I used 3 fresh beets that I baked the day before chopped in squares, but you could use canned beets.It was really good.