Tuesday, August 25, 2009
I believe this is a dish familiar to those from Ireland and several parts of Asia as well. Correct me, if i'm wrong. Corned beef. A simple easy dish that can be made in just minutes. I used the canned corned beef, but you can get you hands on the real fresh stuff, go for it. Mine's just a cheat and easy way of making it. Just pop it open and voila. Meat in a can. Even though they say it's ready to eat, I prefer to cook and heat it up in a skillet.
Corned beef, onion, cabbage. That's all there is. During cooking it will tend to look dry. I don't like that. My solution was to add some tomato slices to keep it from drying out rather than oil. Replace the cabbage with potatoes and you've got yourself some good ol' hash. You can even turn the leftovers into an omelette. The one way I always eat this is to mix it into some plain white rice. It may not look pretty, but it sure is appetizing.
Corned Beef and Cabbage
1 12oz can corned beef
1/2 medium onion - sliced
1 medium tomato or 12 cherry tomato - sliced
1/2 head medium cabbage - shredded
In a pan, heat about 2-3 tbsp of oil. Saute the onions until limp and translucent. Season with some salt and pepper.
Add in the onions and cook until the juices from them are release, then add in the corned beef.
Break the meat into pieces and stir. The juices from the tomato will help to keep the meat from drying out.
Then add in the shredded cabbage. Stir well and cover for several minutes until the cabbage have slightly wilted, but still green.
Turn off the heat and serve warm.