Tag Archives: corned beef

Beef, Breakfast & Brunch, Main Dish, Recipes

Sooo good! A delicious Corned Beef and Asparagus Breakfast

Image: Asparagus and Baked Eggs

Well, this is a little late for a St. Patrick’s Day brunch, but who needs that excuse to make a tasty breakfast with sliced corned beef? You can also substitute in Canadian bacon or slices of turkey. I found this recipe in my excursion looking for paleo recipes that are also low in carbs. And It’s also low enough to satisfy the keto fans. Of course, I made a minor change or two, such as the extra seasoning and adding a garnish of avocado, but those are optional.

St. Patrick’s Day Brunch Asparagus and Eggs

4 Eggs
1 Leek, sliced
1/2 bunch Asparagus. sliced
4 slices Corned Beef, quartered
1/2 teaspoon Garlic, minced
1 teaspoon Olive Oil
1/2 teaspoon Mrs. Dash Tomato, Garlic and Basil seasoning (optional)
Sea salt and freshly ground black pepper to taste
1/2 Avocado for garnish (optional)

Preheat oven to 400 degrees (F.).

Slice the vegetables and cut the corned beef slices into quarters. (If your corned beef is a small cut, then just cut in half.)

Heat a teaspoon of oil in a skillet that can go to the oven.

Add the garlic and leek to the skillet and stir cook for two minutes. Then add the asparagus and all of the corned beef pieces except 4. Cook and stir for about 6 minutes until the asparagus is almost tender.

Put the four pieces of corned beef on top, one in each section of the pan. (I used a square pan, so each corner had a piece of corned beef in it.) Press down on the corned beef piece to make a small well, then crack an egg into the corned beef. Repeat with the other three sections. Sprinkle with salt and pepper.

Photo: Asparagus with eggs in the pan

Bake for 5 to 6 minutes until the egg white is fully set. If you like your yolk non-runny, cook about 7 to 8 minutes.

If you wish, sprinkle a little cheese over the top before servings. Makes two servings or four servings if you’re not super hungry or want even lower carbs.

TIPS: This may be made with bacon in place of the corned beef. Use four or more slices. You can also use Canadian bacon, ham, or turkey slices.

Based on a recipe at PaleoLeap.com.

Beef, Main Dish, Recipes, Vegetables & Salads

St. Patrick’s Day is a toast to the Irish

It’s March 17th as I write this and around my house, it’s time to celebrate the tiny bit of Irish blood that runs in my body, although the house mate is endowed with a great deal more.  We love eating foods that remind us of our trip to Ireland and scones, shepherd’s pie, Irish stew, and tea  are great favorites here. While corned beef and cabbage is more American than Irish, we have a go at it also.

I do have a recipe for you for my version of Corned Beef and Cabbage. While not strictly Irish, it is an Irish American dish that originated in New York City. The Irish immigrants used to make a dish with bacon and potatoes, but found that deli cut corned beef from the Jewish market was less expensive and filled the bill just fine. Likewise, cabbage was less dear than the potatoes, so they substituted. Now it’s a common dish in America.

My version of corned beef is baked rather than boiled, although I’ve also grilled it on a BBQ. As for the vegetable assortment, I’ve substituted root vegetables other than potatoes, all of which are lower in carbohydrates. Enjoy this variation on the American traditional dish.

Baked Corn Beef with Root Vegetables

Corned beef baked in Guinness is the best and so simple to do. The cabbage mixes with a delicious assortment of root vegetables to substitute in for the potatoes and bring an assortment of flavors.

1 Corned Beef brisket, about 3 to 4 pounds
1 bottle of Guinness stout
2 tablespoons of olive oil

Preheat over to 325 degrees.

In an ovenproof pot (I use my cast iron pot), add the olive oil and heat. Add 2 tablespoons of crushed garlic and stir. Put the corned beef in, fatty side down and cook for about 10 minutes to sear the meat, then turn the beef over and sear the top side. Flip it over again, add the Guinness, cover and remove the pot to the middle of the oven. Cook for 2 hours. Check for tenderness. If a fork goes in easily, then flip the corned beef over and leave the lid off, so that the fatty side on the top can now brown in the oven. Add 1 cup of water if the liquid in the pot is getting low. Cook for another 40 to 60 minutes. Start your vegetables on the stove at this time.

St. Patrick’s Root Vegetables

1 cabbage, 5-1/2″ to 6″ head, cut into 8 wedges
2 cups of cubed turnips (about 1×1 cubes)
2 cups of cubed kohlrabi
2 cups of cubed rutabagas
2 cups of cubed golden beets
2 drops of sucralose or 1 packet of Splenda
1 cup of beef broth or bouillon
Salt and pepper to taste
Corned beef spices tied in a cheesecloth (usually come with the corned beef)

Bring a pot of water to a boil, add 2 drops of sucralose, broth, and seasonings, reduce to a medium heat then add beets, rutabagas and kohlrabi to cook. If turnip is very porous and tender when you cut it, add it about 10 minutes later. Otherwise, add at the same time as the other vegetables. Cook vegetables about 40 minutes, fork testing for tenderness. When almost done, add the cabbage wedges and cook another 5 to 8 minutes until the cabbage is just tender.

Makes 8 servings

Nutrition Information for Vegetables per serving:
Calories: 74 Fat: 0.5 g Net Carbs: 10 g Protein: 3.4 g

Tip: Don’t cook your cabbage until you’re ready to serve it. If you expect to have two or three servings left over, then save the cabbage to cook when you reheat the vegetables and broth. This will keep it from getting too soggy.

I’d like to wish everyone a  wonderful and safe St. Patrick’s Day, I would like to point you to some of the delicious recipes on the site to help you celebrate in style.

Start with breakfast and this delicious Corned Beef Benedict.  This is  delicious start to the day or a great brunch item.  You can serve it on a muffin in a minute or serve it without bread at all.

 

You can also try  a Corned Beef Hash for your morning start or have
it the day after if you have left over corned beef.  It uses low carb vegetables in place of the potatoes, so you can enjoy this great dish without guilt.

 

LC Irish Soda Bread -It takes a little work and some special flours, but you can enjoy Irish Soda Bread without running the carbs too high. I use low carb baking mix and nut flours to make a delicious loaf.

Scones are a fantastic breakfast or tea option.  I love them and make them frequently.  In fact, I am planning to publish a little book of scone variations that might amaze you. They’re very flexible. Here’s a basic Scone recipe. 

Like a seafood option? Dublin Lawyer is a traditional Irish preparation of lobster that is quite tasty and reminds me of lobster thermidor.

 

Don’t forget the recent addition to this list of Irish Style Pork Stew that is absolutely delicious. And it cooks fairly quickly.

 

 

For dessert, you could try a nice Irish Apple Cake that is very good when served with whipped cream.  It’s simple to make and just needs a little low carb  baking mix and almond flour to make. Both the coconut flour and Vanilla Whey protein powder in the recipe are optional.

Another dessert option is an Irish Cream Cheesecake. This one is small and delicious.  You can make your own low carb Irish Cream or use a commercial one.  The trick is to let it sit for at least several hours in the refrigerator to let the flavor soak in, then let it come to room temperature for about 20 minutes before you serve.

Here are a few more recipes on the site that might interest you, so check them out if you’d like:
     Irish Style Celery and Kohlrabi
     Irish Horsey Sauce – a horseradish recipe
     O’Kelly’s Slim Irish Cream

 

 

Beef, Breakfast & Brunch, Recipes

A Bit of Luck with an Irish Benedict Brunch

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St. Patrick’s Day is past, but the Sunday after is always a good time for an Irish Benedict breakfast or brunch. Who am I kidding? Any time is a good time for Irish Eggs Benedict. It’s often on the menu at our favorite breakfast spots in Reno, along with Corned Beef Hash and Eggs. When you’re watching the carbs, the big drawback in ordering it is the English Muffin.

This make-at-home recipe uses the fabulous Muffin in a Minute recipe as the base muffin. Actually, I have a recipe that enhances that one, but is just as easy to make, but you can use either one. Did you know that when you can take the microwaved muffin, slice in half across the middle and pop it into the toaster and it tastes fabulous? It changes the taste and the texture so it is more like toast. It also has a lot of little holes in for butter melt into so it’s a little like an English muffin! Yep, it’s the perfect base for this Irish Benedict.

Irish Eggs Benedict

For the complete dish, you will need:

2 Super Minute Muffins or Muffin in a Minutes, toasted
2 tablespoons Butter
4 eggs, poached or over-easy
1 cup shredded or diced Corned Beef
4 slices tomato
1 cup fresh Spinach
Hollandaise sauce recipe(see below)

Prepare Muffins by using my recipe or by using Atkins recipe for Muffin in a Minute in a 3″ in diameter bowl or ramekin. Cook them, cut in half and set aside or now. TIP:  Leave out the sugar substitute and add a little seasoning salt.  You can also make them with almond flour in place of flax meal.

Prepare the corned beef by slicing and either chopping or shredding it into bite-sized pieces. You should have about 1 cup of meat. Slice the tomatoes and set aside for now.

Prepare the hollandaise Sauce. You can make your favorite one or use this recipe.

Hollandaise Sauce

2 egg yolks
1/2 tablespoon lemon juice
1/4 cup unsalted butter, melted (1/2 stick)
Pinch cayenne or white pepper
Pinch salt

Put about two cups of water in a pan and put on the stove to boil. Separate eggs, putting the yolks into the top of a double boiler or other metal pan that can fit inside a pot without touching the water. Put the whites away to use in a different recipe. Melt the butter in a microwave safe bowl for about 20 to 30 seconds. Add lemon juice to the eggs. Reduce the heat on the boiling water to a simmer, then put the egg pan over the hot water and begin whisking. Make sure the water doesn’t boil or it will scramble the eggs instead of making them creamy. When they thicken, stir in the butter, salt and pepper. Remove from heat but keep in a warm place.

Assemble the dish:

Put the muffin halves into a toaster or toast in the boiler. Cook the eggs by either poaching or frying, two at a time. (This will also be tasty with scrambled eggs.) When the eggs and toast are done, then put the spinach into a pan and cook over low heat for about 30 seconds until they begin to wilt.

Assemble the dish: Put the muffin halves on a plate, then put a tomato slice on each half. Put the 1/4 of the wilted spinach leaves on top of the tomato, then add 1/4 cup of corned beef on top of each one and top each with a poached egg. Spoon 1/4 of the Hollandaise sauce over the top.

Serve or put in an oven on low to keep warm, then prepare the second plate the same way.

Makes 2 servings. For a lighter breakfast, you can serve 1/2 a serving along with Smashed Turnip Fritters or Zucchini Fritters or 1/2 cup of berries.

Nutrition Info per full serving:
Calories: 1061 Fat: 88.2 g Net Carbs: 6.1 g Protein: 55.0 g
Per 1/2 servings (one muffin with toppings)
Calories:530.5 Fat:44.1 g Net Carbs: 3.1 g Protein: 27.5 g

NOTE: These carb counts are for the full Irish Benedict, including the muffins and the Hollandaise.

Confession time,as you may conclude by the photos, I didn’t put the eggs on the Irish Benedict when I made it this morning. It was an oversight, or maybe subconciously I was thinking that I didn’t need any more eggs in my meal. However, it does great without it and I didn’t miss the eggs until I started working on this page. So feel free to make those poached or fried eggs optional.