Corned Beef, Cabbage and Peppers

Corned Beef, Cabbage and Peppers Recipe - Ingredients and Directions

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Corned Beef, Cabbage and Peppers is a hearty and flavorful dish that combines tender corned beef with the sweetness of cabbage and the crunch of bell peppers. This dish is perfect for a cozy family dinner or a St. Patrick's Day celebration.

History

This recipe is a twist on the traditional Irish dish of corned beef and cabbage. While corned beef and cabbage is a popular dish in Ireland and among Irish Americans, adding bell peppers gives it a unique and delicious flavor profile.

Ingredients

1 medium-sized head of cabbage
1 large onion
2 red bell peppers
2 cans of corned beef
1 cup of water
4 drops of tabasco
2 tsp of soy sauce
2 tbsp of vinegar
1 tsp of sugar

How to prepare

Cut the cabbage into 1-inch wide wedges.
Slice the onion into rings.
Remove the stems and seeds from the peppers and slice them into 0.25-inch wide strips.
Cut the corned beef into thin slices.
Using a Dutch oven or other heavy pan, arrange half of the cabbage on the bottom; top with half of the onion, peppers, and beef slices.
Repeat the layers using the remaining ingredients.
Combine water, Tabasco sauce, soy sauce, vinegar, and sugar.
Pour the mixture over the foods in the pan.
Cover the pan, bring it to a boil, then reduce the heat and simmer gently until tender, about 30 minutes.
Serve in wide soup bowls or deep plates.

Variations

Add diced potatoes to the dish for a heartier meal.
Use green bell peppers instead of red for a different flavor profile.
Substitute the corned beef with cooked chicken or turkey for a lighter option.

Cooking Tips & Tricks

Make sure to slice the vegetables and beef thinly to ensure even cooking.

- Adjust the amount of Tabasco sauce to suit your taste preferences.

- For a richer flavor, you can use beef broth instead of water.

- Serve with a side of mashed potatoes or crusty bread to soak up the flavorful broth.

Serving Suggestions

Serve Corned Beef, Cabbage and Peppers with a side of mashed potatoes or crusty bread for a complete meal.

Cooking Techniques

This dish is cooked using the simmering method, which allows the flavors to meld together and the vegetables to become tender.

Ingredient Substitutions

If you don't have corned beef, you can use cooked ham or bacon as a substitute. You can also use green cabbage instead of white cabbage.

Make Ahead Tips

You can prepare the ingredients ahead of time and assemble the dish just before cooking. Store the sliced vegetables and beef in separate airtight containers in the refrigerator.

Presentation Ideas

Serve Corned Beef, Cabbage and Peppers in wide soup bowls or deep plates for a rustic and comforting presentation. Garnish with fresh parsley or chives for a pop of color.

Pairing Recommendations

Pair this dish with a crisp green salad or a side of pickles for a balanced meal. A glass of stout or red wine would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 22g per serving

Vitamins and minerals

Vitamin C: 120% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains soy

Summary

This dish is a good source of protein and vitamin C, but it is high in fat and calories. It is also not suitable for those with soy allergies.

Summary

Corned Beef, Cabbage and Peppers is a delicious and comforting dish that is perfect for a cozy family dinner or a St. Patrick's Day celebration. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and satisfying meal that everyone will love.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Corned Beef, Cabbage, and Peppers. It was many years ago, when I was just a young girl living in a small town in Ireland. I had always loved cooking, and I would spend hours in the kitchen with my mother, watching her prepare delicious meals for our family.

One day, my mother's friend, Mrs. O'Connor, came over for tea. Mrs. O'Connor was known throughout the town for her amazing cooking skills, and I was always in awe of the dishes she would bring to our gatherings. As we sat at the kitchen table sipping our tea, Mrs. O'Connor began to talk about a new recipe she had discovered for Corned Beef, Cabbage, and Peppers.

She described how the flavors of the tender corned beef, the sweet cabbage, and the spicy peppers all melded together to create a truly unforgettable dish. I could practically taste it as she spoke, and I knew that I had to learn how to make it for myself.

Mrs. O'Connor was kind enough to write down the recipe for me, and I couldn't wait to try it out. The next day, I went to the market to gather all of the ingredients I would need. I carefully selected a beautiful piece of corned beef, a head of fresh cabbage, and some vibrant red and green peppers.

As I prepared the ingredients in my kitchen, I felt a sense of excitement building inside me. I had always enjoyed experimenting with new recipes, and I knew that this one would be no exception. I followed Mrs. O'Connor's instructions step by step, savoring the aroma of the corned beef as it simmered on the stove.

When the dish was finally ready, I couldn't wait to taste it. I plated up a generous portion and sat down at the table to enjoy my creation. The first bite was pure bliss – the tender beef, the sweet cabbage, and the spicy peppers all worked together perfectly to create a symphony of flavors in my mouth.

From that day on, Corned Beef, Cabbage, and Peppers became a staple in my cooking repertoire. I would make it for special occasions, family gatherings, or simply whenever I was in the mood for a comforting and delicious meal. It quickly became a favorite among my family and friends, who would often request that I make it for them.

Over the years, I have made some slight adjustments to the recipe, adding my own personal touch here and there. I have experimented with different types of peppers, varying the levels of spice to suit my taste. I have also tried using different cuts of beef, each one imparting its own unique flavor to the dish.

But no matter how many times I make it or how many variations I try, Corned Beef, Cabbage, and Peppers will always hold a special place in my heart. It reminds me of that day in my mother's kitchen, listening to Mrs. O'Connor talk about her latest culinary discovery. It reminds me of the joy of cooking and sharing delicious meals with the ones I love.

As I sit here now, reflecting on all the memories and experiences that this recipe has brought me, I am filled with gratitude. I am grateful for the friends and family who have shared in this dish with me, and for the joy that it has brought to my life. And most of all, I am grateful for the simple pleasure of good food and good company – the things that truly make life worth living.