Sunday, March 17, 2013

Corned Beef and Cabbage...and no blarney!

This turned out really well.  The corned beef was already seasoned, so that helped.  This is my first time making it myself.  

As I said yesterday, the girl at TJ's said they just sauteed it.  I drizzled a little olive oil in the fry pan.  I cut up the potatoes and dropped them in.  Potatoes take longer, so I let them cook for a bit.  I stirred them around so they wouldn't burn.  I put a lid over the pan after I poured in a cup of water.  When the potatoes were hot, but still hard, I poured in a cup of chicken broth, then added the corned beef.  I had cut it up in about 1 oz. chunks (easier to count the points that way).  I let that cook until the potatoes were tender, but not done.  I cut up the cabbage and put it on top.  The cabbage steamed atop the corned beef and potatoes under the lid.

The meat melted in our mouths, the potatoes were perfect, and the cabbage was al dente!  I just added a bit of salt and pepper to mine.

There were 3 potatoes and the corned beef was 1lb. 7oz.  The entire skillet was 35 points.  There are about 7 servings in the pan.  Of course, you cannot load up on just meat or just potatoes and get the right point value!  I made sure I had more cabbage than anything, then equal parts of meat and potatoes.

Happy St. Patrick's Day!

No comments:

Post a Comment