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Grayson Magazine
Irish Potato Soup
Corned Beef and Cabbage
Ingredients
Ingredients
1/2 cup unsalted butter 1 medium onion, thinly sliced 3 leeks, sliced 3 large baking potatoes, peeled and cut into 1/4-inch-thick slices 3 (14 1/2-ounce) cans chicken broth 1 teaspoon salt 1/4 teaspoon pepper Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
1 1/2 pounds small red potatoes 4 garlic cloves, peeled 1 (4 lb.) corned beef brisket with seasoning packet, rinsed, trimmed 2 whole cloves 1 small onion 24 baby carrots 1 small white cabbage, cut into 8 wedges
1. Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.
1. Arrange potatoes and garlic on bottom of slow cooker. Place corned beef on top of vegetables and sprinkle with seasoning from packet. Push cloves into onion and add to cooker. Add enough water to just cover meat; cover and cook on low until tender, 6 hours and 30 minutes to 8 hours.
2. Remove from heat, and cool slightly. 3. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.
2. Transfer meat to cutting board and cover with foil to keep warm. Transfer potatoes to bowl and cover with foil to keep warm. Add carrots and cabbage to cooker, turn to high, cover and cook until just tender, about 30 minutes.
Grayson Magazine
3. Slice beef across grain and serve with potatoes, carrots and cabbage.
Shepherd’s Pie Recipe Ingredients 1 2-pound package prepared frozen mashed potatoes 1/2 cup milk 2 tablespoons unsalted butter 2 tablespoons olive oil 4 cups meat loaf mixture 1 large carrot, chopped (1 cup) 1 celery stalk, sliced (1 cup) 2 tablespoons flour 2 cups chicken broth 1/2 cup frozen peas 1 14-ounce can whole potatoes (drained and cubed). 1.Heat oven to 400 F.
2. In a saucepan, gently heat mashed potatoes and milk, stirring occasionally, until well combined. Remove from heat and stir in butter. Set aside. Heat olive oil in a large skillet over medium-high heat. Add meat-loaf mixture and cook, breaking up with a spoon, until browned, 5 to 7 minutes. 3. Add carrot and celery, and cook 5 minutes. Sprinkle in flour, stir, then add chicken broth. Simmer 3 minutes and remove from heat. Add peas and whole potatoes. 4.Spoon into an ovenproof casserole and top with the mashed potatoes. Bake until the top is golden, about 40 minutes.
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