Uploaded March 2012 | Updated September 2026, 8 hours ago
{Note: It's been brought to my attention that I've acquired some kiddie doing a little "vote botting,"so do forgive me if I disable ratings for a while.}
Baked corned beef, cabbage with Andouille sausage, split pea soup, and tater salad. All measurements are approximate and adjustable to taste.
First time baking a corned beef, and this is the only way to go. I'll never boil one again. Fork tender and loaded with flavor.
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3½ lb corned beef round
1/4 cup "hot sweet" honey mustard
(I added 1 tsp horseradish to "regular" honey mustard)
2 tbs brown sugar
12 whole cloves
Oven 350ºF
Wash beef thoroughly to remove as much salt as possible.
Fat side up, coat with mustard, poke in cloves, sprinkle with brown sugar.
Wrap loosely in foil and seal tightly.
Cook 2 - 2½ hours, let cool 10 minutes before slicing.
Slice across grain.
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The cabbage is my take on a Cajun recipe, with a nice bite to it, and a mellow sweet / sour combination.
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½ head savoy cabbage
½ medium onion, coarse chop
A few small carrots in ½" pieces
1 clove garlic, chopped
1 cup beef stock
½ tsp caraway seed
1 tsp dill
1 tbs vinegar (I used rice vinegar)
1 tsp sugar
Salt & pepper to taste
1/4 lb Andouille sausage
Slice sausage, brown in small amount of bacon grease
Slice cabbage in 1/2" slices
Mix all ingredients except sausage in large pot and bring to boil
When cabbage starts to reduce, add sausage, simmer covered 20 - 30 minutes.
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The split pea soup recipe is right off the bag. Peas by Camellia. I'll never again use store-bought beans.
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1 cup green split peas
3 cups water
1/2 small onion, chopped
Few small carrots, thinly sliced
1 tbs celery tops, chopped
1 clove garlic, chopped
1 bay leaf
3 slices bacon, chopped & lightly browned
Mix all ingredients in 2 qt saucepan, simmer 2 - 2 1/2 hours, til peas have softened and liquid has thickened. Serve sprinkled with seasoned bread crumbs and/or shredded cheddar
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The tater salad is my own variation on everyone else's variation. It's one of those things that everyone does their own way.
1 large red potato, cut in 1" cubes
1/4 medium onion, finely chopped
1 small stalk celery, finely chopped
1 small garlic dill pickle, finely chopped
1 tsp Grey Poupon
1/3 cup mayonnaise
1/2 tsp celery seed
1/2 tsp Dill
Lemon juice
1 hard boiled egg, coarse chopped
2 slices bacon
Salt & pepper to taste
"Slap Ya' Mama" to taste
Fry bacon, boil taters 15 minutes. Mix all ingredients except egg in bowl, mushing up taters. Gently add eggs. Drizzle with lemon juice. Serve sprinkled with paprika.
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Music: "Achaidh Cheide" by Kevin McLeod: incompetech.com , used under Creative Commons license.
{Note: It's been brought to my attention that I've acquired some kiddie doing a little "vote botting,"so do forgive me if I disable ratings for a while.}
Baked corned beef, cabbage with Andouille sausage, split pea soup, and tater salad. All measurements are approximate and adjustable to taste.
First time baking a corned beef, and this is the only way to go. I'll never boil one again. Fork tender and loaded with flavor.
==========
3½ lb corned beef round
1/4 cup "hot sweet" honey mustard
(I added 1 tsp horseradish to "regular" honey mustard)
2 tbs brown sugar
12 whole cloves
Oven 350ºF
Wash beef thoroughly to remove as much salt as possible.
Fat side up, coat with mustard, poke in cloves, sprinkle with brown sugar.
Wrap loosely in foil and seal tightly.
Cook 2 - 2½ hours, let cool 10 minutes before slicing.
Slice across grain.
==========
The cabbage is my take on a Cajun recipe, with a nice bite to it, and a mellow sweet / sour combination.
==========
½ head savoy cabbage
½ medium onion, coarse chop
A few small carrots in ½" pieces
1 clove garlic, chopped
1 cup beef stock
½ tsp caraway seed
1 tsp dill
1 tbs vinegar (I used rice vinegar)
1 tsp sugar
Salt & pepper to taste
1/4 lb Andouille sausage
Slice sausage, brown in small amount of bacon grease
Slice cabbage in 1/2" slices
Mix all ingredients except sausage in large pot and bring to boil
When cabbage starts to reduce, add sausage, simmer covered 20 - 30 minutes.
==========
The split pea soup recipe is right off the bag. Peas by Camellia. I'll never again use store-bought beans.
==========
1 cup green split peas
3 cups water
1/2 small onion, chopped
Few small carrots, thinly sliced
1 tbs celery tops, chopped
1 clove garlic, chopped
1 bay leaf
3 slices bacon, chopped & lightly browned
Mix all ingredients in 2 qt saucepan, simmer 2 - 2 1/2 hours, til peas have softened and liquid has thickened. Serve sprinkled with seasoned bread crumbs and/or shredded cheddar
==========
The tater salad is my own variation on everyone else's variation. It's one of those things that everyone does their own way.
1 large red potato, cut in 1" cubes
1/4 medium onion, finely chopped
1 small stalk celery, finely chopped
1 small garlic dill pickle, finely chopped
1 tsp Grey Poupon
1/3 cup mayonnaise
1/2 tsp celery seed
1/2 tsp Dill
Lemon juice
1 hard boiled egg, coarse chopped
2 slices bacon
Salt & pepper to taste
"Slap Ya' Mama" to taste
Fry bacon, boil taters 15 minutes. Mix all ingredients except egg in bowl, mushing up taters. Gently add eggs. Drizzle with lemon juice. Serve sprinkled with paprika.
==========
Music: "Achaidh Cheide" by Kevin McLeod: incompetech.com , used under Creative Commons license.
