Monday night, St. Patrick's Day, Bucky and I were out for a few drinks, and this recipe came to me after seeing everyone eating the Corned Beef and Cabbage special. A lot of the time, I try to take everyday, run-of-the-mill recipes and turn them into something with more of a twist, and that's what I did here. And, in true Christina fashion, I am a-day-late-and-a-dollar-short with this St. Paddy's Day recipe, but lucky for the Irish, they're sure to enjoy this all year long! This recipe looks like it's long and complicated, but it's really not. I'm just long-winded ;-)
What You'll Need:
- 1 head green cabbage, small-medium sized
- 2 Granny Smith apples
- 1/4 cup rice wine vinegar
- 5 tbsp. olive oil
- 1 1/2 tbsp. spicy brown mustard
- 12 oz. Irish beer (any kind, those Irish folk don't discriminate against beer)
- Salt and Pepper
- 2 large white potatoes
- Onion Powder
- 1/2 lb. corned beef, cubed (just ask your deli to cut you a big chunk to dice yourself)
- 1 tbsp. minced garlic
- Liberal amount of cracked pepper
- 10 "discos" - Goya brand individual empanada dough
Prep first! There are a lot of little steps here, and it will be easier to transition when everything is prepped in front of you!
1. Prep the cabbage and apple. Halve the head of cabbage and remove core and outside, loose leaves. Slice the cabbage width and lengthwise to get a small shred. Peel and core the apples. Slice into small matchstick-sized pieces. Mix the cabbage and apples in a large bowl.
2. Prep the braising liquid. Whisk together the rice wine vinegar, 3 tbsp. olive oil, mustard, and beer. Add salt and pepper to taste. Set aside.
3. Prep the potatoes: Using a hand grater, shred the potatoes. Toss with liberal amounts of salt, pepper, paprika, and onion powder. Set aside.
4. Grab two large skillets and split the cubed corned beef and garlic between the two pans. Season with a healthy helping of cracked pepper and add 1 tbsp. of olive oil to each pan. (The corned beef is cooked and safe to eat straight from the deli. Searing it in the pan will create a flavorful crust on the outside and will add extra flavor to the other things you are adding to the pan.) Sear the corned beef until it gets a deep pink color on the outside.
5. Toss the cabbage mix with the braising liquid to coat. Add all of that to one of the pans with the corned beef. Mix to incorporate, cover, and braise on medium-low heat for about 45 minutes, or until the cabbage has cooked down and is tender with a nice bite. Add the potatoes to the other pan and sear until cooked through. These will also form a browned "crust" on the outside.
6. When both cabbage and potatoes are finished cooking, drain the cabbage and discard braising liquid (Or, save it and use it as a stock for bean soup!) Mix the contents of both pans together in a large mixing bowl and incorporate.
7. Bring the "discos" to room temperature and stretch slightly to make it easier to fill. Fill the middle of each with a generous helping of beef and cabbage mix. Seal the ends with a fork and brush the ends with water to stick. Repeat until all dough is gone. Set on a large baking sheet atop a wire rack. For a golden brown crust, spray with cooking spray and bake for 20-25 minutes in a 400-degree oven until crisp and golden. Serve alongside beer mustard!! Happy St. Patrick's Day!