“Corned Beef and Cabbage Confit”

In need of a recipe using up that leftover corned beef. Look no further because this Corned Beef and Cabbage Confit makes your decision easy. My inner Irish has been showing this past week.

Confit is normally made with meat such as duck cooked in fat. However, the fat in this recipe is milk, chicken broth and heavy cream. Cabbage is cooked into a thickened cream sauce. Oh yum!

The added flavors of onion, green pepper, horseradish and heavy cream just round out the flavors in this hearty dish. Horseradish has a very distinctive flavor so you can leave it out if you’re not a fan.

Corned Beef and Cabbage Confit

How do I make this easy recipe? Even though this recipe doesn’t take long to make, you do need to be hands on.

Prep all ingredients before you begin cooking for sake of ease. This something you should always do since nothing is worse than finding you have an ingredient missing.

Let’s talk about the cabbage for a minute. You can use regular green or savoy cabbage if you prefer. To ensure even cooking, remove any core using mostly leafy parts. The core takes longer to become tender.

Corned Beef and Cabbage Confit

Let’s start cooking by melting butter in a large skillet. Add in onion and green pepper and cook until mixture begins to soften.

Stir in olive oil and cabbage, handfuls at a time until all cabbage is wilted. Continue cooking until tender. It helps cooking to tear cabbage into the similar size pieces.

Add in salt, pepper, horseradish and flour. Cook for a minute or two to cook out the taste. Pour in chicken broth and milk.

Mixture should cook at low simmer as you want to cook slowly, not rapidly. Keep an eye on the confit, stirring occasionally to keep from sticking.

When cabbage is done to your liking add in corned beef and heavy cream. Cook until warmed through and taste for salt and pepper.

Serve over luscious mashed potatoes.

Corned Beef and Cabbage Confit

Are you in love yet? Cabbage is one of my favorite vegetables and this recipe is pure comfort food. The addition of corned beef ignites this recipe.

Had enough corned beef sandwiches, try this hearty meal on for size. It will make a great weeknight meal for you and your family even brunch.

Until next time…Enjoy!

If you make this recipe, leave a message or like below, #chowdownlowdown, @chowdownlowdown, or @michelleheyden to tell me what you think.

 

Corned Beef and Cabbage Confit

2 T. unsalted butter

1 cup chopped white onion

1/2 cup chopped green bell pepper

1 T. olive oil

3 cups torn cabbage leaves; core removed

2 T. prepared horseradish

1 t. sea salt

1/2 t. freshly ground black pepper

2 T. all-purpose flour

1 1/2 cups milk

1/2 cup low-sodium chicken broth

2 cups chopped leftover corned beef

1/2 cup heavy cream

Fresh dill, for garnish (optional)

Mashed potatoes, for serving

 

In a large 12-inch skillet, melt butter over medium-high heat.

Add in onion and green pepper, stirring and cooking for 3 to 4 minutes just until mixture begins to soften. Reduce heat to medium.

Add cabbage by handfuls and 1 Tablespoon olive oil until all cabbage is wilted. Continue to fry cabbage mixture for 5 minutes.

Stir in salt, pepper, horseradish and flour, Stir and cook for 1 minute.

Pour in milk and chicken broth. When mixture begins to bubble, reduce heat to low simmer and cook for 20 minutes or until cabbage is tender. Stir occasionally to ensure of enough liquid. Add a little more milk if needed.

Stir in corned beef and heavy cream. Cook until heated through and sauce has thickened, about 10 – 15 minutes. Taste for salt and pepper.

Serve corned beef and cabbage confit over mashed potatoes.

Makes about 6 servings.