corned beef, cabbage and pumpkin bolognese random cooking day

29 Mar

photo 5This last Sunday, St. Patrick’s Day, I decided to make one of my FAVORITE meals, corned beef and cabbage. I love St. Patrick’s Day! Green EVERYTHING. Green beer, green clothes, whiskey, people out having fun, it’s a really great holiday! It’s particularly fun in Chicago. On St. Patrick’s Day here, EVERYTHING and it’s mother is green. AMAZING. Seriously amazing….except the green beer, which if you’re like me and gluten and food coloring bother you, you end up puking on the side of a dumpster in the middle of the day….whoopsies!

I also, then decided to clean out my fridge and pantry, in some ways, and made pumpkin bolognese. For some god awful reason I bought a ridiculous amount of ground beef when it was on sale sometime ago and froze it. Like an ENTIRE freezer of ground beef. I don’t even like ground beef that much haha! So I had to find a way to use it! So….we have Irish and Italian here, best of both yummy worlds if you ask me.

FYI – If more of you lovely readers could spread my blog around (the earlier ones are WAY funnier), that would be great! I’m hoping to become rich and famous off of it so I can quit grad school. HAHA!

CORNED BEEF AND CABBAGE

Ingredients:

  • 1 giant slab of corned beef, you can use your discretion here on how big you want it
  • 2 quarts of chicken or vegetable stock
  • 4 or more stalks of celery
  • 12 whole carrots (or whatever comes in 2 bags of carrots, you can also use a large bag of baby carrots)
  • 1 bag of red skinned potatoes
  • lovely whole grain mustard
  • 1 handful of while peppercorns
  • 1 stick of butter
  • kosher or sea salt and pepper

In a giant stockpot, put your celery stalks, 4 potatoes from your bag, cut into quarters, and about a handful or two of carrots, or if you are using wholephoto 1 carrots, cut them into 4 inch chunks; then add your corned beef in on top of your veg. Add your pepper corns, and one tablespoon of the whole grain mustard and cover with the 2 quarts of stock. Bring to a boil. Once at a rolling boil, turn the heat down to low. Cook for 4.5 hours. Once the meat feels tender and almost fork-pull-apartable (YES, that is a valid term, thank you very much), quarter the rest of your potatoes, cut the rest of your carrots, and quarter your head of cabbage. Add all those amazing veggies in and cover with water (the stock won’t be enough to cover all of these veggies). Cook for another hour to an hour and a half.

Next. Heat your oven broiler to high. Pull everything out and put it on a sheet pan. Yea, this is where the good part happens. Take all those veggies and the corned beef out and place on the sheet pan. Cut pats of butter and put them on the veggies, then put a nice, thick slathering of the whole grain mustard on the top of it. Put the veggies and corned beef under the broiler. The butter will melt into the veggies and the mustard will crust and seal into the beef. This doesn’t take long so watch it. Pull the sheet pan out, dust the veggies with sea salt and pepper. SERVE UP and enjoy the yumminess!

PUMPKIN BOLOGNESE

  • 1 lb ground beef
  • 1 tablespoon olive or coconut oil
  • one large white onion, diced
  • 2 cloves of garlic, minced
  • 1 can of organic pumpkin puree, or make your own
  • 1 large large large, or 2 small, cans of diced tomatoes
  • 1 can of tomato puree, or puree your own tomatoes in your food processor!
  • 1 tablespoon oregano
  • 1 tablespoon black pepper
  • 1 teaspoon red chili flakes
  • salt to taste
  • a large bunch of fresh basil, chiffonade that stuff!

photo 3NOTE: If you do not know how to chiffonade herbs, I have a video on my first blog post back in August. But, also, below, at the bottom,  is a lovely blog post by The Pioneer Woman, she knows what’s up! WATCH it! East peasy, lemon squeezy.

Take your lovely large stock pot and heat it up. Add the tablespoon of olive oil. Heat that up. Add your onions and cook until translucent. Add a sprinkle of salt and pepper. Next, add your garlic, cook it down a d bit and add the ground beef. Cook the ground beef and continuously scrape down your pan to get all of those lovely brown bits on the bottom.

Next, add your pumpkin and tomatoes, a pinch of salt, black pepper, chili flakes and oregano. photo 4Let this cook down together for about 15 minutes. While this cooks, chiffonade your basil. Add your basil and mix in thoroughly. Let this cook down again for ten minutes. Next, taste it and add salt and more pepper to taste. Let it cook about 10 more minutes.

Serve over your favorite gluten free pasta, zucchini noodles, or spaghetti squash and ENJOY! Also….you could chop zucchini and add that to this sauce too, that would be lovely! So would spinach!

http://thepioneerwoman.com/cooking/2008/09/how-tochiffonade-basil/

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2 Responses to “corned beef, cabbage and pumpkin bolognese random cooking day”

  1. Dena Rychtanek March 30, 2013 at 1:28 am #

    I love you Natalie!!!!

    • cupcakebella March 30, 2013 at 3:30 am #

      I love YOU! I know you can’t eat ALL the recipes on my blog, but maybe some will help! 🙂

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