July 12, 2010
Corned Beef & Corn Medley
Spicy, peppery corned beef merges with cabbage, corn and pimientos for a pleasing medley of flavors.
Servings: 6
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 small head cabbage, shredded
- 1 cup water
- 1/2 cup frozen chopped onion
- 1 tablespoon sugar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 24 ounces thinly sliced corned beef, coarsely chopped
- 1 (10-ounce) package frozen whole kernel corn, thawed
- 2 ounces chopped pimientos
- 1/4 teaspoon hot pepper sauce
Directions
Combine cabbage, water, onion, sugar, cloves and nutmeg in a large saucepot over medium-high heat. Bring to a boil. Reduce heat to medium-low.
Simmer, covered, until cabbage is tender, about 15 minutes; drain well.
Add corned beef, corn, pimientos and hot pepper sauce to cabbage mixture and mix well. Season with salt and black pepper to taste.Simmer, stirring occasionally, until heated through, about 7 minutes.
Secret Tip
If you buy corned beef from a deli, you could have them slice it into a single thick slab, like traditional corned beef. Use the corn and cabbage mixture to top individual servings for a slightly more formal presentation.
