Corned Beef and Cabbage on Potato

Name: Corned Beef and Cabbage on Potato
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 36
Cuisine: European, Irish
Ingredients: 227 grams smoked bacon; 1 bay leaf; 36 servings Freshly ground black pepper; 3 Tbsps butter; 227 grams corned beef, finely diced; 2 Tbsps cornstarch; 1 Tbsp minced fresh chives; 2 teaspoons prepared horseradish; 237 milliliters milk; 1 heads napa cabbage, cut chiffonade; 0 teaspoons nutmeg, optional; 1 small onion, finely chopped; 118 milliliters grated Parmesan (1/4 cup for sauce plus 1/8 to 1/4 cup to bind filling and sprinkle on finished appetizers); 12 larges red bliss potatoes peeled and cut into 1-inch thick slices; 36 servings Salt, if needed; 2 Tbsps unsalted melted butter; 36 servings White pepper

Corned Beef and Cabbage on Potato

Corned Beef and Cabbage on Potato might be just the European recipe you are searching for. Watching your figure? This gluten free recipe has 113 calories, 5g of protein, and 6g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 36. Head to the store and pick up nutmeg, bay leaf, pepper, and a few other things to make it today. It will be a hit at your st. patrick day event. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Special equipment: 1-inch circle cutter

Cut potato slices with a 1 to 1 1/2-inch circle cutter and soak in water to remove starch.

Ingredients you will need

Potato

Starch

Water

Place on a rack placed over a shallow pan of water. Steam to al dente and set aside to cool. Using a melon baller (ball scoop) scoop out a recess in each disk.

Ingredients you will need

Melon

Water

Equipment you will use

Melon Baller

Frying Pan

Cook bacon and remove to paper towels to drain.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Pour most of the bacon fat from the pan and add butter over medium heat.

Ingredients you will need

Bacon Drippings

Butter

Equipment you will use

Frying Pan

Add cabbage and season with black pepper. Cook until it begins to soften, about 10 minutes. Stir in corned beef, and crumble in bacon. Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish.

Ingredients you will need

Black Pepper

Corned Beef

Horseradish

Cabbage

Bacon

Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat. Spoon the melted butter into a separate heat resistant bowl and whisk in the cornstarch, then whisk in 1/4 cup of the Parmesan, reserving the rest. When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently.

Ingredients you will need

Corn Starch

Bay Leaves

Parmesan

Butter

Cheese

Clove

Nutmeg

Onion

Milk

Equipment you will use

Whisk

Bowl

Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed.

Ingredients you will need

White Pepper

Sauce

Salt

Equipment you will use

Sauce Pan

Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.

Ingredients you will need

Bay Leaves

Clove

Sauce

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture. Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet. Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn).

Ingredients you will need

Parmesan

Corned Beef

Cabbage

Potato

Sauce

Equipment you will use

Baking Sheet