I don’t know about you but I myself positively love a corned beef meal with meat and potatoes, carrots and cabbage. I look forward to St. Patrick’s Day and the tradition of wearing something green and cooking up what my grandchildren fondly call “The leprechaun’s meal”. Last year I scored an amazing deal on corned beef and canned some up for my pantry shelves. it was a hit, and one I forgot about. Well, with the holiday coming up, I remembered and thought this would be perfect to share with you all. I had a 6.5 lb brisket in my deep freeze just waiting to be used for something as clever as this. If you don’t than I would suggest waiting until right before or right after St. Patrick’s Day. That’s when you’re going to get the best prices for corned beef. I like to make my own spices however you could use a readymade one if that’s what you have. I get really fancy and bust out my mortar and pestle like my great-grandmother use to. I’m not trying to pulverize the spices; I just want to use the mortar and pestle to crack the spices open. This releases their amazing fragrance and infuses the broth it’s in with a deep flavor. If you would like to watch me make these little gems you can do so by clicking here and popping over to my YouTube channel. You could see my cute little vintage kitchen as well 🙂
This is a simple canning recipe using the cold pack method and is quite easy for beginners as well as the pro’s. It’s a great, unexpected flavor and meal to have ready to go right on your pantry shelves. I hope you’ll give it a try. ~ Shawn
[recipe title = "Canning The Leprechauns Meal" Time = "2 Hours" difficulty = "easy"]
She’s in Her Element Presents: Canning The Leprechauns Meal
Ingredients:
- 6 lb. Beef brisket. Trimmed of excess fat and cubed into 1″ pieces. *Save trimmed fat in freezer for future use.
- 24 oz. Can Pale Ale Beer *For a deeper flavor, use a Stout beer.
- Pickling Spice Recipe or between 1/4 and 1/3 c. store bought pickling spice.
- Green cabbage, sliced. *You can also use red cabbage and it tastes just as good.
- Bay leaves. One in each quart, 1/2 bay leaf in pints.
- Whole, peeled garlic clove. One for each jar.
- 6 c. Red potatoes cubed into 1″ pieces.
- 6 c. Sliced carrots, 1/2″ – 1″ pieces.
- 6 Tbsp. Dried Minced Onions
- 6 c. Beef bone broth
- 6 Quart size canning jars with lids and rings
Instructions:
Inspect your jars, lids and rims. Make sure they are free from defects or rust. Replace any that need replacing. Clean them in hot soapy water and rinse well. Set aside.
*If you have a mortar and pestle place the spices in it and use it to crack the spices open and release their fragrance and flavor.
In a pot on the stove, combine the broth, beer and the pickling spice. Bring to a boil and let simmer for a couple minutes. Remove from heat and let cool slightly. *It will still be hot, just not boiling hot. Place 1 bay leaf and 1 garlic glove in each room temperature jar. Remember to cut the bay leaf in half if your making pints. Next using a jar funnel add layers to the jars in this order:
- 1 c. Beef
- 1 c. Potatoes
- 1 c. Carrots
- Cabbage to your liking. I just use a very little bit, so it doesn’t overpower my jar. You can see how much using the video link above.
- Ladle the liquid into the jars. Debubble and re-adjust the liquid to maintain a 1″ headspace. *If you have liquid left over, strain it to remove all the spice seeds and save it to use in things such as rice or noodles, replacing water and adding unexpected flavor.
Use white vinegar to clean the rims and the sides of the jar. Dump the remainder of the vinegar into your room temperature pressure canner water. Put the lids on the jars finger tight and place the jars into the room temperature pressure canner. Bring the water to a boil and secure the lid on the pot. Allow it to vent a full thrust steam for 10 minutes and place your weight on the canner. Bring to your specified PSI and process quart jars for 1 1/2hours or pints for 1 hour and 15 minutes.
Once processing time is over, allow the canner to naturally release all pressure inside before opening. This can take a half hour or longer. Make sure the valve is at zero and there is no steam coming from the valve before unlocking and opening the canner away from your face. Remove the jars and set on a cutting board. Do not set hot jars on countertops made of stone or granite. Those types of counters maintain a cold temperature and could result in thermal breakage of the jars or even damage to your counter if you place a hot jar on top. When the jars are safe to handle remove the rings and let them sit overnight. Check the seal in the morning. Anything that hasn’t sealed can be placed in the refrigerator and used within 5 days or reprocessed. *I do not reprocess. It breaks the meat down too much and makes them mushy in my opinion. Wipe the outside of the jars and label the tops.
Heat on the stovetop to use. You can make the liquid more stew-ish by adding a slurry of arrow root powder or using cornstarch. I do not suggest using flour as it will lend a raw flour taste to this recipe.
[/recipe]
[recipe title = "Homemade Corned Beef Spice Recipe" servings = "1/4 c." time = "10 minutes" difficulty = "easy"]
Ingredients:
- 2 Tbsp. Coriander
- 1 Tbsp. Peppercorns
- 1 Tbsp. Mustard Seeds
- 1 tsp. Anise Seeds
- 1 tp. Crushed pepper flakes
Instructions:
Combine all spices and using a mortar & pestle or a baggie and a rolling pin, break open the spices to release their fragrance and their flavor. Use immediately.
[/recipe]
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