Corned Beef And Cabbage On Potato
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Smoked Bacon2 tbsps
Butter (unsalted melted)2 tsps
Prepared Horseradish1 tbsp
Chives (minced fresh)1 cup
Milk1 small
Onion (finely chopped)1
Bay Leaf1 tsp
Nutmeg (optional)2 tbsps
CornstarchDirections:
1
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
2
Place on a rack placed over a shallow pan of water
3
Steam to al dente and set aside to cool
4
Using a melon baller (ball scoop) scoop out a recess in each disk
5
Cook bacon and remove to paper towels to drain
6
Pour most of the bacon fat from the pan and add butter over medium heat
7
Add cabbage and season with black pepper
8
Cook until it begins to soften, about 10 minutes
9
Stir in corned beef, and crumble in bacon
10
Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish
11
Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat
12
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
13
When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in
14
Return this to the remaining milk, and simmer for 15 minutes, stirring frequently
15
Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed
16
Remove and discard bay leaf and cloves
17
Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming
18
Preheat oven to 400 degrees F
19
Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture
20
Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet
21
Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn)
22
Sprinkle with chives and serve