Corned Beef and Potato Casserole
Braised corned beef brisket thinly sliced, tossed with boiled cabbage, and served on a bed of golden, rich mashed potatoes and sauteed onions.
Serving size: 1 1/2 cups
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Corned beef brisket, fully cooked | 10 lb. | In a large pot,braise beef and cabbage in stock with spice until tender. |
| Cabbage, shredded | 12 lb. | |
| Chicken stock | 2 gal. | |
| Pickling spice (in a cheesecloth pouch) | 3/4 cup | |
| Remove beef, slice thin, and chop. Toss with cabbage; hold hot. | ||
| Water, boiling | 2 gal. | Pour boiling water into large bowl. Stir in potatoes; blend well. |
| Potato Pearls® Golden Extra Rich | 1 box | |
| Butter | 2 lb. | Saute onions in butter. Add to potatoes; stir in parsley. |
| Onion, coarsely chopped | 5 1/5 lb. | |
| Parsley, fresh, chopped | 2 oz. | |
| In two full-size steamtable pans, evenly spread potatoes. Top with corned beef and cabbage mixture. | ||
| For each serving: Portion 1 1/2 cups casserole on plate. Garnish with large potato rosette. | ||
| More Ideas to Build On • For additional menuing opportunities, substitute roasted chicken or seafood for corned beef. • For added color and menu variety, add sliced fresh carrots to the cabbage. • Add toasted caraway seeds to the cabbage for added flavor and appearance. |
Nutritional Information Per Serving
| Calories — 334 KCAL | Protein — 22.9 g | Fat — 20.3 g |
| Carbs — 14 g | Iron — 3.2 mg | Sodium — 1677 mg |
| Potassium — 452 mg | Zinc — 8.84 mg | Vitamin A — 204 IU |
| Riboflavin — 0.24 mg | Niacin — 5.5 mg | Calcium — 67 mg |
| Cholesterol — 96 mg | Vitamin B6 — 334 mcg | Vitamin B12 — 1.69 mcg |
| Thiamine — 0.06 mg |