Instagram Post 4/30/2020
👨🍳 Cooking in the Time of COVID 👨🍳
A continuation of yesterday’s post, “Fixing Dinner”, a personal challenge to see what I could do with lackluster store-bought corned beef and cabbage.
I chunked up some of the meat, slathered it with barbecue sauce augmented with some spices and a dash or two of liquid smoke, and stuck it in a hot oven to crisp up a bit. Now, I’m not suggesting that this tasted precisely like burnt ends brisket, but it was a damn sight better than the original.
You’re probably wondering about those pointy things at the top of the plate where boiled cabbage previously held sway. Raw cabbage is relatively versatile, but once it’s sunk to the depths of drowning in a pot of boiling water, all bets are off. So I chopped and sautéed some onions along with a bit of jalapeño pepper, then chopped and added some of the cabbage (couldn’t use it all – boo 👎). Previously, I had laid in a supply of flour tortillas for quickie tuna or chicken salad wraps so I cut a few triangles out of one, patted in a small amount of the sautéed vegetables, smeared some beaten egg around the perimeter, sandwiched it with another triangle, and briefly fried them in hot oil. Unexpectedly, it worked! (My kingdom for some sour cream. 🥺)
Turning the leftover plain boiled potatoes into potato salad was a cinch compared to that isosceles extemporization, but see the bits of egg in there? Leftover beaten egg, cooked and chopped, subbing for its hardboiled cousin. Waste not, want not.
And the plain boiled carrots transformed effortlessly into buttery cinnamon maple glazed sweeties.
So that’s the saga of how I fixed mind-numbingly dreary corned beef and cabbage and turned it into something appetizing.
Of course, there’s still some corned beef left. So stay tuned for more fun and games. 😉
Stay safe, be well, and eat whatever it takes. ❤️