Corned Beef Coney Style
With a few days under our belts now with our new family member, Jingles has adapted so well it’s almost scary! I guess she’s so glad to be out of the confines of the kennel, that she wants to make sure she’s here to stay. Of course my cats are another story as they pretty much only come around to fill their tummies and then it back out to the woods to hide from the beast that now occupies their old territory! I don’t think they’ll ever get used to Jingles as he likes to bark at them whenever he sees them, thinking they might want to play or something. Never being around a dog, they have pretty much disowned us except for feeding time. Of course, Kenny’s not upset as he is not overly fond of cats anyway, it’s more of a Regina thing!
Even though it’s been a week since St. Patty’s Day, I know I’m a day late and a dollar short… again! But I did want to get this recipe in for left-over corned beef. You could always buy a can and try it if you’re a corned beef lover like we are. It never had to be a holiday in my family for that tasty beef to grace our table in one form or another, such as corned beef hash, a big meal with all the trimmings or just some simple sandwiches! I was playing around the other night in the kitchen and already having cold sandwiches, wanted something hot but still easy instead. The following is what I came up with and you can serve it up on your favorite buns or even stuff biscuits and bake them in the oven like I did last month with the ground beef pocket sandwiches and probably where I got the idea from!
- 1-1/2 cups chopped corned beef
- 1-1/2 tbsp oil
- 1-1/2 cups shredded cabbage
- ⅓ cup chopped onions
- ⅓ cup chopped bell peppers
- ⅔ cup ketchup
- 4 tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese, I used Kerry Gold Irish cheddar
- Hot sauce to taste
- Preheat oil over medium heat and saute the cabbage, onion and peppers until cabbage is tender.
- Add the ketchup, Worcestershire sauce and desired amount of hot sauce and heat thoroughly.
- Place mixture in buns (about 10 to 12), top with cheese and place under the broiler for a few seconds to melt the cheese.
- For pocket sandwiches, the mixture with fill about 8 biscuits that have been rolled into circles about 5-inches in diameter. Top mixture with the cheese, fold and seal edges.
- Bake in a 350 degree oven until golden brown.
Gonna see the 30’s again tonight in upper Florida, have to get a fire going one more time! Enjoy………..