Corned Beef And Kale Over Couscous Recipes

CORNED BEEF AND KALE OVER COUSCOUS

Steps:

• -Place In a 5-quart slow cooker the sliced leeks, then the brisket (drained and rinsed, fat side up), then the beer and finally the contents of the seasoning packet (or if no packet, about 2 tbsp peppercorns). -Cook on Low for 6 hours and up to 8 hours (If you're like me you'll be at work and it will cook a little longer). -Place the brisket on a cutting board. Scrape the fatty top layer off with a knife, then slice against the grain into 1 inch slices. Place in a bowl and cover. -Into the slow cooker (it will have some good cooking liquid in it) place the onion, garlic, crushed red pepper and kale. Add more hot water, to barely cover. Cook on High for 45 minutes. Reduce heat to Low and return the beef to the crock. -Cook the couscous according to package directions (I used water for the liquid, butter and no salt---you'll have plenty of that from the stew). -Spoon about a cup of couscous into each bowl, then the stew, with some of the broth. Serve and enjoy!

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

CANNED CORNED BEEF AND CABBAGE

Steps:

• Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
• Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.