Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
CORNED BEEF WITH IRISH WHISKEY SAUCE
1 bay leaf
3 whole cloves garlic
1 (41/2-pound) fresh cured corned beef brisket, trimmed
1 (2-pound) head green
cabbage, cut into thin wedges
1 tablespoon butter
1/4 cup minced shallot
3 tablespoons whiskey
1/2 cup heavy cream
1/4 cup low-sodium chicken or beef broth
1 tablespoon Dijon mustard
1. Combine the bay leaf, garlic, cloves and corned beef, along with the seasoning packet, in a large pot. Add enough water to cover the thickest part of the meat by 2 inches and bring to a boil. Immediately reduce heat to medium low and gently simmer 3 hours, until the meat is fork-tender. Remove it from the pot.
2. Add the cabbage to the cooking liquid from the meat; simmer 20 minutes, until tender but not mushy.
3. While the meat cooks, make the sauce. Melt the butter in a small saucepan over medium heat; add the shallots and cook 2 to 3 minutes, until softened. Stir in the whiskey and cook until the liquid is nearly gone, about 4 minutes. Add the heavy cream, broth and mustard and cook, stirring, until reduced by about one-fourth and thick enough to coat the back of a spoon. Set aside.
4. To serve, slice the meat as thinly as possible. Rewarm the sauce, if needed, and spoon over the meat. Serve with the cabbage. Makes 12 servings.
Nutritional analysis for each serving: 262 calories, 19 g fat, 8 g saturated fat, 15 g protein, 6 g carbohydrates, 2 g fiber, 789 mg sodium
CORNED BEEF HASH AND EGGS
2 medium russet potatoes, peeled, cut into 1/4-inch dice
1/4 teaspoon paprika
1 tablespoon canola oil
1 cup chopped onion
1 red bell pepper, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 cup chopped cooked cabbage
1 cup chopped corned beef
Salt and pepper
4 large eggs
2 tablespoons chopped parsley
1. Cook potatoes in lightly salted boiling water until fork- tender, 4 to 5 minutes. Drain, pat dry, toss with paprika and set aside.
2. Heat oil in a large, nonstick skillet over medium high. Add the onion and peppers, and cook, stirring, until softened, 3 to 4 minutes. Add the potatoes and cook, stirring, until lightly browned, 4 to 5 minutes. Add cabbage and corned beef and cook until lightly browned and heated through, about 5 minutes. Season to taste with salt and pepper.
3. Use the back of a spoon to form 4 indentations in the hash; break an egg into each and cover the pot. Cook until eggs are set, about 8 minutes. Sprinkle with parsley and serve. Makes 4 servings.
Nutritional analysis for each serving: 375 calories, 19 g fat, 4 g saturated fat, 17 g protein, 35 g carbohydrates, 4 g fiber, 430 mg sodium
CORNED BEEF REUBEN PANINI
1/3 cup reduced-fat mayonnaise
1 tablespoon plus 1 teaspoon ketchup
2 teaspoons sweet pickle relish
8 slices thin-sliced rye bread
4 ounces thin-sliced reduced-fat Swiss cheese
1/4 cup refrigerated sauerkraut, rinsed and drained
8 ounces very thinly sliced corned beef
2 tablespoons canola oil, divided
1. Combine the mayonnaise, ketchup and relish in a small bowl. Spread on top of each slice of bread. Top 4 slices with half the cheese, followed by the sauerkraut, corned beef and, finally, the remaining cheese. Close the sandwiches with the remaining bread placed dressed-side down.
2. Heat 1 tablespoon of the oil in a large, nonstick pan over medium high. Add 2 sandwiches and top them with a heavy skillet; press lightly to flatten the sandwiches. Cook until golden on the undersides, about 2 minutes; turn and cook until the cheese is melted and the sandwiches are again golden on the undersides, about 2 more minutes. Repeat with remaining sandwiches. Makes 4 servings.
Nutritional analysis for each serving: 425 calories, 25 g fat, 8 g saturated fat, 20 g protein, 31 g carbohydrates, 1,174 mg sodium