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Corned beef with bubble and squeak and a dijon sauce

The best holidays are those which revolve around a delicious meal. St. Patrick’s Day falls into this category. Saint Patrick was a man who was born and named Maewyn Succat during the 4th century in Great Brittan. When he was a teenager, he was kidnapped and forced to live as a slave in Ireland. He eventually escaped back to Great Brittan and studied for many years to become a priest. He chose Patrick as his Christian saint name. Thereafter, he returned to Ireland to spread Christianity throughout the country. He used a shamrock to teach the Irish about the holy trinity, hence the green. In celebration of this patron saint, St. Patrick’s Day is actually known as a day to feast. That’s my kind of day. In Ireland, it is a one day reprieve from lent where people (after morning church services) indulge in large feasts of Irish bacon and cabbage, drink loads of beer and dance without breaking the rules.

Maybe corned beef and Irish bacon are similar; maybe they are the same thing? Everyone seems to make corned beef and cabbage to celebrate this holiday. This year, I wanted to think of something a little different from the ordinary recipe. It is mashed potatoes mixed in with sautéed cabbage, onions and garlic, covered in a layer of bread crumbs and fried into little patties.

The corned beef is thinly sliced and layered on top of everything (the bubble and squeak and the Dijon sauce). The sauce soaks into the bottom of the bubble and squeak so the crunchy crust soaks up the flavor of mustard as you cut into the tower. The creamy potatoes and the tangy mustard liquid combine with the salty beef to make your mouth water in between each bite. Please watch a video of me making this meal below.

You can find all of the ingredients you will need for this recipe at Cub Foods Mankato 1800 Madison Ave, Mankato.

Corned beef with bubble and squeak and a mustard sauce

Corned Beef:
1.5 lb corned beef (with spice packet)
Place the beef in a dutch oven or stock pot. Pour in the spices. Pour in enough water to cover the beef. Bring this to a boil and then turn the heat down to low and let it simmer covered for fifty minutes per pound. Take it out and let it rest while you make the rest of the meal. Leave the broth simmering to reduce it for the sauce. Once everything else is ready, slice the corned beef across the grain into thin pieces.

Bubble and Squeak:
¼ C. olive oil, divided
8 medium potatoes, peeled and cut into 1 inch cubes
1 stick butter
1 C. sour cream
1 C. milk
Salt and pepper to taste
1 green cabbage, sliced
1 large yellow onion, sliced
2 cloves garlic, coarsely chopped
1 C. broth left over from the corned beef
1 C. bread crumbs
Boil the cubes of potatoes until they are soft enough to mash. Drain the water. Add butter, sour cream and milk. Mash the potatoes. Add salt and pepper to taste. Heat 1 Tbsp. olive oil in a skillet. Sauté the onions until they become clear (about ten minutes). Add the garlic. Add the cabbage. Pour in one cup of the broth. Let this cook until the cabbage becomes soft. Mix the cabbage, onions and garlic into the mashed potatoes. Form the potato mixture into small patties (about 4 inches in diameter). Pour bread crumbs into a bowl. Cover the potatoes in bread crumbs. Heat the rest of the oil in a skillet on high. When the oil is just starting to smoke, turn the heat down to medium. Fry the bubble and squeak until it becomes crispy on both sides.

Mustard sauce:
The remaining broth
2 Tbsp. whole grain or Dijon mustard
The broth should have had a chance to reduce considerably. You should still have about three cups left. Add in the mustard and whisk well. That’s it. Ladle the sauce onto a plate. Place one bubble and squeak on the plate and top it with four pieces of corned beef.


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