Corned beef is one of those meats that you don’t hear a lot about. It can be purchased fresh, or as most people are familiar with, packaged in a tin can. I’ve always liked corned beef, though it’s something I don’t eat very often. You may have forgotten all about corned beef and maybe would like to try it again. The recipe I’m sharing is for one that uses canned corned beef and it’s all topped with cornmeal biscuits, called “Gaelic Corned Beef and Cabbage”.
The word “Gaelic” refers to the Irish language from that part of the world, so we can say that this is an Irish dish! It takes little time to do, so you can make this after a busy day and have it ready for dinner in short notice. An added bonus is that it’s quite economical to prepare!
To begin, you combine shredded cabbage, cream of celery soup, milk, salt, caraway seeds and pepper. This is placed in a casserole dish and bakes while you make the drop biscuits to go on top. To make those, you combine flour, cornmeal, baking powder and salt. Separately, you combine milk, oil and an egg. This is added to the dry ingredients and this makes the biscuit dough. This is dropped over the casserole and continues to bake. If you wanted to, you could top this with sprigs of parsley and pieces of pimiento. It’s a good and easy, yet different!.
The caraway seeds mentioned that go in the biscuits can be found in the spice section of any food store. They lend a unique flavor to many European dishes, especially breads and pastries. The cornmeal can be either the white or yellow version, whichever you have on hand or prefer to use.
For dessert, let’s continue the Irish theme with an “Irish Coffee and Cream Pound Cake,” which is a recipe I shared sometime back. To get the recipe, simply click on the embedded link. It’s a unique and flavorful dessert and would be very complementary with this main dish!
If you happen to have forgotten all about corned beef, pick up a can of it and create this Irish recipe!
GAELIC CORNED BEEF & CABBAGE
- 4 cups shredded or chopped cabbage
- 1 can cream of celery soup
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon caraway seeds
- 1/8 teaspoon pepper
- parsley sprigs and pimiento for garnishing (optional)
- 3/4 cup all-purpose flour
- 1/4 cup plain cornmeal
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- 1 egg
In a 2-quart casserole, combine the cabbage, soup, milk, salt, caraway seeds, and pepper and mix well. Cover and bake at 400 degrees for 30 minutes. Meantime, prepare the drop biscuits.
Combine the dry ingredients in a medium bowl. In a separate bowl, combine the milk, oil and egg. Add all at once to the dry ingredients and stir only until dry ingredients are moistened.
Remove casserole from the oven and increase temperature to 425 degrees. Drop the biscuit dough by teaspoonfuls in crisscross rows. Return to the oven and bake uncovered at 425 degrees for 15-20 minutes or until golden. If desired, garnish with the parsley and pimiento alternately between the biscuits. Yield: 6 servings.