Irish Dishes: How to Make Corn Beef and Cabbage Hash Recipe

 

Corn Beef & Cabbage Ingredients:

Corned Beef and Cabbage:

2 pounds corned beef brisket plus seasoning packet

1 large onion

1 medium head of cabbage

¼ cup apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

¼ teaspoon ground cloves

½ teaspoon caraway seed

2 (12 ounce) bottles stout beer

For Hash:

4 large potatoes

1 bell pepper

1 tablespoon minced garlic

1 teaspoon dried thyme

4 eggs, for serving

Toast, for serving

Directions:

1. The night before, put the corned beef brisket, fat side up, in the slow cooker. Top with the seasoning packet.
2. Chop the onion and cabbage into large wedges and put them in as well. Season everything with salt and pepper.
3. Mix together the mustard, honey, vinegar, caraway seeds, and cloves. Pour the mixture over the brisket and vegetables. Then, top with the beer.
4. Cook everything overnight, on low for 8-10 hours.
5. The next morning, take the meat and vegetables out of the slow cooker to cool for at least 15 minutes. Dry off any excess moisture by patting lightly with paper towels.
6. Meanwhile, peel and chop the potatoes into even cubes. Slice the bell pepper, onion, and cabbage wedges into thin strips.
7. When ready to cook, melt about two tablespoons of butter over low heat and cook the onion until it becomes translucent.
8. Turn the heat up to medium high and add in the potatoes, stirring them occasionally until they brown.
9. Meanwhile, slice about a pound the corned beef, against the grain, into bite-sized chunks.
10. When the potatoes are golden and have started to become tender, add in the corned beef, cabbage and the bell pepper.
11. Once the pepper becomes tender and the edges of the meat have started to caramelize, add in the garlic and thyme.
12. Toss everything and use you’re the back of your spatula to mash the hash together.
13. Serve warm, topped with eggs in the style of your choice and buttered toast.

While you could absolutely make the corned beef the night before as instructed, this dish is perfect for using up leftovers. You could even make things a bit fancier by serving the hash over a toasted English muffin and topping it with a poached egg and a drizzle of hollandaise. But whatever application you choose, this is one St. Patty’s Day recipe that you’ll look forward to using year after year.

For more St. Patrick’s Day recipes, click here.

Sunday Brunch: Warm Cinnamon Scone Recipe

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Yield: 8 scones.

Scone Recipe Ingredients:

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Scone Recipe Directions:

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Whether you want to serve this warm scones recipe for your next Sunday brunch or you freeze them and enjoy them at a later date, they will always be delicious! We also love eating them with warm strawberry preserves! Who can resist an easy pastry that makes your entire home smell lovely? Looking for more scone recipes on Stagetecture? Take a look at this scone recipe.

Want to Know How to Make Scones from the pros?

Alton Brown of the Food Network has a great and simple scone recipe. Learn how to make scones with his simple directions. The best 50 Scone cookbook is a great resource if you’re looking for more delicious recipes.

For more brunch recipes on Stagetecture, click here.

Sunday Brunch Perfect French Toast

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French Toast Recipe Ingredients:

1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Easy French Toast Directions:

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.

Serve hot and enjoy this Sunday Brunch Perfect French Toast Recipe with your favorite syrup, fruit topping or whipped cream.

Looking for an overnight french toast recipe?

We love this overnight Blueberry French Toast Bake recipe.

French Toast Variations you should try:

Whether you like fresh bananas, strawberries or blueberries or whip cream is more your style, take a look at these yummy variations to mix up your usual brunch.

These 42 French Toast ideas from Huffington Post look delicious.

Looking for a healthier french toast? These Dr. Axe variations are great for you.

For more brunch recipes on Stagetecture, click here.

Our Best Fall Breakfast Recipes to Try

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Butter Milk Glazed Cinnamon Buns

Let’s begin with a recipe that we are all familiar with and add a twist-Cinnamon Buns with a Buttermilk glaze. Now that the Fall time is here you can make those hearty and fulfilling meals that will keep you satisfied throughout the day such as the Buttermilk Glazed Cinnamon Buns. This recipe is simple and quick to make and will have the entire family begging for more.

Glazed Orange Rolls Recipe

The Glazed Orange Rolls recipe is similar to muffin sized Cinnabuns with an orange glaze. This recipe doesn’t call for much and is even better to taste. The best thing about this recipe is that you can make it fresh or make it the night before and let it sit in the refrigerator then pull it out for an easy bake in the morning.

Brie Strata Recipe

For this Fall breakfast recipe is like a quiche and casserole mix that is sure to leave you and the family satisfied for the entire Fall season. The Brie Strata recipe has all of the variety of savory flavors that make it one of the best Fall breakfast recipes. It won’t take much to make and you can change out the ingredients depending on what you prefer.

Maple Walnut Monkey Bread Recipe

Now this recipe is known as an “infamous” recipe. A recipe so good that it should be outlawed in every country, that is the Maple Walnut Monkey Bread Recipe. You take a cinnamon sugar dough and amp it up by adding a sweet and gooey maple glaze. This guilty pleasure is sure to be a loved Fall favorite.

The Fall season invites such a variety of recipes, that the breakfast recipes are no exclusion from that.  These recipes will make you want to gather around the table with the family and enjoy the results until there is no more.  Also, Stagetecture readers do you have any Fall Breakfast recipes that you want to share?

Brunch Idea: How to Make Breakfast Kolaches Recipe

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Breakfast Kolaches Recipe

For the Bread

1 cup of warm milk
1 egg, lightly beaten
1 egg yolk
3 cups of bread flour
½ tablespoon salt
3 tablespoons of butter
¼ cup of white sugar
3 teaspoons of bread machine yeast

For the Filling

1 16 ounce package of frozen hash brown potatoes
8 slices of Cheddar cheese, quartered
Sausages

or you can use fruit filling instead of sausage, hash browns and cheese

Brunch Recipe Directions:

1. Preheat oven to 375 degrees F for starters.
2. Then begin with the bread, put the milk, egg, egg yolk, bread flour, butter, sugar, salt, and the bread machine yeast in a bread machine. Place it on the Dough cycle and press start.
3. Get a large baking sheet and grease it lightly.
4. Once the dough is finished with the cycle, then punch it down on a surface that has been lightly floured down and divide the dough into 36 pieces. Take each piece and roll it into a ball, and arrange them in a single layer on the greased baking sheet; set them about 2 inches apart. Put the sheet into the oven and allow the balls to rise for about 15-20 minutes.
5. Next for your brunch recipe, take the balls out of the oven and flatten each of them. Make a depression in the center of them. Fill them with 1 piece of sausage, 1 quarter slice of cheese, and 1 tablespoon of hash browns.
6. When all of the flatten balls have been filled then stick them back into the oven and let them bake 15 to 18 minutes in the preheated oven, or until they have turned a lighten brown.
7. Then take them out of the oven and enjoy! Plus idea can also be used with a fruit filling as well just look at the second image above.

Need more breakfast or lunch recipe ideas?

Country Living features some delicious brunch ideas on their site.

These brunch recipes from Bon Appetit will leave your mouth watering!

Take a look at Stagetecture’s brunch idea suggestions from our archives

Now there is no excuse you have your breakfast/brunch recipe. Life can get so exacting that you can forget to stop and eat. This brunch recipe will help you to curve that style of life, so you can have that energy and stamina to be your best. What are you waiting for? Get up and make yourself some breakfast today. Also, did you have any brunch recipes that you like to make to get you going through your day?

For more brunch ideas on Stagetecture, click here.

Who doesn’t love the smell of fresh baked breads in their home especially banana bread? Bananas are a great source of potassium. This is a mineral that your body needs to operate normally. Potassium helps your muscles and nerves communicate properly. If you want to supplement your body with potassium, eating a banana is a great source.

To enhance your eating pleasure, try a gluten-free banana bread. This is a delicious recipe that you can easily make at any time of the day.

Fresh Baked Gluten-Free Banana Bread

Image via: Two Peas and their Pod

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Ingredients

• 1 cup boiling water
• 1/2 cup chopped dates
• 4 large eggs
• 2 cups mashed, very ripe bananas (about 4)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups brown rice flour
• 1/2 cup sorghum flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup butter, melted
• 1/2 cup chopped walnuts

Image via: Recipe Girl

Directions

1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Indulge yourself with the sweet taste and aroma of the gluten-free banana bread. This recipe is a great dessert or snack when you’re alone or with the whole family.

For more food recipes on Stagetecture, click here.

Blueberry Recipe: Blueberry Bread with Lemon Glaze

Image Via: Erica’s Sweet Tooth

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Prep Time: 15 minutes

Cook Time: 60 minutes

Serves: 12

Ingredients:

For Bread: 2 ½ cups all-purpose flour 1 tablespoon baking powder ½  teaspoon salt ¾ cup sugar 3 ounces butter 2 eggs 1 cup milk 1 teaspoon vanilla extract 1 ½ cups blueberries, defrosted, if needed 2 tablespoons lemon zest For Glaze: 1/3 cup lemon juice 2 cups confectioner’s sugar 2 tablespoons butter, melted 1 tablespoon water

Image Via: Foodvee

Preparation:

1. Preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.
2. Sift together the flour, baking powder, salt, and sugar.
3. Cut the butter into the flour mixture by cubing chilled butter, lightly tossing the small cubes with the flour, and using your fingertips to gently break up the cubes until they are pea-sized and evenly distributed throughout.
4. In a separate bowl, blend together the eggs, milk, and vanilla extract.
5. Add the wet ingredients into the dry and stir to create a batter.
6. Gently fold the blueberries and lemon zest into the batter.
7. Transfer the batter into your greased loaf pan and bake for 60-80 minutes or until a toothpick comes out clean and the top is golden brown.
8. While the bread bakes, make the glaze by stirring the lemon juice into the confectioner’s sugar. Then, mixing in the melted butter and water until the glaze becomes thick and glossy.
9. When the bread is done, transfer it to a wire rack and allow it to cool for 10 minutes.
10. While the loaf is still slightly warm, drizzle the glaze over the top.
11. Once the glaze hardens slightly, slice and serve.

If you find yourself with extra blueberries that need to be used up, go ahead and double this recipe by making an extra batch of dough. All you need to do is wrap the additional portion in plastic wrap and seal it up in a freezer bag. Then, defrost it before you’re ready to put it in the oven. With a little prep work, there’s no reason why you can’t enjoy this delicious blueberry recipe all year round.

For more recipes on Stagetecture, click here.

Mothers Day Brunch: Crab Cake Benedict 

Image via: Olivia Rae via Everyday Musings – Flickr

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Prep Time: 30 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients:

For Crab Cakes:

1 pound crab meat

1 egg

½ small onion

3 stalks celery

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon seafood seasoning

2 dashes Worcestershire sauce

10-15 saltine crackers

For Hollandaise Sauce:

4 egg yolks

1 tablespoon lemon juice

1 stick butter, melted

Cayenne pepper, to taste

Image via: Sea Pak seafood

For Benedict:

4 English muffins, halved

8 eggs

2 tablespoons white vinegar

Fresh parsley, for garnish

Preparation:

1. Start by preparing the ingredients for the crab cakes. Pick through the crab to ensure the meat is free of cartilage and shells. Finely dice the celery and onion. Crush the saltine crackers into crumbs and set them aside.
2. In a small bowl, mix together the crab, egg, celery, onion, mayonnaise, mustard, Worcestershire sauce, and seafood seasoning until cohesive.
3. Shape the crab mixture into 8 equal-sized crab cakes. Then, roll the crab mixture in the cracker crumbs until the outside is completely covered. (Note: You can do this the night before, cover, and refrigerate to make things move more quickly in the morning.)
4. When you’re ready to cook the Benedict’s, start by making the hollandaise. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
5. Place the bowl over a double-boiler, or saucepan containing barely simmering water, and continuing to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
6. Remove the sauce from the heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs Benedict.
7. Bring the water up to a slow boil and add in the white vinegar. Keep this going while you cook the crab cakes.
8. Heat a few tablespoons of oil over medium in a skillet. Cook the crab cakes until they are lightly browned, about 3 minutes per side. When done, allow them to drain on a paper towel and use the skillet to lightly toast the English muffin halves.
9. Meanwhile gently crack 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.
10. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
11. Assemble the Benedict’s by putting a crab cake on each English half. Then, top them all with a poached egg and a generous portion of hollandaise sauce.
12. Serve warm, garnished with chopped parsley.

While this dish does have a few steps, with the proper time management it’s actually surprisingly simple. Make sure Mom knows how thankful you for all she does by preparing this show-stopping dish for mothers day brunch. In fact, don’t hesitate to revisit the recipe any time you need to impress someone special.

For more brunch ideas on Stagetecture, click here.

Stagetecture’s

Best of 2013 – #2

Today we continue the countdown of Stagetecture’s Best of 2013 based on most trafficked posts by you, the readers. Yesterday you saw #3 was Sunday Brunch:Perfect French Toast, and today we continue to #2 – Sunday Brunch: Warm Cinnamon Scones. I’m starting to think you all love Sunday brunch food just as much as I do!

First Featured – Entry #2504, June 8, 2013

Happy Sunday Stagetecture readers. Is there anything better than the fresh smell of warm cinnamon? Whether it’s in oatmeal, your favorite hot drink, or from a warm breakfast bed, cinnamon makes Sundays wonderful. Today, I bring you a warm apple cinnamon scones recipe from Taste of Home. Whether you serve these fresh or freeze them for later, you will love these scones anytime!

Sunday Brunch: Warm Cinnamon Scones

Image via: King Arthur Flour

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Yield: 8 scones.

Ingredients

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Image via: King Arthur Flour

Directions

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Let us know how you enjoyed these Warm Cinnamon Scones!

For more brunch recipes on Stagetecture, click here.

Check back to see all of the Best of 2013 & look back at the Stagetecture’s Best of 2012, here.

Stagetecture’s

Best of 2013 – #3

Every year for the last few days of December I look into the analytics to see what blog posts on Stagetecture were your favorites! This year… you won’t believe it, they are all recipes!! 2013 was a huge year for recipes on Stagetecture and Pinterest, Facebook, Google + and Twitter are my number one traffic sources for these delectable recipe lovers.

So today we start at #3 with Sunday Brunch Perfect French Toast! It just so happens today is Sunday and I normally would have featured a delicious brunch recipe. So I can’t think of a better way to start off a Sunday than with golden french toast. Enjoy!

First featured – Entry #2898, October 13, 2013

Happy Sunday, what’s for brunch today? Whether you are hosting a brunch for family and friends or it’s just a lazy day to sit back and relax before the work week begins, why not start it off with the perfect french toast recipe?

Sunday Brunch Perfect French Toast

Image via: Gourmet Traveler

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Ingredients

1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Image via: Chef Key

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.

Serve hot.

For more brunch recipes on Stagetecture, click here.

Check back to see all of the Best of 2013 & look back at the Stagetecture’s Best of 2012, here.