Corned Beef and Cabbage

I know Sarah just posted a corned beef recipe, (and it looked uh-mazing) but I wanted to put mine up here as well, because I did it a little differently.  It was the first time trying it this way, but I think I will do it like this forever and ever from now on because it was good!  The meat was so tender and super tasty.  Here's what you need!

1 4lb corned beef roast (is that what they call it? A roast? I don't really know...)
2 Killian's Irish red beer (You could just as easily use Guiness, or any other kind of full flavored beer)
1/4 C. brown sugar.

I thought I wouldn't need two beers, so I only have one in the picture.  But I did end up using both of them.

Take your brown sugar and rub it all over the corned beef.  If you have a larger roast then obviously use more.  Place the corned beef in the crock pot.  Ok.  Now here comes the hard part.  So pay attention.

Open up the beer.  Don't take a drink.  Pour it into the crock pot.  Both of them.  If it doesn't quite cover the corned beef (mine didn't) go ahead and add a little water. 

 Cook on high for 4 hours, then turn the heat down to low and add carrots and quartered red potatoes.  Cook for three hours, or until vegetables are almost soft.  Add your cabbage and cook until tender.

 I couldn't fit all of the veggies in my crock pot, so I boiled some of them in a pot of water on the stove, and added the seasoning packet from the corned beef.  Yum. 

The meat was so tender and so tasty.  It was literally falling apart when I cut it.  So good. 

Have a great weekend everyone!

Liz

Cordon Bleu Meatloaf

The first time I ever had chicken cordon bleu was in the hospital.  It was hospital chicken cordon bleu.  It was Army hospital chicken cordon bleu.  And I liked it.  I really, really liked it.  Now, whether that was because I had just had a baby and was ravenous...we'll never know.  But at the time, it was the best thing I had ever eaten.  I haven't had the courage to try and make it myself, here at home yet.  It scares me a little.  But a cordon bleu meatloaf?

Sure!

I can't remember where I first saw, or heard of this recipe.  But it wanted to be made.  It needed to be made.  By me.  So I made it. 

Here's what you need:

2 lbs ground beef
1 C. Italian seasoned breadcrumbs
2 eggs, beaten
1 t. onion powder
1/8 t. garlic powder

Sliced ham, Swiss and Provolone cheeses.

Preheat your oven to 350 degrees
Using your hands, (don’t forget to take of rings.  Been there.  Not fun.) mix together the ground beef, breadcrumbs, eggs, garlic and onion powders.  You could easily use a small/medium chopped onion in place of the onion powder but I really don’t like onion pieces in my meatloaf.  Usually I use dry onion soup mix, but I’m out! 
Once it’s all mixed together, place it on a sheet of waxed paper and pat it out to about ½ inch thick.  Make sure it isn’t wider than your loaf pan.

Take your cheeses and ham and layer them on top of the meat mixture. 

 

There are a few things that I can’t handle only in moderation.  Cheese is one of them.  So is wine.

Using the wax paper to help, roll up the meat and seal the edges.  Put it in a greased loaf pan and bake in the preheated oven for  1 hour and 15 minutes, or until internal temperature reaches 165˚F.

Sorry about the pictures....my camera has gone missing...they are taken with my phone. :)

~Liz