Corned beef oats

This is more variations on a theme, rather than a major new item. I’ve done a number of experiments with corned beef, and cabbage, leftovers in oatmeal. This time we had slow-cooked a corned beef slab, with root vegetables, for eight hours on low, in enough water to just cover. Added cabbage a half-hour before the end. Result wasn’t exciting, but that might have been the cut of the meat, or the cutting of the meat. The broth, however, was great. There was close to two quarts of it. This is my best result:

Setup: 1/3 cup of stone ground rolled oats, one cup of slow-cook corned beef and cabbage broth, a quarter cup of chopped raw cabbage, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the cabbage at the eight minute point, and the potatoes at the end.

Results: Most excellent. Will do this again. Adding a teaspoon of yellow or brown mustard to the broth helped. Or you could add pepper (we didn’t use the spice packet). The only reason it didn’t get five stars is because it didn’t make me do an Aristotle and run down the street shouting “lend me a towel”.

Rating: *****


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