Nations Best® Recipes
Bubble & Squeak Corned Brisket
6
Bubble & Squeak is a traditional British dish made from Sundays roast dinner leftovers. Potatoes and cabbage are combined with leftover roasted meat and fried up into a big pancake. Listen to it bubble and squeak as it cooks.
Parsley Mustard Sauce is the perfect compliment.
Parsley Mustard Sauce is the perfect compliment.
Meat Suggestions
Ingredients
- 1 small green cabbage (1 lb), shredded
- 3 Tbsp butter
- 1 c chopped onion
- 2 c mashed potatoes
- Salt & freshly-ground black pepper, to taste
- 1 lb thinly-sliced Nations Best® cooked First Cut Corned Beef Brisket
- Parsley Mustard Sauce
- 2 Tbsp butter
- 2 Tbsp chopped onion
- 2 Tbsp all-purpose flour
- 1 c beef broth
- 1 Tbsp each cider vinegar and Dijon mustard
- 1/2 tsp drained prepared Horseradish
- Salt & freshly-ground black pepper, to taste
- 2 Tbsp chopped fresh parsley
Directions
- Cook the cabbage in boiling salted water to soften, 5 minutes. Drain very well.
- Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, 10 minutes. Stir in the cabbage, mashed potatoes, salt and pepper.
- Use a spatula to form the mixture into a cake. Arrange the brisket slices over the top and press them in slightly with the back of the spatula. Cook, covered, over medium-low heat, 15 minutes. Remove cover. Cook until bottom is nicely browned, 10-15 minutes more.
- Meanwhile, prepare the sauce. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring, until wilted, 5 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the broth and whisk until smooth. Stir in vinegar, mustard, and horseradish. Simmer, stirring often, until thickened, about 10 minutes. Remove from the heat and stir in the parsley.
- Carefully invert the Bubble & Squeak onto a serving plate. Cut into wedges and serve with the Parsley Mustard Sauce.