Corned Beef and Brussels Sprouts Grautin

Savory corned beef goulash is a delicious fashion to use up leftovers. Layer buttery potatoes, briny meat, and earthy vegetables in a creamy milk sauce for a comforting bake that's easy to make!

At that place's zilch like a couple of delicious casseroles to use up leftover ingredients that y'all have in the kitchen after a big meal. And with St. Patrick'south 24-hour interval coming upwardly, I'g sure to have leftover corned beef taking up fridge space.

Corned beef casserole is the perfect fix. I take traditional Irish gaelic flavors and layer them together into something new, improved, and delicious! Beginning to end, this recipe takes just over an hour to gear up. The prep time, even so, is minimal.

Keeping with tradition, I recommend trying my Guinness Irish Stew for a St. Patrick's Day repast. It's a thick, savory stew with rich meat and vegetables. Irish Mashed Potatoes, or colcannon, make a great side and are packed with flavor.

If y'all desire to do it all homemade, from outset to end, and so check out a reader favorite, my guide on How to Make Corned Beefiness in your ain kitchen.

INGREDIENT NOTES AND SUBSTITUTIONS

• Corned Beef – This salt-cured meat is very tender and tastes a bit briny and sour. Information technology goes very well with a number of vegetables, and can exist prepared a number of ways.
• Russet Potatoes – This large irish potato is easy to piece and fantastic for casseroles. White potatoes, which continue their shape almost as well, tin can exist used as a substitute.
• Milk & Flour – These two will be mixed together and poured over the dish, helping to bind the ingredients and set up the dish.
• Butter – Melted into the milk, it will be soaked up by the potatoes for a delicious, rich flavor.
• Shallots – Sweeter and milder than onions, these even has a subtle garlic flavor. A yellow onion can be substituted in a pinch.
• Brussels Sprouts – Earthy and a bit bitter, these veggies soften and go slightly sugariness and savory. You can use sliced cabbage, if preferred.
• Parmesan – This hard cheese is piece of cake to grate and sprinkle over casseroles, vegetables, and salads. It is mild, sweet, and a bit salty. Some recipes use swiss cheese instead. For a substitute with similar textures and flavors, yous tin can use asiago or romano cheese.

HOW TO MAKE CORNED BEEF Casserole

1. Preheat.  Preheat the oven to 425°F.

2. Slice the Ingredients.  Cut the potatoes into ¼" slices, using either a mandolin or a abrupt knife and so they are all an even thickness. Next, thinly slice the meat, shallots, and brussels sprouts. Set aside.

three. Cook the Potatoes.  Add together the sliced potatoes to a pan, then pour the milk and butter over the peak. Let the milk to come up to a boil before roofing the pan and lowering the estrus. Simmer the potatoes, keeping the oestrus low. After 8 minutes, allow the mixture to become absurd plenty to handle before removing the potatoes.Layer.  Lay the potato slices on the bottom of an oiled or buttered casserole dish. Set bated the milk and butter mixture. Layer the meat, shallots, and brussels sprouts ane at a time. Add more layers until all of the ingredients are used.

4. Summit and Bake.  Add flour to the boiled milk and butter mixture and whisk well. Cascade over the entire dish. Finally, top with the Parmesan cheese and place the dish in the oven. Bake for l minutes until the superlative becomes a deep, crispy chocolate-brown.

5. Serve!  Requite the dish at to the lowest degree 15 minutes to cool, which volition assist it set for easier slicing.

What vegetables can I use in a corned beef casserole?

My recipe uses cabbage and sometimes I've used mushrooms. Green peppers are also sometimes used for a different texture and odor.

Really, well-nigh vegetables would taste delicious in this goulash!

Tin I freeze corned beefiness casserole?

This casserole isn't the best to freeze after cooking, as the layers and ingredients may become mushy. As well, dairy tends to curdle when thawed and reheated.

Yous tin can, however, freeze the sliced meat and thaw information technology in the refrigerator when you're ready to prepare the recipe!

What is the best manner to rut leftover casserole with corned beefiness?

Pop your leftover pan right back in the oven to reheat! This will go on it crispy. Because this is the best way to reheat, refrigerate your leftover dish in the same pan information technology was baked in.

• ane 1/2 lbs corned beef cooked
• 1 lb russet potatoes
• 2 cups milk
• 2 tbsp butter
• ii tbsp all purpose flour
• four shallots
• 3 cups brussels sprouts
• 1/2 cup shredded parmesan cheese

• Preheat oven to 425°F. Coat a ix×ix" goulash dish with oil or butter, set bated.

• Using a mandolin or pocketknife, slice the murphy into 1/4 inch slices. Slice the cooked corned beefiness thin and set aside. Slice the shallots and Brussels sprouts thin and set aside.

• In a large saucepan add the sliced potato and encompass with milk and butter. Bring to a eddy, lower heat and simmer 8 minutes. Turn off heat and permit to cool, plenty to handle. Reserve the milk and butter, set aside.

• Layer the irish potato then the corned beefiness slices, shallots and Brussels sprouts. Echo again using all ingredients.

• Whisk the flour into the milk and cascade milk over all and superlative with Parmesan cheese. Broil for 50 minutes. Top will be a deep, crispy chocolate-brown. Let to absurd at to the lowest degree xv minutes earlier slicing to serve.

The information shown is an approximate provided past an online nutrition estimator. It should non exist considered a substitute for a professional nutritionist's advice.

Serving: 1 chiliad | Calories: 440 kcal | Carbohydrates: 27 g | Poly peptide: 26 one thousand | Fat: 26 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 yard | Monounsaturated Fat: x chiliad | Trans Fat: 1 yard | Cholesterol: 85 mg | Sodium: 1599 mg | Potassium: 998 mg | Fiber: 3 g | Carbohydrate: 7 g | Vitamin A: 647 IU | Vitamin C: 74 mg | Calcium: 234 mg | Iron: 4 mg

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Source: https://keviniscooking.com/corned-beef-potato-gratin-with-brussels-sprouts/

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