Prep 20 mins
Cook 30 mins
Paula Deen prepared her corned beef in a similar fashion - I'm not sure if this is her exact recipe, but the idea is the same. It saves such much time and effort and the taste is terrific.
- 2 (12 ounce) cans corned beef (from the canned meat aisle)
- 1⁄2 lb bacon
- 1 head cabbage
- 1 large onion (optional)
- salt and pepper
- Fry bacon and tear into bite sized pieces.
- Drain off all but about 2 T bacon grease.
- Slice onion if using and add to pan along with cabbage which has been cut into medium-sized pieces.
- Begin sauteing the above.
- Open the cans of corned beef and"chunk" the meat, either with a fork or your fingers and add to the pan of cabbage and onion.
- Continue cooking until the cabbage and onion are soft and the meat is heated through.
- Season very well with salt and pepper (to your taste).
- Serve hot.
This is just the way my family has been doing it for ages..I think it is great!!!When you think about it this is a good meal to have when the lights are out and you have a grill or something to cook on. I thank you for posting this..Hugs 2 U
This recipe inspired us to try the canned corned beef but in the end modified by adding thawed frozen baby carrots and potatoes cut small to the bacon grease saute as well as used all the bacon grease for the saute and not just 2 Tbs, and cooking in two bottles of guinness beer with lots of salt, pepper, and celery seed. With changes turned out well enough but will most definitely do the "real" corned beef from now on. Bacon was a terrific new addition and will continue that for future corned beef recipes!