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Leftover corned beef from corned beef and cabbage
Leftover cabbage, radish relish recipe, or apple relish recipe
1 tbsp minced onion
1 clove garlic crushed and minced
Pinch of fresh thyme
Pinch of fresh chopped oregano salt and pepper to taste
1
Chop up corned beef into finely diced chunks.
2
Combine with finely chopped leftover cabbage or one serving of radish or apple relish and spices and mix well.
3
Preheat non-stick or cast iron skillet.
4
Press corned beef mixture into pan firmly and cover.
5
Cook for approximately 5-6 minutes on medium heat until lightly browned.
6
Add a little beef broth or water to deglaze, mix and press down again cooking for an additional 5-6 minutes.
7
Repeat as necessary until hot and lightly browned.
8
Phase 3 modifications: Use butter to cook the corned beef mixture and add bell peppers and additional vegetables if you like (make sure they are not starchy vegetables).
9
Makes 1 serving (1 protein, 1 vegetable or fruit)
Ingredients
Leftover corned beef from corned beef and cabbage
Leftover cabbage, radish relish recipe, or apple relish recipe
1 tbsp minced onion
1 clove garlic crushed and minced
Pinch of fresh thyme
Pinch of fresh chopped oregano salt and pepper to taste
Directions
1
Chop up corned beef into finely diced chunks.
2
Combine with finely chopped leftover cabbage or one serving of radish or apple relish and spices and mix well.
3
Preheat non-stick or cast iron skillet.
4
Press corned beef mixture into pan firmly and cover.
5
Cook for approximately 5-6 minutes on medium heat until lightly browned.
6
Add a little beef broth or water to deglaze, mix and press down again cooking for an additional 5-6 minutes.
7
Repeat as necessary until hot and lightly browned.
8
Phase 3 modifications: Use butter to cook the corned beef mixture and add bell peppers and additional vegetables if you like (make sure they are not starchy vegetables).
9
Makes 1 serving (1 protein, 1 vegetable or fruit)
