When I was 13, an elderly woman took me under her wing and taught me this "special" recipe that had been in her family for generations. My mother would then ask me to make it for her every St. Patrick's Day proclaiming "you make it better than anyone else"--yes, Mom. Psychology for Children 101. *grin*
It's definitely a twist on the typical Irish dish, but I crave it throughout the year and it is yummy. I've also made it exclusively from shelf-stable foods. So, since I am quite under the weather and not able to give you a full-fledged article this weekend, I'll just share this little diddy with you and hope that you enjoy!
Corned Beef and Cabbage Stew , Preparedness Pro
4 C Water
3 large potatoes, peeled, diced
1 yellow onion, diced
1 t. salt
½ t. pepper
1/8 t. whole caraway seed
1 can of corned beef, broken into ½ to 1 inch pieces
3 T. of flour
2 T of butter
Place potatoes and onion in water in a pot and boil. While boiling, cut up your cabbage and then add that to the pot as well followed by the salt, pepper and caraway seed.
Then add the corned beef. Allow to boil until potatoes are tender.
Meanwhile, in a small skillet melt your butter on medium heat and then add the flour. With a wooden spoon/spatula stir the butter and flour together until the mixture is golden brown and crumbly. Be patient; you don’t want to burn this. Add this roux mixture to the stew and stir a moment until thickened. (The stew will “crackle” as you add the roux.) Enjoy!
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