Corned beef and cabbage skewers recipe

10:09 AM, Mar 18, 2012   |    comments
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GOLDEN VALLEY, Minn. -- KARE 11 loves sharing recipes with our viewers and this is no exception. Lund's & Byerly's Wines and Spirits manager Jason Newell stopped by to share a corned beef and cabbage skewer recipe. As a bonus, he shared an Irish American coffee recipe as well.

Corned Beef and Cabbage Skewers

Ingredients:
Kobe corned beef brisket
Red potatoes
Brussel sprouts
Wooden skewers

Directions:
Preheat the oven to 325F. Place corned beef in a roasting pan and cover with water. Cook in oven until tender, but not falling apart, about 5 hours.
Remove from pan and let cool. Cut into bite size squares and set aside.
Boil potatoes until tender, let cool and cut into bite size squares, discarding the skins.
Blanche the brussel sprouts until tender, drain and let cool and cut in half.
Put potatoes, sprouts and beef on a skewer. Serve as an appetizer or light meal.

Irish American Coffee

Ingredients:
2 ounces Irish whisky
2 sugar cubes
Strong coffee
Hagen Dazs vanilla ice cream

Directions:
Pour whiskey into warmed pint glass. Add sugar cubes and muddle to dissolve. Fill with coffee, leaving a 3/4 inch space at the top of the glass. Place a dollop of ice cream on top and serve immediately.

(Copyright 2012 by KARE 11. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

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