Irish Corned Beef and Potatoes in Oven

May 27, 2022 Post a Comment

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

There's nothing like a couple of succulent casseroles to use upwardly leftover ingredients that you have in the kitchen subsequently a big repast. And with St. Patrick's Mean solar day coming up, I'm sure to have leftover corned beef taking upwards fridge infinite.

Corned beef casserole is the perfect ready. I take traditional Irish gaelic flavors and layer them together into something new, improved, and delicious! Showtime to end, this recipe takes just over an 60 minutes to prepare. The prep time, however, is minimal.

Keeping with tradition, I recommend trying my Guinness Irish gaelic Stew for a St. Patrick's Solar 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 season.

If you want to do it all homemade, from get-go to end, so check out a reader favorite, my guide on How to Make Corned Beef in your own kitchen.

INGREDIENT NOTES AND SUBSTITUTIONS

Corned Beef – This table salt-cured meat is very tender and tastes a bit briny and sour. It goes very well with a number of vegetables, and can be prepared a number of means.
Russet Potatoes – This large potato is piece of cake to piece and fantastic for casseroles. White potatoes, which keep their shape well-nigh also, tin can be used every bit a substitute.
Milk & Flour – These two will be mixed together and poured over the dish, helping to demark the ingredients and set the dish.
Butter – Melted into the milk, information technology will exist soaked upwardly past the potatoes for a delicious, rich season.
Shallots – Sweeter and milder than onions, these even has a subtle garlic flavor. A yellow onion tin can be substituted in a pinch.
Brussels Sprouts – Earthy and a scrap bitter, these veggies soften and get slightly sweetness and savory. You tin 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, sugariness, and a fleck salty. Some recipes use swiss cheese instead. For a substitute with like textures and flavors, you can use asiago or romano cheese.

HOW TO MAKE CORNED Beefiness CASSEROLE

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

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

3. Melt the Potatoes. Add together the sliced potatoes to a pan, and then pour the milk and butter over the meridian. Allow the milk to come to a boil before covering the pan and lowering the heat. Simmer the potatoes, keeping the heat low. After 8 minutes, allow the mixture to become absurd enough to handle before removing the potatoes.Layer. Lay the potato slices on the bottom of an oiled or buttered casserole dish. Ready aside the milk and butter mixture. Layer the meat, shallots, and brussels sprouts one at a time. Add more layers until all of the ingredients are used.

photo collage: assembling corned beef casserole

4. Elevation and Bake. Add together flour to the boiled milk and butter mixture and whisk well. Pour over the entire dish. Finally, top with the Parmesan cheese and place the dish in the oven. Broil for 50 minutes until the top becomes a deep, crispy brown.

5. Serve! Give the dish at least fifteen minutes to absurd, which will help it set for easier slicing.

corned beef casserole in casserole dish.

What vegetables tin I employ 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 olfactory property.

Really, most vegetables would sense of taste delicious in this casserole!

Tin I freeze corned beef casserole?

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

You tin, withal, freeze the sliced meat and thaw it in the fridge when you lot're ready to set the recipe!

What is the all-time style to oestrus leftover casserole with corned beef?

Pop your leftover pan correct dorsum in the oven to reheat! This will go on it crispy. Because this is the best style to reheat, air-condition your leftover dish in the same pan it was baked in.

A plate with a piece of corned beef casserole.

1 ane/2 lbs corned beef cooked
ane lb russet potatoes
2 cups milk
2 tbsp butter
two tbsp all purpose flour
4 shallots
three cups brussels sprouts
ane/2 cup shredded parmesan cheese

Preheat oven to 425°F. Coat a ix×9" casserole dish with oil or butter, set aside.
Using a mandolin or pocketknife, piece the potato into 1/4 inch slices. Slice the cooked corned beef thin and prepare aside. Slice the shallots and Brussels sprouts thin and fix aside.
In a large bucket add the sliced potato and cover with milk and butter. Bring to a boil, lower heat and simmer 8 minutes. Turn off heat and allow to cool, plenty to handle. Reserve the milk and butter, set aside.
Layer the irish potato then the corned beef slices, shallots and Brussels sprouts. Repeat once more using all ingredients.
Whisk the flour into the milk and pour milk over all and top with Parmesan cheese. Bake for 50 minutes. Top volition be a deep, crispy brown. Allow to cool at least 15 minutes before slicing to serve.

The information shown is an estimate provided past an online diet calculator. It should not be considered a substitute for a professional nutritionist's advice.