My Award Winning Corn Beef & Beans

Last year at the Wauconda Civil War Reenactment they held a Camp Cooking Contest.  First Prize was $100.  This Beef & Beans recipe took First Prize.  That is way I call it "Award Winning."

The recipe it a take off from a Newfoundland recipe for Salt Beef and Beans. Try getting Salt Beef in the US. So I made it with the closest thing I could find Corned Beef.

O'Donnell cooling Beef & Beans

O'Donnell's Corned Beef & Beans

Ingredients

• 1 lb. Great Northern Beans
• 3 lb. cooked corned beef, cubed into bite sized pieces
• 1- Large onion
• 1 cup shredded carrot
• 1/2 cup finely chopped celery
• 8 cups (64oz) beef stock or broth
• 12 oz. Irish Stout Ale
• 2 bay leaves
• 4 tbsp. butter
• 2 cups finely shredded cabbage
• Salt and Pepper to taste

Cooking Directions

1. Rinse and sort the dry beans. Check for any unwanted debris and discard.
2. In a large pot, layer rinsed beans, onion, carrot, celery, bay leaves, and pour beef stock & beer over everything. Make sure all are covered by the liquid.  Add more broth and beer so are well covered.
3. Bring to a boil, then simmer until beans are tender.
4. When the beans are almost done cooking, in a large skillet brown corned beef pieces in butter. Add to bean pot when finished.
5. Using same pan, sauté the cabbage for 5 minutes. Add to bean pot.
6. Stir to combine everything and simmer for (at least) 1 more hour before serving. You can keep this on warm for several hours until ready to serve. Salt and Pepper to taste when serving.  Serve with Cornbread.

  You can get a copy of my Cookbook "O'Donnell's Kitchen" at Amazon.Com.
   Here's the link: https://tinyurl.com/y8txddbt