Mock Corned Beef and Cabbage…with SPAM!–Printable Version

To view the full post of this recipe with photos and additional information, click here.

Mock Corned Beef and Cabbage..with SPAM!

Ingredients:

1 small head cabbage

1 onion

4 large carrots (optional)

2 cans beef broth

1 can beer

1-2 cups water

1 tsp black pepper

1 tsp garlic powder

1 tsp mustard seed (optional)

1 (12-oz.) can original SPAM

Directions:

Begin by chopping a head of cabbage into large-but-“forkable” pieces.

Throw the chopped cabbage into a Dutch oven or large stock pot. Slice an onion into small slivers and add to the cabbage.

If desired, chop (4) large carrots into bite-sized pieces and add to the vegetable mixture for pleasing color and texture. This will also lend a little bit of sweetness to knock the edge off of the cooked cabbage.

Once all veggies are chopped and added to the pot, pour on enough liquid to submerge most of the vegetables. I used 2 cans beef broth, 1 can beer, and about 1 cup water. You can use any combination of broth, beer or water you want. You can even just use all water, but you might want to throw in a couple of beef bouillion cubes for flavor in that case.

Set the pot on an oven burner and turn to medium to medium-high heat. Add black pepper, garlic powder, and mustard seed (optional). Cover pot and bring to simmer.

Allow vegetables to simmer covered over medium heat for approximately 45 minutes. Once cabbage is soft and carrots are appropriately tender, it’s time for the SPAM!

Open a can of SPAM and remove the meat as one large rectangular cube. Slice lengthwise into 6 thick slices. Uncover the simmering vegetables and lay each piece of SPAM on top of the mixture. Replace the lid and allow to simmer 15 additional minutes.

Remove from heat and serve with vegetables piled underneath the meat slices.

One Response to “Mock Corned Beef and Cabbage…with SPAM!–Printable Version”

Trackbacks/Pingbacks

  1. Mock Corned Beef and Cabbage…with SPAM! « The Red Kitchen Project - August 31, 2009

    […] August 31 by Gracie For a printable version of this recipe and complete ingredients listing, click here.   For the Red Kitchen Project’s “Cooking with SPAM” page, click here. No one […]

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