Irish Roast with Cabbage

 Original recipe: Cabbage on the bottom, red bliss potatoes stuffed into the nooks and crannies, slab of corned beef on top sprinkled with pickling spices and then one or two bottles of Juengling lager. I use a cast iron dutch oven that's been the family for decades and is well seasoned and slap on the cast iron lid and let it simmer til done...fork tender.

My version since I didn't have all the ingredients  was to use a chuck roast and  just add a can of beer and pickling spices: cinnamon, ginger, allspice, and dill weed and dill seeds, pepper.  I thickened the broth with corn starch for a nice thick gravy.  I also added carrots to my roast too.

Very tasty and different, since my family never made real Irish food or Mexican food from my heritage.  So now as an adult I'm learning to may more ethnic foods.

Thank you Carolyn Brown Sadowski for the recipe!

ASIAN BEEF AND VEGETABLE PASTA RECIPE

6 servings
1/8 teaspoon red peper flakes
3 large cloves of garlic
1 1/2 pounds steak, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vegetable oil (you can use cooking spray instead)
1 large onion, sliced
4 large stalks celery, chopped
1 small head green cabbage, chopped
12 ounces wheat spaghetti cooked, drained
1/2 cup low salt soy sauce

Spray a large, deep skillet with cooking spray. Over medium heat, cook pepper flakes and garlic for one minute.

Sprinkle steak with pepper. Add to skillet. Cook steak until no longer pink, about 8-10 minutes. Remove from skillet with a slotted spoon.

Add a small amount of oil to skillet or respray with cooking spray. Cook onion and celery until tender, about 10 minutes. Add cabbage, cook stirring until crisp-tender, about 10 minutes.

Add steak, spaghetti and soy sauce to skillet. Cook stirring until heated through. Serve hot.

This recipe is from the Eating for Life Cookbook by Bill Philips