Going out for Valentine’s Day? We rarely do. It’s just too crowded everywhere and crowded places aren’t my idea of fun nor romance. Besides, it’s a regular working day and school day and mothers aren’t exempt from chores just because it’s Valentine’s Day. BUT that doesn’t mean we can’t have a few special things in the house. Finally bought a kilo of German corned beef, cooked it with cabbage and mushroom soup, served it for breakfast, set aside some for the the kids’ packed school lunches, then had cheesecake with a radical crust made of oatmeal and pili nuts. Great way to start Valentine’s Day.
German corned beef (Swiss Deli, Shopwise Libis) is cured and seasoned beef. You still need to simmer it in a little water for about two hours but that’s really all the preparation it needs. You can just slice it afterwards for a quick sandwich, or you can combine it with vegetables and sauce. This corned beef with cabbage and mushroom soup is good with either rice or bread.
Serves 5 to 6.
1.1 kg. of German corned beef
1 large head of cabbage (I used the variety popularly known as pechay baguio), cut into one-inch slices
1 can of condensed mushroom soup
Simmer the uncut slab of German corned beef in about two cups of water for two hours. Transfer to a plate and cool for about 30 minutes.
In the remaining liquid in the pan, add the cabbage and cook for about five minutes or until the leaves start to turn soft.
Empty the contents of the can of condensed mushroom soup into a baking dish. Spread evenly on the bottom.
Cut the cooled corned beef into one-fourth inch slices and arrange along the middle of the baking dish. Place the cabbage on either side of the corned beef.
Cover the baking dish tightly with aluminum foil and bake in a preheated 170oC oven for 15 minutes.
Serve with rice or bread.
Recipe for cheesecake with oatmeal and pili nut crust in a moment.