Delicious Irish Corned Beef and Cabbage Tarts Recipe
Are you looking for a hearty and delicious dish to celebrate St. Patrick’s Day? Look no further than this Irish Corned Beef and Cabbage Tarts recipe. This dish is the perfect combination of tender corned beef, crunchy cabbage, and savory seasonings, all baked to perfection in a prepared pie crust.
As an expert on British cuisine, I can attest that this recipe is a true delight for the taste buds. The gentle flavors of the corned beef perfectly compliment the slightly sweet taste of the cabbage. The addition of red onion and balsamic vinegar adds just enough tang to make your mouth water.
But this recipe is not just reserved for March 17th festivities – it’s a comfort food classic that can be enjoyed year-round. Whether you’re in the mood for a cozy dinner or want to impress your friends at a dinner party, these tarts are sure to please.
My personal favorite tip for making these tarts even more indulgent is to sprinkle some Parmesan or Gruyere cheese on top before baking. Trust me, it takes these tarts from merely delicious to absolutely divine.
So let’s get cooking and savor every bite of this Irish-inspired dish!
Why You’ll Love This Recipe
You’ll be pleased to know that this Irish Corned Beef and Cabbage Tarts Recipe is one of the best comfort foods to delight your taste buds this St. Patrick’s Day. You’ll savor juicy and tender bites of corned beef, bundled together with crispy and buttery pie crusts. When my family and friends first tried this recipe, they couldn’t help but ask for seconds.
The combination of savory flavors in this dish will leave you feeling satisfied and craving more. The tangy taste of balsamic vinegar balances well with the sweetness of sugar, while red onions add an extra zing to the corned beef. The spiciness of the garlic cloves combined with the aroma of olive oil will awaken your palate.
Unlike other recipes that require complicated techniques or ingredients, this recipe is simple and easy to prepare. You can make it ahead for your family dinner party or potluck celebration without breaking a sweat.
Moreover, this dish is versatile! You can swap out some ingredients such as cabbage for kale, or use different types of cheeses like Gruyere, Swiss cheese or Parmesan cheese to make it suit your taste buds.
In short, whether you’re a seasoned cook or a beginner looking to try out new dishes, this Irish Corned Beef and Cabbage Tarts Recipe is a great choice for St Patrick’s Day celebration or any occasion that calls for comfort food. So get ready to impress your guests with this effortless yet tasty recipe!
Ingredient List
Before getting started on making these Irish Corned Beef and Cabbage Tarts, let’s make sure we have everything we need. Here are the ingredients you will need to gather:
Crust:
- 2 prepared pie crusts
Filling:
- 3 tablespoons olive oil
- 1 small red onion, chopped
- 1 small head cabbage, chopped
- 3 tablespoons balsamic vinegar
- 1 cup cooked corned beef or ham, diced
- ½ cup grated Parmesan cheese
- 1 cup Gruyere or Swiss cheese, grated
If you can’t seem to find corned beef, ham is a great substitute. It will give the tarts a slightly different taste, but they will still be delicious!
The Recipe How-To
Step 1: Prepare the Ingredients
Before anything else, we need to prepare and gather all our ingredients. These include corned beef, cabbage, red onion, olive oil, garlic cloves, and the prepared pie crusts.
Step 2: Cook the Corned Beef
Using a slow cooker is the most effective way to cook corned beef. Add water and a tablespoon of sugar in the slow cooker, and then place the corned beef. Cook it for about nine hours.
Step 3: Prepare the Cabbage Filling
In a large skillet over medium heat, add a tablespoon of olive oil, then sauté garlic and onions until softened. Add in chopped cabbage and cook for ten minutes or until tender. Next, pour in the balsamic vinegar and simmer for five minutes.
Step 4: Assemble the Tarts
Preheat your oven to 375 degrees Fahrenheit. Take out the prepared pie crusts from their packaging and set them in a pie dish. Evenly distribute the corned beef mixture into each crust, followed by the cabbage filling mix. Top each tart with shredded Parmesan cheese, Gruyere cheese, or Swiss cheese.
Step 5: Bake!
Bake uncovered for approximately 30 minutes or until golden brown. Allow them to cool down before serving.
These Irish Corned Beef and Cabbage Tarts are just perfect for celebrating St Patrick’s Day or any day you’re craving hearty comfort food!
Substitutions and Variations
Now, if you’re looking to mix things up a bit, there are several substitutions and variations you can try with this recipe.
First, let’s talk about the cheese. Instead of using a combination of Parmesan, Gruyere, and Swiss cheese, you could experiment with other types of cheeses to see what flavors you enjoy best. For instance, cheddar or blue cheese could add a nice twist to the tarts.
If corned beef isn’t your thing, you can substitute it with ham or another type of protein. You may need to adjust the cooking time accordingly if using a different meat.
For the cabbage filling, feel free to switch things up by adding in some red onion or garlic cloves for extra flavor. You could also use red cabbage instead of green cabbage, which will give the tarts a beautiful purple hue.
Looking for a vegetarian option? Swap out the meat for some sautéed mushrooms or tofu. And if you’re feeling adventurous, try adding in some diced potatoes or carrots for extra texture and flavor.
Finally, don’t be afraid to get creative with your serving options. Instead of making mini tarts, you could try making one large tart using a prepared pie crust. Or skip the crust altogether and make a cabbage roll filled with tender corned beef and chopped vegetables.
The possibilities are endless when it comes to experimenting with this Irish Corned Beef and Cabbage Tarts recipe. And who knows? You may just discover a new favorite dish!
Serving and Pairing
When it comes to serving and pairing, these Irish Corned Beef and Cabbage Tarts are incredibly versatile. They make a perfect snack, appetizer, or even a main dish for a cozy dinner.
For a simple but satisfying meal, pair these tarts with some hot and thirsty tea or Irish potato soup. If you’re looking for something heartier, serve them alongside classic corned beef and cabbage rolls or beef and potato stew.
For those who like to add a little kick to their dish, try serving these tarts with a side of horseradish cream. The tangy and spicy flavor of the horseradish perfectly balances the rich taste of the corned beef and cabbage.
If you’re hosting a St. Patrick’s Day party, these tarts will be perfect finger foods for guests to munch on throughout the night. You can also experiment by serving them with different dips or sauces such as mustard or ketchup for added flavor.
Remember that these tarts are best when they’re freshly baked and still warm. The prepared pie crusts provide a deliciously flaky texture that perfectly complements the tender corned beef and cabbage filling.
So whether you’re looking for an easy snack or a hearty dinner recipe, these Irish Corned Beef and Cabbage Tarts are just what you need to satisfy your comfort food cravings.
Make-Ahead, Storing and Reheating
When it comes to preparing make-ahead meals, these Irish corned beef and cabbage tarts are a great option. You can make the filling up to two days ahead of time and store it in the refrigerator until you’re ready to use it.
If you choose to assemble the tarts ahead of time, be sure to cover them with plastic wrap or aluminum foil before storing them in the refrigerator. They will keep for up to 24 hours in the fridge before you need to bake them.
To reheat, simply pop them into the oven at 350°F for 15 minutes until they are heated through. If they look like they’re getting too browned on top, just loosely cover them with some foil while reheating.
You can also freeze these tarts! Once assembled, you can freeze them unbaked for up to two months. To bake from frozen, preheat your oven as normal and add an extra few minutes onto the baking time (around 10-15 more minutes).
However, if you have leftover tarts, don’t worry! They can be stored in the fridge for up to three days. To reheat, simply microwave them individually on high or bake in the oven at 350°F for 10-12 minutes. Make sure to tightly cover them with aluminum foil so they don’t dry out.
These make-ahead options are perfect for meal prepping, hosting dinner parties or just having a quick and delicious dinner ready during busy weeknights.
Tips for Perfect Results
There are few dishes that evoke the sense of comfort food as Irish Corned Beef and Cabbage Tarts. It’s a dish that smells delicious and is perfect for St. Patrick’s Day or any time you want a filling, savory meal. Here are a few tips to help you make the perfect Irish Corned Beef and Cabbage Tarts.
1. Use quality ingredients: The better the ingredients, the better the tart will be. Look for high-quality corned beef and fresh cabbage to ensure your tart has plenty of flavor.
2. Cook corned beef slowly: Slow cooking your corned beef can help make it more tender and flavorful. You can use a slow cooker or bake it in the oven.
3. Don’t overcook the cabbage: Overcooked cabbage can be mushy and overly sweet. Be sure to cook it until it’s wilted but still has a bit of texture.
4. Experiment with cheese: While traditional Irish Corned Beef and Cabbage doesn’t typically include cheese, adding some shredded parmesan, gruyere, or swiss cheese to your tarts can make them extra creamy and delicious.
5. Add garlic cloves for flavor: Garlic adds depth of flavor to the tart. Use 2-3 cloves of garlic, finely chopped or minced, to add a delicious kick to your tarts.
6. Use red onion for color: Red onions add both sweetness and a beautiful purple/red hue that makes this an eye-catching dish.
7. Make sure you let them cool: Once out of the oven, allow them to cool down enough before slicing into wedges as this set the filling and makes them easier to eat without everything falling apart.
These tips will help ensure that your Irish Corned Beef and Cabbage Tarts come out perfect every time you make them!
FAQ
Now that we’ve gone through the various aspects of this mouthwatering Irish Corned Beef and Cabbage Tarts recipe, you may still have some unanswered questions. Below are some frequently asked questions and answers for your reference. Let’s get started!
Is corned beef and cabbage an authentic Irish dish?
It’s a well-known fact that Corned beef and cabbage is a meal commonly associated with St. Patrick’s Day. However, it may come as a surprise to some that this dish isn’t actually a traditional Irish meal, despite its popularity in Irish-American culture. Corned beef is a type of meat, similar to brisket, that has been preserved through salt-curing.
Why do Irish eat corned beef and cabbage?
It is widely believed that the practice of consuming corned beef and cabbage on St. Patrick’s Day originated from the necessity of Irish immigrants in America to opt for economical alternatives. As a result, pork was replaced with beef and potatoes were substituted with cabbage.
Is it better to boil or bake corned beef?
When it comes to preparing corned beef, there are two popular methods to achieve tender and moist meat: boiling and baking. The decision largely depends on personal preference as both techniques can yield delicious results. Traditional corned beef recipes, such as the classic corned beef and cabbage or the glazed corned beef, typically involve simmering the beef in a seasoned water mixture for a duration of three hours.
Do you use the liquid in the corned beef package?
One of the tricks to making great corned beef is to preserve as much of its brine as possible. When preparing the meat, open its package directly over the slow cooker, and pour everything inside, including the brine. Afterwards, add enough cold water to submerge the meat entirely.
Bottom Line
In conclusion, these Irish corned beef and cabbage tarts are a must-try for anyone looking for a delicious St. Patrick’s Day recipe or simply craving a comforting beef and cabbage meal. With the perfect blend of flavors and textures from the corned beef, cabbage, and cheese, you will love these tarts from the first bite. Plus, the convenience of using prepared pie crusts and the flexibility to substitute ingredients make this recipe simple yet versatile.
So whether you’re celebrating St. Patrick’s Day or just seeking a tasty and easy-to-make meal, give these Irish corned beef and cabbage tarts a try. Trust me, your taste buds will thank you!
Irish Corned Beef and Cabbage Tarts Recipe
Ingredients
- 2 pastry recipe or 2 prepared pie crusts
- 2 tablespoons olive oil
- 1 red onion, chopped
- 1/2 head cabbage, chopped
- 3 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1/2 cup water
- 1/2 cup cooked cubed corned beef or 1/2 cup ham
- 1 cup cubed gruyere or 1 cup swiss cheese
- 1/4 cup grated parmesan cheese
Instructions
- PREPARATION:
- Prepare pie crust and divide dough into four pieces.
- Roll out each between waxed paper into 7" rounds.
- *If using prepared crusts, first roll to square shape, then cut each in half.
- Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
- Preheat oven to 425 degrees.
- Saute onion in olive oil in a large skillet until soft.
- Then add cabbage, vinegar, sugar, and 1/2 cup water.
- Cover pan and simmer for 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally.
- Divide half of the cabbage mixture evenly among the pastry circles.
- Assembly:
- If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry.
- Divide the corned beef evenly onto the cabbage mixture.
- Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture.
- Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge.
- Bake tarts at 425º F for 20-30 minutes.
- Remove tart rings and serve.
- NOTE:
- You could use red cabbage to add more color/interest to the tarts.
Nutrition
Recommended Recipes Just For You
None found
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.