| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons butter, unsalted
- 1 tablespoon canola oil
- 1/4 cup small diced carrots
- 1 cup diced cabbage
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 2 cups cooked corned beef, sliced and shredded
- 1 teaspoon freshly cracked black pepper
- 1/4 cup white wine
- 1 1/2 cups heavy cream
- 1 1/2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon prepared horseradish
- 2 cups grated Irish white Cheddar or extra-sharp white Cheddar
- 3/4 cup fresh peas, or frozen
- 1 pound cooked linguini
- 1/4 cup grated Parmesan
Instructions
- In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. Stir in the shallots and garlic and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the cream, half- and-half, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 744 |
| Total Fat | 56 g |
| Saturated Fat | 32 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 25 g |
| Cholesterol | 182 mg |
| Sodium | 677 mg |
Reviews
We have been making this recipe for at least 5 years now with our left-over corned beef and cabbage. It has quickly become our go-to left over recipe for corned beef and every year, I think we look forward to this more so than we do the traditional corned beef and cabbage.
Made this with leftover corned beef. (We buy several before St Patrick’s day)
Great recipe. Quick and easy. The diversity of using left over corned beef after a traditional corned beef meal let’s us enjoy many of the flavors with a nice pasta twist.
Great recipe. Quick and easy. The diversity of using left over corned beef after a traditional corned beef meal let’s us enjoy many of the flavors with a nice pasta twist.
20 minute cook time??? Obviously someone wasn’t paying attention in elementary school.
This is fabulous and a great way to cook something different for St Paddy’s day.
I needed a side dish so I went vegetarian with this recipe. Used the carrots-cabbage-and sliced shallots sauteed in the butter/oil til soft. Added the wine as directed then the garlic and mustards. Topped with fresh parsley it was delish.
LOVE LOVE LOVE this recipe – I like to serve it over mashed potatoes too! It’s a go-to staple in our house.
Delicious! Served at a dinner party and it was a big hit!
It was okay. I like that he tried to do something creative but it definitely sounds better than it tastes for me. To be honest, I like the traditional corned beef and cabbage. Nevertheless, not a bad recipe, just not one of his better ones.
Different and tasty.
OMG! It had so much flavor!!! I just added 7 cloves of garlic to add flavor, i cant picture having traditional corned beef and cabbage EVER, cause this just took it to a whole nother level of taste!!! awesome! AND MY KIDS LOVE IT which is plus since their such picky eaters!! ;o