Pureed Corned Beef & Cabbage

Pureed Corned Beef and cabbage

A traditional Irish American dish, Corned Beef and Cabbage is a staple in homes across the country during St. Patrick’s Day. Now, those with swallowing difficulties can get in on the festivities with a pureed version that meets IDDSI Levels 4, 5 & 6.

Ingredients

1 Serving 6 Servings 12 Servngs
PAN SIZE Mini loaf pan or individual baking dish 1/3 steamtable pan 2″ deep 2 – 1/3
steamtable
pans 2″ deep
BAKING TIME 10-20 minutes 20-30 minutes 35-45 minutes
Cornef beed, hot 3 oz 1 lb 2 oz 2 lb 4 oz
Low sodium beef broth 1/4 cup 1 1/2 cups 3 cups
THICK & EASY® Instant Food Thickener – TUB Item: 007941 1 1/2 Tbsp 1/2 cup 1 cup
Cabbage, cooked, drained
(reserve liquid)
1/2 cup 3 cups 6 cups (1 1/2 quarts)
Reserved cooking liquid or low sodium broth, hot 1 1/2 tsp 3 Tbsp 1/3 cup
THICK & EASY® Instant Food Thickener – TUB Item: 007941 1 Tbsp 1/3 cup 2/3 cup
Mustard sauce, prepared 1 Tbsp 1/3 cup 2/3 cups

How To Prepare

  1. Puree corned beef with hot broth in a blender or food processor until smooth in texture.
  2. Add THICK & EASY® Instant Food Thickener and process briefly until combined.
  3. Spread into pan(s) coated with cooking spray.
  4. Cover tightly with aluminum foil and bake at 350°F or heat in steamer until temperature reaches 165°F and knife inserted in center of pan comes out clean.
  5. Puree cooked cabbage in food processor until smooth.
  6. Add amount of reserved liquid needed and process until smooth.
  7. Add second amount of THICK & EASY® Instant Food Thickener and process briefly until combined.
  8. Spread into pan(s) coated with cooking spray.
  9. Cover tightly with aluminum foil and bake at 350°F or heat in steamer until temperature reaches 165°F and knife inserted in center of pan comes out clean.
  10. Let stand 5 minutes before cutting and portioning into number of servings needed.
  11. Place one cut portion, one #10 scoop, or one shaped and molded slice of pureed corned beef onto serving plate.
  12. Portion one #16 scoop of pureed cabbage per serving.
  13. Garnish with 1 Tbsp mustard sauce per serving, if desired.

Note: Pureed meat can also be portioned into food molds that resemble meat slices. Freeze molds until firm; then heat in steamer until temperature reaches 165°F

Serving Suggestion: Serve with pureed carrots and mashed potatoes to complete the meal.

Nutrition Information

Serving Size: 3 oz corned beef, 1/2 cup cabbage

Calories: 280

Total Fat: 16g

Saturated Fat: 5g

Trans Fat: 0g

Cholesterol: 85mg

Sodium: 1010mg

Total Carbohydrates: 14g

Dietary Fiber: 1g

Total Sugars: 14g

Added Sugars: 2g

Protein: 19g

Vitamin D: 0% DV

Calcium: 4% DV

Iron: 10% DV

Potassium: 6% DV