RED FLANNEL RECIPES

Name: Red Flannel Stew
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 5 servings.
Cuisine: Jewish
Ingredients: 2 whole fresh beets, washed, trimmed and halved; 6 cups water, divided; 1 pound corned beef brisket, trimmed and cut into 1-inch pieces; 4 small carrots, sliced; 1 large potato, cubed; 1 small turnip, peeled and cubed; 1 small onion, chopped; 1 teaspoon each dried parsley flakes, basil and thyme; 1/4 teaspoon salt; 1/8 teaspoon pepper

RED FLANNEL STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Red Flannel Stew Recipe: How to Make It - Taste of Home image

When I was a child, every Saturday night was red flannel night. Grandpa and I wore our red flannel long underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat this beet stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. —Kathy Padgett, Diamond City, Arkansas

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 55 minutes

Prep Time 25 minutes

Cook Time 01 hours 30 minutes

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 whole fresh beets, washed, trimmed and halved
6 cups water, divided
1 pound corned beef brisket, trimmed and cut into 1-inch pieces
4 small carrots, sliced
1 large potato, cubed
1 small turnip, peeled and cubed
1 small onion, chopped
1 teaspoon each dried parsley flakes, basil and thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large saucepan, bring beets and 4 cups water to a boil. Reduce heat; simmer, uncovered, until tender, 20-25 minutes. Drain, reserving 2 cups cooking liquid. Peel and dice beets; set aside., In the same pan, combine the corned beef, carrots, potato, turnip, onion, seasonings, remaining water and reserved cooking liquid. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1-1/4 to 1-1/2 hours. Stir in diced beets; heat through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 209 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 881mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

RED FLANNEL HASH RECIPE - FOOD.COM

Red Flannel Hash Recipe - Food.com image

A traditional New England recipe--the "red flannel" refers to the inclusion of beets. Frequently served for breakfast or lunch using the left-overs from a New England boiled dinner the night before. Traditionally each serving is topped with a poached egg, but this is optional. A "quick and dirty" approximation can be had by combining a can of corned beef hash and a can of beets, chopped, and frying in a skillet. Some people top it with catsup. Preparation time does not include pre-cooking the vegetables, since leftovers are so commonly used. Tasty, but definitely not for people avoiding fat or salt.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cooked corned beef, shredded or chopped
2 cups boiled potatoes, diced
1 cup cooked beet, diced
1/2 cup cooked diced onion
1/4 cup lard or 1/4 cup bacon fat
beef broth or broth, from boiled dinner

Steps:

Combine beef and vegetables.
Heat lard or fat in a skillet; the pan should be well coated.
Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
Cook over low heat about 30 minutes.
Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.
However, I've also had it cooked with stirring occasionally to keep it jumbled up.
Serve hot.

Nutrition Facts : Calories 200.4, FatContent 13, SaturatedFatContent 5.1, CholesterolContent 12.2, SodiumContent 37.8, CarbohydrateContent 19.4, FiberContent 2.8, SugarContent 4.8, ProteinContent 2.4

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