| Yield 1X: | 144.00 | oz | Allergens: | ||
| Portion: | 12 | oz | Garlic, onion | ||
| Portions: | 12.0 | ||||
| Shelf life: | Five days | ||||
| Date: | 1.4.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Corned beef, cooked, trimmed, and cubed | 4 | 8 | ||
| Whole butter | 1.00 | 2.00 | ||
| Garlic, sliced | 1.00 | 2.00 | ||
| Yellow onions, small dice | 1 | 2 | ||
| Red Potatoes, boiled, medium dice | 4 | 8 | ||
| Italian parsley, rough chopped | 1.50 | 3.00 | ||
| Whole grain mustard | 3.00 | 6.00 | ||
| Chicken broth | 8.00 | 1 |
Carefully measure and prepare all ingredients. Heat a suitable pan over high heat, and add the butter. Add the garlic, and cook for aroma.
Add the onions, and season with salt and pepper. Cook, tossing regularly, until the onions become soft and begin to brown. Cool. Add to corned beef.
Boil and chop potatoes. Cool.
Combine all ingredients in a large bowl, and mix well. Season to taste with salt and pepper. Using glooved hands, crush some of the potatoes into a paste so that the mixture will bind into a cake. Transfer to a storage containers at 12 oz. per container, and cover. Label, date, and initial. Store refrigerated.