ST PATRICK'S DAY BEEF BRISKET: easy, wallet-friendly, slow-cooked, low-fat, no butter, easy

Beef so tender it can be cut with a fork -  and won't break the bank...

updated 3/25; first posted 2019

Beef Brisket with Tomato & Vegetable Sauce
'the beef was wonderful; it melts in the mouth.' Tasters

This 67 recipe for a delicious less expensive beef joint is easy-peasy and healthy.  

Beef brisket is cut from just below the shoulder; it's muscular and firm and needs long slow cooking.  

Corned beef is pre-brined brisket but 67 wanted plenty of flavour without added salt.  The recipe was developed for a slow cooker and it produced beef so tender it could be cut with a spoon.  Unlike many cooked briskets, the meat can be sliced and doesn't fall apart.  It is so flavourful, expect requests for second helpings.   

The simple, delicious sauce is packed with vegetables, adding ultra-healthy vitamins and minerals.  

Slow Cook the brisket 7-8 hours overnight (when electricity is cheapest) then refrigerate it so that any fat can solidify and be lifted or scraped off.  Reheat before serving.  

Cost: can be as low as £13 for 1.7k but usually starts £10'ish per kilo PLUS £2.50 for other ingredients (Note: Waitrose is doing a special on beef brisket this week - 19 March, for Mother's Day)
Feeds: 4 generously

Ingred:
    1 kilo slab of plain/un-brined brisket, trimmed of fat & gristle (it may come trussed up like a roast; remove the string and unroll it)
    1-2 leeks, coarsely chopped and thoroughly submerged in 9:1 solution of water and vinegar 2-3 times
    1 onion, coarsely chopped (or fennel broken into separate leaves, bottom inch removed, washed thoroughly under running water, rubbing with a brush or cloth if necessary)
    2 large sticks peeled well washed celery, in 2inch/4cm chunks
    2 med carrots, top & tailed, peeled in 2inch/4cm chunks
    1 tin chopped tomatoes 
    8 oz/225 ml tomato juice
    2 tbsp tomato puree
    3-4 tbsp brandy or red wine/grape juice
    1 tsp thyme
    1 tsp oregano
    pepper & salt
    stock or water

Method:

VEGETARIAN ST PATRICK'S DAY: SPINACH & EGG FILO PIE, lower fat & salt

A lower-fat, lower-salt but fabulously tasty version of an unforgettable Greek favourite...

Cyllinders of low-fat, low-salt Spanokopita (spinach & feta pie)
'really moist; loved the mushrooms' 'so tasty; wouldn't believe it was skinny.'  

first posted 6/16

Visitors to Greece who first experience the crisp, crackling spinach, feta and egg pie, known as Spanokopita, are usually blown away. Memories linger long.  And despite the fact that food on holiday never tastes as good at home, spanokopita recipes abound.  

The beautiful soft green filling makes it a perfect St Patrick's Day vegetarian dish.

For the health-conscious, including vegetarians, one difficulty lies in the pastry - paper thin filo sheets usually melded with lashings of melted butter. Feta, too, which produces the bold, tangy taste, is - whether from sheep's or goat's milk - high in saturated fat and salt. 

67's recipe is lower-fat, lower salt but terrifically tasty.  It is, indeed, even preferable to the orginal.  It includes mushrooms and cottage cheese; the mushrooms interrupting the one note texture of the filling; the cottage cheese replacing some of the high-salt feta. Both foods were included in a memorable  recipe from Martha Rose Shulman's Vegetarian Feast (sadly, out of print).     

There is a bit of work involved but the filling can be made a day ahead of time and refrigerated. Note that some supermarket filo pastries need defrosting overnight before it can be used. 

The photo shows a spanakopita for a picnic.  2 fat sliceable cylinders were the choice.  Pack into a stiff-sided container with serviettes protecting each layer. 

At home, an 8x11 inch;20x28cm rectangular version with 3 layers of filo below the filling and 3 above would work well.  Scrunch the overhang onto the edges. 

This recipe is not particularly budget friendly (there are more frugal versions on the net) but the taste of fresh spinach really is worth it.  Save it for special guests or a special occasion. 

Cost: £7-8
Serves: 6-8 as a main course; 15 or more as a picnic parcel

Ingred:
   113gm/4 oz mushrooms, in 1/2 inch/1 cm dice    
    olive oil (67 used Greek but any Mediterranean will do)
    2 large white or 3 red onions in med dice
    2 med to fat cloves garlic, minced  
    500 gms/8oz spinach (two large bags), washed & drained; remove grotty leaves & stems (make this a family task)  
    2 generous tablespoons chopped parsley
    1 tablespoon chopped fresh dill or 1 tsp dried dill (opt)
    1/8 tsp nutmeg
    pepper & salt
    
    150gms/5.3oz feta cheese, crumbled
    100gms/3.5oz cottage cheese
      20 gms grated fresh parmesan (opt)
    2 large eggs, beaten

    1 packet 6 filo pastry sheets for 2 fat cylinders OR 2 packets for 4 cigar shaped cylinders

     1/3 to 1/2 mug olive oil mixed with melted butter

     1/4-1/2 mug fresh breadcrumbs
    
Method:

1. Remember: the phyllo pastry should defrost in the fridge the night before cooking.  
2. Put a large, deep casserole pan over med-high heat
3. Spray generously with olive oil; add mushrooms; cook until all the liquid is gone and the mushrooms are nearly dry; this will take a few minutes.  Remove and set aside.
4. Add a thin layer of olive oil; sautee onions and garlic until onions are tender and browning at the edges - probably 5 mins 
5. Add spinach, parsley & dill if using; the leaves will fill the pan but gradually wilt down & reduce over 5-10 minutes; season with pepper and a little salt.  Add cooked mushrooms; mix. Place in a colander over a bowl and allow liquid to drip through as it cools (there shouldn't be too much). (Freeze juices for stock.)
6. When spinach is cool, coarsely chop.  In a large bowl, mix cheeses, then spinach and then eggs. Blend well.  Refrigerate overnight if making ahead.
7. When ready to cook: allow spinach mix to come to room temperature.
8. Preheat oven to 350F/180c/170fan
9. On a large board, lay out one layer of the phyllo pastry, keeping the rest under a damp cloth; brush with butter-olive oil mix, sprinkle over a light layer of breadcrumbs. Repeat with two more layers.
10. On the long edge add a generous sausage of either half or a quarter (depending on whether you're making 2 or 4 cylinders) of the spinach mix, leaving an inch clear on both ends; fold the ends over and roll the mixture until it is completely encased in the pastry; place on a cooking tray lined with greaseproof paper.
11. Repeat once for fat cylinders, three more times for cigars.
12. Bake 35-45 mins or until brown and crispy.
13. Cool on the tray.  
14. Using a sharp serrated knife, slice into pieces which fit easily in the hand.  Pack into a stiff sided container.  

Comments:

'I've eaten more spanokopita in recent years; this was one of the better ones.  It was nicely moist and the mushrooms were lovely.'  20+ fund-raiser 

'It is terrifically tasty but not greasy. I think I prefer it.'  retired writer

 Tip:

• Spanakopita Bites are the festive version of this, with either vegan, fish or meat filling 
• Uncooked spanokopita freezes well, & heats beautifully.  Bake at 350f/180/c/170fan for 45 mins.   

More Vegetarian dishes on NavBar: Recipes II...

                       

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

SKINNIER NO-BAKE LIME CREAM PIE FOR ST PAT'S DAY, lower fat & added sugar, make ahead

Lime Cream Pie: no-bake, lower-fat, perfect for St Pat's Day...

Heavenly scents of lime, deeply creamy, darkly chocolate 
but lower in fat and added sugar
'Really lovely base; I'd have liked more lime.' 'Gorgeous!' 

The cream pie is a North American institution -- American diners usually display Coconut Cream Pie, Butterscotch Cream Pie or Chocolate Cream pie.  And sometimes all three.

The pies usually had a sweet pastry base; the filling consisted of a thick, intensely flavoured custard loosened with whipped cream.  

This impressive Skinnier Chocolate and Lime Cream Pie from 67's kitchen tries to emulate the American creamy indulgence but with lower fat and sugar levels.  Replacing double cream with whipping cream and replacing some cream cheese with 0-fat yoghurt means damage to the health is limited but pleasure remains high.  

There is no baking involved in Chocolate and Lime Cream Pie but there will be melting of chocolate and butter.  Both the base and the filling can be made the night before.

If serving away from home, paper plates and spoons are a must.

Cost: £6
Serves: 18-24 (min 3 rows of 6 pieces) 

Ingred:
   300gms/10.5oz bashed chocolate biscuits or processed to a sandy texture (67 used leftover chocolate shortbread but store-bought are fine)
    2.5-3 oz/70-90 gm melted butter

   180 gms whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   170 gm 0-fat yoghurt strained 4 hours or overnight or 0-fat Greek yoghurt (Total/Fage preferred) 
   3.5 oz/100gms white baking chocolate, melted
   1 tsp vanilla extract
   fine zest of 5 limes
   4-6 tbsp lime juice OR 4 tbsp lime juice plus 2 generous tbsp Cointreau
    
   300 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

ST PATRICK'S SPINACH SALAD, vegan, almost instant. triple duty

A spinach salad for vegans and carnivores...

Updated 2024; first posted 2019

Versatile Layered Spinach & Tomato  Salad
'love this restaurant-quality salad.' Taster

Spinach may not give you the mythical muscles of 'Popeye the sailor man' but it's full of good things including iron for energy and Vitamin K for bones.

At its best from March to June, the dark green leaves are a joy when served raw in salads, and heralds the bedding in of spring.  

67's recipe has layers of spinach, raw mushrooms, tomato, beetroot and pumpkin seed.  It provides delightful mouthfuls and is extremely versatile.

In its basic form (pictured) drizzled with a balsamic vinaigrette, it can be a light meal, a side or a first course. 

It easily transforms into a vegan, vegetarian, pescatorian or carnivore delight.

Let the imagination can run wild with these suggested add-on options:    

• cooked green lentils or chickpeas for a Vegan feast
• goats cheese & avocado with a classic vinaigrette for a vegetarian 
• cooked peas and big  shards of cooked salmon with lemon yoghurt-mayonnaise 
• shards of ham hock or slices of pastrami with mustard yoghurt-mayonnaise
• chicken and bacon/pastrami with yoghurt parsley mayonnaise 

Cost: £3.00 (5/2024) for the base; more for additions
Serves: 2 but easily multiplied

Ingred:
   80 gms fresh spinach, washed, de-stemmed & dried in  a clean tea towel
    a handful of thinly sliced white or chestnut mushrooms
    6-8 baby tomatoes halved or 2 large tomatoes cut in 8ths, sprayed lightly with olive oil and lightly salted
    a handful of green beans, topped & tailed, boiled 3 mins and plunged into cold or ice water
    a couple of med beetroot, each cut in 6 (opt)
    a couple of tablespoons of pumpkin seeds, lightly toasted
    
  Balsamic Vinaigrette

Method:

1. On a plate or in a glass bowl, layer the veg: spinach, then beetroot, tomatoes, mushrooms, green beans
2. Sprinkle over pumpkin seeds.
3. Pour over preferred dressing

Balsamic Vinaigrette:
     6-8 tbsp good olive oil
     2 tbsp balsamic vinegar
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp wholegrain mustard
     1/2 tsp sugar, honey or maple syrup (opt)

French Vinaigrette
    6-8 tbsp good olive oil
    2 tbsp lemon juice/white wine vinegar/cider vinegar
    good pinch salt and 1/4 tsp pepper, pref coarsely ground
    2 rounded tsp Dijon mustard

Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.

Yoghurt Mayonnaise

Combine 1-2 part/s good mayonnaise to 4 parts strained yoghurt.  (Example: 1-2 tablespoons mayonnaise and 4 tablespoons strained yoghurt.)  Mix well.  Add herbs, or oils or vinegars to taste.

Comment:
'I love this; it's the kind of thing you'd find in a really good restaurant.' Retired writer
'In our vegan vs carnivore world, triple duty salads are like a peace treaty for the dinner table.' Political Intern 

Tips:

• if pumpkin seeds are toasted too long, they'll pop like popcorn. Not good
• cold, cooked cauliflower can also be added to this salad
• 80gm packs supermarket spinach are the perfect size for singletons
• if you liked this you will also like spinach stir-fried with a bit of garlic or dropped into soups and casseroles for a pop of colour. See Chunky Lentil Soup with Spinach & Mini-meatballs or the gloriously rich, savoury Spinach Parfait.

                              More salads on NavBar: Recipes II...

Please leave a Comment in the box below                                     

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.