CORNED BEEF AND CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 4h10m
Yield about 6 to 8 main course servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 300 degrees F.
- Place the corned beef in a colander in the sink and rinse well under cold running water.
- Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
- Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
- For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
- Remove the hash mixture from the refrigerator and stir in the parsley.
- Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
- For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
- Divide the hash among plates and top with the poached eggs.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
Steps:
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
EASY CORNED BEEF AND CABBAGE
This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.
Provided by Trisheee
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
- Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 45.8 g, Cholesterol 122.7 mg, Fat 34.3 g, Fiber 8.6 g, Protein 38.8 g, SaturatedFat 10.9 g, Sodium 2852 mg, Sugar 13.5 g
BBQ CORNED BEEF AND CABBAGE
Steps:
- For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
- Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.
- For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.
- For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.
- In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.
- Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.
- Serve with any dark beer.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
CORNED BEEF AND CABBAGE
Make and share this Corned Beef and Cabbage recipe from Food.com.
Provided by Rhonda O
Categories Vegetable
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place onions in a 3 1/2-, 4-, 5-,or 6-quart crockery cooker.
- Trim fat from brisket.
- If necessary, cut brisket to fit into cooker: place atop onions.
- In a bowl combine apple juice, sugar, orange peel, mustard, and cloves: Pour over brisket.
- Place cabbage atop Brisket.
- Cover: cook on low setting for ten to twelve hours or on high for 5 to 6 hours.
Nutrition Facts : Calories 573.8, Fat 36.1, SaturatedFat 12, Cholesterol 185.1, Sodium 2188, Carbohydrate 25.3, Fiber 3.4, Sugar 19.2, Protein 36.5
ULTIMATE CORNED BEEF AND CABBAGE
Well, today is March 18th - and I think I might have finally aced a corned beef recipe that, not only do other people love, but I do too! (I'm not much of a corned beef fan) It's a combination of many recipes, including Alton Brown of the Cooking Channel and Dee 514 of the Zaar.
Provided by NannyMarvel
Categories One Dish Meal
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse corned beef thoroughly in cold water. Throw away any spices or spice packet included with the meat. Trim excess fat but do leave some fat. Dry meat thoroughly.
- Spray bottom and sides of large dutch oven or pot with cooking spray. Brown corned beef on all sides over high heat until nicely golden brown.
- Remove from heat and pour Guinness over the meat. Add water until brisket is just covered. Add the onion, garlic, bay leaves, cinnamon, cloves, allspice, pepper to the pot. Return to stove and bring to boil.
- Reduce heat, cover pot and simmer for 2 1/2 hours.
- Add carrots, potatoes and celery. Return to simmer and cook, uncovered, for 15 minutes. Add the cabbage and cook, uncovered, for another 15 minutes. Remove the bay leaves.
- Remove the vegetables with a slotted spoon and place at one end of large serving casserole. Place in 200 degree (warm) oven.
- Remove the corned beef to a slicing surface and let sit for ten minutes. After ten minutes, slice it against the grain and place at opposite end of vegetables. Place back in warm oven.
- Add 1 tablespoon Worcestershire sauce to cooking liquid and boil vigorously until reduced by half.
- Serve beef and vegetables with reduced cooking liquid and also Mustard Sauce for Corned Beef & Cabbage (Recipe #86657).
- Delicious!
Nutrition Facts : Calories 1244, Fat 58, SaturatedFat 19.3, Cholesterol 296.2, Sodium 4166.3, Carbohydrate 69.7, Fiber 9.4, Sugar 10.9, Protein 64.3
PAPA D'S CORNED BEEF AND CABBAGE
My version of an all around good Corned Beef and Cabbage. I use Guinness Draught beer. I prefer a 5+ lb brisket as they do shrink when cooked.
Provided by Papa D 1946-2012
Categories Potato
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F.
- Place the brisket and juices in a large Dutch oven; add the beef stock, beer and enough water to cover if needed. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Remove from heat and add spice packet, bay leaves and pepper corns, cover and transfer to the oven, braise until very tender about 3 hours and 45 minutes.
- Remove from oven and transfer the brisket to a cutting board and cover tightly with foil to keep warm. Add the cabbage, onions, carrots and potatoes and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Slice the brisket across the grain of the meat into thin slices. Serve with vegetables topped with cooking liquid. Season to taste.
CORNED BEEF AND CABBAGE
Make and share this Corned Beef and Cabbage recipe from Food.com.
Provided by RecipeNut
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
- Fill pan with water to cover everything plus one inch.
- Bring to a boil and cook for 20 minutes.
- Skim off any residue that floats to the top.
- Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
- Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
- Simmer for an additional 15 minutes or until the potatoes are tender.
- Skim off any oil that comes to the surface.
- Stir in the butter and parsley.
- Remove the pot from the heat.
- Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
- Also remove vegetables to a bowl and keep warm.
- Slice meat on the diagonal against the grain.
- Serve meat on a platter and spoon juices over meat and vegetables.
Nutrition Facts : Calories 927.7, Fat 51.8, SaturatedFat 18.1, Cholesterol 257.5, Sodium 2994.9, Carbohydrate 61, Fiber 10, Sugar 8.5, Protein 54.1
CORNED BEEF AND CABBAGE
My husband loves this so much he even asks for it in July and August when there's no way I'm steaming up the kitchen for hours! But once cold weather comes around I'm always happy to put it on the table. Some people bake their corned beef, but when you boil it with garlic and other seasonings there's less salt and more flavor. Note -- I always make 2 pieces of corned beef to have extra leftovers for Reuben sandwiches so the serving size and nutritional information is not really accurate. It actually feeds 8 with a full meal's extra meat left over. Note -- Some people confine the spices in a tea ball or tie them in cheesecloth. This is more trouble, but leaves fewer surprise peppercorns lurking in the layers of cabbage.
Provided by 3KillerBs
Categories One Dish Meal
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put corned beef into a large pot with all the package juices and the contents of the seasoning packs.
- Peel garlic cloves and give them each a twist to partially break them so as to release the flavor. Add to pot with the other seasonings.
- Add COLD water until the corned beef is floating with room to move. Bring to a boil.
- Reduce heat and simmer for 3-4 hours.
- Remove corned beef to a covered dish. Add a ladle full of broth and keep warm in a slow oven.
- Add the onions, potatoes, and carrots to the broth. Bring to a boil and simmer 10 minutes.
- As the vegetables simmer, cut the cabbage in 6 to 8 wedges, each with a wedge of core to keep it together.
- Add cabbage wedges to pot. Top it up with BOILING water if necessary to bring the level to within half an inch of the top of the cabbage and simmer another 10 minutes or until everything is tender. Do not overcook cabbage.
- Remove veggies to a serving dish. Carve corned beef, slicing thinly against the grain.
- I suggest a pan of Irish Soda Bread or a loaf of hearty rye or pumpernickel bread to round out the meal.
Nutrition Facts : Calories 242.5, Fat 0.5, SaturatedFat 0.1, Sodium 67.3, Carbohydrate 55.7, Fiber 9.7, Sugar 10.8, Protein 7.1
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