CORNED BEEF 'N' CABBAGE
Have a St. Paddy's Day celebration for two with this traditional combo. You'll savor the flavor whether you're Irish or not. -Connie Lou Blommers, Pella, Iowa
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Transfer brisket to an 11x7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange zest, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes. , Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.
Nutrition Facts :
CHEF JOHN'S CORNED BEEF AND CABBAGE
It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
- Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
- Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
- Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 29 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 5.5 g, Protein 22.4 g, SaturatedFat 6.5 g, Sodium 1504.1 mg, Sugar 6.5 g
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.
EASY CORNED BEEF AND CABBAGE
Steps:
- Gather the ingredients.
- Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with 3 quarts of cold water.
- Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
- Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes.
- Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender.
- Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard it.
- Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side. Enjoy.
Nutrition Facts : Calories 991 kcal, Carbohydrate 28 g, Cholesterol 314 mg, Fiber 4 g, Protein 88 g, SaturatedFat 22 g, Sodium 513 mg, Sugar 4 g, Fat 57 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CORNED BEEF AND CABBAGE BY FREDA
Perfect for St. Patricks day this Classic isn't complete without Corned Beef and Cabbage, Taters, & carrots a meal in a pot. You can also add Parsnps and turnips too. Feel free to add an extra vegie to your meal, or go with the Suggestions in this recipe. I cook mine in a dutch oven, But you can cook in crock pot it just takes a...
Provided by FREDA GABLE
Categories Beef
Time 2h35m
Number Of Ingredients 17
Steps:
- 1. combine the spices in a small bag of Cheesecloth, tied in a knot. Tie tight to keep spices in the bag.
- 2. Put the corned beef into a 6-8 Qt dutch oven; Add Broth and spice bag. Add enough water to cover the Corned eef brisket. Add Garlic & Onion. Bring to Boil; Reduce Heat to Low, and simmer for 2 hrs.Remove the corned beef to a platter, Cover with foil place in oven to keep warm on low.
- 3. Skim any fat off the broth; Add the Potatoes, carrots, & Vegies.(EXCEPT CABBAGE) ( if there is too much broth remove some) Bring to BOIL; Cover, reduce the heat to med, and cook for approx 10 min. Now, ADD: Cabbage wedges, continue cooking about 20 min. till cabbage is tender
- 4. Slice the Corned beef and serve with all the vegies. serve with Horseradish, and or Mustard Enjoy a wonderful Irish meal.
CORNED BEEF AND CABBAGE DINNER
This is the American meal of choice for St. Patrick's Day, March 17th. If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from meat.
- Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
- Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
- Discard bay leaves, if used.
- Remove meat from pot. Thinly slice meat across the grain.
- Transfer meat and vegetables to a serving platter.
Nutrition Facts : Calories 677.6, Fat 29.3, SaturatedFat 9.7, Cholesterol 148.1, Sodium 1787.4, Carbohydrate 68.7, Fiber 12.3, Sugar 12.6, Protein 36.2
BAKED CORNED BEEF AND CABBAGE
This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.
Provided by Cindy
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h20m
Yield 8
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 515.1 calories, Carbohydrate 49.2 g, Cholesterol 117 mg, Fat 24.4 g, Fiber 5.7 g, Protein 25.5 g, SaturatedFat 9 g, Sodium 1347.7 mg, Sugar 7.7 g
SLOW-COOKER CORNED BEEF AND CABBAGE
This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 5h15m
Number Of Ingredients 8
Steps:
- In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Nutrition Facts : Calories 650 g, Fat 43 g, Fiber 6 g, Protein 45 g, SaturatedFat 14 g
TRADITIONAL CORNED BEEF AND CABBAGE RECIPE
Corned beef and cabbage is everyone's favorite meal from across the Atlantic. Beef brisket is brined in spices and many flavorings then cooked with carrots, onions and cabbage.
Provided by Janette Fuschi
Categories St. Patrick's Day
Time P10DT2h30m
Number Of Ingredients 19
Steps:
- To a large stock pot (I used an 8-quart pot) add 4 cups water and all the brining ingredients. Bring to a simmer and turn off the heat. Add 4 cups cold water and allow the brine to cool down. Refrigerate until it reaches 45°F. Submerge the brisket in the pan, cover and refrigerate for 7-10 days. After 7-10 days remove the brisket and discard the brining liquid. Rinse the meat. Add the brisket back into the cleaned pan and cover with water. Add the onion, celery, mustard seeds, peppercorns and bay leaves. Bring to a boil and simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, potatoes and cabbage and simmer for 20 minutes.
Nutrition Facts : Calories 578 calories, Fat 17 g, Carbohydrate 53 g, Fiber 7 g, Protein 51 g, SaturatedFat 6 g, Sodium 19153 mg, Sugar 37 g
CORNED BEEF AND CABBAGE
posted by request this is our march regular. leftovers make great reuben sandwiches, if there are any
Provided by chia2160
Categories Meat
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- in large pot add corned beef, water, spices and onion, bring to boil and simmer 3 hrs, covered.
- add potatoes and carrots, simmer 15 minutes.
- add cabbage wedges, simmer covered 6-10 minute.
- slice corned beef thinly across the grain.
- serve with grainy mustard and horseradish sauce.
Nutrition Facts : Calories 705, Fat 43.6, SaturatedFat 14.5, Cholesterol 222.5, Sodium 2949.2, Carbohydrate 31.9, Fiber 8.4, Sugar 10.1, Protein 46
CORNED BEEF AND CABBAGE RECIPE
Canned Corned Beef makes this meal come together in just minutes as opposed to having to spend hours waiting on a crock pot. It's so easy.
Provided by Steve Gordon
Categories Main Dish
Time 25m
Number Of Ingredients 7
Steps:
- Rinse the cabbage under cool running water.
- Cut cabbage into quarters, discarding the stem.
- Slice cabbage into bite sized pieces.
- Place a skillet over Medium heat on your stove top and let it heat up.
- Add the bacon grease and let melt.
- Add the bite sized pieces of cabbage.
- Add salt.
- Add black pepper.
- Add the sugar.
- Add the water.
- Stir well to combine.
- Cover and let simmer 5 minutes.
- Crumble the corn beef over the cabbage.
- Cover again and let simmer 8-10 minutes or until cabbage is done as desired.
- Enjoy!
CORNED BEEF AND CABBAGE
Tender corned beef and tangy cabbage is a feast for the senses and a great way to celebrate St. Patrick's Day. Serve with a grainy mustard, potatoes, or both.
Categories St. Patrick's Day dinner main dish meat roasted
Time 3h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- For the corned beef: Preheat the oven to 325 degrees.
- Unwrap the brisket and place it fat side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes.
- Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes- or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
- While the brisket is resting, make the balsamic reduction: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is thick and reduced by half. Set it aside.
- Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown.
- To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.
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 16
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.
- 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.
FRIED CABBAGE AND CORNED BEEF
While this corned beef dish won't win a beauty contest, it will hold a special place in your heart. It has all the traditional flavors of corned beef and cabbage without all the time or effort. Canned corned beef does have a different flavor and this is a great way to serve it. The cabbage is fried in butter and the canned corned...
Provided by Janette Suber
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Chop both heads of cabbage into bite-size squares.
- 2. On high heat, in a large electric skillet or deep cast iron pot, melt butter (get it sizzling).
- 3. Then add cabbage. Stir to coat cabbage with butter. Add salt, pepper, and sugar. Stir and mix seasonings in well.
- 4. Lower heat to medium-high let the cabbage start to brown and some of it will even start getting a little burnt looking. That is ok, it adds to the flavor of the dish. Get as much of the cabbage started to fry and get translucent and brown. Partially cover, turn down the heat by half, almost to low. Let simmer, stirring occasionally to reduce burning and sticking. I usually let the cabbage simmer and brown for an hour or so. I let as much of the water cook off of the cabbage as possible. Taste test it to make sure you have just the right amount of **salt (I really do not use very much salt, since the canned corned beef is pretty salty.), pepper, and sugar. The taste should be more cabbage flavor than seasonings. **The only reason I add some salt to the cabbage as it is cooking is the salt helps pull excess water out of the cabbage.**
- 5. Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center.
- 6. Break up the corned beef. Cover and let heat and simmer for a few minutes. Mix cabbage and corned beef together and let slow simmer while you are mixing up the cornbread and baking it.
- 7. Once the cornbread is done, it is dinnertime. Enjoy!!
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- Combine the hot water, coarse salt sugar and whole spice. When the water has cooled, pour over the beef in a large enamelled pot or stone jar. Add the garlic. Weight the meat down to keep it submerged and cover the jar. Cure in the refrigerator for 3 weeks, turning the meat every 5 days.
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- In a large pot, combine the water, salts, and sugar and bring to a boil and cook until sugar and salt have dissolved. Let cool on the stove until it reaches room temperature.
- Once the brining process is over, remove the bags from the fridge and rinse off the meat. Add the meat to a large pot with the celery, onion, and carrots and add enough water to cover the ingredients. Boil for 1 hour and 45 minutes, checking periodically and adding more water as needed.
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- Prep. Peel the carrots and cut into 1-inch pieces. Clean the potatoes and cut into 2-inch chunks. Remove the outer leaves from the cabbage and cut into quarters.
- If you are using store bought corned beef, open the cryovac and dump out all the liquid. If you have made your own corned beef (and you should, it is better than store-bought, click here for the recipe), remove it from the curing liquid.
- Rinse the corned beef thoroughly. Some packages have some pickling spices in a packet. They can't flavor the meat but they can flavor the veggies. Some cuts have a thick layer of fat on the surface of one side, called a fat cap. Trim it all off. This fat is not like marbling in beef. It cannot penetrate the meat and it brings nothing to the party but calories and it just makes scum. If you bought the point section of a brisket, there is probably a layer of fat on top of a layer of meat, then another layer of fat, and finally another layer of meat. Trim off the surface fat and leave the center fat layer intact. It will be easy to remove after it is cooked.
- Cook. Place the meat in a large pot along with enough hot water to cover it by at least 1" and put the lid on. Turn the heat to medium low, bring it to a simmer at about 190°F and keep it there for 30 minutes. If you boil it, it will shrink and squeeze out the moisture. Yes, you can make dry meat in a pot of water if you cook it too hot! Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and try not to let it boil.
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