FAVORITE CORNED BEEF AND CABBAGE
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.
Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.
CORNED BEEF AND CABBAGE FOR A CROWD
Make and share this Corned Beef and Cabbage for a Crowd recipe from Food.com.
Provided by Theresa D.
Categories European
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut potatoes into quarters.
- Peel and cut onions into wedges.
- Cut cabbage into wedges.
- Place all vegetables into a large roaster oven.
- Rinse corned beef and place on top of vegetables.
- Sprinkle spice packets included with the corned beef on top.
- Pour the beer over the corned beef, being careful to not wash off the spices.
- Pour water into the bottom of the roaster.
- Set roaster to 300 degrees and cook for 4 - 4 1/2 hours until vegetables are tender.
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 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
CORNED BEEF AND CABBAGE
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
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