BEST CORNED BEEF AND CABBAGE EVER!!!
My Mother in Law pulled this recipe out of the local newspaper for me (The Daily News, Wed. March 14, 2007- Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes). My husband is not a fan of Corned Beef, but when I make this it disappears! My 4 year old even eats this! I usually double the recipe for 5 of us and there is very little left.
Provided by Cure SMA mommy
Categories Meat
Time 4h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired). Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
- Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet). Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket for 55 minutes. Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
- Combine glaze ingredients in a small bowl. Remove cooked brisket from roasting pan, place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket, broil 2 to 3 minute or until glaze is bubbly and beginning to brown.
- Carve brisket diagonally across grain into thin slices.
CORNED BEEF AND CABBAGE SAVORY BREAD PUDDING
The perfect way to use up all the leftovers from St. Patrick's Day--even the rye bread!
Provided by Sally Anne
Categories Holidays and Events Recipes St. Patrick's Day
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.
- Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.
- Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.
Nutrition Facts : Calories 695 calories, Carbohydrate 91.2 g, Cholesterol 147.7 mg, Fat 24 g, Fiber 10.6 g, Protein 28.5 g, SaturatedFat 11.5 g, Sodium 1381.7 mg, Sugar 8.1 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.
SAVORY PEASE PORRIDGE/PUDDING (ST. PATRICK'S DAY LEFTOVERS)
This is an especially good way to use up some of your leftover broth from making your corned beef and cabbage (along with the other vegetables) after St. Patrick's Day.
Provided by Andtototoo
Categories European
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
- Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
- Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
- After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
- This can be served as a main dish or a side. Also good to use as a spread on bread.
Nutrition Facts : Calories 266.4, Fat 4.9, SaturatedFat 2.7, Cholesterol 10.5, Sodium 655, Carbohydrate 40.5, Fiber 16.8, Sugar 5.9, Protein 16.7
NEWFOUNDLAND JIGG'S DINNER
A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!
Provided by MomWhoCooks
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 11h30m
Yield 6
Number Of Ingredients 12
Steps:
- Cover the corned beef with cold water and soak overnight in the refrigerator.
- Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
- After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
- Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
- While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
- During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
- When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.
Nutrition Facts : Calories 957.6 calories, Carbohydrate 143.9 g, Cholesterol 107.6 mg, Fat 23.7 g, Fiber 16.3 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 1433.9 mg, Sugar 16.4 g
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.
REUBEN BREAD PUDDING
Our Aunt Renee always brought this casserole to family picnics in Chicago. It became so popular that she started bringing two or three. I have also made it using dark rye bread or marbled rye, and ham instead of corned beef-all the variations are delicious! -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-in. baking dish., In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake until top is golden and a knife inserted in the center comes out clean, 5-7 minutes longer.
Nutrition Facts : Calories 390 calories, Fat 25g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
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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