CORNED BEEF WITH CABBAGE, POTATOES AND CARROTS
Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they'll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, vegetables, main course
Time 4h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
- Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.
- Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)
- Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams
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.
N. Y. C. CORNED BEEF AND CABBAGE
Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!
Provided by Len6583
Categories One Dish Meal
Time 3h2m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- ------------Selecting the corned beef brisket------------.
- Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
- Do not freeze.
- Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
- Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
- There will always be some gristle and it runs the length of the slab in the center.
- The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
- If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
- ------------Selecting the Cabbage-------------------.
- The heavier and more solid it is, the better it is.
- Smell it to make sure it isn't too bitter.
- You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
- Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
- --------------Selecting the Potatoes----------------.
- Watch out for the red dyed ones.
- Pick out a bag of medium to small sized ones.
- The smaller the better.
- If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
- -------------Selecting the Carrots----------.
- Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
- Serving a bowl of carrots is a big no no on Saint Patrick's Day.
- Preparing and cooking the meal-----------------------.
- (It's going to take 3 hours with you there).
- Use a large Dutch oven or stock pot that will hold everything all at once.
- Place the brisket (best side up) in the bottom of the pot.
- There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
- Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
- Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
- Bring to a boil.
- Reduce heat, cover and simmer for 2 hours.
- During the 2 hours------------------------.
- Scrub and rinse the new red potatoes.
- Remove any eyes and bad spots.
- Leave as much of the peel as you can.
- Quarter them (halve or whole if tiny).
- Cover with water until ready for them.
- Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
- Peel one carrot and cut it into quarters. Set aside.
- Peel the onion and cut it into eighths. Set aside.
- Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
- I find that kitchen scissors do just fine.
- After the 2 hours----------------------.
- Add the potatoes on top of the brisket.
- Add water to cover everything.
- Bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
- Add water to cover everything.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Check the cabbage to see if it is tender.
- If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
- When done-----------------------.
- In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
- Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
- Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
- Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
- As I said, more is better.
- Slice the brisket cross grain.
- Hope there is leftovers for breakfast.
- See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.
CORNED BEEF AND CABBAGE...THE RIGHT WAY...
Why buy the nasty preservative filled corned beef in a bag when you can just as easily make your own?
Provided by Mom2Eight
Categories Roast Beef
Time P7DT4h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
- Bring to a boil over high heat.
- Remove from heat and set aside to cool.
- When liquids have cooled, trim the corned beef of excess fat and put into the liquid.
- You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
- If necessary, add more cold water to cover the beef.
- Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
- Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
- Take out once a day to stir lightly, and turn the beef as needed.
- On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
- Place in a large (8-quart or larger) pot.
- Cover with cold water and add the celery, onions, and 2 cloves minced garlic.
- Bring to a boil; skim off any scum which develops on the surface.
- Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
- Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
- An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
- Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
- If cooking some vegetables in another pot, cook just until tender and keep warm.
Nutrition Facts : Calories 2035.7, Fat 142.2, SaturatedFat 56.8, Cholesterol 386.3, Sodium 28733.1, Carbohydrate 88.3, Fiber 10.2, Sugar 45.9, Protein 98
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 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
TRADITIONAL IRISH CORNED BEEF AND CABBAGE
Traditional corned beef and cabbbage is the ultimate in comfort food and a boon for budget conscious families. Slowly simmered with spices, then served wih mustard and cabbage, this traditional Irish dish is perfect for those who want a tasty, comforting no-hassle meal.
Provided by Chef mariajane
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
- Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
- Keep cabbage warm in broth until needed.
- Served corned beef with mustard and cabbage.
Nutrition Facts : Calories 1035.4, Fat 66.4, SaturatedFat 22.1, Cholesterol 333.2, Sodium 9150.8, Carbohydrate 46.7, Fiber 18.5, Sugar 8.4, Protein 70.5
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- Pour water into the slow cooker. I try not to pour it directly on top of the brisket so the spices don't come off.
- Add your caraway seeds and spice packet, if you have one. I like to add a couple stray cabbage leaves on the very top, too.
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