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.
CROCK POT CORNED BEEF AND CABBAGE CHOWDER RECIPE
This delicious corned beef chowder is made with corned beef and leftover cabbage, potatoes, and cream of potato soup, along with carrots and onions.
Provided by Diana Rattray
Categories Soup
Time 4h15m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Dice the corned beef, potatoes, carrots, and cabbage. Chop the onions finely.
- In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup.
- Cover and cook on low for 4 to 5 hours, stirring about halfway through cooking.
- Add 1 cup of half-and-half. Stir to blend and then add salt and pepper, to taste.
- Cover the pot and cook for about 20 to 25 minutes longer, or until hot. Add more half-and-half to thin slightly, if necessary.
Nutrition Facts : Calories 292 kcal, Carbohydrate 26 g, Cholesterol 66 mg, Fiber 3 g, Protein 16 g, SaturatedFat 5 g, Sodium 1153 mg, Sugar 4 g, Fat 14 g, ServingSize 1 pot (6 servings), UnsaturatedFat 0 g
BONNIE'S CORNED BEEF CHOWDER
This is a delicious way to serve your leftovers from your corned beef and cabbage dinner. So easy to prepare, just toss the ingredients in the crockpot and let it cook to blend the flavors! Trust me, it won't taste like it is left over! This is a keeper for us, and I hope it will be a keeper for your family. Enjoy!
Provided by BonniE !
Categories Chowders
Time 3h10m
Number Of Ingredients 9
Steps:
- 1. MAKE THE SOUP: Add the 2 cans of potato soup to the crockpot. (don't add water to the soups!) Add the chicken broth and give it a stir until well mixed. Add red potatoes, cabbage, onions, carrots and stir. Cook for one hour on HIGH and then turn to LOW and cook for 3 hours. Stir halfway through.
- 2. Add the cream and the milk (according to how thick you want the chowder, more if needed.) and season with salt and pepper to taste. Cover and cook on LOW for 20 to 30 minutes, and serve! Enjoy!
CORNED BEEF AND CABBAGE SOUP
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams
CABBAGE AND CORNED BEEF CHOWDER
This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.
Provided by HomerSoda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
- Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
- Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
- Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g
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
SLOW COOKER CORNED BEEF AND CABBAGE CHOWDER
This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal. From about.com.
Provided by Pinay0618
Categories Chowders
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.
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