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.
CORNED BEEF & CABBAGE SPRING ROLL RECIPE - (4.3/5)
Provided by winefoot
Number Of Ingredients 11
Steps:
- Sauté the minced onion in olive oil over a medium flame until translucent, about 5 minutes. Set aside. Place cooked cabbage or sauerkraut in a lint-free dishcloth and wring out any remaining water or brine. Place cabbage or sauerkraut in large mixing bowl. Add pepper, caraway seeds, onion, and cheese. Mix thoroughly. Set aside. Soak one spring roll wrapper in hot water. Use tongs to remove wrapper. Place on prep area. Wrapper may stick so a lint-free cloth may be used under wrapper. Ingredients should be added 1-inch from the edge closest to the preparer. Add 6 slices of corned beef and then cabbage from the left to right side of the spring roll wrapper. You may have to adjust amounts, less or more, depending on the size of the wrapper or desired fullness. Fold left and right sides of wrapper over edges of filling. Roll wrapper from bottom. Repeat with remaining spring roll wrappers. Heat the oil to 375°F. Fry spring rolls until golden brown and drain on paper towels. Cut in half. Serve hot with a side of Thousand Island dressing.
CORNED-BEEF-AND-CABBAGE ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 24 mini rolls
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
- Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
- Toss the corned beef with the mustard in a small bowl.
- Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
CORNED BEEF AND CABBAGE ROLLS
This recipe can be a lot of work, so I have not made it for a while. I invented it many, many years ago and haven't seen anything else like it. It's a nice comfort food in the winter.
Provided by Andtototoo
Categories Low Cholesterol
Time 2h15m
Yield 20 cabbage rolls, 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly steam the potato slices. You can use new potatoes or any potato that doesn't have a high starch content works better than the Idaho potatoes. Set aside.
- Thinly slice three of the carrots into coin shapes and lightly steam. Set aside.
- With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside.
- Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool.
- Cut out the tough stem (vein) from each cabbage leaf. Set aside.
- Grate the remaining cabbage and lightly steam and set aside.
- In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon.
- Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan.
- Fill the remaining cabbage leaves the same way.
- Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil.
- Bake 350 degrees for at least 45 minutes or until everything is hot.
Nutrition Facts : Calories 698.5, Fat 29.4, SaturatedFat 8.2, Cholesterol 111.1, Sodium 1421.2, Carbohydrate 80.3, Fiber 16.8, Sugar 21.5, Protein 33.1
IRISH EGG ROLLS
This is the best 'bar food' around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!
Provided by Nicolle Morrison
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
- Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.
Nutrition Facts : Calories 286 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 18 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 422.6 mg, Sugar 1.5 g
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- Place 1 inch of water in a large pot. Using a sharp paring knife, carefully cut the thick stem out of the bottom of the cabbage head leaving all of the leaves intact. Place the cabbage head into the pot of water. Cover the pot and bring the water to a boil. Steam the cabbage for 15 minutes. Once the cabbage has steamed, remove it from the pot and place it on a plate to cool.
- Lay one of the leaves you removed from the steamed cabbage head on a cutting board, with the stem facing towards you. Cut out the tough bottom section of the vein in the leaf, creating a V-notch. Place roughly ¼ c of the corned beef filling at the center of the leaf (around the tip of the notch you just made). Roll the bottom (cut side) of the leaf up over the filling. Fold the two sides in. Continue rolling away from you to wrap the filling tightly in the remaining leaf. Place roll in a greased 8x8 baking dish. Continue with remaining filling and leaves, creating two rows of 5 rolls in your baking dish. (You will have removed extra leaves from the cabbage head, just in case some tear or don’t work well for rolling. It is possible you will have a little extra filling left over as well.)
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