Corned Beef Cabbage With A Tangy Glaze Recipe 455 Food

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CORNED BEEF CABBAGE WITH A TANGY GLAZE RECIPE - (4.5/5)



Corned Beef Cabbage with a Tangy Glaze Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 10

GLAZE:
1 (3-pound) flat-cut corned beef brisket
8 medium red potatoes, cut in half
8 carrots, peeled
2 large onions, cut into chunks
1 green cabbage, cored and cut into quarters
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon cider vinegar
2 teaspoons dijon mustard

Steps:

  • Rinse and drain the brisket. In either a Dutch oven or slow cooker, cover the brisket with water and empty the spice packet. Cook at a very low simmer for 50 minutes per pound, or in a slow cooker for 6 to 8 hours. Preheat the oven to 350°F and remove the brisket into a foiled lined baking pan. Whisk together the glaze ingredients and brush all over the brisket. Bake in the oven for about 20 minutes. While the brisket finishes, add the potatoes, carrots and onion to the pot and cook on medium-high until fork tender, about 20 minutes. In the last 5 minutes, add the cabbage quarters and cover. Cook the cabbage until it's slightly tender, but not overcooked. Optional: Turn the broiler to high and broil the brisket for a minute or two, so the glaze will "set". Slice the brisket and serve with the vegetables.

GLAZED CORNED BEEF AND CABBAGE



Glazed Corned Beef and Cabbage image

My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6-8 servings.

Number Of Ingredients 13

1 corned beef brisket with spice packet (2-1/2 pounds)
1 medium head cabbage, cut into wedges
1 pound small red potatoes, halved
DIJON GLAZE:
2 tablespoons honey
1 tablespoon thawed orange juice concentrate
2 teaspoons Dijon mustard
HORSERADISH SAUCE:
1/4 cup butter, cubed
2 to 3 tablespoons prepared horseradish
2 tablespoons chopped green onion
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary. , Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain., In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.

Nutrition Facts :

CORNED BEEF AND CABBAGE



corned beef and cabbage image

posted by request this is our march regular. leftovers make great reuben sandwiches, if there are any

Provided by chia2160

Categories     Meat

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 12

3 -4 lbs corned beef, in brine
10 -12 cups water, to cover
2 bay leaves
10 peppercorns
4 whole allspice
1 teaspoon kosher salt
8 whole cloves
1 teaspoon mustard seeds
1 large onion, quartered
1 lb small red potato
1/2 lb baby carrots
1 large cabbage, cut in 6 ths

Steps:

  • in large pot add corned beef, water, spices and onion, bring to boil and simmer 3 hrs, covered.
  • add potatoes and carrots, simmer 15 minutes.
  • add cabbage wedges, simmer covered 6-10 minute.
  • slice corned beef thinly across the grain.
  • serve with grainy mustard and horseradish sauce.

Nutrition Facts : Calories 705, Fat 43.6, SaturatedFat 14.5, Cholesterol 222.5, Sodium 2949.2, Carbohydrate 31.9, Fiber 8.4, Sugar 10.1, Protein 46

TRADITIONAL CORNED BEEF AND CABBAGE



Traditional Corned Beef and Cabbage image

This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious!

Provided by Little Bee

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (3 lb) corned beef brisket, trimmed
1 small onion, quartered
2 tablespoons mccormick whole mixed pickling spices
1 teaspoon minced garlic
8 small red potatoes
2 cups baby carrots or 8 peeled carrots, cut into 1 1/2-inch pieces
1 small head of cabbage, cored and cut into 8 wedges
2 tablespoons butter, melted
1 teaspoon parsley flakes

Steps:

  • Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
  • Bring just to boil; reduce heat to low and simmer 2 hours (DO NOT BOIL).
  • Add potatoes and carrots; simmer 30 minutes longer.
  • Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
  • Slice brisket across the grain.
  • Mix butter and parsley; brush on vegetables.

Nutrition Facts : Calories 611.5, Fat 35.5, SaturatedFat 12.7, Cholesterol 174.2, Sodium 2000, Carbohydrate 36.5, Fiber 5.7, Sugar 6.8, Protein 35.7

BEST CORNED BEEF AND CABBAGE EVER!!!



Best Corned Beef and Cabbage Ever!!! image

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

1 boneless corned beef brisket (3.5 to 4 lbs)
6 garlic cloves, pealed (I crushed mine as well)
2 teaspoons whole black peppercorns
2 cups water
6 tablespoons butter
1 cup thinly sliced green onion, including white and green parts
1/2 cup prepared horseradish sauce
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1.5 lbs)
1 1/2 lbs small red potatoes, cut in half
glaze
2 tablespoons orange marmalade
2 teaspoons dijon-style mustard

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.

SPECIAL GLAZED CORNED BEEF



Special Glazed Corned Beef image

This is the only way my husband will even think about eating corned beef. Typically he thinks corned beef is vile - LOL!

Provided by SLColman

Categories     Meat

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 10

3 -4 lbs corned beef
water
1 cup brown sugar
1/2 cup yellow mustard
8 red potatoes
1 medium head of cabbage
2 medium onions
1/2 lb baby carrots
1 tablespoon chopped garlic
salt and pepper

Steps:

  • Place the corned beef in a large pot and cover with water.
  • Bring to a rolling boil then tighly cover and reduce heat to a simmer for about 3 hours or until the meat reaches an internal temperature of 160.
  • Remove the corned beef to cool for about 15 minutes or until easy to handle.
  • Preheat the oven to 350.
  • Add halved red potatoes, baby carrots, sliced onions, garlic and cabbage (cut into 8 wedges) to the pot where the meat was cooked. If needed add more water to cover all the vegetables.
  • Season the vegetables with salt and pepper as desired.
  • Bring the vegetables to a rolling boil then reduce heat to medium and continue cooking covered until the vegetables are tender about 20 minutes.
  • Meanwhile in a small bowl combine the brown sugar and yellow mustard.
  • Once the meat is cool enough to handle slice into 1/4 to 1/2 inch slices.
  • Place the slices in a single layer on a sheet pan that has been covered with foil.
  • Spoon the brown sugar and mustard glaze onto the meat slices evenly.
  • Bake at 350 for 20 to 30 minutes or until the glaze is bubbly.
  • If desired place the glazed meat under the broiler for a few minutes to "crisp" the glaze.
  • Serve the vegetables in bowls with broth. Have vinegar available to those who so desire.
  • Serve the meat separately from the vegetables.

Nutrition Facts : Calories 738, Fat 33, SaturatedFat 10.9, Cholesterol 166.8, Sodium 2054.5, Carbohydrate 73.6, Fiber 7.3, Sugar 35.3, Protein 37.3

MY FAVORITE CORNED BEEF AND CABBAGE



My Favorite Corned Beef and Cabbage image

I found this recipe on another site and it is without doubt my favorite recipe for corned beef and cabbage. The orange just gives the meat a totally different flavor than what I'm used to. My son-in-law who also loves cabbage said this is the best cabbage, bar none, that he has ever tasted. I have also made the corned beef in a crock pot, cooking for 7 to 8 hours on low.

Provided by Mary K. W.

Categories     Meat

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

5 1/2 lbs corned beef brisket
2 tablespoons pickling spices
1 orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
1/2 cup cold water
6 tablespoons margarine, divided
1 head cabbage, cored & sliced
1 cup golden delicious apple, cored & quartered
1/4 cup cold water

Steps:

  • Preheat oven to 300. Line a 9 x 13 roasting pan with foil, leaving enough extending over the sides to cover and seal in the roast.
  • Rinse the brisket and pat dry. Rub with pickling spice and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. pour in 1/2 cup of water and wrap foil up around and over the roast tightly, making sure the ends are sealed.
  • Bake for about 4 hours or until meat is tender.
  • About 45 minutes before time is up on the roast, heat 3 tablespoons margarine and 1/4 cup of water in large pot. Add cabbage and apples, cover and simmer over low heat for about 30 minutes.
  • Occasionally shake the pot so that nothing sticks to the bottom.
  • Serve with remaining margarine and sliced corned beef.

Nutrition Facts : Calories 911.6, Fat 67.9, SaturatedFat 21.6, Cholesterol 305.4, Sodium 3664, Carbohydrate 14.3, Fiber 4.1, Sugar 7.8, Protein 58.6

SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE



Sheila's Famous Mustard-Glazed Corned Beef and Cabbage image

I grew up on corned beef and cabbage, which we had regularly (and not just on St. Patrick's Day). It was something I always enjoyed so I was surprised when, as an adult, I came across many people who professed their dislike for the meal. After much experimenting, I came up with a juicy, tender corned beef that everybody likes, even the corned beef-haters. This recipe halves easily. For the liquid, I prefer a nice caramel porter. While this takes several days, there really is not a lot of real effort involved, just planning.

Provided by JackieOhNo

Categories     European

Time P3D

Yield 8-10 serving(s)

Number Of Ingredients 15

2 (12 ounce) bottles porter or 2 (12 ounce) bottles stout beer
water
8 lbs flat-cut corned beef brisket (do not get point cut)
2 onions, quartered
2 bay leaves
1 teaspoon salt
10 whole black peppercorns
4 garlic cloves
10 whole cloves
1 head cabbage, cored and cut into about 6 wedges
12 small red new potatoes
1 lb baby carrots (or 1/2 lb. baby carrots and 4 parsnips, peeled and cut into 1-inch pieces)
1 medium rutabagas or 1 medium yellow turnip, peeled and cut into 2-inch chunks
1/2 cup dark corn syrup
1 tablespoon Dijon mustard

Steps:

  • Day 1: Add corned beef brisket to a kettle or stockpot that is large enough to hold it. Pour in both bottles of porter or stout, the add enough water to cover the beef entirely. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Over high heat, bring to a boil, the reduce heat to a simmer and cover. Simmer for about 4 hours, until beef is fork-tender. Remove from stove and let cool, then refrigerate overnight.
  • Day 2: Remove corned beef from liquid, wrap tightly in aluminum foil and refrigerate overnight. Strain liquid from kettle to remove solids, then heat over medium-high heat until liquid comes to a boil. Add cabbage, potatoes, carrots (and/or parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover and simmer for about 30 minutes or until vegetables are just crisp-tender. Remove from stove and let cool, then refrigerate overnight.
  • Day 3: Remove corned beef from refrigerator, unwrap, and carefully trim off any excess fat. Allow to sit out at room temperature while finishing vegetables and glaze. Reheat vegetables over low heat (so as not to overcook them). In a small saucepan, combine corn syrup and mustard. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Preheat broiler and place rack to top of pan will be 5-6 inches from heat source. Place corned beef on broiler pan rack and brush with some of the glaze. Broil corned beef for 8-10 minutes, brushing top and sides frequently with remaining glaze. Remove from broiler and cool for about 5 minutes, then slice against the grain (at a diagonal). Using slotted spoon, remove vegetables from kettle and serve with corned beef, spooning on some vegetable cooking liquid, if desired.

CORNED BEEF WITH HOMEMADE GLAZE



Corned Beef With Homemade Glaze image

A fine recipe, with a delightful glaze, that will give great scent in your home. The glaze is home made.

Provided by weekend cooker

Categories     Meat

Time 8h10m

Yield 1 corned beef, 6-8 serving(s)

Number Of Ingredients 6

2 onions, sliced
lemon pepper, to taste
1 (3 -4 lb) seasoned corned beef
1/4 cup honey
1/4 cup frozen orange juice concentrate, thawed
1 tablespoon prepared mustard

Steps:

  • Place sliced onion in large slow cooker, adding 1 cup of water.
  • Sprinkle lemon pepper liberally over corned beef and place on top of onion.
  • Cover and cook on low for 7-9 hours.
  • Remove corned beef from slow cooker and place in ovenproof pan.
  • Preheat oven to 375 degrees.
  • Prepare glaze by combining all ingredients and spoon over corned beef.
  • Bake for 30 minutes and baste occasionally with glaze.

ULTIMATE CORNED BEEF AND CABBAGE



Ultimate Corned Beef and Cabbage image

Well, today is March 18th - and I think I might have finally aced a corned beef recipe that, not only do other people love, but I do too! (I'm not much of a corned beef fan) It's a combination of many recipes, including Alton Brown of the Cooking Channel and Dee 514 of the Zaar.

Provided by NannyMarvel

Categories     One Dish Meal

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 lbs corned beef brisket
1 (12 ounce) bottle Guinness stout
1 large onion, roughly chopped
4 garlic cloves, minced
1 tablespoon fresh coarse ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
6 small carrots, peeled and chopped
4 -5 medium potatoes, peeled and chopped
1/2 lb celery, diced
1 head cabbage, chopped
1 tablespoon Worcestershire sauce

Steps:

  • Rinse corned beef thoroughly in cold water. Throw away any spices or spice packet included with the meat. Trim excess fat but do leave some fat. Dry meat thoroughly.
  • Spray bottom and sides of large dutch oven or pot with cooking spray. Brown corned beef on all sides over high heat until nicely golden brown.
  • Remove from heat and pour Guinness over the meat. Add water until brisket is just covered. Add the onion, garlic, bay leaves, cinnamon, cloves, allspice, pepper to the pot. Return to stove and bring to boil.
  • Reduce heat, cover pot and simmer for 2 1/2 hours.
  • Add carrots, potatoes and celery. Return to simmer and cook, uncovered, for 15 minutes. Add the cabbage and cook, uncovered, for another 15 minutes. Remove the bay leaves.
  • Remove the vegetables with a slotted spoon and place at one end of large serving casserole. Place in 200 degree (warm) oven.
  • Remove the corned beef to a slicing surface and let sit for ten minutes. After ten minutes, slice it against the grain and place at opposite end of vegetables. Place back in warm oven.
  • Add 1 tablespoon Worcestershire sauce to cooking liquid and boil vigorously until reduced by half.
  • Serve beef and vegetables with reduced cooking liquid and also Mustard Sauce for Corned Beef & Cabbage (Recipe #86657).
  • Delicious!

Nutrition Facts : Calories 1244, Fat 58, SaturatedFat 19.3, Cholesterol 296.2, Sodium 4166.3, Carbohydrate 69.7, Fiber 9.4, Sugar 10.9, Protein 64.3

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