Corned Beef With Cabbage Food

CORNED BEEF AND CABBAGE

Steps:

• Remove beef from package, reserving juices and spices. Trim fat from beef; place beef in 4-quart Dutch oven. Add reserved juices and spices. Add enough cold water just to cover beef. Add onion and garlic.
• Heat to boiling; reduce heat to low. Cover; simmer 2 hours 30 minutes to 3 hours 30 minutes or until beef is tender.
• Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve with beef.

CORNED BEEF WITH CABBAGE, POTATOES AND CARROTS

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.

FAVORITE CORNED BEEF AND CABBAGE

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.

ROASTED CORNED BEEF AND CABBAGE WITH CARROTS, POTATOES & HORSERADISH CREAM SAUCE

Steps:

• Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
• Rinse the corned beef several times under running cold water. (No need to dry it.)
• Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
• Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
• Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
• After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
• Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.
• Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
• Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
• Note: The nutritional information does not include the horseradish cream sauce.

CORNED BEEF AND CABBAGE

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.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

EASY CORNED BEEF AND CABBAGE

Steps:

• Gather the ingredients.
• Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with 3 quarts of cold water.
• Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
• Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes.
• Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender.
• Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard it.
• Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side. Enjoy.

LEFTOVER CORNED BEEF AND CABBAGE SOUP

Steps:

• Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add the diced onions and cook for 5 minutes until softened.
• Add the cabbage, potatoes, corned beef, and chicken stock to the pot. Add the diced tomatoes, dried thyme and garlic powder. Bring the soup to a boil and simmer for 15 minutes until heated through.
• Serve warm with rustic bread.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total). Put the carrots, onion and thyme in the bottom of a 6- to 8-quart slow cooker.
• Put the corned beef fat-cap side up over top of the carrots and onions in the slow cooker. Cover with 1 quart of water and sprinkle with the seasoning packet. Cover and cook high for 5 hours.
• For the honey mustard: Mix the mustard and honey in a small bowl.
• Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over top. Cover and cook over high for about 2 more hours, or until the corned beef is tender and the cabbage and potatoes are soft.
• Slice the corned beef and serve with all of the vegetables and the honey mustard.

CORNED BEEF AND CABBAGE

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.

CORNED BEEF AND CABBAGE

Steps:

• For the corned beef: Preheat the oven to 325 degrees.
• Unwrap the brisket and place it fat side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes.
• Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes- or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
• While the brisket is resting, make the balsamic reduction: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is thick and reduced by half. Set it aside.
• Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown.
• To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.

CORNED BEEF AND CABBAGE

Steps:

• In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
• Fill pan with water to cover everything plus one inch.
• Bring to a boil and cook for 20 minutes.
• Skim off any residue that floats to the top.
• Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
• Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
• Simmer for an additional 15 minutes or until the potatoes are tender.
• Skim off any oil that comes to the surface.
• Stir in the butter and parsley.
• Remove the pot from the heat.
• Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
• Also remove vegetables to a bowl and keep warm.
• Slice meat on the diagonal against the grain.
• Serve meat on a platter and spoon juices over meat and vegetables.

CORNED BEEF AND CABBAGE

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.

HOME MADE CORNED BEEF AND CABBAGE RECIPE

Steps:

• Prep. Peel the carrots and cut into 1-inch (2.5-cm) pieces. Clean the potatoes and cut into 2-inch (5.1-cm) chunks. Remove the outer leaves from the cabbage and cut into quarters.
• If you are using store bought corned beef, open the cryovac and dump out all the liquid. If you have made your own corned beef (and you should, it is better than store-bought, click here for the recipe), remove it from the curing liquid.
• Rinse the corned beef thoroughly. Some packages have some pickling spices in a packet. They can't flavor the meat but they can flavor the veggies. Some cuts have a thick layer of fat on the surface of one side, called a fat cap. Trim it all off. This fat is not like marbling in beef. It cannot penetrate the meat and it brings nothing to the party but calories and it just makes scum. If you bought the point section of a brisket, there is probably a layer of fat on top of a layer of meat, then another layer of fat, and finally another layer of meat. Trim off the surface fat and leave the center fat layer intact. It will be easy to remove after it is cooked.
• Cook. Place the meat in a large pot along with enough hot water to cover it by at least 1" (2.5 cm) and put the lid on. Turn the heat to medium low, bring it to a simmer at about 190°F (87.8°C) and keep it there for 30 minutes. If you boil it, it will shrink and squeeze out the moisture. Yes, you can make dry meat in a pot of water if you cook it too hot! Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and try not to let it boil.
• After 30 minutes of simmering, dump out the water and cover the meat with fresh hot water, again about 1" (2.5 cm) above the meat. We do this to remove some of the salt from the curing process. You want salt, but not too much. Bring to a low simmer again, this time cooking for 3 hours or until it is about 190°F (87.8°C) in the center and fork tender. Some really cheap cuts will never get tender (and that's why it is best to make your own). Keep the meat submerged even if you have to weight it down with a small plate.
• About 1 hour before dinnertime, add the carrots and potatoes. If you want, add the spices now. They will need an hour to get tender, depending on how thick you cut them. About 30 minutes before dinner, add the cabbage. If you want to add onions and garlic to flavor the soup, do it now. But don't think for a minute they will flavor the meat.
• Remove the meat and place it on a carving board. If you got the point section, there are often two horizontal muscles with a thick layer of fat between them. Separate them by sliding a knife through the fat. Carve and/or scrape off the fat layer.
• Serve. Carve the meat by cutting across the grain about the thickness of a pencil. Any thinner and it will fall apart, any thicker and it will be chewy. Carve with the grain and you will have difficulty chewing. Lift out the cabbage, potatoes, and carrots and divide them into serving bowls. Place the meat in the bowl. Spoon some of the cooking liquid over them and serve.

CORNED BEEF AND CABBAGE I

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.