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
SLOW COOKER CORNED BEEF AND CABBAGE
Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.
Provided by Food Network
Categories main-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For serving: grainy mustard and horseradish sauce, recipe below
- Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
- Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
- Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
- Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;
CROCK POT CORNED BEEF AND CABBAGE
Make and share this Crock Pot Corned Beef and Cabbage recipe from Food.com.
Provided by Miss Annie
Categories One Dish Meal
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients in crock pot with cabbage on top.
- Cut meat to fit, if necessary.
- Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
Nutrition Facts : Calories 1398.2, Fat 97.1, SaturatedFat 32.4, Cholesterol 499.8, Sodium 5830.4, Carbohydrate 30.3, Fiber 6.7, Sugar 19, Protein 96.2
CORNED BEEF AND CABBAGE (CROCK POT)
Here is an easy way to fix your Corned Beef and Cabbage, in the Crock pot! I found this recipe in The Best Slow Cooker Cookbook Ever
Provided by Bev I Am
Categories One Dish Meal
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
- Place corned beef and contents of spice packet in the mixture.
- Scatter the potatoes and carrots over the top and along the sides.
- Cover and cook on high heat setting 4 hours.
- Remove the lid and scatter the cabbage wedges over the top.
- Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
- To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.
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.
SLOW-COOKER CORNED BEEF AND CABBAGE
This dish is an all-time comfort food classic done in the convenience of a slow cooker. Loaded with colorful vegetables, it comes together simply and is finished with the creamy kick of horseradish.
Provided by Food Network Kitchen
Categories main-dish
Time 7h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
- Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.
- Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.
SLOW COOKER CORNED BEEF AND CABBAGE
Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.
Provided by Food Network Kitchen
Categories main-dish
Time 9h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
- Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
- Whisk together the sour cream, horseradish and mustard in a small bowl.
- Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
- Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.
SARAH'S SLOW-COOKER CORNED BEEF AND CABBAGE
An Irish classic. Great for St. Paddy's Day!
Provided by SarahLayne
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 8
Number Of Ingredients 11
Steps:
- Place the corned beef into the bottom of a large slow cooker.
- Scatter the pickling spice over the brisket.
- Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
- Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
- Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
- Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
- Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
- Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
- Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.
Nutrition Facts : Calories 608 calories, Carbohydrate 29.8 g, Cholesterol 129.5 mg, Fat 37 g, Fiber 7.3 g, Protein 39.1 g, SaturatedFat 12.3 g, Sodium 2918.4 mg, Sugar 7.2 g
SLOW COOKER CORNED BEEF & CABBAGE
Make and share this Slow Cooker Corned Beef & Cabbage recipe from Food.com.
Provided by SillyNilly
Categories Meat
Time 8h5m
Yield 6-7 serving(s)
Number Of Ingredients 9
Steps:
- In a 6 quart crock pot, combine water, vinegar, sugar, pepper and onions.
- Place corned beef in mixture.
- Cook, covered on HIGH for about 4-4 1/2 hours.
- Remove lid and scatter around the carrots and cabbage wedges.
- Cover again and continue cooking on HIGH 3 to 4 hrs longer or until beef is tender.
- Add drained potatoes about 20-25 minutes before serving (just to heat through).
- Serve beef, sliced with cabbage and veggies.
- Add a little cooking juices on top of the beef slices to keep it moist.
- Serve with Dijon mustard or horseradish and some crusty bread.
- Serves about 6-7 people.
Nutrition Facts : Calories 710.7, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2833.9, Carbohydrate 34.1, Fiber 8.7, Sugar 14.6, Protein 45
CROCK POT CORNED BEEF AND CABBAGE
Another oldie but goodie from my mom's 70's vintage Crock Pot cook booklet. I don't make this much any more since DH doesn't like cabbage, but this is a great simple recipe! Number of servings is a guess!
Provided by DeniseBC
Categories Meat
Time 10h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients except cabbage wedges in Crock Pot in order listed.
- Cover and cook on Low 10-12 hours or High 5-6 hours.
- Add cabbage wedges to liquid, pushing down to moisten, after 6 hours on Low or 3 hours on High.
- Note: Vegetables may be varied, or omitted for plain corned beef.
- Note: To prepare more cabbage than Crock Pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from Crock Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.
Nutrition Facts : Calories 458.3, Fat 32.4, SaturatedFat 10.8, Cholesterol 166.6, Sodium 1952.9, Carbohydrate 8.3, Fiber 2, Sugar 3.8, Protein 32
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
SLOW COOKER CORNED BEEF AND CABBAGE
Just like yo' Irish mama used to make, and the brisket will melt in your mouth. Get a center cut of meat, not the 'point.' Super-tender and slices really nicely, just like butter. What little was leftover was made into a great hash the following morning.
Provided by Steven Moshlak
Categories World Cuisine Recipes European UK and Ireland Irish
Time 10h40m
Yield 8
Number Of Ingredients 9
Steps:
- Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
- Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
- Cook on Low for 10 hours.
- Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
- Cook cabbage on High until tender, 30 to 45 minutes.
- Slice corned beef and serve with cabbage mixture.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 21.9 g, Cholesterol 115.4 mg, Fat 22.6 g, Fiber 5 g, Protein 24.8 g, SaturatedFat 7.5 g, Sodium 1386.4 mg, Sugar 7.4 g
SLOW COOKER CORNED BEEF AND CABBAGE
Make and share this Slow Cooker Corned Beef and Cabbage recipe from Food.com.
Provided by Mary Kay R.
Categories Meat
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
- 2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
Nutrition Facts : Calories 812.9, Fat 43.4, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2615.8, Carbohydrate 57.2, Fiber 9, Sugar 13, Protein 48.3
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