Eileens Irish Corned Beef And Cabbage Dinner Food

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TRADITIONAL IRISH CORNED BEEF AND CABBAGE



Traditional Irish Corned Beef and Cabbage image

Traditional corned beef and cabbbage is the ultimate in comfort food and a boon for budget conscious families. Slowly simmered with spices, then served wih mustard and cabbage, this traditional Irish dish is perfect for those who want a tasty, comforting no-hassle meal.

Provided by Chef mariajane

Categories     Meat

Time 3h

Yield 4 serving(s)

Number Of Ingredients 6

3 lbs corned beef brisket
water, to cover meat
2 tablespoons pickling spices
3 tablespoons salt
2 tablespoons peppercorns
1 head cabbage

Steps:

  • In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
  • Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
  • Keep cabbage warm in broth until needed.
  • Served corned beef with mustard and cabbage.

Nutrition Facts : Calories 1035.4, Fat 66.4, SaturatedFat 22.1, Cholesterol 333.2, Sodium 9150.8, Carbohydrate 46.7, Fiber 18.5, Sugar 8.4, Protein 70.5

IRISH CORNED BEEF AND CABBAGE DINNER



Irish Corned Beef and Cabbage Dinner image

Make and share this Irish Corned Beef and Cabbage Dinner recipe from Food.com.

Provided by Olha7397

Categories     Meat

Time 5h40m

Yield 8 serving(s)

Number Of Ingredients 11

4 -4 1/2 lbs corned beef brisket, preferably second cut
1 cup dried pink beans (1/2 pound) or 1 cup dried pinto bean (1/2 pound)
1 medium onion, peeled and pierced with
1 whole clove
1 teaspoon salt
16 small firm young beets
8 medium boiling potatoes, scrubbed
8 medium carrots, peeled
1 large rutabaga, peeled and cut crosswise into 1/2 inch thick slices (about 1 1/2 pounds)
2 lbs firm green cabbage, trimmed, quartered and cored
1 bunch fresh parsley sprig, trimmed, washed and thoroughly drained

Steps:

  • Place the brisket in a 5 to 6 quart casserole and add enough water to cover it by at least 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
  • Reduce the heat to low and simmer partially covered for about 3 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a skewer or small knife. (Check the pot from, time to time. The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.).
  • Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat. Drop in the dried beans (1 cup dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 pound) and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.)
  • Turn off the heat and let the beans soak for 1 hour.
  • Then add the clove pierced onion and the salt and bring to a boil again.
  • Reduce the heat to low, and simmer partially covered for 1 hour, or until the beans are tender. (Check he beans occasionally; add more boiling water if needed.) Drain the beans and discard the onion.
  • With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan and pour in enough cold water to cover them by 2 inches. Bring to a boil over high heat, reduce the heat to low, cover the pan and simmer until the beets show no resistance when pierced with the point of a small skewer or knife. This may take from 30 minutes to 2 hours; add boiling water to the beets if necessary. Drain the beets and, when they are cool enough to handle, slip off their skins.
  • The potatoes, carrots and about 1 1/2 pound peeled and cut crosswise into 1/2 inch thick slices rutabaga may be cooked together in a large pan of lightly salted boiling water. Drop the vegetables into the pot and cook briskly, uncovered, for about 20 minutes, or until they are tender but not falling apart. Drain, then peel the potatoes with a small knife.
  • Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely. Reduce the heat to low and simmer partially covered for about 15 minutes, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife. Drain thoroughly and cut each quarter into halves.
  • To serve the boiled dinner, carve the beef and arrange the slices slightly overlapping attractively along the center of a large, heated platter. Surround the meat with mounds of individual vegetables and garnish the platter with the parsley. Horseradish, mustard and pickles are spicy accompaniments to a corned beef dinner. Serves 8.
  • Time Life Holiday Cookbook.

Nutrition Facts : Calories 870.9, Fat 43.9, SaturatedFat 14.6, Cholesterol 222.1, Sodium 3007.9, Carbohydrate 66.6, Fiber 15, Sugar 16.6, Protein 53.4

EILEEN'S IRISH CORNED BEEF AND CABBAGE DINNER



Eileen's Irish Corned Beef and Cabbage Dinner image

The vegetables come out so sweet and the meat is tasty and tender. This is the only way I will eat cabbage. I make this every St. Patrick's day. A sure winner. I use a teaball to keep the spices together but you can put them in cheesecloth.

Provided by Puppies777

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs corned beef brisket
2/3 cup apple cider vinegar
1 bay leaf
1 large yellow onion, cut into quarters
8 -10 medium carrots, cut into 3 - 4 pieces
1 lb tiny new potatoes, whole or 6 medium yukon gold potatoes, halved
1 medium cabbage, cut into 6 wedges (1 lb)
8 whole black peppercorns
1 1/2 teaspoons pickling spices
2 -3 garlic cloves
8 fennel seeds
1 clove

Steps:

  • Trim fat from meat. Place the 5 spices in a teaball or cheesecloth. Fill 6 qt pot with water. Put in meat and spiceball. Add onions and bay leaf. Bring to boiling. Skim fat from surface. Reduce heat to a simmer, with cover ajar, for 1 hour and a half.
  • Add carrots to pot. Return to boiling another 45 minutes.
  • Add potatoes to pot. Return to boiling for 25 minutes.
  • Add cabbage to pot. Cover and cook about 20 minutes more until vegetables and meat are tender.
  • Discard bay leaf and spices. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.

Nutrition Facts : Calories 710.7, Fat 43.5, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2660.6, Carbohydrate 32.5, Fiber 7.4, Sugar 11.1, Protein 45.9

IRISH CORNED BEEF & CABBAGE DINNER



Irish Corned Beef & Cabbage Dinner image

This meal is one that my Father in Law really loved, and it is definately a family favorite in our household. I make it quite often, especially when I can find the Corned Beef Flats at the right price. This recipe is also in my self Published cookbook of 795 recipes. I usually make Irish Soda bread when I make this and the...

Provided by Rose Mary Mogan

Categories     Beef

Time 4h15m

Number Of Ingredients 10

4 1/2 lb corned beef brisket flat,
2 medium onions, thickly sliced
2 clove garlic, minced
6 whole cloves
2 bay leaves, dried
6 medium red skin potatoes,pared
6 medium carrots, peeled & pared
6 small onions, pared
1 medium head cabbage, cut in wedges
IRISH CORNED BEEF & CABBAGE DINNER

Steps:

  • 1. Place brisket in large dutch oven and barely cover with hot water;
  • 2. Add onions, garlic, cloves, & bay leaves.COVER AND SIMMER,DO NOT BOIL 1 hour per pound of meat, or until fork tender.
  • 3. Remove meat from liquid, add potatoes and carrots and cover. Bring to a boil and cook for 10 minutes.
  • 4. Then add cabbage wedges and whole onions, and continue to cook for 20 additional minutes, or until vegetables are tender.
  • 5. While meat is resting, slice with an electric knife, place back on top of veggies to reheat after veggies are done, and serve while still hot..

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