Fork Tender Corned Beef And Cabbage Food

FORK -TENDER CORNED BEEF AND CABBAGE

Steps:

• Place brisket with contents of seasoning package in a heavy stockpot.
• Add enough water to cover.
• Bring to a boil and then simmer 2 1/2 - 3 hours.
• Add onions, carrots, and potatoes.
• Cover and simmer for 20 minutes.
• Remove meat from pot; potatoes too, if tender; keep warm.
• Add cabbage, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender.
• Place brisket on serving platter; slice thinly across the grain after allowing it to rest 5-10 minutes.
• Add drained cabbage around the brisket.
• Distribute the potatoes and carrots evenly atop the cabbage for a pretty presentation.

CORNED BEEF AND CABBAGE DINNER

Steps:

• Heat oven to 325°F
• Place beef brisket in a roasting pan large enough for the meat and the vegetables; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
• Add the vegetables. Cover; return to oven and continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired softness. Remove brisket and vegetables to serving platter; cover with foil and keep warm.
• Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gently fold in horseradish, mustard, and vinegar. Serve mustard sauce with brisket and vegetables.
• Note: Prepared as directed above, the mustard sauce can be kept, covered. and refrigerated for up to three days. This mustard sauce is also good served with roast beef and pork.

CORNED BEEF - TENDER AND DELICIOUS

Steps:

• Remove briskets from wrapping and place in large pot or crockpot. Rinse if you don't like the brine coating.
• Add contents of 1 spice packet (discard 2nd spice packet or reserve for other use), the beer, peppercorns and bay leaves.
• Break garlic head apart and peel each clove. Add entire head to the pot.
• Add enough water to cover the meat by 1 inch. NOTE: the briskets will float, so I put a heavy heat-resistant plate or bowl on top to keep them submerged.
• STOVETOP: Turn heat to high and bring contents to a boil. Turn heat to a low simmer; cover and cook for 6 hours or more.
• CROCKPOT: Set on high cover; cook for 8-10 hours.
• When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.
• If using for sandwiches, tightly wrap each brisket in plastic and refrigerate for 1-2 hours before slicing. If you want to shred the meat, there is no need to refrigerate--just cut in thick slices and shred each slice.
• If serving as corned beef & cabbage, once meat is removed, transfer cooking liquid to large pot (if using crockpot), bring cooking liquid to boil and add vegetables. Cover and cook 30 minutes.

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.

ULTIMATE CORNED BEEF AND CABBAGE

Steps:

• Use a mortar and pestle, meat mallet, etc to break open the whole spices.
• Place the water in a 6-8 quart stock pot along with salt, sugar, saltpeter, cinnamon, mustard seeds, peppercorns, cloves, allspice, juniper, bay leaves and ginger. Cook over high heat until the salt and sugar dissolve.
• Remove from heat and add ice, stir until the ice has melted. If necessary, place the brine in the refrigerator until it reaches 45ºF.
• Once it has cooled, place the brisket in a 2 gallon zip-top bag and add the brine. Seal and lay flat in a container. Place in refrigerator for 10 days. Check daily to make sure the beef is submerged and flip the bag.
• After 10 days, remove from the brine and rinse well under cool water. Place brisket in a large stock pot with the onion, carrot and celery. Cover with cold water by 1 inch, bring to a boil.
• Reduce heat to low and simmer 2.5-3 hours until the meat is fork tender. Add the cabbage when the corned beef has 30-45 minutes left to cook. Bon Appetito.

TWICE BAKED CABBAGE AND CORNED BEEF POTATOES

Steps:

• Set oven to 375°F.
• Prick the potatoes with a fork on both sides, then set on a baking sheet.
• Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).
• While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander.
• When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin).
• Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin).
• Mash the flesh with a potato masher, then season with salt and pepper.
• Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
• Spoon/mound the mixture into the potato shells.
• Drizzle with remaining 1/4 cup melted butter.
• Increase the oven temperature to 425°F.
• Place on a baking sheet and bake for about 15 minutes.
• Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).