Glazed Corned Beef And Cabbage Food

GLAZED CORNED BEEF AND CABBAGE

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.

GLAZED CORNED BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
• In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
• Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
• Slice corned beef across grain and serve.

GLAZED CORNED BEEF BRISKET & VEGGIES

Steps:

• Slow boil Corn Beef Brisket about 3 hours or until fork tender along with spices that come normally packaged with the Corn Beef.
• Remove the cooked Brisket and place it in a shallow baking dish lined with tin foil, fatty side up.
• Score the fatty side of the Corn Beef.
• In a small bowl mix all the glaze ingredients together and spread on the scored Brisket.
• Bake in hot oven 400 degrees approx 45 minutes or until the glaze bubbling has almost stopped.
• In the mean time get a head start on the veggies.
• The cabbage and carrots cooked in slow boiling water until firm tender.
• The potato's and onions are placed on a cookie sheet lined with tin foil.
• Bake potato's and onions in hot oven 400 degrees 35 minutes, or until potatos and onions are fork tender.
• Season potato's and onions with kosher salt or seasoning salt and pepper while hot.
• Butter the hot cabbage and carrots if you wish.
• Suggestion.
• Arranged on a large platter with all the veggies surrounding the hot sliced Corn Beef, this always looks so appetizing-- ENJOY!

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.

BEST CORNED BEEF AND CABBAGE EVER!!!

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.

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.

CORNED BEEF AND CABBAGE II

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra 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 aluminum foil up over the roast tightly, making sure the ends are sealed.
• Bake for about 4 hours in the preheated oven, or until meat is tender.
• About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a 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.

CHEF JOHN'S CORNED BEEF AND CABBAGE

Steps:

• Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
• Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
• Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
• Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE

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 AND CABBAGE SANDWICHES

Steps:

• In a small bowl, combine the mayonnaise, vinegar, mustard, celery seed and pepper until blended. Stir in cabbage. Spoon onto the bottom halves of rolls. Cover with corned beef; replace roll tops.

CORNED BEEF AND CABBAGE

Steps:

• Place onions in a 3 1/2-, 4-, 5-,or 6-quart crockery cooker.
• Trim fat from brisket.
• If necessary, cut brisket to fit into cooker: place atop onions.
• In a bowl combine apple juice, sugar, orange peel, mustard, and cloves: Pour over brisket.
• Place cabbage atop Brisket.
• Cover: cook on low setting for ten to twelve hours or on high for 5 to 6 hours.

CANNED CORNED BEEF AND CABBAGE

Steps:

• Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
• Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

GLAZED CORNED BEEF DINNER

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.

GLAZED CORNED BEEF

Steps:

• In slow cooker, cover corned beef with water. Cover and cook on low for 10-12 hours. Drain cooked corned beef; place on broiler pan or oven-proof platter, combine mustard, horseradish, wine vinegar, and molasses. Brush all sides of meat. Brown in 400F oven for about 20 minutes, or until it begins to brown; brush with sauce several times while browning.

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

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

Steps:

• Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.