SLOW-COOKER OLD-WORLD CORNED BEEF AND VEGETABLES
It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 10
Number Of Ingredients 9
Steps:
- Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
- Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
- Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
- Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1120 mg
HOMEMADE CORNED BEEF WITH VEGETABLES
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be as intense.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Number Of Ingredients 19
Steps:
- Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
- Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
- Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
- Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
- Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
- Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
OLD-WORLD CORNED BEEF AND VEGETABLES
This traditional corned beef dinner is a winner with my husband, family and friends. It's a nice meal-in-one.-Ruth Burrus, Zionsville, Indiana
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add beef; discard spice packet from corned beef or save for another use. Combine the water, marinade for chicken and pepper; pour over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts : Calories 446 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 1419mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
HOMEMADE IRISH CORNED BEEF AND VEGETABLES
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.
Provided by Bruce Aidells
Categories Beer Potato High Fiber Dinner Brisket Spice Carrot Turnip Winter Brine Cabbage Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 24
Steps:
- For brine:
- Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
- Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
- For corned beef and vegetables:
- Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
- Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
- Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
- Do Ahead
- Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables.
Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7
HOMEMADE CORNED BEEF WITH VEGETABLES
When you think of St. Patrick's Day food, there's only one dish that really comes to mind: corned beef and cabbage. It's delicious and traditional -- even if it isn't exactly Irish.
Provided by Flavorite
Categories Entree,Dinner
Time P14DT4h20m
Number Of Ingredients 19
Steps:
- Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
- Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
- Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
- Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
- Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
- Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
Nutrition Facts : Calories 967 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 301 milligrams cholesterol, Fat 53 grams fat, Fiber 5 grams fiber, Protein 84 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
CORNED BEEF AND CABBAGE
Provided by Tyler Florence
Categories main-dish
Time 12h20m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
- Heat the oven to 300 degrees F.
- Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.
- Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
SLOW COOKER OLD-WORLD CORNED BEEF AND VEGETABLES
It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
- Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
- Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
- Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
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