Quick Corned Beef And Cabbage For 2 Food

QUICK CORNED BEEF AND CABBAGE FOR 2

Steps:

• Melt butter in 8-inch skillet.
• Stir in cabbage, potatoes, water and salt.
• Cook over medium-high heat until liquid is absorbed and bottom is brown, 8 to 12 minutes.
• Sprinkle meat into skillet; turn mixture with wide spatula and cook until meat is hot, about 3 minutes.

CORNED BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350F and prepare the casserole.
• Peel half of the potatoes and mash them with a potato masher in a large bowl.
• Stir in the flour, eggs, milk, Worcestershire, salt, and pepper.
• If desired, peel the remaining potatoes (or just leave the skins on); cut into 1/2" dice.
• Add the diced potatoes, corned beef, and cabbage; fold together.
• Turn the mixture into the preparecd casserole; press into an even layer.
• Drain the spinach of excess liquid.
• Place in a large bowl and stir in the eggs, sour cream, and 3/4 cup of the cheese.
• Stir in the flour and salt.
• Turn out over the filling; spread into an even layer.
• Sprinkle with the remaining 1/4 cup cheese.
• Add the paprika in 2 diagonal lines Bake for about 1 hour, or until deep golden brown.
• Let cool for at least 10 minutes before serving.

CORNED BEEF AND CABBAGE

Steps:

• Place beef, peppercorns, garlic, onion, bay leaves and salt in large pot.
• Fill with enough water to cover by about 1 inch.
• Bring to a slow boil for 20 minutes.
• Reduce heat and simmer for 2 to 3 hours or until meat is tender enough to pull apart with a fork.
• Add cabbage, carrots, potatoes, apple, Guinness and whiskey and simmer for about 15 minutes (or until potatoes are tender).
• Remove pot from heat, save the liquid, transfer meat and vegetables to serving platter.
• Discard onion, skim any fat that comes to surface of liquid.
• Add the butter and parsley to reserved liquid.
• To serve: plate vegetables with the beef, (remember to slice the beef against the grain) and spoon the liquid over top.

CORNED BEEF AND CABBAGE FOR 2

Steps:

• Cook meat as directed on package.
• If directions are not available, place meat in Dutch oven, cover with hot water and haet to boiling. Reduce heat; cover tightly and simmer until tender, 3 to 3 1/2 hours.
• Or, cook in slow cooker on high 5 hours or low for 8 hours.
• About 20 minutes before meat is tender, skim fat from liquid, then add onions, carrots and potatoes.
• Cover and simmer 20 minutes.
• Remove meat and keep warm.
• Add cabbage to liquid; simmer uncovered until vegetables are tender 10 to 15 minutes.
• To carve meat, cut thin diagonal slices across the grain.
• Serve with Horseradish sauce.
• Horseradish Sauce:.
• 1/3 cup mayonnaise or sour cream.
• 1 tablespoon horseradish.
• Dash paprika.
• Dash dry mustard.
• Mix all ingredients. Refrigerate until serving time.

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
• Add rinsed corned beef, quartered onion, crushed garlic cloves, picking spices seasoning, and 4 cups of cold water in the instant pot.
• Close lid and pressure cook on manual at high pressure for 70 minutes followed by natural release for about 15 minutes.
• If the floating valve doesn't drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
• While the pressure cooker is natural releasing, prepare the vegetables as described.
• Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl.
• There should be about 1 1/2 to 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
• Close lid and pressure cook on manual at high pressure for 2 to 3 minutes, followed by a quick release. Open the lid carefully.
• On a chopping board, cut corned beef against the grain into 1/8 inch slices. Serve with cabbage wedges, red potatoes, and carrots.