TENDER CORNED BEEF 'N' CABBAGE
I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.-Jo Ann Honey, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Nutrition Facts :
FORK -TENDER CORNED BEEF AND CABBAGE
I purchased Grobbel's corn beef brisket with their seasoning package enclosed. For this recipe, I went to their website. The only things I did differently were: 1) Instead of covering with water, I used reserved cabbage stock from the night before. 2) For health reasons, I removed as much of the fat as I could. I've never prepared such a tender and mouth-watering brisket before! My husband enjoyed 3 servings!
Provided by Debaylady
Categories St. Patrick's Day
Time 3h15m
Yield 1 Corned Beef and Cabbage Dish, 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 758.5, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2649.4, Carbohydrate 45.1, Fiber 9.1, Sugar 13.7, Protein 47.1
CORNED BEEF AND CABBAGE
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF 'N' CABBAGE
Have a St. Paddy's Day celebration for two with this traditional combo. You'll savor the flavor whether you're Irish or not. -Connie Lou Blommers, Pella, Iowa
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Transfer brisket to an 11x7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange zest, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes. , Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.
Nutrition Facts :
CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
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.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
CORNED BEEF AND CABBAGE II
My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!
Provided by ORIGINALSYN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 4h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 482 calories, Carbohydrate 16.9 g, Cholesterol 133.9 mg, Fat 34.1 g, Fiber 5.2 g, Protein 27.5 g, SaturatedFat 10.1 g, Sodium 1680.1 mg, Sugar 9.8 g
CORNED BEEF WITH CABBAGE, POTATOES AND CARROTS
Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they'll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, vegetables, main course
Time 4h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
- Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.
- Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)
- Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams
CORNED BEEF AND CABBAGE RECIPE BY TASTY
Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, small red potato, carrots, medium green cabbage, corned beef brisket
Provided by Matthew Johnson
Categories Dinner
Time P10DT20h
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
- Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
- Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
- Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
- Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
- Return the corned beef cooking liquid to a boil over medium-high heat. (If starting with new cooking liquid, combine the chicken broth, water, chopped carrots, celery, and onion in a large pot and bring to a boil.)
- Once the cooking liquid is boiling, add the potatoes and cook for 10 minutes, until half-cooked. Add the halved carrots and cabbage, cover, and cook for 10-15 minutes more, until the vegetables are tender.
- Transfer the vegetables to a serving platter with the sliced brisket and ladle the cooking liquid over.
- Enjoy!
KATE'S MOIST AND TENDER CORNED BEEF, CABBAGE, AND VEGETABLES
My family love this recipe. They claim it has ruined corned beef and cabbage pub fare for them for life. Most corned beef recipes call for the cabbage to be cut in quarters or sixths. However, thinly slicing the cabbage allows it completely absorb the delicious corned beef flavors.
Provided by Garden Gate Kate
Categories Meat
Time 6h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- To a large soup pot, place corned beef brisket and all the spices and juices that came in its bag. Add onions, celery, garlic, water to cover, bay leaf, salt and pepper. Bring to a boil, cover, and simmer for 3 hours.
- Add carrots. Bring to a boil and simmer for 1 hour.
- Add potatoes. Bring to a boil and simmer for 1 hour.
- Add cabbage and turnips. Bring to a boil and simmer for 40 minutes. Add Worcestershire sauce and parsley, and simmer for 20 minutes. Turn off burner.
- Remove corned beef brisket from pot. Let corn beef brisket rest for 10 minutes and then slice in 1/3 to 1/2 inch slices across the grain. Return corn beef to pot.
- Parsley Sauce: Sauté onion in butter until lightly golden on medium heat. Add garlic and sauté for 2 minutes more. Stir in flour and cook, stirring constantly, until lightly golden. Whisk in broth. Bring to a boil, and simmer for 10 minutes, stirring often.
- In a small bowl, combine sour cream, horseradish, parsley, and salt. Stir sour cream mixture into hot pan. Cook until heated through, but do not boil.
- To serve, transfer the tender corned beef, cabbage, and vegetables to a large platter or to individual plates. Pour the Parsley Sauce into a gravy bowl. Each person can use as much Parsley Sauce on top of the corned beef as they prefer.
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