Traditional Irish Corned Beef And Cabbage Food

TRADITIONAL IRISH CORNED BEEF AND CABBAGE

Steps:

• In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
• Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
• Keep cabbage warm in broth until needed.
• Served corned beef with mustard and cabbage.

TRADITIONAL CORNED BEEF AND CABBAGE

Steps:

• Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
• Bring just to boil; reduce heat to low and simmer 2 hours (DO NOT BOIL).
• Add potatoes and carrots; simmer 30 minutes longer.
• Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
• Slice brisket across the grain.
• Mix butter and parsley; brush on vegetables.

IRISH CHANNEL CORNED BEEF AND CABBAGE

Steps:

• Rinse the corned beef and cut off excess fat.
• Place the onion on the bottom of the slow cooker.
• Place the corned beef on top of the onion.
• Add water, chicken broth, carrots and cabbage.
• Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.

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 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.

EASY CORNED BEEF AND CABBAGE

Steps:

• Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
• Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.