CORNED BEEF AND CABBAGE
"I don't have a strong Irish heritage to maintain, but I do like making corned beef and cabbage!" says Ree.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for two and a half hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from the oven and cover loosely with foil to keep warm.
- While the brisket is resting, make the balsamic reduction for the cabbage: Stir the balsamic vinegar with the sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and simmer until the mixture is reduced by two-thirds and thick like syrup, 10 to 12 minutes. Set aside.
- Make the cabbage: Increase the oven temperature to 400 degrees. Cut the cabbage into 8 wedges. Working in two batches if necessary, heat the olive oil in a large heavy skillet over medium-high heat. Add the cabbage and sear on both cut sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed on a rimmed baking sheet. Season with salt and pepper. Pour the Guinness into the bottom of the pan, then carefully transfer to the oven. Bake the cabbage until tender and deep brown, about 20 minutes.
- Slice the corned beef and place it on a platter with the cabbage. Spoon the balsamic reduction all over the cabbage.
BAKED CORNED BEEF AND CABBAGE
This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.
Provided by Cindy
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
- Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
- Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 49.2 g, Cholesterol 117 mg, Fat 24.4 g, Fiber 5.7 g, Protein 25.5 g, SaturatedFat 9 g, Sodium 1347.7 mg, Sugar 7.7 g
CORNED BEEF AND CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 4h10m
Yield about 6 to 8 main course servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 300 degrees F.
- Place the corned beef in a colander in the sink and rinse well under cold running water.
- Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
- Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
- For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
- Remove the hash mixture from the refrigerator and stir in the parsley.
- Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
- For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
- Divide the hash among plates and top with the poached eggs.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
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 AND CABBAGE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
- After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
- In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
- Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
- Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
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.
CORNED BEEF AND CABBAGE BAKE
This is a quick and easy recipe if you buy the Swiss cheese and corned beef at the Deli. I think you can cut each casserole into more than four pieces and still have a very filling meal. If you like corned beef and cabbage you will love this recipe.
Provided by budgiesntiels
Categories < 60 Mins
Time 35m
Yield 2 casseroles
Number Of Ingredients 8
Steps:
- In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.
- Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.
- Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.
- Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
Nutrition Facts : Calories 1378.4, Fat 104, SaturatedFat 48.7, Cholesterol 340.7, Sodium 3075.6, Carbohydrate 44.4, Fiber 5.5, Sugar 16.5, Protein 67.6
FAVORITE CORNED BEEF AND CABBAGE
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.
CORNED BEEF AND CABBAGE CASSEROLE
Make and share this Corned Beef and Cabbage Casserole recipe from Food.com.
Provided by Parsley
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Lightly grease/spray a 13 x 9 baking dish and set aside.
- Cook macaroni according to package; drain and place in a large bowl with the diced corned beef and chopped cabbage; set aside.
- Meanwhile, melt butter in a saucepan.
- Saute the chopped onion and garlic in the melted butter until tender.
- Stir in the flour and stir until dissolved.
- Gradually stir in the milk.
- Stir in the cheese, mustard, salt, pepper and caraway seeds. Continue to cook, stirring often until cheese is melted and mixture thickens.
- Remove from heat and stir in the sour cream.
- Pour over the macaroni/beef/cabbage mixture and toss to evenly mix.
- Pour into the prepared 13 x 9 dish.
- Sprinkle with the crushed croutons. Dot with 2 tbsp cut up butter; optional.
- COVER and bake for 25 minutes.
- UNCOVER and bake for an additional 10-15 minutes.
Nutrition Facts : Calories 300.7, Fat 13.4, SaturatedFat 8.2, Cholesterol 40.7, Sodium 283.3, Carbohydrate 31.9, Fiber 1.9, Sugar 6.1, Protein 13.4
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!
TRADITIONAL CORNED BEEF AND CABBAGE
This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious!
Provided by Little Bee
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 611.5, Fat 35.5, SaturatedFat 12.7, Cholesterol 174.2, Sodium 2000, Carbohydrate 36.5, Fiber 5.7, Sugar 6.8, Protein 35.7
CHEF JOHN'S CORNED BEEF AND CABBAGE
It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 4h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 29 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 5.5 g, Protein 22.4 g, SaturatedFat 6.5 g, Sodium 1504.1 mg, Sugar 6.5 g
CANNED CORNED BEEF AND CABBAGE
Simplistically quick, tasty, and hearty. Canned corned beef simmered with tomato sauce, herbs, and cabbage (or green beans). A definite meal to add to the weekly dinner menu for busy parents.
Provided by Keani
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 19.7 g, Cholesterol 96.3 mg, Fat 17.2 g, Fiber 7.4 g, Protein 35 g, SaturatedFat 7 g, Sodium 1911.9 mg, Sugar 11.8 g
CORNED BEEF AND CABBAGE
posted by request this is our march regular. leftovers make great reuben sandwiches, if there are any
Provided by chia2160
Categories Meat
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- in large pot add corned beef, water, spices and onion, bring to boil and simmer 3 hrs, covered.
- add potatoes and carrots, simmer 15 minutes.
- add cabbage wedges, simmer covered 6-10 minute.
- slice corned beef thinly across the grain.
- serve with grainy mustard and horseradish sauce.
Nutrition Facts : Calories 705, Fat 43.6, SaturatedFat 14.5, Cholesterol 222.5, Sodium 2949.2, Carbohydrate 31.9, Fiber 8.4, Sugar 10.1, Protein 46
CORNED BEEF CABBAGE BAKE
When I was growing up, my parents made every occasion (including St. Patrick's Day) fun by making special festive foods and playing games. I carried on that same tradition with our own children and my students. It just wouldn't be St. Patrick's Day without this delicious casserole! -Stephanie Norton, Bettendorf, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside., Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture., Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
Nutrition Facts : Calories 495 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1291mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
BEST CORNED BEEF AND CABBAGE EVER!!!
My Mother in Law pulled this recipe out of the local newspaper for me (The Daily News, Wed. March 14, 2007- Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes). My husband is not a fan of Corned Beef, but when I make this it disappears! My 4 year old even eats this! I usually double the recipe for 5 of us and there is very little left.
Provided by Cure SMA mommy
Categories Meat
Time 4h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
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.
CORNED BEEF AND CABBAGE
Steps:
- Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
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
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