CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used to make the corned beef, including coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic (you're going to want to eat the sauce, so go ahead and make extra).
Provided by Anna Stockwell
Categories Beef Brisket Potato Cabbage Clove Coriander Mustard Garlic Vinegar Honey Dill St. Patrick's Day Entertaining Winter
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
- Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
- Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
- Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.
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 IN BEER (CROCK POT)
The best Corned Beef I've ever made was in the Crock pot. (You can substitute water for beer, but the flavor won't be the same) NOTE: If you make more than 3-4 lbs., cook it on HIGH. I've made 6-7 lbs., and it won't be done after 9 hours on LOW. ANOTHER NOTE: This makes wonderful sandwiches if you cook it, then chill it before slicing.
Provided by papergoddess
Categories One Dish Meal
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes, onions, carrots, and bay leaf in crock pot.
- Trim excess fat from brisket; put meat on top of veges.
- Mix molasses with beer and pour over all.
- Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
- Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
- Serve with vegetables.
More about "beer braised corned beef with red potatoes and carrots recipes"
OVEN BAKED CORNED BEEF WITH GUINNESS BEER AND …
From homemadeitaliancooking.com
5/5 (1)Estimated Reading Time 5 minsCategory MeatTotal Time 7 hrs
- Place the rinsed and dry corned beef brisket, onion half and whole garlic head in a large dutch oven pot.
BEER BRAISED CORNED BEEF WITH WHISKEY MUSTARD GLAZE
From stripedspatula.com
5/5 (21)Total Time 3 hrs 30 minsCategory Main CourseCalories 1312 per serving
- Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven. Lay corned beef on top of onions, fat cap side up. Add pickling spices or spice packet.
HOW TO COOK CORNED BEEF (STOVE TOP) - SPEND WITH …
From spendwithpennies.com
CORNED BEEF BRISKET, POTATOES, CABBAGE, AND CARROTS …
From seriouseats.com
BEER-BRAISED CORNED BEEF RECIPE - SMART SAVVY LIVING
From smartsavvyliving.com
OVEN-BRAISED CORNED BEEF WITH BEER RECIPE - THE SPRUCE …
From thespruceeats.com
3.9/5 (76)Total Time 5 hrs 10 minsCategory Entree, DinnerCalories 558 per serving
BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS | RECIPE ...
From pinterest.com
RECIPE FOR BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS
From marliave.com
NINJA FOODI CORNED BEEF - MOMMY HATES COOKING
From mommyhatescooking.com
CORNED BEEF WITH RED CURRANT-MUSTARD SAUCE - BEEF - IT'S WHAT'S …
From beefitswhatsfordinner.com
BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS
From getrecipecart.com
CORNED BEEF AND CABBAGE (OVEN-ROASTED) - ONCE UPON A …
From onceuponachef.com
CORNED BEEF AND CABBAGE RECIPE (STOVETOP, IRISH) | KITCHN
From thekitchn.com
BEER BRAISED CORNED BEEF IN THE PRESSURE COOKER - THAT RECIPE
From thatrecipe.com
BEER BRAISED CORNED BEEF & IRISH VEGETABLES | TRAEGER GRILLS
From traeger.com
RED WINE-BRAISED BEEF RECIPE - PETER PASTAN
From faws.netlify.app
BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS
From recipenet.org
BEER-BRAISED CORNED BEEF AND CABBAGE - THE DAILY MEAL
From thedailymeal.com
CROCK POT CORNED BEEF RECIPE - TASTING TABLE
From tastingtable.com
PERFECT CORNED BEEF RECIPE WITH GUINNESS AND CABBAGE - THE …
From thewickednoodle.com
INSTANT POT CORNED BEEF AND CABBAGE - A CEDAR SPOON
From acedarspoon.com
HOW TO MAKE ULTRA-TENDER CORNED BEEF - FOOD & WINE
From foodandwine.com
You'll also love