CORNED BEEF AND CABBAGE DINNER
This is the American meal of choice for St. Patrick's Day, March 17th. If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from meat.
- Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
- Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
- Discard bay leaves, if used.
- Remove meat from pot. Thinly slice meat across the grain.
- Transfer meat and vegetables to a serving platter.
Nutrition Facts : Calories 677.6, Fat 29.3, SaturatedFat 9.7, Cholesterol 148.1, Sodium 1787.4, Carbohydrate 68.7, Fiber 12.3, Sugar 12.6, Protein 36.2
NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE)
Corned beef, cabbage, and other veggies--so good, not just on St. Patrick's Day. Really easy to do, the chopping is the most work, and while the corned beef simmers, you have plenty of time to take care of that. Adapted from It's All American Food, by David Rosengarten.
Provided by ciao4293
Categories Stew
Time 5h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Place corned beef in a large pot, cover with cold water.
- Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- Cover with 12 cups cold water, or more to cover the meat.
- Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
- Remove the beef from the pot, wrap in foil, and keep warm.
- Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
- They should all be fork tender.
- David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
- We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- Also great with crusty bread, and maybe some mustard or horseradish on the side.
NEW ENGLAND STYLE BOILED CORNED BEEF & CABBAGE DINNER
From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket
Provided by Gillian Spence
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place corned beef in uncovered Dutch oven, with spices up.
- Cover with 2 inches of cold water. Bring to a boil, reduce heat, cover, and allow to simmer slowly for 2 hours.
- Add vegetables and continue to simmer with lid on for 1 hour or until meat is fork tender and vegetables are done.
Nutrition Facts : Calories 797.6, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2659.2, Carbohydrate 53.5, Fiber 10.6, Sugar 12.3, Protein 48.1
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
TRADITIONAL BOILED DINNER
Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.
Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.
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
NEW ENGLAND BOILED DINNER (CORNED BEEF)
From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.
Provided by swissms
Categories European
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
- Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag.
- Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
- Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.
Nutrition Facts : Calories 708.3, Fat 28.5, SaturatedFat 9.3, Cholesterol 138.8, Sodium 1691.6, Carbohydrate 80.5, Fiber 13.4, Sugar 13.5, Protein 35.5
IRISH BOILED DINNER (CORNED BEEF)
Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.
Provided by Ann Hester
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
- Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
- Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g
IRISH CORNED BEEF AND CABBAGE DINNER
Make and share this Irish Corned Beef and Cabbage Dinner recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the brisket in a 5 to 6 quart casserole and add enough water to cover it by at least 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
- Reduce the heat to low and simmer partially covered for about 3 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a skewer or small knife. (Check the pot from, time to time. The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.).
- Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat. Drop in the dried beans (1 cup dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 pound) and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.)
- Turn off the heat and let the beans soak for 1 hour.
- Then add the clove pierced onion and the salt and bring to a boil again.
- Reduce the heat to low, and simmer partially covered for 1 hour, or until the beans are tender. (Check he beans occasionally; add more boiling water if needed.) Drain the beans and discard the onion.
- With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan and pour in enough cold water to cover them by 2 inches. Bring to a boil over high heat, reduce the heat to low, cover the pan and simmer until the beets show no resistance when pierced with the point of a small skewer or knife. This may take from 30 minutes to 2 hours; add boiling water to the beets if necessary. Drain the beets and, when they are cool enough to handle, slip off their skins.
- The potatoes, carrots and about 1 1/2 pound peeled and cut crosswise into 1/2 inch thick slices rutabaga may be cooked together in a large pan of lightly salted boiling water. Drop the vegetables into the pot and cook briskly, uncovered, for about 20 minutes, or until they are tender but not falling apart. Drain, then peel the potatoes with a small knife.
- Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely. Reduce the heat to low and simmer partially covered for about 15 minutes, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife. Drain thoroughly and cut each quarter into halves.
- To serve the boiled dinner, carve the beef and arrange the slices slightly overlapping attractively along the center of a large, heated platter. Surround the meat with mounds of individual vegetables and garnish the platter with the parsley. Horseradish, mustard and pickles are spicy accompaniments to a corned beef dinner. Serves 8.
- Time Life Holiday Cookbook.
Nutrition Facts : Calories 870.9, Fat 43.9, SaturatedFat 14.6, Cholesterol 222.1, Sodium 3007.9, Carbohydrate 66.6, Fiber 15, Sugar 16.6, Protein 53.4
More about "boiled dinner corned beef cabbage recipes"
NEW ENGLAND BOILED DINNER (CORNED BEEF AND CABBAGE)
From afamilyfeast.com
5/5 (4)Category EntreeCuisine IrishTotal Time 5 hrs
- Place corned beef and any liquid from the bag into an 8 quart pot and fill with cold water. Bring to a boil and skim off foam that floats to the top. Reduce to a medium simmer and cook uncovered for three hours, replacing hot water every 30 minutes or so to keep water to the top. After three hours, let sit in water off burner for 15 minutes then remove to a sheet tray. The spice bag mix does not get used while the corned beef is cooking. Corned beef has enough flavor on its own and you want the taste of the meat to shine.
- OK, here is trick number one. In food service, we would cook the corned beef the day prior, place in the cooler with a heavy weight on top and the next day, any grains of heavy fat intermingled throughout the meat would be squeezed out yielding a less fatty looking slice. To do this at home and to show the difference, I cut the cooked roast in half and left one un-pressed and pressed the other by putting a second sheet pan over the top and topping with a heavy Dutch oven filled with some water. That whole set up is then placed in the refrigerator overnight. This step is not totally necessary but I wanted to show the difference. Once the meat is hot, you really can’t see the fat and as a bonus, fat tastes good. So this is your choice here.
- There should be about 6 quarts of liquid left in the pot and this will be flavored now with the spice bag.
- Lay out a double layer of cheese cloth and fill with peppercorns, cloves, bay leaves, mustard seeds, coriander seeds, all spice berries, fresh ginger, cinnamon stick and pepper flakes. Pull up sides and tie with butchers twine. (Alternately, you can just use a commercial pickling spice mix).
CORNED BEEF AND CABBAGE BOILED DINNER - JUST COOK
From justcook.butcherbox.com
4.2/5 (92)Category Main CourseServings 4Total Time 3 hrs 10 mins
- Place corned beef in a large stockpot. Add water, seasoning pack, and salt to stockpot. Put a piece of parchment paper over corned beef then cover with lid.
- Start heat on stovetop at medium-high heat to bring it to a boil. Once it starts boiling turn heat down to low and simmer for 2 hours 30 minutes.
- Halfway through cooking, you may need to add a little more water, if it is no longer covering the corned beef.
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