Corned Beef And Cabbagethe Right Way Recipes

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.

Steps:

• ------------Selecting the corned beef brisket------------.
• Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
• Do not freeze.
• Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
• Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
• There will always be some gristle and it runs the length of the slab in the center.
• The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
• If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
• ------------Selecting the Cabbage-------------------.
• The heavier and more solid it is, the better it is.
• Smell it to make sure it isn't too bitter.
• You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
• Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
• --------------Selecting the Potatoes----------------.
• Watch out for the red dyed ones.
• Pick out a bag of medium to small sized ones.
• The smaller the better.
• If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
• -------------Selecting the Carrots----------.
• Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
• Serving a bowl of carrots is a big no no on Saint Patrick's Day.
• Preparing and cooking the meal-----------------------.
• (It's going to take 3 hours with you there).
• Use a large Dutch oven or stock pot that will hold everything all at once.
• Place the brisket (best side up) in the bottom of the pot.
• There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
• Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
• Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
• Bring to a boil.
• Reduce heat, cover and simmer for 2 hours.
• During the 2 hours------------------------.
• Scrub and rinse the new red potatoes.
• Remove any eyes and bad spots.
• Leave as much of the peel as you can.
• Quarter them (halve or whole if tiny).
• Cover with water until ready for them.
• Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
• Peel one carrot and cut it into quarters. Set aside.
• Peel the onion and cut it into eighths. Set aside.
• Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
• I find that kitchen scissors do just fine.
• After the 2 hours----------------------.
• Add the potatoes on top of the brisket.
• Add water to cover everything.
• Bring to a boil.
• Reduce heat, cover and simmer for 10 minutes.
• Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
• Add water to cover everything.
• Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Check the cabbage to see if it is tender.
• If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
• When done-----------------------.
• In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
• Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
• Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
• Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
• As I said, more is better.
• Slice the brisket cross grain.
• Hope there is leftovers for breakfast.
• See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.

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.

Steps:

• Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
• Bring to a boil over high heat.
• Remove from heat and set aside to cool.
• When liquids have cooled, trim the corned beef of excess fat and put into the liquid.
• You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
• If necessary, add more cold water to cover the beef.
• Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
• Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
• Take out once a day to stir lightly, and turn the beef as needed.
• On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
• Place in a large (8-quart or larger) pot.
• Cover with cold water and add the celery, onions, and 2 cloves minced garlic.
• Bring to a boil; skim off any scum which develops on the surface.
• Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
• Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
• An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
• Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
• If cooking some vegetables in another pot, cook just until tender and keep warm.

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.