CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES
Steps:
- For Corned Beef:
- Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
- For potatoes:
- Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
- Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.
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 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
CORNED BEEF & CABBAGE & POTATOES
This was an excellent excellent 1st attempt at traditional Irish dinner fare. This turned out amazing & the flavor was full and delicious! It does have a lot of ingredients but don't be dismayed - it is a rather simple preparation (1 pot) & it is anything but bland - YUMMY! This dinner does have a long cooking time but the effort is well worth the reward! Don't wait for the holiday to enjoy it.
Provided by SVELTE
Categories Roast Beef
Time 3h30m
Yield 1 brisket & Cabbage & Potatoes, 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Trim brisket of excess gristle if needed. Do not remove the back-strap of fat as this will season in the cooking. In a 20 quart (or large enough to hold all the ingredients) pot place the brisket pretty side up. Add the spice packet that may have come with the brisket and also - beef broth, bay leaves, peppercorns, coriander seeds, whole allspice, dill seeds, mustard seeds, malt vinegar, whole cloves, packed brown sugar, apple juice, Guinness beer, sea salt & coarsely chopped garlic cloves. Now pour over just enough water to barely cover the brisket. Bring pot to a boil, cover and turn down temperature to simmer on medium for 2 hours. Meanwhile (you have 2 hours, take your time) wash/rinse and remove eyes from potatoes, quarter them, rinse again and set aside in bath of cool water. Also chop the sweet onion into large wedges too and set aside.
- After 2 hours of simmering, drain and add the potatoes to the brisket pot. Also add 1/2 the onion and 5 baby carrots to the pot. Add more water if needed to cover everything; this may not be needed. Bring pot back to a boil, cover and turn down to simmer for another 30 minutes. Meanwhile, take the cabbage and peel off the outer leaves, rinse the heads and slice into large quarters. * Cut cabbage down the spine so the wedges stay together. Now add the cleaned cabbage, the remaining onion and the remaining 10 baby carrots to the pot. Cover and simmer again for another 30 minutes at least, stir once or twice. It is really hard to overcook cabbage so rather, just do not undercook it. After 30 minutes check to see if the cabbage is tender, if its not simmer for another 5-10 minutes. If cabbage is tender turn off the burner and let the pot cool a moment on the stove.
- Remove the brisket from the pot, cut lengthwise and place on serving dish with the cabbage. Meanwhile in a large serving bowl, chop the stick of butter into smaller pats. Chop the parsley from its stems and add to the bowl with the butter. Strain out the hot potatoes/carrots/onions from the broth and put right into the bowl, stir until potato mixture is coated in parsley and butter is completely melted. You can toss out the broth or retain the last 1/4 (with the spices) for an au jus sauce.
- Serve all with a dash of sea salt, mustard and horseradish if desired.
CORNED BEEF AND CABBAGE ON POTATO
Provided by Robert Irvine : Food Network
Time 1h40m
Yield 3 dozen appetizers
Number Of Ingredients 18
Steps:
- Cut potato slices with a 1 to 1 1/2-inch circle cutter and soak in water to remove starch. Place on a rack placed over a shallow pan of water. Steam to al dente and set aside to cool. Using a melon baller (ball scoop) scoop out a recess in each disk.
- Cook bacon and remove to paper towels to drain. Pour most of the bacon fat from the pan and add butter over medium heat. Add cabbage and season with black pepper. Cook until it begins to soften, about 10 minutes. Stir in corned beef, and crumble in bacon. Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish.
- To begin the sauce: Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat. Spoon the melted butter into a separate heat resistant bowl and whisk in the cornstarch, then whisk in 1/4 cup of the Parmesan, reserving the rest. When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed. Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
- Preheat oven to 400 degrees F.
- Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture. Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet. Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn). Sprinkle with chives and serve.
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.
WW CORNED BEEF AND CABBAGE WITH RED POTATOES
Make and share this Ww Corned Beef and Cabbage With Red Potatoes recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Roast Beef
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Coat beef all over with salt and pepper and place in a large stockpot; pour enough water over to cover. Add seasonings and bay leaves, stir to coat meat and set pot over high heat. Bring to a boil. Reduce heat to medium low, cover and simmer 40 minutes.
- Add potatoes, carrots and cabbage and return to a boil, increase heat to medium, partially cover pot and boil, until vegetables and beef are fork tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
- Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved liquid over each serving.
Nutrition Facts : Calories 561.3, Fat 16.3, SaturatedFat 5.9, Cholesterol 71.4, Sodium 226.6, Carbohydrate 72.1, Fiber 12.7, Sugar 13.6, Protein 33.9
CORNED BEEF AND CABBAGE PATTIES
Make and share this Corned Beef and Cabbage Patties recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4-6 patties
Number Of Ingredients 8
Steps:
- Combine corned beef, potato, cabbage, carrot and onion and shape into patties.
- Melt butter in a heavy skillet, add patties and saute until heated through and browned.
- Combine mustard and horseradish and serve with patties.
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
SLOW COOKER CORNED BEEF, CABBAGE, AND POTATOES
This is a typical St. Patrick's Day meal which is simple, with few ingredients and cooked in a slow cooker so it is super easy, yet delicious! Serve in a large soup mug or bowl with Irish soda bread, rye bread, or rolls on the side.
Provided by Robin D
Categories Holidays and Events Recipes St. Patrick's Day
Time 8h5m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
- Cover and cook on Low until tender, 8 to 12 hours. Serve.
Nutrition Facts : Calories 269 calories, Carbohydrate 32.8 g, Cholesterol 48.7 mg, Fat 9.8 g, Fiber 4.8 g, Protein 13.3 g, SaturatedFat 3.2 g, Sodium 584.8 mg, Sugar 4 g
CORNED BEEF AND CABBAGE POTATO SALAD
A wonderful way to use leftover corned beef. (Cook time includes approx time to cook potato cubes and drain).
Provided by princess buttercup
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place salad ingredients in large bowl.
- Whisk dressing ingredients together in a small bowl.
- Toss dressing with salad.
- Chill and serve.
Nutrition Facts : Calories 198.4, Fat 7.2, SaturatedFat 0.9, Sodium 82.5, Carbohydrate 30.7, Fiber 4.8, Sugar 3.4, Protein 4.2
CORNED BEEF, CABBAGE, AND POTATOES FOR THE (LAZY CHEF) CROCK POT
This is a combination of a few different recipes I've either found online or in cookbooks. I like using the crock pot (ease of use, easy to clean) and found all the corned beef and cabbage recipes for the crock pot lacked either flavor or texture or were too bland to be counted for much more than a side dish to something with flavor (like Shepherd's Pie). I'm not fond of the garden-variety corned beef brisket you find in supermarkets, but believe anything can be made to taste good, and so this recipe was developed to do just that. I'd hold back on adding anything other than the addition of an onion. I've tried this recipe with carrots, celery and onions and found the flavors did not mesh well save for a lone onion (the sweeter the better). NOTE: If you are using a ceramic insert crock pot or a crock with any hot/cold sensitive material, fill the crock pot 3/4 full with warm water and heat the crock pot on high for at least 45 minutes prior to adding in the brisket and liquid. Dump the water when ready to transfer the corned beef to the crock.
Provided by frithia
Categories One Dish Meal
Time 12h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the corned beef under cold water, rubbing the meat gently to remove any thick juices.
- Place the corned beef in a large pot (at least 5.5 quarts, preferably 6-7) add the water, bay leaves, black peppercorns, allspice berries, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface (usually white foam). NOTE: you may need to replace some of the peppercorns, allspice berries, or cloves as they are sometimes discarded with the scum).
- Boil for about 15-20 minutes until water changes to a caramel color.
- Place corned beef in the crock pot, fat-side up, and gently pour the liquid from the pot into the crock pot. Be sure all the contents are transferred to the crock-pot. Cook on high heat for 9 hours.
- Using a spatula and tongs, place the corned beef back into the large pot (try to balance the corned beef on the spatula as it will tend to want to come apart at this point) Transfer the remaining contents of the crock-pot back into the large pot, cover, and bring to a gentle boil. Keep pot covered and simmer for 2 1/2 hours.
- Remove corned beef using the same method above, place on cutting board and cover tightly in aluminum foil to keep warm.
- Using a spoon, remove as many of the peppercorns, allspice berries, and cloves as possible. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower heat and simmer until vegetables are tender (20-25 minutes).
- Using a slotted spoon, transfer the cabbage to a large platter. Gently trim the fat from the corned beef brisket. Slice the corned beef, across the grain, into thin slices (1/4 - 1/2 inch). Place the slices over the cabbage and add the potatoes to either side. Season the corned beef with pepper. Serve immediately.
CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
I found this out on the web and thought it might be interesting for St. Patty's Day! (Time does not include time to cook corned beef)
Provided by Cook4_6
Categories European
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients to large pot.
- Bring to boil, reduce heat and cook until vegetables are tender.
- Mix cornstarch and water together to make a paste.
- Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
- Now simmer, then add cream, butter, salt, pepper and beer.
- Garnish with chopped parsley.
Nutrition Facts : Calories 411.5, Fat 34, SaturatedFat 19.5, Cholesterol 125.4, Sodium 1718.7, Carbohydrate 18.7, Fiber 2.1, Sugar 3.5, Protein 9.3
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- Preheat oven to 350°F. Place Corned Beef Brisket and 3 cups water in large stockpot or Dutch oven, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3 hours or until fork-tender.
- Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
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