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.
TENDER CORNED BEEF 'N' CABBAGE
I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.-Jo Ann Honey, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Nutrition Facts :
CORNED BEEF 'N' CABBAGE CASSEROLE
Comic strip characters Maggie and Jiggs inspired me to serve this meal. Whenever Maggie asked Jiggs what he would like her to cook, he answered, "Corned beef and cabbage." My husband liked this meal, too, and I always enjoyed making it for potluck suppers and other gatherings.-Daisy Lewis, Jasper, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes.
Nutrition Facts : Calories 157 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1198mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein.
BEST CORNED BEEF 'N' CABBAGE
You can make this delicious corned beef and cabbage dish in your pressure cooker. I've been making this meal for more than 40 years. It is so easy and delicious. It's especially good served with a salad of peaches and cottage cheese.-Ruth Warner, Wheat Ridge, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain., Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.
Nutrition Facts : Calories 362 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 1560mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.
CORNED BEEF 'N' CABBAGE
Have a St. Paddy's Day celebration for two with this traditional combo. You'll savor the flavor whether you're Irish or not. -Connie Lou Blommers, Pella, Iowa
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Transfer brisket to an 11x7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange zest, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes. , Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.
Nutrition Facts :
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.
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
EASY CORNED BEEF AND CABBAGE
This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.
Provided by Trisheee
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 45.8 g, Cholesterol 122.7 mg, Fat 34.3 g, Fiber 8.6 g, Protein 38.8 g, SaturatedFat 10.9 g, Sodium 2852 mg, Sugar 13.5 g
N. Y. C. CORNED BEEF AND CABBAGE
Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!
Provided by Len6583
Categories One Dish Meal
Time 3h2m
Yield 8-12 serving(s)
Number Of Ingredients 13
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.
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