TRADITIONAL IRISH CORNED BEEF AND CABBAGE
Traditional corned beef and cabbbage is the ultimate in comfort food and a boon for budget conscious families. Slowly simmered with spices, then served wih mustard and cabbage, this traditional Irish dish is perfect for those who want a tasty, comforting no-hassle meal.
Provided by Chef mariajane
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
- Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
- Keep cabbage warm in broth until needed.
- Served corned beef with mustard and cabbage.
Nutrition Facts : Calories 1035.4, Fat 66.4, SaturatedFat 22.1, Cholesterol 333.2, Sodium 9150.8, Carbohydrate 46.7, Fiber 18.5, Sugar 8.4, Protein 70.5
CORNED BEEF IRISH FEAST
The complete Irish meal, great for St. Patrick's Day, but awesome all year 'round!
Provided by Angie E.
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h30m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
- Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
- Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 74.3 g, Cholesterol 97.3 mg, Fat 20.3 g, Fiber 11.1 g, Protein 27.5 g, SaturatedFat 6.7 g, Sodium 1289.8 mg, Sugar 38.4 g
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
KEVIN'S BEST CORNED BEEF
Make and share this Kevin's Best Corned Beef recipe from Food.com.
Provided by Kevin Connolly
Categories Meat
Time 4h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Use a 14 to 20 qt. pan.
- Coarsely chop enough onions and carrots to make 1 cup each.
- In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.
- Add water to barely cover beef.
- Cover pan and bring to a boil over high heat.
- Simmer till meat is tender when pierced, 2 1/2 to 3 hours.
- Meanwhile, cut remaining onions into wedges.
- Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.
- Cut cabbage in half through cores, then into wedges.
- Scrub potatoes.
- Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
- Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes.
- With slotted spoon, scoop out vegetables onto warm serving dishes.
- Using tongs and a slotted spoon, remove beef to a cutting board.
- Cut off fat.
- Slice meat across grain, place on warm platters.
- Serve meat and vegetables with mustards.
KOSHER-STYLE CORNED BEEF
This recipe is for 25 pounds of beef, but can scaled down. Prague powder number 1 is a commercial curing product that can be found at sausage supply shops. You may want to reduce the amount of salt, as this amount was used as a preservative.
Provided by Gene
Categories Main Dish Recipes Beef Corned Beef Recipes
Time P3DT5m
Yield 100
Number Of Ingredients 6
Steps:
- In a large plastic bucket or tub, mix together the ice water, salt, Prague powder, sugar and pickling spice. Submerge meat in the mixture, and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged.
- Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 0.9 g, Cholesterol 82.8 mg, Fat 30.1 g, Protein 19.2 g, SaturatedFat 12.1 g, Sodium 1050.7 mg, Sugar 0.8 g
CORNED BEEF WITH CABBAGE
Provided by Darina Allen
Categories Mustard Onion St. Patrick's Day Dinner Brisket Carrot Cabbage Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
- Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
IRISH CHANNEL CORNED BEEF AND CABBAGE
Provided by Patrice Keller Kononchek
Categories Slow Cooker Beef St. Patrick's Day Dinner Cabbage Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Rinse the corned beef and cut off excess fat.
- Place the onion on the bottom of the slow cooker.
- Place the corned beef on top of the onion.
- Add water, chicken broth, carrots and cabbage.
- Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.
CORNED BEEF
Provided by Cathal Armstrong
Categories Beef St. Patrick's Day Meat Brisket Boil Advance Prep Required
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved. Add the ice water. Place the beef in a 2-gallon ziptop bag. Place the bag in a stockpot and pour the brine into it, over the meat. Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged. Refrigerate the beef in the bag for 10 days.
- Rinse the beef: Remove the beef from the brine; discard the brine. Thoroughly rinse the beef under cold running water, removing all of the spices, and blot it dry on paper towels.
- Season the beef with the rub: Combine all of the rub ingredients in a small bowl. Spread the rub over the beef with your hands, covering all surfaces, and place the beef in a 2-gallon zip-top bag; seal the bag, squeezing out as much of the air as possible. Place the bag on a baking dish and refrigerate for a week, turning the bag over once a day. This is known as dry brining-you will notice each day that more liquid leaches from the beef.
- Cook the beef: On the day you wish to serve the beef, place it in a large pot with all of the accumulated juices in the bag. Add water as needed to cover the meat and bring to a boil over high heat. Lower the heat to medium, cover the pot, and let the beef simmer for 3 hours, until fork tender but not falling apart.
- Present the dish: Spoon the warm parsley sauce into a small bowl. Drain the beef and transfer it to a cutting board. Let it rest for 15 minutes and then slice it 1/2 inch thick, cutting lengthwise, against the grain. Arrange the meat on a serving platter or individual plates; serve with the sauce on the side, along with your chosen side dishes.
HOMEMADE IRISH CORNED BEEF AND VEGETABLES
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.
Provided by Bruce Aidells
Categories Beer Potato High Fiber Dinner Brisket Spice Carrot Turnip Winter Brine Cabbage Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 24
Steps:
- For brine:
- Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
- Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
- For corned beef and vegetables:
- Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
- Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
- Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
- Do Ahead
- Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
KISS ME I'M IRISH CORNED BEEF
FIVE HOUR COOK TIME! This corned beef almost prepares itself, and the flavor is dinner-party worthy, but comfort food good. BTW - The veges didn't work for my family's taste, but our guests loved them! (Dan Smith/Steve McDonagh)
Provided by YiayiaMouse
Categories Meat
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250.
- Place corned beef in large roasting pan (w/lid).
- Add garlic, shallots, spices, beer and whiskey.
- Cover and place in the oven.
- Braise 3 hours, turning the meat once.
- After 3 hours, add carrots, potatoes and dill.
- Cover again and braise additional 2 hours.
- Allow to stand 5-10 minutes.
- Serve immediately.
Nutrition Facts : Calories 1278.9, Fat 65.4, SaturatedFat 21.7, Cholesterol 333.2, Sodium 3946.7, Carbohydrate 70.4, Fiber 8.5, Sugar 7.4, Protein 70.1
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
JEWISH STYLE CORNED BEEF
Provided by Food Network
Number Of Ingredients 18
Steps:
- Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
- Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
- Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres
EILEEN'S IRISH CORNED BEEF AND CABBAGE DINNER
The vegetables come out so sweet and the meat is tasty and tender. This is the only way I will eat cabbage. I make this every St. Patrick's day. A sure winner. I use a teaball to keep the spices together but you can put them in cheesecloth.
Provided by Puppies777
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from meat. Place the 5 spices in a teaball or cheesecloth. Fill 6 qt pot with water. Put in meat and spiceball. Add onions and bay leaf. Bring to boiling. Skim fat from surface. Reduce heat to a simmer, with cover ajar, for 1 hour and a half.
- Add carrots to pot. Return to boiling another 45 minutes.
- Add potatoes to pot. Return to boiling for 25 minutes.
- Add cabbage to pot. Cover and cook about 20 minutes more until vegetables and meat are tender.
- Discard bay leaf and spices. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.
Nutrition Facts : Calories 710.7, Fat 43.5, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2660.6, Carbohydrate 32.5, Fiber 7.4, Sugar 11.1, Protein 45.9
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