Coconut Milk Corned Beef And Cabbage Recipes

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DILLY CORNED BEEF AND CABBAGE



Dilly Corned Beef and Cabbage image

One year, when St. Patrick's Day was coming near, I knew what would happen if I served plain cabbage again-the kids would all take one look and go "yuck"! So I decided to try this recipe. It's now become more or less a family tradition for us come every March 17. In fact, my husband (we're the parents of four and grandparents of five) likes it so much I fix it for him year-round. Friends enjoy it a great deal, too-it makes a great-looking platter!

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6-8 servings.

Number Of Ingredients 6

1 corned beef brisket (2-1/2 to 3-1/2 pounds)
1/4 cup honey
3 teaspoons Dijon mustard, divided
1 medium head cabbage (3 pounds)
2 tablespoons butter
1 tablespoon minced fresh dill or 1 teaspoon dill weed

Steps:

  • Place brisket with its seasoning packet in a Dutch oven; add enough water to cover. Cover and simmer 2-1/2 hours or until tender. Remove the brisket and place on a broiling pan; reserve cooking liquid in Dutch oven. Combine the honey and 1 teaspoon mustard; brush half over meat. , Broil 4 in. from the heat for 3 minutes. Brush with the remaining honey mixture; broil 2 minutes more or until glazed. Meanwhile, cut cabbage into eight wedges; simmer in cooking liquid for 10-15 minutes or until tender. , Combine butter, dill and remaining mustard; serve with cabbage wedges and sliced corned beef.

Nutrition Facts :

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

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

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

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 AND CABBAGE RECIPE BY TASTY



Corned Beef And Cabbage Recipe by Tasty image

Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, small red potato, carrots, medium green cabbage, corned beef brisket

Provided by Matthew Johnson

Categories     Dinner

Time P10DT20h

Yield 6 servings

Number Of Ingredients 24

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
1 fresh ginger, 2 in (5 cm) sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, good-quality, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
ginger beer, 2 bottles
dark extra-stout beer, 2 bottles
1 ½ lb small red potato
9 carrots, halved crosswise
1 medium green cabbage, quartered
5 lb corned beef brisket, thinly sliced

Steps:

  • In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
  • Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
  • Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
  • Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
  • Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
  • Return the corned beef cooking liquid to a boil over medium-high heat. (If starting with new cooking liquid, combine the chicken broth, water, chopped carrots, celery, and onion in a large pot and bring to a boil.)
  • Once the cooking liquid is boiling, add the potatoes and cook for 10 minutes, until half-cooked. Add the halved carrots and cabbage, cover, and cook for 10-15 minutes more, until the vegetables are tender.
  • Transfer the vegetables to a serving platter with the sliced brisket and ladle the cooking liquid over.
  • Enjoy!

KAPISI PULU - CABBAGE AND CORNED BEEF IN COCONUT MILK



Kapisi Pulu - Cabbage and Corned Beef in Coconut Milk image

This recipe can be claimed by Tongan's Samoan's and Fijians (so my girlfriends tell me). For convenience you can use canned corned beef, but my friend now cooks extra corned silverside and then makes this the next day. This recipe was sourced from my Samoan & Fijian friends and from http://www.eua-island-tonga.com/Tongan-recipes.html

Provided by Coasty

Categories     Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 5

6 -8 large cabbage leaves
1 (400 g) can corned beef
1 onion, chopped
1 tomatoes, chopped
2 cups coconut cream

Steps:

  • Place the cabbage leaves on foil paper to make a cup shape. (It would help to put all these in a round cake tin). Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
  • Wrap the foil around and bake in a moderate oven for about 1 to 1 1/2 hours.

THE ULTIMATE CORNED BEEF & CABBAGE



The Ultimate Corned Beef & Cabbage image

Celebrate St. Patrick's Day with this Ultimate Corned Beef and Cabbage. Corned beef is slow-cooked in a Dutch oven with potatoes, carrots, and cabbage in a flavorful broth. Serve with grainy mustard, horseradish sauce, Guinness and soda bread for the perfect St. Patrick's Day dinner.

Provided by Jonathan Melendez

Categories     Meat

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 19

1 corned beef brisket, about 4 lbs
1 corned beef, spice packet
2 tablespoons brown sugar
2 bay leaves
1 medium brown onion, sliced
4 garlic cloves
4 lbs small red potatoes or 4 lbs yellow potatoes
8 large carrots, peeled
1 medium head of cabbage, cut into wedges
2 tablespoons finely chopped fresh parsley
1/2 cup grainy mustard, for serving
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup reserved corned beef cooking liquid
1 tablespoon granulated sugar
1 tablespoon apple cider vinegar
3 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place the corned beef in a large dutch oven, along with the contents of the spice packet included in the corned beef, brown sugar, bay leaves, onion, and garlic. Fill with enough cold water to cover the beef. Bring to a boil over high heat, lower the flame, cover and simmer for 2 hours or until the beef is tender.
  • Use a slotted spoon to remove and discard the onions and garlic (they've done their job and have given all their flavor already).
  • Peel the potatoes, I use red potatoes and peel only the center because I like the look of it, but feel free to peel all of it or don't peel at all. Cut the carrots into large chunks. Place the potatoes and carrots into the pot with the brisket. Return to a boil over high heat and then reduce heat and simmer until fork tender, about 30 to 40 minutes. It depends on how big your potatoes are.
  • Transfer the potatoes and carrots to a platter and keep warm. Add in the sliced cabbage, I like to keep the core in the cabbage so that the sliced wedges stay in tact, making it easier to move later. Bring back up to a boil over high heat. Lower the flame and simmer for 15 minutes until the cabbage is tender as well.
  • Transfer the cabbage to the platter along with the potatoes and carrots and move the brisket to a cutting board. Cover loosely with foil and allow to rest for 10 minutes before thinly slicing against the grain. Arrange the sliced beef along with the vegetables on the platter. Sprinkle with parsley and serve with grainy mustard and horseradish sauce (recipe follows).
  • To make the sauce, set a medium saucepan over moderate heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Slowly whisk in 1 cup of the liquid that the beef cooked inches Cook, stirring often, until thickened, about 10 to 12 minutes. Stir in the sugar, vinegar, horseradish, salt and pepper.

Nutrition Facts : Calories 244.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 341, Carbohydrate 50.3, Fiber 8.7, Sugar 11.9, Protein 6.4

COCONUT MILK CORNED BEEF AND CABBAGE



Coconut Milk Corned Beef and Cabbage image

I was craving corned beef and cabbage recently, but the thought of doing the same old New England boiled dinner had me yawning. I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like. The coconut milk gave the broth a subtle sweetness and richness that I was really happy with.

Provided by Chef John

Categories     Corned Beef

Time 4h

Yield 6

Number Of Ingredients 13

4 pounds beef brisket
4 cups water
1 (15 ounce) can coconut milk
2 tablespoons tomato paste
1 tablespoon fish sauce
1 teaspoon red curry paste
1 teaspoon ground coriander
2 bay leaves
1 onion, cut into large chunks
2 stalks celery, cut into large chunks
2 carrots, peeled and cut into large chunks
1 pound potatoes, peeled and cut into large chunks
½ small head cabbage, cored and cut into large chunks

Steps:

  • Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
  • Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
  • Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.

Nutrition Facts : Calories 754 calories, Carbohydrate 26 g, Cholesterol 124.2 mg, Fat 57.1 g, Fiber 5.7 g, Protein 35.9 g, SaturatedFat 29.8 g, Sodium 377.3 mg, Sugar 6.1 g

COCONUT MILK CORNED BEEF AND CABBAGE



Coconut Milk Corned Beef and Cabbage image

I was craving corned beef and cabbage recently, but the thought of doing the same old New England boiled dinner had me yawning. I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like. The coconut milk gave the broth a subtle sweetness and richness that I was really happy with.

Provided by Chef John

Categories     Corned Beef

Time 4h

Yield 6

Number Of Ingredients 13

4 pounds beef brisket
4 cups water
1 (15 ounce) can coconut milk
2 tablespoons tomato paste
1 tablespoon fish sauce
1 teaspoon red curry paste
1 teaspoon ground coriander
2 bay leaves
1 onion, cut into large chunks
2 stalks celery, cut into large chunks
2 carrots, peeled and cut into large chunks
1 pound potatoes, peeled and cut into large chunks
½ small head cabbage, cored and cut into large chunks

Steps:

  • Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
  • Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
  • Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.

Nutrition Facts : Calories 754 calories, Carbohydrate 26 g, Cholesterol 124.2 mg, Fat 57.1 g, Fiber 5.7 g, Protein 35.9 g, SaturatedFat 29.8 g, Sodium 377.3 mg, Sugar 6.1 g

COCONUT MILK CORNED BEEF AND CABBAGE



Coconut Milk Corned Beef and Cabbage image

I was craving corned beef and cabbage recently, but the thought of doing the same old New England boiled dinner had me yawning. I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like. The coconut milk gave the broth a subtle sweetness and richness that I was really happy with.

Provided by Chef John

Categories     Corned Beef

Time 4h

Yield 6

Number Of Ingredients 13

4 pounds beef brisket
4 cups water
1 (15 ounce) can coconut milk
2 tablespoons tomato paste
1 tablespoon fish sauce
1 teaspoon red curry paste
1 teaspoon ground coriander
2 bay leaves
1 onion, cut into large chunks
2 stalks celery, cut into large chunks
2 carrots, peeled and cut into large chunks
1 pound potatoes, peeled and cut into large chunks
½ small head cabbage, cored and cut into large chunks

Steps:

  • Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
  • Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
  • Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.

Nutrition Facts : Calories 754 calories, Carbohydrate 26 g, Cholesterol 124.2 mg, Fat 57.1 g, Fiber 5.7 g, Protein 35.9 g, SaturatedFat 29.8 g, Sodium 377.3 mg, Sugar 6.1 g

ULTIMATE CORNED BEEF AND CABBAGE



Ultimate Corned Beef and Cabbage image

This recipe comes from Good Eats with Alton Brown, slightly modified. An essential St. Patty's Day meal, it might take a while but your patience will be rewarded with some great corned beef any New Yorker would be proud of. And really the fridge does most of the work. If you can't find saltpeter, you can go without. It'll still taste good, it just won't have that classic pink corned beef color. You may also substitute one tablespoon dry gin for the juniper berries if you can't find them in your area. If I have any leftovers there's nothing better than corned beef hash from breakfast the next morning.

Provided by otoro

Categories     Meat

Time P10DT2h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 cloves
8 allspice berries
12 juniper berries (substitute 1 tablespoon gin)
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 lbs ice
1 (4 -5 lb) beef brisket, trimmed
1 small onion, quartered
2 large carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 head cabbage, cored and cut in eight pieces

Steps:

  • Use a mortar and pestle, meat mallet, etc to break open the whole spices.
  • Place the water in a 6-8 quart stock pot along with salt, sugar, saltpeter, cinnamon, mustard seeds, peppercorns, cloves, allspice, juniper, bay leaves and ginger. Cook over high heat until the salt and sugar dissolve.
  • Remove from heat and add ice, stir until the ice has melted. If necessary, place the brine in the refrigerator until it reaches 45ºF.
  • Once it has cooled, place the brisket in a 2 gallon zip-top bag and add the brine. Seal and lay flat in a container. Place in refrigerator for 10 days. Check daily to make sure the beef is submerged and flip the bag.
  • After 10 days, remove from the brine and rinse well under cool water. Place brisket in a large stock pot with the onion, carrot and celery. Cover with cold water by 1 inch, bring to a boil.
  • Reduce heat to low and simmer 2.5-3 hours until the meat is fork tender. Add the cabbage when the corned beef has 30-45 minutes left to cook. Bon Appetito.

Nutrition Facts : Calories 594, Fat 22.6, SaturatedFat 7.9, Cholesterol 187.5, Sodium 19201.9, Carbohydrate 30.6, Fiber 4.8, Sugar 24.4, Protein 65.1

CABBAGE AND CORNED BEEF IN COCONUT CREAM (KAPISI PULA)



Cabbage and Corned Beef in Coconut Cream (Kapisi Pula) image

Posted for ZWT7- The South Pacific Islands. Found on alleasyrecipes.com. This is a recipe from Tonga.

Provided by CJAY8248

Categories     Meat

Time 1h50m

Yield 8 cabbage packets, 8 serving(s)

Number Of Ingredients 6

8 large cabbage leaves
1 cup shredded cabbage
1 (12 ounce) can corned beef
1 onion, chopped
1 tomatoes, chopped
8 tablespoons thick coconut cream

Steps:

  • Place cabbages leaves on foil to make a cup shape. (It would help to put all these in a round cake tin.).
  • Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
  • Wrap the foil around and bake at 350* for 1 -1 1/2 hours.
  • Serve hot.

Nutrition Facts : Calories 190.1, Fat 11.1, SaturatedFat 5.5, Cholesterol 41.6, Sodium 497.3, Carbohydrate 14.2, Fiber 1.5, Sugar 11.7, Protein 8.8

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From pamperedchef.ca


CORNED BEEF AND CABBAGE – COCONUT & LIME
2018-03-07 Ingredients: 3/4 cup chopped onions 2 carrots, diced 1 parsnip diced 1 medium rutabaga, diced 2 small turnips, diced 1/3 of a head of cabbage, chopped 2 cups cubed …
From coconutandlime.com


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