Corned Beef And Cabbage By Ree The Pioneer Woman Recipe 385

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CORNED BEEF AND CABBAGE QUICHE



Corned Beef and Cabbage Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon salted butter
2 cups finely sliced green cabbage
1 tablespoon caraway seeds
1 pie crust, homemade or store-bought, recipe follows
All-purpose flour, for rolling
8 ounces corned beef, cut into small pieces
1 1/2 cups half-and-half
1 tablespoon Dijon mustard
8 large eggs
Kosher salt and freshly ground black pepper
3 cups all-purpose flour
3/4 cup vegetable shortening
1 1/2 sticks (12 tablespoons) salted butter
1 large egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.
  • Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.
  • Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.
  • Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
  • Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
  • Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Let your appliance do all the work for your St. Patrick's Day dinner: This slow cooker corned beef and cabbage recipe couldn't be easier to make.

Categories     St. Patrick's Day     comfort food     main dish     meat

Time 8h15m

Yield 4-6 servings

Number Of Ingredients 8

2 large carrots, peeled
1 yellow onion, peeled
6 sprigs fresh thyme
1 package corned beef brisket (3 to 4 lbs), with seasoning packet
1/2 head savoy cabbage
1 lb. small red-skinned potatoes
1/2 c. grainy mustard
2 tbsp. honey

Steps:

  • For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total). Put the carrots, onion and thyme in the bottom of a 6- to 8-quart slow cooker.
  • Put the corned beef fat-cap side up over top of the carrots and onions in the slow cooker. Cover with 1 quart of water and sprinkle with the seasoning packet. Cover and cook high for 5 hours.
  • For the honey mustard: Mix the mustard and honey in a small bowl.
  • Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over top. Cover and cook over high for about 2 more hours, or until the corned beef is tender and the cabbage and potatoes are soft.
  • Slice the corned beef and serve with all of the vegetables and the honey mustard.

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Tender corned beef and tangy cabbage is a feast for the senses and a great way to celebrate St. Patrick's Day. Serve with a grainy mustard, potatoes, or both.

Categories     St. Patrick's Day     dinner     main dish     meat     roasted

Time 3h20m

Yield 8 servings

Number Of Ingredients 8

1 package corned beef brisket (3 to 4 pounds)
3 tbsp. ground black pepper
1 c. balsamic vinegar
2 tbsp. sugar (optional)
1 head green cabbage (or 2 if you'd like more)
Olive oil, for searing
Kosher salt and black pepper, to taste
1/2 bottle Guinness, or any beer

Steps:

  • For the corned beef: Preheat the oven to 325 degrees.
  • Unwrap the brisket and place it fat side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes.
  • Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes- or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
  • While the brisket is resting, make the balsamic reduction: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is thick and reduced by half. Set it aside.
  • Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown.
  • To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.

CORNED BEEF HASH



Corned Beef Hash image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large russet potato, diced small
1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
  • Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
  • Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

CORNED BEEF AND CABBAGE BY REE | THE PIONEER WOMAN RECIPE - (3.8/5)



Corned Beef and Cabbage by Ree | The Pioneer Woman Recipe - (3.8/5) image

Provided by kimfitz

Number Of Ingredients 8

Ingredients
1 package Corned Beef Brisket (3-4 Pounds)
3 Tablespoons Ground Black Pepper
1 head Green Cabbage (can Use 2 If You'd Like More)
Olive Oil, For Searing
1/2 bottles Guinness, Or Any Beer
1 cup Balsamic Vinegar
2 Tablespoons Sugar (optional)

Steps:

  • Preparation Preheat the oven to 325 degrees. Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 1/2 hour to 45 minutes. Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes-or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. While the brisket is resting, make the balsamic reduction for the cabbage: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside. Raise the oven heat to 350 degrees. Next, make the cabbage: Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness (or beer) into the bottom of the pan, then carefully transfer the pan to the oven. Bake the cabbage for 20 minutes, or until tender and deeper brown. Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices. Serve the corned beef next to the cabbage...and dig in! Variations Serve with a dish of grainy mustard. Serve with boiled new potatoes. Shred the corned beef with two forks if you prefer that consistency! Make a leftover corned beef sandwich with a slice of brisket and a wedge of cabbage on rye. Yum!

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

"I don't have a strong Irish heritage to maintain, but I do like making corned beef and cabbage!" says Ree.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 8

1 3- to 4-pound package corned beef brisket
Freshly ground pepper
1 cup balsamic vinegar
2 tablespoons sugar (optional)
1 head green cabbage
2 tablespoons extra-virgin olive oil
Kosher salt
12-ounce bottle Guinness or other stout

Steps:

  • Preheat the oven to 325 degrees F. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for two and a half hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from the oven and cover loosely with foil to keep warm.
  • While the brisket is resting, make the balsamic reduction for the cabbage: Stir the balsamic vinegar with the sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and simmer until the mixture is reduced by two-thirds and thick like syrup, 10 to 12 minutes. Set aside.
  • Make the cabbage: Increase the oven temperature to 400 degrees. Cut the cabbage into 8 wedges. Working in two batches if necessary, heat the olive oil in a large heavy skillet over medium-high heat. Add the cabbage and sear on both cut sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed on a rimmed baking sheet. Season with salt and pepper. Pour the Guinness into the bottom of the pan, then carefully transfer to the oven. Bake the cabbage until tender and deep brown, about 20 minutes.
  • Slice the corned beef and place it on a platter with the cabbage. Spoon the balsamic reduction all over the cabbage.

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