CORNED BEEF AND CABBAGE DINNER
This is the American meal of choice for St. Patrick's Day, March 17th. If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from meat.
- Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
- Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
- Discard bay leaves, if used.
- Remove meat from pot. Thinly slice meat across the grain.
- Transfer meat and vegetables to a serving platter.
Nutrition Facts : Calories 677.6, Fat 29.3, SaturatedFat 9.7, Cholesterol 148.1, Sodium 1787.4, Carbohydrate 68.7, Fiber 12.3, Sugar 12.6, Protein 36.2
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.
CORNED BEEF AND CABBAGE DINNER
Make and share this Corned Beef and Cabbage Dinner recipe from Food.com.
Provided by Paprika Pink
Categories One Dish Meal
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F
- Place beef brisket in a roasting pan large enough for the meat and the vegetables; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
- Add the vegetables. Cover; return to oven and continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired softness. Remove brisket and vegetables to serving platter; cover with foil and keep warm.
- Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gently fold in horseradish, mustard, and vinegar. Serve mustard sauce with brisket and vegetables.
- Note: Prepared as directed above, the mustard sauce can be kept, covered. and refrigerated for up to three days. This mustard sauce is also good served with roast beef and pork.
Nutrition Facts : Calories 727.7, Fat 49.2, SaturatedFat 19.5, Cholesterol 235.1, Sodium 2395, Carbohydrate 30.4, Fiber 5.4, Sugar 6.4, Protein 40.8
CORNED BEEF AND CABBAGE DINNER FOR THE SLOW COOKER
Make and share this Corned Beef and Cabbage Dinner for the Slow Cooker recipe from Food.com.
Provided by carolinafan
Categories Meat
Time 13h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes, carrots and onion in 5 to 6-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
- Cover; cook on Low setting 10 to 12 hours.
- About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
- Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
- Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
- To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
- Serve corned beef and vegetables with sauce.
Nutrition Facts : Calories 474.9, Fat 27.2, SaturatedFat 9.3, Cholesterol 120.5, Sodium 1440.1, Carbohydrate 33.3, Fiber 3.8, Sugar 9.7, Protein 23.9
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.
NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE)
Corned beef, cabbage, and other veggies--so good, not just on St. Patrick's Day. Really easy to do, the chopping is the most work, and while the corned beef simmers, you have plenty of time to take care of that. Adapted from It's All American Food, by David Rosengarten.
Provided by ciao4293
Categories Stew
Time 5h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Place corned beef in a large pot, cover with cold water.
- Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- Cover with 12 cups cold water, or more to cover the meat.
- Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
- Remove the beef from the pot, wrap in foil, and keep warm.
- Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
- They should all be fork tender.
- David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
- We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- Also great with crusty bread, and maybe some mustard or horseradish on the side.
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.
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
SMOKED CORNED BEEF AND CABBAGE
Tender and delicious Smoked Corned Beef and Cabbage is cooked on the pellet grill before getting braised with cabbage and potatoes for the perfect St. Paddy's Day dish!
Provided by Or Whatever You Do
Categories Traeger Recipes
Time 8h20m
Number Of Ingredients 8
Steps:
- Preheat your pellet grill and set it to 225°
- Remove your brisket from the brine and pat it dry with paper towels. Find and set aside the packet of spices that comes with the pre-brined brisket.
- Place the brisket directly onto the grates of your preheated pellet grill. Cook at 225° for 4 hours.
- Transfer the roast to a Dutch oven and pour two cans of hard apple cider (or apple juice) over top. Add enough water so the brisket is almost covered.
- Add your packet of dry spices, cover, and let simmer on medium-low heat for 2-3 hours. If you'd like to keep in on the pellet grill, turn the heat up to around 250°. Otherwise, you can put this right on the stovetop after it is covered since it won't take any more smoke or flavor from the grill at that point.
- Prepare your vegetables by cutting your cabbage into small wedges, your carrots into 3-inch sticks, and your potatoes in half.
- Check your brisket for tenderness and, once confirmed, add your vegetables and let simmer for an additional 30 minutes.
- Once your vegetables are fork-tender, pull your brisket from the pot and slice it against the grain.
- Sprinkle with parsley for garnish and serve hot.
Nutrition Facts : Calories 1095 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 361 milligrams cholesterol, Fat 63 grams fat, Fiber 3 grams fiber, Protein 100 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 197 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
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
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
More about "corned beef and cabbage dinner recipes recipe fo"
CORNED BEEF AND CABBAGE RECIPE | MYRECIPES
From myrecipes.com
- Place corned beef in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
- Place corned beef on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
- While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
CORNED BEEF AND CABBAGE DINNER - RETRO RECIPE BOX
From retrorecipebox.com
- In a 6 or 8 quart Dutch oven, add the corned beef brisket, fat side up, and the spice packet** that comes with it, the bay leaves, and garlic.
- Pour in the beer, then enough cold water to just cover the brisket. Bring to a boil, then reduce to a low simmer. Cover and let cook for 3-4 hours, or until tender when pierced with a fork.
CORNED BEEF AND CABBAGE BOILED DINNER - JUST COOK
From justcook.butcherbox.com
- Place corned beef in a large stockpot. Add water, seasoning pack, and salt to stockpot. Put a piece of parchment paper over corned beef then cover with lid.
- Start heat on stovetop at medium-high heat to bring it to a boil. Once it starts boiling turn heat down to low and simmer for 2 hours 30 minutes.
- Halfway through cooking, you may need to add a little more water, if it is no longer covering the corned beef.
CORNED BEEF AND CABBAGE RECIPE - TASTE OF SOUTHERN
RECIPE FOR CORNED BEEF AND CABBAGE - MCCORMICK
From mccormick.com
Cuisine English, Irish, And ScottishCategory EntreesServings 8
CORNED BEEF AND CABBAGE RECIPES | ALLRECIPES
From allrecipes.com
CORNED BEEF AND CABBAGE RECIPE | CLASSIC BAKES
From classicbakes.com
THIS IS GRANDMA'S SECRET FOR PERFECT CORNED BEEF AND …
From tasteofhome.com
CROCK POT RECIPES FOR CORNED BEEF | CORNED BEEF DINNER - CROCK POT …
From websitekeywordchecker.com
CROCK-POT CORNED BEEF AND CABBAGE DINNER RECIPE - EASY SLOW …
From crockpotladies.com
CORNED BEEF AND CABBAGE DINNER - HEALTHY ST. PATRICK'S DAY …
From cookinglight.com
INA GARTEN CORNED BEEF AND CABBAGE - CHEFS & RECIPES
From chefsandrecipes.com
THE BEST CORNED BEEF & CABBAGE RECIPE | HOW TO MAKE CORNED …
From foodful.wew.selfip.com
2 HACKS TO MAKE THE BEST CORNED BEEF AND CABBAGE - FIRST
From firstforwomen.com
CORNED BEEF & CABBAGE RECIPE: A TRADITIONAL IRISH BOILED DINNER …
From 30seconds.com
21 CORNED BEEF AND CABBAGE SLOW COOKER RECIPE WITH BEER
From selectedrecipe.com
CORNED BEEF AND CABBAGE: THE EASY AND TRADITIONAL RECIPE
From cookist.com
TRADITIONAL IRISH CORNED BEEF & CABBAGE DINNER - THE ... - THE …
From thedinnerdaily.com
EASY CORNED BEEF AND CABBAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEFTOVER CORNED BEEF HASH WITH CABBAGE RECIPE
From thespruceeats.com
SIMPLE WAY TO PREPARE GORDON RAMSAY CORNED BEEF AND CABBAGE …
From usfoodrecipes.netlify.app
STOVE TOP CORNED BEEF AND CABBAGE - SMALL BATCH RECIPES AND …
From chocolatemoosey.com
BEST CORNED BEEF AND CABBAGE RECIPES FOR ST. PATRICK'S DAY
From marthastewart.com
QUICK CORNED BEEF AND CABBAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CORNED BEEF AND CABBAGE RECIPE FOR TWO - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love