Corned Beef And Cabbage On Potato Recipes

CLASSIC CORNED BEEF WITH CABBAGE & POTATOES

Steps:

• Preheat oven to 350°F. Place Corned Beef Brisket and 3 cups water in large stockpot or Dutch oven, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3 hours or until fork-tender.
• Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
• Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket). Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
• Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.
• Recipe can be made in a 6-quart electric pressure cooker. Place Corned Beef Brisket and 1/2 cup water in pressure cooker. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Continue as directed in Step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

FAVORITE CORNED BEEF AND CABBAGE

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.

CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE

Steps:

• Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
• Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
• Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
• Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

CORNED BEEF AND CABBAGE I

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.

CORNED BEEF WITH CABBAGE, POTATOES AND CARROTS

Steps:

• Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
• Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.
• Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)
• Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
• Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

CORNED BEEF & CABBAGE & POTATOES

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.

CORNED BEEF AND CABBAGE ON POTATO

Steps:

• Special equipment: 1-inch circle cutter
• Cut potato slices with a 1 to 1 1/2-inch circle cutter and soak in water to remove starch. Place on a rack placed over a shallow pan of water. Steam to al dente and set aside to cool. Using a melon baller (ball scoop) scoop out a recess in each disk.
• Cook bacon and remove to paper towels to drain. Pour most of the bacon fat from the pan and add butter over medium heat. Add cabbage and season with black pepper. Cook until it begins to soften, about 10 minutes. Stir in corned beef, and crumble in bacon. Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish.
• Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat. Spoon the melted butter into a separate heat resistant bowl and whisk in the cornstarch, then whisk in 1/4 cup of the Parmesan, reserving the rest. When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed. Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
• Preheat oven to 400 degrees F.
• Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture. Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet. Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn). Sprinkle with chives and serve.

CORNED BEEF AND CABBAGE POTATO SALAD

Steps:

• Place salad ingredients in large bowl.
• Whisk dressing ingredients together in a small bowl.
• Toss dressing with salad.
• Chill and serve.

SLOW COOKER CORNED BEEF, CABBAGE, AND POTATOES

Steps:

• Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
• Cover and cook on Low until tender, 8 to 12 hours. Serve.

TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.
• While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.
• Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.
• Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.