Corned Beef And Cabbage Rachael Ray Recipes

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

Steps:

• In a soup pot, heat the olive oil over medium-high heat.
• Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
• Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
• Add the beer and boil until reduced, 1 minute.
• Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
• Add the corned beef and rice.
• Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
• Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
• ass the bread and butter around the table.

THE ULTIMATE CORNED BEEF & CABBAGE

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.

ULTIMATE CORNED BEEF AND CABBAGE

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.

CORNED BEEF, CABBAGE, MACARONI BAKE

Steps:

• Preheat oven to 375°F
• Spray 13x9-inch baking dish with cooking spray.
• Bring water to a boil in large saucepan over high heat.
• Add macaroni; cook 5 minutes, stirring occasionally.
• Add cabbage; cook an additional 5 minutes, stirring occasionally.
• Drain well.
• Return to saucepan; stir in corned beef and onions.
• Mix soup, milk, mustard and pepper in small bowl until well blended.
• Pour over corned beef mixture; toss to coat.
• Stir in cheese. Spoon into prepared baking dish.
• Combine bread crumbs and butter in small bowl; sprinkle over corned beef mixture.
• Bake 30 minutes, or until hot.
• NOTE:
• If using leftovers simply omit the part about cooking the cabbage.