Corned Beef And Cabbage The Right Way Recipes

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.

BAKED CORNED BEEF RECIPE

Steps:

• Preheat oven to 350 degrees F. Remove corned beef from packaging, rinse and pat dry.
• Place corned beef fat side up, in oven proof 5-8 quart pot, I used my Dutch Oven.
• Pour beer over the top, adding enough cold water if needed to bring about ⅔ way up on the beef. Toss in peppercorns (or spice packet) and add leeks and carrots if desired. You may add carrots with the potatoes later for a less mushy carrot. DO NOT BE TEMPTED TO ADD SALT, the corned beef is plenty salty and the liquids will impart that saltiness to your veggies!
• Cover and cook for 4 hours in the oven. Remove corned beef to a baking dish, set aside.
• Place carrots and potatoes into the pot with beer and juices from corned beef; return the covered pot to the oven and cook for 45 minutes or so, until veggies are tender. Once tender, or close to it add cabbage if desired. Or roast cabbage separately. You can also do this portion on the stovetop if you don't have enough oven space, just place a covered pot on the stovetop, over low simmer.
• Meanwhile, make the bourbon glaze.
• Preheat the oven to 400 degrees. In a small saucepan, mix all glaze ingredients with whisk, bringing mixture to a slow simmer, keep the flame low and stir occasionally simmering until reduced, thickened and glossy, about 10-15 minutes. Pour glaze over corned beef, brushing sides with glaze.
• Return to the oven, roasting for 30 minutes, basting every 10 minutes with glaze. Remove and tent with foil for 10-15 minutes to allow meat to rest before slicing.
• When ready to slice, slice against the grain into desired slices. Serve with a drizzle of glaze, carrots, potatoes and cabbage. Delicious with Irish Soda Bread.
• How to Roast Cabbage
• Preheat the oven 450 degrees, for easier cleanup, line a baking sheet with foil. Brush both sides of cabbage with browned butter (or olive oil) and season with salt and pepper. Roast 10 minutes until starting to brown, then carefully turn and roast additional 10-15 minutes until cooked through.
• To brown butter, simply heat butter in a small pan over medium-low heat, swirl until it foams up and gets quiet, then keep swirling pan occasionally until brown flecks start to form in the middle. Butter is ready when it smells nutty.

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 AND CABBAGE...THE RIGHT WAY...

Steps:

• Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
• Bring to a boil over high heat.
• Remove from heat and set aside to cool.
• When liquids have cooled, trim the corned beef of excess fat and put into the liquid.
• You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
• If necessary, add more cold water to cover the beef.
• Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
• Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
• Take out once a day to stir lightly, and turn the beef as needed.
• On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
• Place in a large (8-quart or larger) pot.
• Cover with cold water and add the celery, onions, and 2 cloves minced garlic.
• Bring to a boil; skim off any scum which develops on the surface.
• Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
• Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
• An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
• Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
• If cooking some vegetables in another pot, cook just until tender and keep warm.