CORNED BEEF AND CABBAGE RECIPE
Canned Corned Beef makes this meal come together in just minutes as opposed to having to spend hours waiting on a crock pot. It's so easy.
Provided by Steve Gordon
Categories Main Dish
Time 25m
Number Of Ingredients 7
Steps:
- Rinse the cabbage under cool running water.
- Cut cabbage into quarters, discarding the stem.
- Slice cabbage into bite sized pieces.
- Place a skillet over Medium heat on your stove top and let it heat up.
- Add the bacon grease and let melt.
- Add the bite sized pieces of cabbage.
- Add salt.
- Add black pepper.
- Add the sugar.
- Add the water.
- Stir well to combine.
- Cover and let simmer 5 minutes.
- Crumble the corn beef over the cabbage.
- Cover again and let simmer 8-10 minutes or until cabbage is done as desired.
- Enjoy!
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
CORNED BEEF AND CABBAGE II
My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!
Provided by ORIGINALSYN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
- Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
- Bake for about 4 hours in the preheated oven, or until meat is tender.
- About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.
Nutrition Facts : Calories 482 calories, Carbohydrate 16.9 g, Cholesterol 133.9 mg, Fat 34.1 g, Fiber 5.2 g, Protein 27.5 g, SaturatedFat 10.1 g, Sodium 1680.1 mg, Sugar 9.8 g
CORNED BEEF AND CABBAGE RECIPE BY TASTY
Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, small red potato, carrots, medium green cabbage, corned beef brisket
Provided by Matthew Johnson
Categories Dinner
Time P10DT20h
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
- Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
- Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
- Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
- Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
- Return the corned beef cooking liquid to a boil over medium-high heat. (If starting with new cooking liquid, combine the chicken broth, water, chopped carrots, celery, and onion in a large pot and bring to a boil.)
- Once the cooking liquid is boiling, add the potatoes and cook for 10 minutes, until half-cooked. Add the halved carrots and cabbage, cover, and cook for 10-15 minutes more, until the vegetables are tender.
- Transfer the vegetables to a serving platter with the sliced brisket and ladle the cooking liquid over.
- Enjoy!
DILLY CORNED BEEF AND CABBAGE
One year, when St. Patrick's Day was coming near, I knew what would happen if I served plain cabbage again-the kids would all take one look and go "yuck"! So I decided to try this recipe. It's now become more or less a family tradition for us come every March 17. In fact, my husband (we're the parents of four and grandparents of five) likes it so much I fix it for him year-round. Friends enjoy it a great deal, too-it makes a great-looking platter!
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place brisket with its seasoning packet in a Dutch oven; add enough water to cover. Cover and simmer 2-1/2 hours or until tender. Remove the brisket and place on a broiling pan; reserve cooking liquid in Dutch oven. Combine the honey and 1 teaspoon mustard; brush half over meat. , Broil 4 in. from the heat for 3 minutes. Brush with the remaining honey mixture; broil 2 minutes more or until glazed. Meanwhile, cut cabbage into eight wedges; simmer in cooking liquid for 10-15 minutes or until tender. , Combine butter, dill and remaining mustard; serve with cabbage wedges and sliced corned beef.
Nutrition Facts :
TENDER CORNED BEEF 'N' CABBAGE
I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.-Jo Ann Honey, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Nutrition Facts :
CORNED BEEF AND CABBAGE
Make and share this Corned Beef and Cabbage recipe from Food.com.
Provided by Rhonda O
Categories Vegetable
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place onions in a 3 1/2-, 4-, 5-,or 6-quart crockery cooker.
- Trim fat from brisket.
- If necessary, cut brisket to fit into cooker: place atop onions.
- In a bowl combine apple juice, sugar, orange peel, mustard, and cloves: Pour over brisket.
- Place cabbage atop Brisket.
- Cover: cook on low setting for ten to twelve hours or on high for 5 to 6 hours.
Nutrition Facts : Calories 573.8, Fat 36.1, SaturatedFat 12, Cholesterol 185.1, Sodium 2188, Carbohydrate 25.3, Fiber 3.4, Sugar 19.2, Protein 36.5
CORNED BEEF AND CABBAGES WITH BABY SPINACH
This adds some color to the standard with a twist. We make plenty to dine on for a couple of days. Buttered Red potatoes goes great with this.
Provided by Laurie Madsen
Categories One Dish Meal
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a slow cooker, put your briskets in and the seasoning packet. Add water till it's covered.
- Cook until brisket is almost done, about 2-3 hours on medium setting cut into big chunks.
- Cut cabbages into wedges, add them to the cooker, with the carrots. Add water to cover.
- Cook for another hour, then add your spinach. Cook for another 30 minutes to an hour.
Nutrition Facts : Calories 177.3, Fat 1.3, SaturatedFat 0.2, Sodium 270.9, Carbohydrate 38.9, Fiber 14.6, Sugar 20.5, Protein 11.2
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