Corned Beef And Mixed Vegetables Recipes

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OLD-WORLD CORNED BEEF AND VEGETABLES



Old-World Corned Beef and Vegetables image

This traditional corned beef dinner is a winner with my husband, family and friends. It's a nice meal-in-one.-Ruth Burrus, Zionsville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 pounds red potatoes, quartered
2 cups fresh baby carrots
1 package (10 ounces) frozen pearl onions
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
1/2 cup water
1 tablespoon marinade for chicken
1/8 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add beef; discard spice packet from corned beef or save for another use. Combine the water, marinade for chicken and pepper; pour over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.

Nutrition Facts : Calories 446 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 1419mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.

HOMEMADE CORNED BEEF WITH VEGETABLES



Homemade Corned Beef with Vegetables image

The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be as intense.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 19

2 quarts water
1 cup coarse salt
1 tablespoon pink curing salt
1/2 cup sugar
1 teaspoon coriander seeds, crushed
1 teaspoon mustard seeds, crushed
1 teaspoon black peppercorns, crushed
1 cinnamon stick, crushed
4 dried bay leaves, crushed
8 whole cloves
5 pounds flat-cut beef brisket
1 medium onion, halved
1 medium celery stalk, halved
1 medium carrot, peeled, halved
1 pound baby turnips, peeled, trimmed
1 pound baby carrots, peeled, trimmed
1 medium head cabbage, cut into 8 wedges
1 pound small red potatoes
Dijon mustard, for serving

Steps:

  • Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
  • Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
  • Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
  • Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
  • Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
  • Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

CORNED BEEF AND MIXED VEGETABLES



Corned Beef and Mixed Vegetables image

For St. Patrick's Day, prepare a traditional corned beef dinner and add a special twist - a colorful medley of cooked fresh vegetables. It's a festive combination to serve family or guests. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 9

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
6 to 8 small red potatoes
3 medium carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 tablespoons chopped celery leaves
2 turnips, peeled and cut into wedges
1 medium head cabbage, cut into 6 to 8 wedges
1/2 pound fresh green beans
3 to 4 ears fresh corn, halved

Steps:

  • Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.

Nutrition Facts :

VEGETABLE SIDE DISHES FOR NEW FASHIONED CORNED BEEF



Vegetable Side Dishes for New Fashioned Corned Beef image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 pounds new or all purpose potatoes
1 pound carrots, peeled and cut into 1 inch lengths
Half of a cabbage cut into 4 serving sized wedges
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

Steps:

  • Peel and cut the potatoes into quarters or eighths, depending on their size. Bring a large pot of salted water to a boil. Add potatoes and carrots and simmer for 20 to 25 minutes or until tender, but not falling apart. In a separate pot, in a vegetable steamer, steam cabbage wedges for 8 to 10 minutes or until just done, but still a bright green and crispy. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or sauce (see recipe below)
  • Possible accompaniments mustard, sour pickles, horseradish or horseradish sauce .

HOMEMADE IRISH CORNED BEEF AND VEGETABLES



Homemade Irish Corned Beef and Vegetables image

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.

Provided by Bruce Aidells

Categories     Beer     Potato     High Fiber     Dinner     Brisket     Spice     Carrot     Turnip     Winter     Brine     Cabbage     Boil     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 24

Brine:
6 cups water
2 cups lager beer
11/2 cups coarse kosher salt
1 cup (packed) golden brown sugar
1 1/2 tablespoons Insta Cure no. 1 (optional, See Note)
1/4 cup pickling spices
1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
Corned beef and vegetables:
1 12-ounce bottle Guinness stout or other stout or porter
4 bay leaves
1 tablespoon coriander seeds
2 whole allspice
1 dried chile de árbol (See Note), broken in half
12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered
8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)
6 medium carrots, peeled
4 medium onions, peeled, halved through root ends
2 medium parsnips, peeled, cut into 2-inch lengths
1 2-pound head of cabbage, quartered
Horseradish Cream
Guinness Mustard
Special Equipment
Cheesecloth

Steps:

  • For brine:
  • Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
  • Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
  • For corned beef and vegetables:
  • Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
  • Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
  • Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
  • Do Ahead
  • Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

ULTIMATE CORNED BEEF BRISKET WITH ROOT VEGETABLES



Ultimate Corned Beef Brisket With Root Vegetables image

This recipe has something for everyone who enjoys corned beef and cabbage. Leftovers? try Recipe #268937 or Recipe #328428 :)

Provided by 2Bleu

Categories     Roast Beef

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 19

1 sprig thyme
2 sprigs parsley
1 tablespoon peppercorn
1 teaspoon mustard seeds
1 teaspoon whole cloves (or use allspice berry)
1 bay leaf
cheesecloth
kitchen twine
4 lbs corned beef brisket
cold water, to cover brisket
1/4 cup apple cider vinegar (this is to tenderize the meat)
1 (15 ounce) jar white pearl onions
3 small turnips, peeled and quartered
3 new potatoes, peeled and quartered
18 baby carrots
1 head cabbage, cut up into large pieces
1 cup apple cider juice (not vinegar)
fresh parsley, chopped
whole pickled beet (Greenwood Brand)

Steps:

  • GARNI: Prepare the bouquet garni: Place seasonings into middle of cheesecloth and tie with twine. Set aside.
  • BEEF: The method of tying up the brisket is optional for presentation, if not rolling, be sure and place brisket fat side up in the pot. TO ROLL, roll up the brisket fat side out into a cylinder shape and tie securely with twine. Place tied beef into a pot. Cover with cold water, add cider vinegar (the vinegar helps tenderize the meat), and bring to a boil. Remove the scum off the surface as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Add bouquet garni. Simmer for 2-3 hours skimming any scum as it appears on the surface.
  • VEGETABLES: Transfer beef to a large clean pot. Strain the liquid, cool slightly, and remove any oil/grease. Add onions, turnips, potatoes, carrots and cabbage, and apple cider to the pot containing the brisket. Cover with strained liquid and cook at a simmer for 1 hour more, or until very tender (you can pierce beef easily with a skewer).
  • SERVE: Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley and serve with the beets.

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

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

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

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 MIXED VEGETABLES



Corned Beef And Mixed Vegetables image

Number Of Ingredients 9

1 corned beef brisket (3 to 4 pounds), trimmed
6 to 8 small red potatoes
3 medium carrots, cut into 2-inch pieces
3 ribs celery, cut into 2-inch pieces
2 tablespoons chopped celery leaves
2 turnips, , peeled and cut into wedges
1 medium head cabbage, cut into 6 to 8 wedges
1/2 pound fresh green beans
3 to 4 ears fresh corn, halved

Steps:

  • Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips return to a boil. Reduce heat cover and simmer for 20 minutes. Add cabbage, beans and corn return to a boil. Reduce heat cover and simmer 15-20 minutes or until vegetables are tender.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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