CORNED BEEF CABBAGE BAKE
When I was growing up, my parents made every occasion (including St. Patrick's Day) fun by making special festive foods and playing games. I carried on that same tradition with our own children and my students. It just wouldn't be St. Patrick's Day without this delicious casserole! -Stephanie Norton, Bettendorf, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside., Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture., Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
Nutrition Facts : Calories 495 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1291mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
EASY CORNED BEEF PASTA BAKE
Delicious, easy corned beef pasta bake can be made ahead of time and then baked for a warming and substantial family supper. Make it in advance to pop in the oven when you get home.
Provided by Helen Best-Shaw
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Pour the olive oil into a large frying pan, add the onion and bacon, and fry, After a couple of minutes, add the garlic and cook until the onion is starting to turn golden.
- Add the pepper, season with pepper and salt and fry until soft.
- Add the canned tomatoes, the chilli and cook for about 5 minutes. The sauce will start to reduce and thicken.
- Once the sauce has thickened add in the corned beef. Stir and cook for few more minutes until you have a rich thick corned beef sauce.
- While the sauce is cooking, bring a large pan of water to the boil, salt well, add the pasta and cook for a few minutes less than the time on the packet instructions.
- Drain the pasta, reserving some of the cooking water. Return to the pan and stir in the corned beef pasta bake sauce. Add a few spoons of the cooking water if needed to loosen the mixture.
- Transfer to a shallow oven proof dish. Sprinkle with half the cheese, reserving the rest.
- Bake at 160°C fan / Gas Mark 4 for 15-20 minutes if cooking right away, or for about 30 minutes if cooking from chilled. When you have about five minutes left to go, add the rest of the cheese and cook until golden and piping hot throughout.
Nutrition Facts : Calories 428 kcal, Carbohydrate 37 g, Protein 20 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 965 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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!
BAKED CORNED BEEF AND CABBAGE
This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.
Provided by Cindy
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
- Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
- Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 49.2 g, Cholesterol 117 mg, Fat 24.4 g, Fiber 5.7 g, Protein 25.5 g, SaturatedFat 9 g, Sodium 1347.7 mg, Sugar 7.7 g
FAVORITE CORNED BEEF AND CABBAGE
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.
CORNED BEEF, CABBAGE AND PASTA BAKE
This is what I made up with my corned beef and cabbage leftovers. The amounts can vary, just use what you have leftover and add enough pasta to fill a 13x9 inch baking dish. Also, use any kind of corned beef: with or without cabbage, potatoes, onions, carrots etc. Really just use what you have. A scoop of sour cream would go nicely on top. Prep time does not include cooking pasta or corned beef.
Provided by Chef Jean
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl.
- Pour into a lightly greased 13x9 inch dish.
- Bake at 375°F for 30 minutes.
Nutrition Facts : Calories 191.6, Fat 5.2, SaturatedFat 2.7, Cholesterol 14.9, Sodium 208.9, Carbohydrate 29.4, Fiber 4.7, Sugar 0.3, Protein 7.4
CORNED BEEF, CABBAGE, MACARONI BAKE
Here's a good recipe for leftovers from St. Paddy's Day. Spicy brown mustard and Cheddar cheese add zing to this tasty corned beef and cabbage bake.
Provided by Nana Lee
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 280.8, Fat 14.3, SaturatedFat 7.8, Cholesterol 35.2, Sodium 494.5, Carbohydrate 27.2, Fiber 1.9, Sugar 3.1, Protein 11.3
CANNED CORNED BEEF AND CABBAGE
Simplistically quick, tasty, and hearty. Canned corned beef simmered with tomato sauce, herbs, and cabbage (or green beans). A definite meal to add to the weekly dinner menu for busy parents.
Provided by Keani
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
- Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 19.7 g, Cholesterol 96.3 mg, Fat 17.2 g, Fiber 7.4 g, Protein 35 g, SaturatedFat 7 g, Sodium 1911.9 mg, Sugar 11.8 g
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