Corned Beef Cabbage With A Tangy Glaze Recipe 455

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CORNED BEEF CABBAGE WITH A TANGY GLAZE RECIPE - (4.5/5)



Corned Beef Cabbage with a Tangy Glaze Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 10

GLAZE:
1 (3-pound) flat-cut corned beef brisket
8 medium red potatoes, cut in half
8 carrots, peeled
2 large onions, cut into chunks
1 green cabbage, cored and cut into quarters
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon cider vinegar
2 teaspoons dijon mustard

Steps:

  • Rinse and drain the brisket. In either a Dutch oven or slow cooker, cover the brisket with water and empty the spice packet. Cook at a very low simmer for 50 minutes per pound, or in a slow cooker for 6 to 8 hours. Preheat the oven to 350°F and remove the brisket into a foiled lined baking pan. Whisk together the glaze ingredients and brush all over the brisket. Bake in the oven for about 20 minutes. While the brisket finishes, add the potatoes, carrots and onion to the pot and cook on medium-high until fork tender, about 20 minutes. In the last 5 minutes, add the cabbage quarters and cover. Cook the cabbage until it's slightly tender, but not overcooked. Optional: Turn the broiler to high and broil the brisket for a minute or two, so the glaze will "set". Slice the brisket and serve with the vegetables.

CORNED BEEF WITH CABBAGE, POTATOES AND CARROTS



Corned Beef With Cabbage, Potatoes and Carrots image

Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they'll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, meat, vegetables, main course

Time 4h45m

Yield 4 servings

Number Of Ingredients 9

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

  • Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
  • Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.
  • Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)
  • Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
  • Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

CORNED BEEF AND CABBAGE RECIPE BY TASTY



Corned Beef And Cabbage Recipe by Tasty image

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

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
1 fresh ginger, 2 in (5 cm) sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, good-quality, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
ginger beer, 2 bottles
dark extra-stout beer, 2 bottles
1 ½ lb small red potato
9 carrots, halved crosswise
1 medium green cabbage, quartered
5 lb corned beef brisket, thinly sliced

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!

GLAZED CORNED BEEF



Glazed Corned Beef image

I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 9

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter, cubed
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

Steps:

  • Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 484 calories, Fat 29g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 1708mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.

GLAZED CORNED BEEF AND CABBAGE



Glazed Corned Beef and Cabbage image

My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6-8 servings.

Number Of Ingredients 13

1 corned beef brisket with spice packet (2-1/2 pounds)
1 medium head cabbage, cut into wedges
1 pound small red potatoes, halved
DIJON GLAZE:
2 tablespoons honey
1 tablespoon thawed orange juice concentrate
2 teaspoons Dijon mustard
HORSERADISH SAUCE:
1/4 cup butter, cubed
2 to 3 tablespoons prepared horseradish
2 tablespoons chopped green onion
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary. , Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain., In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.

Nutrition Facts :

BEST CORNED BEEF AND CABBAGE EVER!!!



Best Corned Beef and Cabbage Ever!!! image

My Mother in Law pulled this recipe out of the local newspaper for me (The Daily News, Wed. March 14, 2007- Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes). My husband is not a fan of Corned Beef, but when I make this it disappears! My 4 year old even eats this! I usually double the recipe for 5 of us and there is very little left.

Provided by Cure SMA mommy

Categories     Meat

Time 4h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 boneless corned beef brisket (3.5 to 4 lbs)
6 garlic cloves, pealed (I crushed mine as well)
2 teaspoons whole black peppercorns
2 cups water
6 tablespoons butter
1 cup thinly sliced green onion, including white and green parts
1/2 cup prepared horseradish sauce
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1.5 lbs)
1 1/2 lbs small red potatoes, cut in half
glaze
2 tablespoons orange marmalade
2 teaspoons dijon-style mustard

Steps:

  • Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired). Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
  • Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet). Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket for 55 minutes. Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
  • Combine glaze ingredients in a small bowl. Remove cooked brisket from roasting pan, place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket, broil 2 to 3 minute or until glaze is bubbly and beginning to brown.
  • Carve brisket diagonally across grain into thin slices.

THE ULTIMATE CORNED BEEF & CABBAGE



The Ultimate Corned Beef & Cabbage image

Celebrate St. Patrick's Day with this Ultimate Corned Beef and Cabbage. Corned beef is slow-cooked in a Dutch oven with potatoes, carrots, and cabbage in a flavorful broth. Serve with grainy mustard, horseradish sauce, Guinness and soda bread for the perfect St. Patrick's Day dinner.

Provided by Jonathan Melendez

Categories     Meat

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 19

1 corned beef brisket, about 4 lbs
1 corned beef, spice packet
2 tablespoons brown sugar
2 bay leaves
1 medium brown onion, sliced
4 garlic cloves
4 lbs small red potatoes or 4 lbs yellow potatoes
8 large carrots, peeled
1 medium head of cabbage, cut into wedges
2 tablespoons finely chopped fresh parsley
1/2 cup grainy mustard, for serving
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup reserved corned beef cooking liquid
1 tablespoon granulated sugar
1 tablespoon apple cider vinegar
3 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 244.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 341, Carbohydrate 50.3, Fiber 8.7, Sugar 11.9, Protein 6.4

CORNED BEEF AND CABBAGE II



Corned Beef and Cabbage II image

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

1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
1 large orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
½ cup cold water
6 tablespoons margarine, divided
1 large head cabbage, cored and sliced
1 cup Golden Delicious apples, cored and quartered with peel
¼ cup cold water

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

CANNED CORNED BEEF AND CABBAGE



Canned Corned Beef and Cabbage image

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

2 (12 ounce) cans corned beef
1 tablespoon soy sauce
½ teaspoon Italian seasoning
1 pinch ground black pepper to taste
2 (12 ounce) cans tomato sauce
1 ½ medium heads cabbage, chopped

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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From damndelicious.net


GLAZED CORNED BEEF AND CABBAGE | CORNED BEEF, CORNED BEEF …
Mar 14, 2014 - Glazed Corned Beef and Cabbage recipe: My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.
From pinterest.ca


CORNED BEEF AND CABBAGE - CULINARY HILL
2021-02-19 In a Dutch oven, combine beef brisket, chicken broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme and allspice berries. Cover and bake until a fork inserted into brisket goes in and out easily, about 4 ½ to 5 hours. Transfer meat to a 9-inch by 13-inch baking dish.
From culinaryhill.com


BEST CORNED BEEF AND CABBAGE RECIPE - THE PIONEER WOMAN
2022-03-14 Heat a little olive oil in a large, heavy skillet over medium-high to high heat and add a few pieces of the cabbage. Sear it on both sides until the cabbage gets as much gorgeous color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet.
From thepioneerwoman.com


GLAZED CORNED BEEF AND CABBAGE RECIPE: HOW TO MAKE IT | TASTE …
This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it. The meal receives raves every time I serve it.
From preprod.tasteofhome.com


OUR CUISINE: CORNED BEEF & CABBAGE WITH A TANGY GLAZE
2011-03-09 I don't have a drop of Irish blood in me, though I've been all over Ireland and I've kissed the Blarney stone. Maybe that's why each March...
From our-cuisine.blogspot.com


SLOW COOKER CORNED BEEF AND CABBAGE - MOM ON TIMEOUT
2022-03-15 Pour in the chicken (or beef) broth. Cook on low for 6 hours. Add the cabbage wedges and continue cooking for another 2 to 3 hours or until the corned beef is tender. Remove corned beef and let rest for 10 to 15 minutes before slicing thinly against the grain. Serve with vegetables and garlic herb butter.
From momontimeout.com


CORNED BEEF AND CABBAGE (IRISH BOILED DINNER) - SIMPLY SCRATCH
2022-03-14 Cut a small head of cabbage in to 8 wedges, leaving a portion of the core intact. Once the corned beef has finished cooking it will be much smaller in size and not the most attractive shade. Add in the onions, carrots and potatoes. Place the wedges of cabbage on top, cover and cook for 30 to 40 minutes or until tender.
From simplyscratch.com


THE BEST BAKED CORNED BEEF AND CABBAGE RECIPE
2022-03-10 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.
From thefreshcooky.com


SWEET GLAZED CORNED BEEF AND CABBAGE - THE SCRAMBLE
2021-04-18 Instructions. Put the beef into a Dutch oven or other large pot and cover it with cold water, with about 2 inches of water over the meat. Bring it to a boil over medium-high heat. Add the onions, bay leaf and celery to the water, and simmer it gently, partially covered, for 2 1/2 – 3 hours, until the beef is tender (it will pull apart easily).
From thescramble.com


CORNED BEEF & CABBAGE WITH A TANGY GLAZE | DELICIOUS FOOD KITCHEN
2011-03-09 TASTING NOTES: The glaze is a wonderful alternative to either a horseradish or mustard sauce. My boys don't like horseradish (though, I do). I like to splash a little cider vinegar on my cabbage, and the glaze has the perfect balance of sweet, tangy and a slight tomato flavor. In retrospect, I wish I had added tossed the potatoes and carrots ...
From delicious-food-kitchen.blogspot.com


CORNED BEEF AND CABBAGE - SETH MCGINN'S CANCOOKER
Place the potatoes, carrots and cabbage in the CanCooker. Place corn beef on top of vegetables. Add seasoning packet, and liquids. Latch lid and put on medium / low heat. Cook 50 minutes. Remove from heat and let stand for 10 minutes. Transfer to a large serving tray and enjoy!
From cancooker.com


CORNED BEEF AND CABBAGE - BAKE IT WITH LOVE
2021-03-19 Place the corned beef, fat side up again, in the center of your roasting dish. Add vegetables (carrots, celery, parsnips, potatoes and cabbage), arranged around the corned beef. Top with sprigs of fresh thyme. Cover and return the roasting pan to the center of your oven, continue cooking at 325°F (162°C) for an additional 2 hours (or a total ...
From bakeitwithlove.com


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