EASY CORNED BEEF AND CABBAGE
Steps:
- Gather the ingredients.
- Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with 3 quarts of cold water.
- Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
- Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes.
- Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender.
- Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard it.
- Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side. Enjoy.
Nutrition Facts : Calories 991 kcal, Carbohydrate 28 g, Cholesterol 314 mg, Fiber 4 g, Protein 88 g, SaturatedFat 22 g, Sodium 513 mg, Sugar 4 g, Fat 57 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CORNED BEEF AND CABBAGE
Provided by Tyler Florence
Categories main-dish
Time 12h20m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
- Heat the oven to 300 degrees F.
- Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.
- Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
EASY CORNED BEEF AND CABBAGE
This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.
Provided by Trisheee
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
- Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 45.8 g, Cholesterol 122.7 mg, Fat 34.3 g, Fiber 8.6 g, Protein 38.8 g, SaturatedFat 10.9 g, Sodium 2852 mg, Sugar 13.5 g
N. Y. C. CORNED BEEF AND CABBAGE
Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!
Provided by Len6583
Categories One Dish Meal
Time 3h2m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- ------------Selecting the corned beef brisket------------.
- Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
- Do not freeze.
- Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
- Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
- There will always be some gristle and it runs the length of the slab in the center.
- The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
- If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
- ------------Selecting the Cabbage-------------------.
- The heavier and more solid it is, the better it is.
- Smell it to make sure it isn't too bitter.
- You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
- Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
- --------------Selecting the Potatoes----------------.
- Watch out for the red dyed ones.
- Pick out a bag of medium to small sized ones.
- The smaller the better.
- If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
- -------------Selecting the Carrots----------.
- Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
- Serving a bowl of carrots is a big no no on Saint Patrick's Day.
- Preparing and cooking the meal-----------------------.
- (It's going to take 3 hours with you there).
- Use a large Dutch oven or stock pot that will hold everything all at once.
- Place the brisket (best side up) in the bottom of the pot.
- There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
- Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
- Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
- Bring to a boil.
- Reduce heat, cover and simmer for 2 hours.
- During the 2 hours------------------------.
- Scrub and rinse the new red potatoes.
- Remove any eyes and bad spots.
- Leave as much of the peel as you can.
- Quarter them (halve or whole if tiny).
- Cover with water until ready for them.
- Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
- Peel one carrot and cut it into quarters. Set aside.
- Peel the onion and cut it into eighths. Set aside.
- Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
- I find that kitchen scissors do just fine.
- After the 2 hours----------------------.
- Add the potatoes on top of the brisket.
- Add water to cover everything.
- Bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
- Add water to cover everything.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Check the cabbage to see if it is tender.
- If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
- When done-----------------------.
- In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
- Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
- Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
- Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
- As I said, more is better.
- Slice the brisket cross grain.
- Hope there is leftovers for breakfast.
- See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.
CHEF JOHN'S CORNED BEEF AND CABBAGE
It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
- Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
- Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
- Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 29 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 5.5 g, Protein 22.4 g, SaturatedFat 6.5 g, Sodium 1504.1 mg, Sugar 6.5 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!
CORNED BEEF AND CABBAGE...THE RIGHT WAY...
Why buy the nasty preservative filled corned beef in a bag when you can just as easily make your own?
Provided by Mom2Eight
Categories Roast Beef
Time P7DT4h
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2035.7, Fat 142.2, SaturatedFat 56.8, Cholesterol 386.3, Sodium 28733.1, Carbohydrate 88.3, Fiber 10.2, Sugar 45.9, Protein 98
More about "cornedbeefandcabbagetherightway recipes"
CORNED BEEF AND CABBAGE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
CORNED BEEF AND CABBAGE SLOW COOKER RECIPE (VIDEO)
From spendwithpennies.com
BEST CORNED BEEF & CABBAGE CROCK POT RECIPE - THE …
From themagicalslowcooker.com
CROCK POT CORNED BEEF AND CABBAGE RECIPE - EATING …
From eatingonadime.com
BEST CORNED BEEF AND CABBAGE RECIPE - DELISH
From delish.com
QUICK CORNED BEEF AND CABBAGE RECIPE - THE SPRUCE …
From thespruceeats.com
CORNED BEEF AND CABBAGE - BAKE IT WITH LOVE
From bakeitwithlove.com
CORNED BEEF AND CABBAGE RECIPE - TODAY.COM
From today.com
CORNED BEEF AND CABBAGE STEW - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CORNED BEEF AND CABBAGE RECIPE - COOKING LSL
From cookinglsl.com
AUTHENTIC IRISH CORNED BEEF AND CABBAGE RECIPE
From yummyinspirations.net
CORNED BEEF AND CABBAGE - RECIPE - FINECOOKING
From finecooking.com
30 CORNED BEEF AND CABBAGE RECIPES TO MAKE ALL YEAR
From tasteofhome.com
Author Lisa Kaminski
CORNED BEEF AND CABBAGE - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (1)Calories 599 per servingCategory Dinner
CORNED BEEF AND CABBAGE I - CORNED BEEF RECIPES
From worldrecipes.org
BEST CORNED BEEF AND CABBAGE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
DUTCH OVEN CORNED BEEF AND CABBAGE | BUNS IN MY OVEN
From bunsinmyoven.com
DUMP-AND-BAKE CORNED BEEF AND CABBAGE - THE SEASONED MOM
From theseasonedmom.com
HOW TO MAKE THE PERFECT CORNED BEEF & CABBAGE - SUPER SAFEWAY
From supersafeway.com
THE BEST CORNED BEEF AND CABBAGE RECIPE - YOUTUBE
From youtube.com
10 BEST CROCK POT CORNED BEEF CABBAGE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE TRADITIONAL CORNED BEEF AND CABBAGE - MARY'S NEST
From marysnest.com
CORNED BEEF AND CABBAGE | THE MODERN PROPER
From themodernproper.com
CORNED BEEF AND CABBAGE – FOOD NETWORK KITCHEN
From foodnetwork.com
CLASSIC CORNED BEEF AND CABBAGE - HOUSE OF NASH EATS
From houseofnasheats.com
THE BEST CORNED BEEF AND CABBAGE - KARISTA BENNETT
From karistabennett.com
CORNED BEEF AND CABBAGE RECIPE – AN AMERICAN-IRISH TRADITION
From oldworldgardenfarms.com
HOW TO MAKE CORNED BEEF AND CABBAGE RECIPE - YOUTUBE
From youtube.com
CORNED BEEF CASSEROLE WITH CABBAGE - SPEND WITH PENNIES
From spendwithpennies.com
CORNED BEEF AND CABBAGE - SUGAR AND SOUL | SUGAR AND SOUL
From sugarandsoul.co
EASY CROCKPOT CORNED BEEF AND CABBAGE - I HEART NAPTIME
From iheartnaptime.net
RECIPES FOR CORNED BEEF AND CABBAGE IN PRESSURE COOKER
From hartmanclien1965.blogspot.com
HOW TO PRESSURE COOK CORN BEEF AND CABBAGE - COOKING TOM
From cookingtom.com
OVEN ROASTED CORNED BEEF AND CABBAGE | COOKING MAMAS
From cookingmamas.com
THE VERY BEST CORNED BEEF AND CABBAGE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
EASY BAKED CORNED BEEF AND CABBAGE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
MOM'S CORNED BEEF AND CABBAGE RECIPE - A WELL SEASONED KITCHEN
From seasonedkitchen.com
EASY CORNED BEEF AND CABBAGE (STOVETOP OR SLOW COOKER)
From thestayathomechef.com
CORNED BEEF AND CABBAGE - THE RIGHT WAY - THE CHICAGOIST
From chicagoist.com
WHAT DRINK TO SERVE WITH CORNED BEEF AND CABBAGE? 6 BEST …
From cookindocs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love