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
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
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
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
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 Food Network Kitchen
Categories main-dish
Time 4h10m
Yield about 6 to 8 main course servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 300 degrees F.
- Place the corned beef in a colander in the sink and rinse well under cold running water.
- Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
- Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
- For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
- Remove the hash mixture from the refrigerator and stir in the parsley.
- Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
- For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
- Divide the hash among plates and top with the poached eggs.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
EASY SKILLET CORNED BEEF AND CABBAGE
Make and share this Easy Skillet Corned Beef and Cabbage recipe from Food.com.
Provided by Paintpuddles
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the bacon in large skillet over medium heat until almost crisp. Remove the bacon from the pan and set aside.
- Melt the butter in the pan with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat.
- Add about 1/3 cup water, and salt and pepper, to taste. Cover pan with a lid, and cook over medium heat for about 10-15 minutes.
- Meanwhile, chop the bacon into small pieces and cut the thinly sliced deli corned beef into strips.
- Remove the lid from the pot, and scatter corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness.
- I personally like a little bit of crunch left to the cabbage.
- You can serve this with your favorite mashed, baked or boiled potatoes as a side dish. I like to served steamed carrots with this too.
Nutrition Facts : Calories 402.3, Fat 32.8, SaturatedFat 14.3, Cholesterol 101.5, Sodium 954.1, Carbohydrate 13.1, Fiber 5.2, Sugar 8.1, Protein 16.3
CORNED BEEF & CABBAGE EASY STYLE
The onion soup mix give the corned beef a milder flavor than using peppercorns if you have someone who doesn't care for the pepper. Making it in the crockpot is so much simpler than boiling it on the stove. My dad loves this so its what we make every year.
Provided by Auntie Jan
Categories Vegetable
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place brisket in crockpot Sprinkle Onion Soup all over brisket.
- Pour beer over the whole thing.
- Layer cabbage to top it off.
- Crock pot it 4-5 hours on low.
- Cabbage can be put in during last hour if you want your cabbage crisper.
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
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
EASY CORNED BEEF AND CABBAGE
This corned beef and cabbage slow cooker recipe is a fuss-free way to cook the traditional dish. I tried it for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. -Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage., Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 414 calories, Fat 19g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1191mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 23g protein.
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!
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 AND CABBAGE
Although I can't lay claim to Irish ancestry, St. Patrick's Day is among my favorite holidays-everything about it is so festive, especially the food. Succulent corned beef is part of the magic. -Connie Lou Blommers, Pella, Iowa
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine first four ingredients; set aside. In a Dutch oven, place corned beef and seasoning packet. Add onions, water and apple juice; bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours or until meat is tender. , Preheat oven to 350°. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat. , Bake 15 minutes. Meanwhile, add carrots to cooking liquid. Cover and simmer 10 minutes. Cut cabbage into eight wedges, leaving a portion of the core on each wedge; add to carrots. Cover and simmer 15-20 minutes or until vegetables are tender. Thinly slice meat; serve with vegetables.
Nutrition Facts : Calories 304 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 978mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 17g protein.
CORNED BEEF AND CABBAGE
The secret to a hearty meal is to keep it simple. This corned beef recipe only has 4 ingredients, but by allowing the corned beef brisket to simmer for up to 3 hours and 30 minutes with onion, garlic and spices, you'll end up with a juicy, tender corned beef. Once it's done cooking, finish off your Corned Beef and Cabbage recipe by boiling the cabbage and serving it together for a classic meal that satisfies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h5m
Yield 6
Number Of Ingredients 4
Steps:
- Remove beef from package, reserving juices and spices. Trim fat from beef; place beef in 4-quart Dutch oven. Add reserved juices and spices. Add enough cold water just to cover beef. Add onion and garlic.
- Heat to boiling; reduce heat to low. Cover; simmer 2 hours 30 minutes to 3 hours 30 minutes or until beef is tender.
- Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve with beef.
Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 130 mg, Fat 2, Fiber 3 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 6 g, TransFat 1 g
BEST CORNED BEEF 'N' CABBAGE
You can make this delicious corned beef and cabbage dish in your pressure cooker. I've been making this meal for more than 40 years. It is so easy and delicious. It's especially good served with a salad of peaches and cottage cheese.-Ruth Warner, Wheat Ridge, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain., Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.
Nutrition Facts : Calories 362 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 1560mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.
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 :
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