Irish Corned Beef And Cabbage Recipe Recipe For Chicken

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TRADITIONAL IRISH CORNED BEEF AND CABBAGE



Traditional Irish Corned Beef and Cabbage image

Traditional corned beef and cabbbage is the ultimate in comfort food and a boon for budget conscious families. Slowly simmered with spices, then served wih mustard and cabbage, this traditional Irish dish is perfect for those who want a tasty, comforting no-hassle meal.

Provided by Chef mariajane

Categories     Meat

Time 3h

Yield 4 serving(s)

Number Of Ingredients 6

3 lbs corned beef brisket
water, to cover meat
2 tablespoons pickling spices
3 tablespoons salt
2 tablespoons peppercorns
1 head cabbage

Steps:

  • In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
  • Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
  • Keep cabbage warm in broth until needed.
  • Served corned beef with mustard and cabbage.

Nutrition Facts : Calories 1035.4, Fat 66.4, SaturatedFat 22.1, Cholesterol 333.2, Sodium 9150.8, Carbohydrate 46.7, Fiber 18.5, Sugar 8.4, Protein 70.5

IRISH CHANNEL CORNED BEEF AND CABBAGE



Irish Channel Corned Beef and Cabbage image

Provided by Patrice Keller Kononchek

Categories     Slow Cooker     Beef     St. Patrick's Day     Dinner     Cabbage     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6-8

Number Of Ingredients 6

3 pounds corned beef
1 onion, chopped
1 1/2 cups water
1 14-oz. can chicken broth
4 carrots, chopped
1 head cabbage, broken apart

Steps:

  • Rinse the corned beef and cut off excess fat.
  • Place the onion on the bottom of the slow cooker.
  • Place the corned beef on top of the onion.
  • Add water, chicken broth, carrots and cabbage.
  • Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.

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

IRISH CORNED BEEF WITH CABBAGE



Irish Corned Beef With Cabbage image

Make and share this Irish Corned Beef With Cabbage recipe from Food.com.

Provided by Gardening Girl

Categories     Meat

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -5 lbs corned beef (preferably the top rib, but silverside is good, too)
2 onions, peeled but left whole
6 cloves
2 bay leaves
8 black peppercorns
3 large carrots, peeled and cut into 3 pieces each
4 -6 potatoes, peeled and halved (evenly sized floury about 4oz each)
1 medium green cabbage
salt & freshly ground black pepper
hot mustard, to serve (optional)

Steps:

  • Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
  • Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
  • Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
  • Add the carrots and bring back to the boil.
  • Then add the potatoes and simmer for 15 minutes.
  • Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
  • Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
  • Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
  • Serve with some hot mustard, if you wish.

Nutrition Facts : Calories 1403.4, Fat 86.8, SaturatedFat 28.9, Cholesterol 444.9, Sodium 5240.9, Carbohydrate 62.8, Fiber 12.2, Sugar 14.6, Protein 91.1

IRISH CORNED BEEF AND CABBAGE TARTS



Irish Corned Beef and Cabbage Tarts image

Nice appetizer made from left over St. Paddy's Day ingredients. From Linda Larsen,Your Guide to Busy Cooks, in About.com. "I love this recipe for these individual little tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."

Provided by Nana Lee

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 pastry recipe or 2 prepared pie crusts
2 tablespoons olive oil
1 red onion, chopped
1/2 head cabbage, chopped
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup water
1/2 cup cooked cubed corned beef or 1/2 cup ham
1 cup cubed gruyere or 1 cup swiss cheese
1/4 cup grated parmesan cheese

Steps:

  • PREPARATION:.
  • Prepare pie crust and divide dough into four pieces.
  • Roll out each between waxed paper into 7" rounds.
  • *If using prepared crusts, first roll to square shape, then cut each in half.
  • Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
  • Preheat oven to 425 degrees.
  • Saute onion in olive oil in a large skillet until soft.
  • Then add cabbage, vinegar, sugar, and 1/2 cup water.
  • Cover pan and simmer for 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally.
  • Divide half of the cabbage mixture evenly among the pastry circles.
  • Assembly:.
  • If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry.
  • Divide the corned beef evenly onto the cabbage mixture.
  • Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture.
  • Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge.
  • Bake tarts at 425º F for 20-30 minutes.
  • Remove tart rings and serve.
  • NOTE:.
  • You could use red cabbage to add more color/interest to the tarts.

Nutrition Facts : Calories 244.3, Fat 17.4, SaturatedFat 7.2, Cholesterol 35.2, Sodium 208.7, Carbohydrate 11.3, Fiber 3, Sugar 6.5, Protein 12.5

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