Oven Baked Corned Beef And Cabbage Recipe Recipe For Meatloaf

BAKED CORNED BEEF AND CABBAGE

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.

CORNED BEEF AND CABBAGE RECIPE BY TASTY

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 II

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.

BAKED CORNED BEEF RECIPE

Steps:

• Preheat oven to 350 degrees F. Remove corned beef from packaging, rinse and pat dry.
• Place corned beef fat side up, in oven proof 5-8 quart pot, I used my Dutch Oven.
• Pour beer over the top, adding enough cold water if needed to bring about ⅔ way up on the beef. Toss in peppercorns (or spice packet) and add leeks and carrots if desired. You may add carrots with the potatoes later for a less mushy carrot. DO NOT BE TEMPTED TO ADD SALT, the corned beef is plenty salty and the liquids will impart that saltiness to your veggies!
• Cover and cook for 4 hours in the oven. Remove corned beef to a baking dish, set aside.
• Place carrots and potatoes into the pot with beer and juices from corned beef; return the covered pot to the oven and cook for 45 minutes or so, until veggies are tender. Once tender, or close to it add cabbage if desired. Or roast cabbage separately. You can also do this portion on the stovetop if you don't have enough oven space, just place a covered pot on the stovetop, over low simmer.
• Meanwhile, make the bourbon glaze.
• Preheat the oven to 400 degrees. In a small saucepan, mix all glaze ingredients with whisk, bringing mixture to a slow simmer, keep the flame low and stir occasionally simmering until reduced, thickened and glossy, about 10-15 minutes. Pour glaze over corned beef, brushing sides with glaze.
• Return to the oven, roasting for 30 minutes, basting every 10 minutes with glaze. Remove and tent with foil for 10-15 minutes to allow meat to rest before slicing.
• When ready to slice, slice against the grain into desired slices. Serve with a drizzle of glaze, carrots, potatoes and cabbage. Delicious with Irish Soda Bread.
• 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.
• To brown butter, simply heat butter in a small pan over medium-low heat, swirl until it foams up and gets quiet, then keep swirling pan occasionally until brown flecks start to form in the middle. Butter is ready when it smells nutty.