Oven Baked Corned Beef And Cabbage Recipes

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BAKED CORNED BEEF AND CABBAGE



Baked Corned Beef and Cabbage image

This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.

Provided by Cindy

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h20m

Yield 8

Number Of Ingredients 11

4 ½ pounds corned beef brisket
5 black peppercorns
½ teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
¼ cup chopped fresh parsley
2 tablespoons butter

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.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 49.2 g, Cholesterol 117 mg, Fat 24.4 g, Fiber 5.7 g, Protein 25.5 g, SaturatedFat 9 g, Sodium 1347.7 mg, Sugar 7.7 g

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield about 6 to 8 main course servings

Number Of Ingredients 31

1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows
2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
2 cups diced leftover cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow medium onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch of nutmeg
Freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1/4 cup plus 1 tablespoon unsalted butter
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 fresh large eggs
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper

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.

BAKED CORNED BEEF RECIPE



Baked Corned Beef Recipe image

Traditional Baked Corned Beef and Cabbage this St. Patrick's Day! Slow roasting salty and sour corned beef with leeks, potatoes, cabbage and carrots, all of their flavors meld and balance in perfect harmony creating fork tender baked corned beef recipe with a delicious smokey bourbon glaze.

Provided by Kathleen Pope • The Fresh Cooky 2022

Categories     St. Patrick's Day

Time 5h30m

Number Of Ingredients 15

3-5 pounds corned beef brisket
8 whole peppercorns (or use spice packet)
12 ounces Guinness or Stout beer
3 large carrots (peeled and quartered)
2 leeks (washed well, sliced)
4-6 red potatoes (washed and quartered)
Do NOT ADD SALT
1 cup brown sugar (packed)
½ cup apple juice or cider
2 ½ tablespoons Dijon mustard
½ cup bourbon
1-2 garlic cloves (minced or pressed)
1 small-medium head of cabbage (cut into wedges)
2-4 tablespoons butter (melted and browned)
Salt & Pepper to taste

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.

Nutrition Facts : ServingSize 1 ounces, Calories 853 kcal, Carbohydrate 77 g, Protein 38 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 133 mg, Sodium 2957 mg, Fiber 8 g, Sugar 53 g, TransFat 0.2 g, UnsaturatedFat 19 g

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

"I don't have a strong Irish heritage to maintain, but I do like making corned beef and cabbage!" says Ree.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 8

1 3- to 4-pound package corned beef brisket
Freshly ground pepper
1 cup balsamic vinegar
2 tablespoons sugar (optional)
1 head green cabbage
2 tablespoons extra-virgin olive oil
Kosher salt
12-ounce bottle Guinness or other stout

Steps:

  • Preheat the oven to 325 degrees F. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for two and a half hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from the oven and cover loosely with foil to keep warm.
  • While the brisket is resting, make the balsamic reduction for the cabbage: Stir the balsamic vinegar with the sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and simmer until the mixture is reduced by two-thirds and thick like syrup, 10 to 12 minutes. Set aside.
  • Make the cabbage: Increase the oven temperature to 400 degrees. Cut the cabbage into 8 wedges. Working in two batches if necessary, heat the olive oil in a large heavy skillet over medium-high heat. Add the cabbage and sear on both cut sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed on a rimmed baking sheet. Season with salt and pepper. Pour the Guinness into the bottom of the pan, then carefully transfer to the oven. Bake the cabbage until tender and deep brown, about 20 minutes.
  • Slice the corned beef and place it on a platter with the cabbage. Spoon the balsamic reduction all over the cabbage.

CORNED BEEF CABBAGE BAKE



Corned Beef Cabbage Bake image

When I was growing up, my parents made every occasion (including St. Patrick's Day) fun by making special festive foods and playing games. I carried on that same tradition with our own children and my students. It just wouldn't be St. Patrick's Day without this delicious casserole! -Stephanie Norton, Bettendorf, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1/4 cup butter, cubed
4 cups chopped cabbage
3/4 cup chopped onion
1 teaspoon caraway seeds
1 can (12 ounces) corned beef or 12 ounces deli corned beef, chopped
2 cups shredded Swiss cheese
1/4 cup Thousand Island salad dressing
2 tubes (12 ounces each) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside., Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture., Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.

Nutrition Facts : Calories 495 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1291mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

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

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.

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From eyesclosedcooking.com


BAKED CORNED BEEF AND SAUTEED CABBAGE - SMELLS LIKE HOME
For the Baked Corned Beef: Ingredients: 3 lbs corned beef (in package or from the butcher) 10 whole cloves; 1/4 cup + 2 tbsp hot and sweet honey mustard, divided; 2 tbsp brown sugar; Instructions: Immerse the corned beef roast in a large bowl of cold water and rinse off the packaged liquid. Empty and refill the bowl and repeat this rinse two ...
From smells-like-home.com


DUTCH OVEN CORNED BEEF AND CABBAGE - JERSEY GIRL COOKS
2022-02-01 Instructions. Remove the corned beef from packaging and brush with mustard. Reserve spice packet. Preheat oven to 350 degrees. Heat oil in the Dutch oven on medium high heat on the stove and add the corned beef. Brown on all sides for about 3 to 5 minutes. Remove from pot and reserve on a plate.
From jerseygirlcooks.com


BEST CORNED BEEF AND CABBAGE RECIPE - THE PIONEER WOMAN
2022-03-14 Set it aside. Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side.
From thepioneerwoman.com


CORNED BEEF CABBAGE OVEN - THERESCIPES.INFO
Preheat the oven to 190C/375F/Gas 5. For an extra flavoursome roast sear the beef ... My dear late mother thought the toaster oven was ... one can of corned beef, 6 to 8 cups water, 1 cup diced fresh green peppers, 1 tablespoon salt, 1 small head of cabbage cut up, 1 large onion ...
From therecipes.info


OVEN-BAKED CORNED BEEF AND VEGETABLES RECIPE - THE SPRUCE EATS
2021-12-18 Gather the ingredients. Preheat oven to 325 F. Place meat on a rack in a large oven-safe Dutch oven; add 1 cup water. Cover and bake for 2 1/2 hours. Arrange vegetables around brisket and then add another 1/2 cup of water. Cover and bake for another 30 to 40 minutes, or until vegetables are fork-tender.
From thespruceeats.com


CORNED BEEF AND CABBAGE RECIPE - TASTE OF SOUTHERN
2019-01-06 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! Keywords: canned corned beef, cabbage, bacon fat, …
From tasteofsouthern.com


BAKED CORNED BEEF AND CABBAGE - FRESH FLAVORFUL
2018-03-18 Preheat oven to 300 degrees Fahrenheit and prepare ingredients. Cut cabbage into wedges leaving the core intact. Start by peeling off any wilted outer leaves the cutting the head in half with a large sharp knife. Then cut each half in half and in half again resulting in 8 wedges.
From freshflavorful.com


BEST BAKED CORN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


HOW TO MAKE CORNED BEEF CABBAGE IN THE OVEN? - VERYMEATY
In a stock pot, place the corned meat. Combine the spice packet with a bottle of dark beer and enough water to completely cover the corned beef. Bring to a boil, then reduce to a low heat and cook for 2 1/2 to 3 1/2 hours. Depending on the size and form of the corned beef, the cooking time will vary. Cooking time per pound is 45-50 minutes.
From verymeaty.com


CORNED BEEF IN THE OVEN RECIPES - THERESCIPES.INFO
Rinse corned beef brisket under cold water and pat dry with paper towels. Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roast ing pan with alum inum foil and place in oven for 2 1/2 hours.
From therecipes.info


CORNED BEEF AND CABBAGE: THE EASY AND TRADITIONAL RECIPE
To make corned beef and cabbage, first, you'll need to place the beef, sugar, spice packet, and bay leaves into a Dutch oven and add enough water so that everything is covered. Bring the water to a boil then reduce it to a simmer. Pop the lid on and cook the beef for 2 hours. After 2 hours, add the carrots and potatoes, bring everything back up to a boil, then lower the heat …
From cookist.com


PERFECT CORNED BEEF RECIPE WITH GUINNESS AND CABBAGE
2021-04-06 Oven Method: Preheat the oven to 300F. Follow the directions through step 3, then cover and put in the oven for 3 hours. Add the carrots, cabbage, and potatoes and cook for another 30 minutes to 1 hour, or until the corned beef is tender and the vegetables are cooked through. Continue with the recipe at step 5.
From thewickednoodle.com


EASY CORNED BEEF AND CABBAGE RECIPE - THE SPRUCE EATS
2022-01-03 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.
From thespruceeats.com


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