Pattys Corned Beef Cabbage In Cast Iron Pot Recipe 335

TRADITIONAL CORNED BEEF AND CABBAGE

Steps:

• Combine warm water, salt, brown sugar, and pink curing salt if using and stir until sugar and salt in a large pot until dissolved. Add the brisket and cover and put in the fridge for 5-7 days until your meat brines equally. If your meat starts to float, put a heavy plate on top. *Pink curing salt is optional but is what makes the meat turn pink in color. You can find it online or at a specialty meat shop. Read warnings about ingesting directly.
• In a 5 quart slow cooker add carrots, potatoes, onion and salt and pepper. Remove the brisket from the brine and rinse in cold water. Place on top of the vegetables and top brisket with pickling spice. Fill with water until meat is almost fully covered. Cook for 7-8 hours on low and 5-6 on high adding in the cabbage the last hour of cooking.
• Rinse the corned beef with water to remove salt. Place the corned beef in a large pot and fill with water and add pickling spice. Cover and bring to a boil. Reduce to a simmer to 50 minutes per pound or until tender. Add in the vegetables the last hour and cabbage the last 15 minutes before serving.
• Rinse the corned beef with water to remove the salt. Place the beef in the instant pot and fill with water and pickling spice. Select high pressure and cook for 90 minutes. When finished cooking quick release the pressure according to the manual. Remove the brisket and leave 2 cups water. Add in the potatoes, carrots, onion, and top with cabbage. Salt and pepper. Select manual setting and cook on high for 5 minutes or until the veggies are tender. Release the pressure according to the manual.
• Preheat oven to 350 degrees. Place the brisket into a roasting pan and add 3 cups of water and pickling spice. Cook for 2 hours. Remove from the oven and add vegetables. Bake uncovered for another hour until vegetables are tender.

CORNED BEEF AND CABBAGE

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.

PATTY'S CORNED BEEF & CABBAGE IN CAST IRON POT RECIPE - (3.3/5)

Steps:

• Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, in a pot or cast iron dutch oven. Add a bay leaf and water to the pot. Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. Cook for two hours at 350°F. After 30 minutes of cooking, add the small white potatoes, cut in half. At two hours, the corned beef should be tender. Remove it from the pot and wrap in foil while you cook the vegtables. Add the cabbage to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes. Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.

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.

CORNED BEEF AND CABBAGE PATTIES

Steps:

• Combine corned beef, potato, cabbage, carrot and onion and shape into patties.
• Melt butter in a heavy skillet, add patties and saute until heated through and browned.
• Combine mustard and horseradish and serve with patties.