Quick Corned Beef And Cabbage For 2 Recipes

EASY CORNED BEEF AND CABBAGE

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.

CORNED BEEF AND CABBAGE

Steps:

• Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
• Heat a few inches of oil to 325 degrees F in a deep pot.
• Fry the potatoes wedges until tender, 6 to 7 minutes. Remove and season with salt and pepper.
• To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.

TENDER CORNED BEEF 'N' CABBAGE

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.

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!

DILLY CORNED BEEF AND CABBAGE

Steps:

• Place brisket with its seasoning packet in a Dutch oven; add enough water to cover. Cover and simmer 2-1/2 hours or until tender. Remove the brisket and place on a broiling pan; reserve cooking liquid in Dutch oven. Combine the honey and 1 teaspoon mustard; brush half over meat. , Broil 4 in. from the heat for 3 minutes. Brush with the remaining honey mixture; broil 2 minutes more or until glazed. Meanwhile, cut cabbage into eight wedges; simmer in cooking liquid for 10-15 minutes or until tender. , Combine butter, dill and remaining mustard; serve with cabbage wedges and sliced corned beef.

QUICK CORNED BEEF AND CABBAGE

Steps:

• In a large frying pan, fry bacon until crisp (If your family really likes bacon you can use a whole pound, but if you do be sure to pour off half of the grease).
• Remove bacon and drain.
• Add cabbage and water to bacon grease and cook until tender.
• (Stir occasionally to coat all of the cabbage with bacon grease).
• Add salt and pepper to taste.
• Slice corned beef and lay on top of cabbage (if using hash, spoon on top).
• Crumble bacon over all.
• Cover and cook on low heat until corned beef is warmed.

CANNED CORNED BEEF AND CABBAGE

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.

QUICK CORNED BEEF AND CABBAGE ROLLS

Steps:

• Lightly oil a 9" x 13" pan.
• Divide the corned beef hash into 12 equal portions.
• Lay down a cabbage leaf and put one portion of the corned beef hash in the center near one end. Fold over the sides and roll up. Place seam side down in the baking dish.
• Repeat with the rest of the cabbage leaves.
• Pour one can of chicken or vegetable broth over the cabbage rolls.
• Nestle the carrot slices among the rolls. Sprinkle with salt and black pepper if desired. (Depending on the size of your carrots, you may have to parboil the slices first.).
• Cover tightly with aluminium foil.
• Bake in a 350 degree oven for one hour until everything is very hot.
• The prep time does not include the time for parboiling the cabbage leaves.