FAVORITE CORNED BEEF AND CABBAGE RECIPE: HOW TO MAKE …
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 55 minutes
Prep Time 10 minutes
Cook Time 02 hours 45 minutes
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.
Nutrition Facts : Calories 564 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 1616mg sodium, CarbohydrateContent 50g carbohydrate (11g sugars, FiberContent 8g fiber), ProteinContent 29g protein.
NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE) - FOO…
Corned beef, cabbage, and other veggies--so good, not just on St. Patrick's Day. Really easy to do, the chopping is the most work, and while the corned beef simmers, you have plenty of time to take care of that. Adapted from It's All American Food, by David Rosengarten.
Total Time 5 hours
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Place corned beef in a large pot, cover with cold water.
- Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- Cover with 12 cups cold water, or more to cover the meat.
- Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
- Remove the beef from the pot, wrap in foil, and keep warm.
- Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
- They should all be fork tender.
- David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
- We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- Also great with crusty bread, and maybe some mustard or horseradish on the side.
Nutrition Facts : Calories 1494.3, FatContent 86.9, SaturatedFatContent 28.9, CholesterolContent 444.9, SodiumContent 5278, CarbohydrateContent 83.2, FiberContent 14.7, SugarContent 14.5, ProteinContent 93.2
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- { "@type": "HowToStep", "text": "Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage., Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving." }
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Reviews 3.5
Total Time 3 hours
Calories 1035.4 per serving
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From bigoven.com
Total Time 45 minutes
Cuisine American
Calories 1057 calories per serving
- Note: To cook the corned beef you will need a good, 8 to 10 quart size pot which can be aluminum, Magnalite, Corning Ware or anything of that sort. The size is more important than the material. * Cooking the Corned Beef * Wipe the corned beef well with a damp cloth; put it in the pot and cover with cold water. Bring to a boil over rather high heat. Boil for 5 to 6 minutes, skimming off the grey foamy scum that rises to the surface with a wire skimmer or large spoon. This will give you a clearer, purer broth. Its very important with any boiled meat, to skim off this scum drawn from the meat. Add the onion stuck with cloves, the garlic cloves, and the pepper and boil another 10 minutes, skimming. Then reduce the heat to a simmer (250dF on a burner with a thermostat), cover the pot, and let it simmer at a faint, gentle ebullition for 2 hours. At this point test the meat for tenderness with a large fork. As this is not a very tender piece of meat, it will offer some resistance, but it should just yield to the fork. You must be careful not to overcook corned beef or the meat will become dry and stringy. Its very important to maintain some moisture in the meat. If you are not sure about the tenderness, remove the meat to a plate and cut of a tiny piece from the edge and taste it. If you have a meat thermometer check the internal temperature, which should be between 145dF and 150dF. If the meat seems tender turn off the heat and let it rest in the liquid. If it does not test tender either continue cooking or, if you have started it in the morning and are ahead of serving time, leave it in the liquid and finish the cooking later. * Cooking the Vegetables * Start 1 hour before serving. Traditionally, all the vegetables for a corned beef dinner are cooked in the pot with the meat. I have long since decided that the vegetables look and taste better if they are cooked separately in plain salted water, instead of in a briny, fatty broth. If you have sufficient pots and burners, I recommend that you follow this procedure, as each vegetable will then retain its own character and flavor. However, it is perfectly acceptable to cook the potatoes with the beef, provided you scrub them and leave them in their skins so they dont absorb the fat, and to use only one extra pot, first putting in the longest-cooking vegetables (the onions and carrots), then the turnips, and finally the cabbage. Or, if you have a large pot and a steamer, put the onions and carrots in the water and steam the turnips over them. Cook the cabbage separately. Here is a timetable for the vegetables: : ONIONS. Put in a pot with water to cover, season with 1 tblsp salt. Bring to a boil, cover, and simmer 1 hour or until crisply tender when tested with the point of a knife. : CARROTS. Follow the same procedure, seasoning the water with 2 tsps salt and 1/2 tsp. marjoram. Simmer 30 minutes, or until tender when tested. : POTATOES. Scrub but to not peel. Follow the same procedure, seasoning the water with 1 tblsp salt, or simmer with the corned beef for 30 minutes or until tender. If you are planning to make corned beer hash, cook the 4 extra potatoes, otherwise allow 1 potato per person. : TURNIPS. Leave whole if small; halve or quarter if large. Follow the same procedure, seasoning the water with 3 tsps salt. Simmer for 20 minutes or until tender when tested. : CABBAGE. Remove coarse or discolored outer leaves and cut in sixths. Put in a pot with water to cover, seasoned with 2 tsps salt; cover. Bring to a boil and boil rapidly for 10 to 12 minutes, or until just tender but not overcooked or soggy. When ready to serve, remove the beef and discard the broth as it cannot be saved for any other use. Let the beef stand on a hot platter in a warm place for 10 minutes, to firm and settle the meat. This makes it easier to carve. Surround it with the drained vegetables, the potatoes still in their skins. Do not add butter. The vegetables are better plain. Slice only as much meat as you need, keeping the rest in one piece for future use. (Corned beef hash, or cold corned beef sandwiches). Serve with a variety of mustards, horseradish, and, if you have any, good homemade pickles. Posted to MM-Recipes Digest V4 #011 From: [email protected] Date: Thu, 9 Jan 1997 20:52:37 -0500 (EST)
TRADITIONAL BOILED DINNER RECIPE: HOW TO MAKE IT - TASTE O…
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Reviews 4.6
Total Time 02 hours 40 minutes
Category Dinner
Cuisine Europe, Irish
Calories 558 calories per serving
- Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and, if desired, horseradish or mustard.
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Total Time 3 hours 45 minutes
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Calories 410 calories per serving
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Reviews 4.1
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