CORNED BEEF AND CABBAGE IN OVEN ROASTER RECIPES

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CORNED BEEF AND CABBAGE - WILLIAMS SONOMA



Corned Beef and Cabbage - Williams Sonoma image

<p>If you like, plan ahead and corn your own brisket: In a bowl, combine 8 cups water, 1 1/2 cups kosher salt, 1/2 cup sugar, 3 Tbs. pickling spices and 3 garlic cloves, crushed. Stir until the salt and sugar are dissolved. Submerge one 4-lb. brisket in the mixture, cover and refrigerate for 5 to 8 days. Remove the brisket, rinse well under cold water and then proceed with the recipe.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 195 minutes

Prep Time 20 minutes

Cook Time 175 minutes

Yield 8 servings

Number Of Ingredients 12

3 fresh thyme sprigs
5 fresh flat-leaf parsley sprigs
3 1/2 to 4 lb. corned beef brisket
2 bay leaves
1 tsp. peppercorns
12 white boiling onions or 3 small white onions, cut into wedges
6 large or 12 small carrots, cut into large chunks or left whole if<br> &nbsp; small
2 lb. small red-skinned or mixed-colored new potatoes
1 small head green cabbage, cut into 6 to 8 wedges
1 cup heavy cream
3 Tbs. prepared horseradish
Salt, to taste

Steps:

  • Tie the thyme and parsley sprigs together with kitchen string. Rinse the brisket, put it in a large, heavy pot and add water to cover by 1 inch. Bring to a boil over medium-high heat, skimming off any foam from the surface. Add the herb bundle, bay leaves and peppercorns, reduce the heat to medium-low, cover and simmer gently until the brisket is almost tender, 2 1/2 to 3 hours.
  • Add the onions, carrots, potatoes and cabbage wedges and return the liquid to a simmer. Cook until the vegetables and brisket are fully tender, about 25 minutes.
  • Meanwhile, in a bowl, whip the cream until soft peaks form. Fold in the horseradish, then season with salt. Cover and refrigerate the horseradish cream until ready to serve.
  • Using a slotted spoon, transfer the vegetables to a large platter. Transfer the brisket to a cutting board. Cut the meat across the grain and arrange on the platter with the vegetables. Serve immediately and pass the horseradish cream on the side. Serves 6 to 8.
  • Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).

CORNED BEEF AND CABBAGE RECIPE | ALLRECIPES
Great recipe. added tracey hint: I take the corned beef out and while the cabbage carrots and pot's are cooking in the liquid, I put the brisket in the oven for 30 minutes with this sauce that I combine …
From allrecipes.com
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SLOW COOKER CORNED BEEF AND CABBAGE - BEST CROCK POT RECI…
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CORNED BEEF, BAKED IN BEER - RECIPE | COOKS.COM
Mar 11, 2021 · 3 lb. corned beef brisket (with seasoning packet) 2 to 3 lb. small white potatoes 1 medium head cabbage, cut into 8 wedges 2 (12 oz. ea.) cans beer 2 tbsp. melted butter 1 tsp. fresh, …
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Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
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