CORNED BEEF BRISKET OR ROUND RECIPES

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FAVORITE CORNED BEEF AND CABBAGE RECIPE: HOW TO MAKE IT



Favorite Corned Beef and Cabbage Recipe: How to Make It image

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

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

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.

SLOW-COOKER CORNED BEEF AND CABBAGE RECIPE | MARTHA STEW…



Slow-Cooker Corned Beef and Cabbage Recipe | Martha Stew… image

This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.

Provided by Martha Stewart

Categories     Brisket Recipes

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 8

2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving

Steps:

  • In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

Nutrition Facts : Calories 650 g, FatContent 43 g, FiberContent 6 g, ProteinContent 45 g, SaturatedFatContent 14 g

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