CORNED BEEF STUFFED CABBAGE RECIPES

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CORNED BEEF AND CABBAGE - RECIPES | PAMPERED CHEF US SITE



Corned Beef and Cabbage - Recipes | Pampered Chef US Site image

This simple corned beef and cabbage recipe is the perfect way to celebrate St. Patrick’s Day—or any day!

Provided by PAMPEREDCHEF.COM

Yield 8–10 servings

Number Of Ingredients 10

2–3 lbs. (1&ndash1½ kg) corned beef brisket
1 medium onion, peeled and chopped
2 carrots, peeled and chopped
1 lb. (450 g) small red potatoes (about 6), quartered
3 cups (750 mL) water
1 tbsp (15 mL) Rosemary Herb Seasoning Mix, divided
½ green cabbage, cut into wedges
1 container (7.5 oz./212 g) chive & onion cream cheese, softened
¼ cup (60 mL) milk
3 tbsp (45 mL) prepared horseradish

Steps:

  • Trim any excess fat from the brisket and place it in the Rockcrok® Dutch Oven.Add the vegetables, water, and seasoning mix.Place the Dutch oven in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours.Transfer the beef to a cutting board. Add the cabbage to the Dutch oven and microwave for 8–10 minutes, or until the cabbage is tender. Slice the corned beef.In a small mixing bowl, combine all of the ingredients for the sauce. Serve with the corned beef and vegetables.

CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY ...



Corned Beef and Cabbage with Guinness®-Dijon Gravy ... image

This corned beef and cabbage is a St. Patrick's day classic. The gravy takes it to the next level.

Provided by Brian Genest

Total Time 8 hours 35 minutes

Prep Time 25 minutes

Cook Time 8 hours 0 minutes

Yield 6 servings

Number Of Ingredients 15

¼ medium white onion, chopped
2 cloves garlic, minced
1 (2 pound) corned beef brisket with spice packet
4 cups water
2 large bay leaves
7 medium Yukon Gold potatoes, quartered
4 medium carrots, cut into 1-inch chunks
? medium head cabbage, coarsely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
½ cup Irish stout beer (such as Guinness®)
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
  • Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
  • Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
  • Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.

Nutrition Facts : Calories 372 calories, CarbohydrateContent 37.6 g, CholesterolContent 74.9 mg, FatContent 16.8 g, FiberContent 5 g, ProteinContent 17 g, SaturatedFatContent 6.7 g, SodiumContent 1277.3 mg, SugarContent 3.8 g

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