GRAY CORNED BEEF RECIPES

Name: Crock Pot Corned Beef and Cabbage
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 6
Ingredients: 2 lbs lean corned beef brisket (all fat trimmed off); 1 cup frozen pearl onions; 2 medium carrots (peeled and cut into chunks); 2 medium parsnips (peeled and cut into chunks); 1 small head cabbage (cut into 6 wedges); 1/4 cup chopped fresh parsley; 2 bay leaves; 1/8 tsp whole peppercorns

CROCK POT CORNED BEEF AND CABBAGE RECIPE | EASY CORNE…

Crock Pot Corned Beef and Cabbage Recipe | Easy Corne… image

I'm sure many of you will be enjoying the classic Irish-American dish, corned beef and cabbage, which I am sharing from the archives! So easy to make in the slow cooker, I used frozen pearl onions and parsnips instead of potatoes to make this easy-peasy!

Provided by Gina

Categories Dinner

Total Time 330 minutes

Prep Time 10 minutes

Cook Time 330 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 lbs lean corned beef brisket (all fat trimmed off)
1 cup frozen pearl onions
2 medium carrots (peeled and cut into chunks)
2 medium parsnips (peeled and cut into chunks)
1 small head cabbage (cut into 6 wedges)
1/4 cup chopped fresh parsley
2 bay leaves
1/8 tsp whole peppercorns

Steps:

In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
Cover and cook on high 4 hours.
Add cabbage, cook on high 1 hour 20 minutes more.
Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

Nutrition Facts : ServingSize 3 oz brisket & veggies, Calories 294.5 kcal, CarbohydrateContent 19 g, ProteinContent 18 g, FatContent 16.5 g, SaturatedFatContent 5.5 g, CholesterolContent 83 mg, SodiumContent 960 mg, FiberContent 5.5 g, SugarContent 3 g

BEEF HASH RECIPE - TASTE OF SOUTHERN

Beef Hash Recipe - Taste of Southern image

Beef Hash is another favorite Southern comfort food. It does take awhile to cook, but its worth the time and effort. Really good on a cold winter day.

Provided by Steve Gordon

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 6

Number Of Ingredients 7

Ingredients

3 lbs of Chuck Roast
4 medium Onions, diced
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Pepper Flakes
½ stick Butter
Water as needed

Steps:

Cut the chuck roast into about two inch sized cubes.
Place cubes in heavy stock pot.
Add enough water to cover meat by about 1 inch.
Place over Medium heat, bring to a boil, let boil for 30 minutes.
REDUCE heat to Medium-Low, simmer for 3 hours, stirring every 30 minutes.
Scoop off and discard any foam or impurities that might float to the top as you go.
Dice the onions.
After 3 hours, use a slotted spoon to remove the beef from the broth. Place beef in a bowl.
Let the beef cool a bit in the bowl. Let the broth continue to cook uncovered for the moment.
Add onions to broth.
Add salt,
Add black pepper.
Add crushed red pepper flakes.
Use two forks to shred the beef, removing any fat or gristle in the process.
Place the shredded beef back in the broth with the onions. Stir well.
Cover and continue to simmer for 1 hour, stirring after 30 minutes.
Remove the lid from the pot. Set lid aside.
Add butter. Stir until butter melts.
Simmer, uncovered, until hash thickens as desired, stirring as needed to prevent sticking.
Serve warm over rice or mashed potatoes.
Enjoy!

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