EASY CORNED BEEF AND CABBAGE RECIPE: HOW TO MAKE IT
This corned beef and cabbage slow cooker recipe is a fuss-free way to cook the traditional dish. I tried it for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. —Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 414 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 1191mg sodium, CarbohydrateContent 38g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 23g protein.
FAVORITE CORNED BEEF AND CABBAGE RECIPE: HOW TO MAKE IT
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.
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