PRE COOKED CORNED BEEF RECIPES

CORNED BEEF AND CABBAGE SOUP RECIPE | SOUTHERN LIVING

Corned Beef and Cabbage Soup Recipe | Southern Living image

Turn leftover Saint Patrick's Day corned beef and cabbage into a hearty, homey one-pot soup. Earthy caraway seeds, fresh dill, and pungent malt vinegar give this quick-cooking soup complex flavor. Serve with Irish soda bread for a homey and comforting supper. To make this soup without leftovers, use store-bought corned beef (choose a piece about 1 inch thick) and pre-boil the cabbage, potatoes, and carrots until tender, 10 to 15 minutes.

Provided by Southern Living

Categories Soup

Total Time 30 minutes

Yield Serves 8

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 4 stalks)
2 teaspoons minced garlic (from 2 garlic cloves)
1 teaspoon caraway seeds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 bay leaves
8 cups beef broth
2 cups chopped cooked cabbage
2 cups chopped cooked Yukon Gold potatoes
2 cups chopped cooked carrots
1 pound shredded cooked corned beef
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
Malt vinegar

Steps:

Heat oil and butter in a large Dutch oven over medium-high. Add onion and celery; cook until translucent, 5 minutes. Add garlic, caraway seeds, salt, and pepper; cook until fragrant, 1 minute. Add bay leaves and broth; bring to a boil over high. Reduce to medium-low.
Stir in cooked cabbage, potatoes, carrots, and beef; cook until hot, 15 minutes. Remove bay leaves; discard. Stir in dill and parsley. Serve with vinegar on the side.

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

Ingredients

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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