CORNED BEEF AND CABBAGE RECIPE | MYRECIPES
Looking for the perfect corned beef and cabbage recipe for your St. Patrick's Day dinner? This easy recipe has everything you love about the traditional meal—melt-in-your-mouth corned beef, tender cabbage, and hearty potatoes—plus a delicious horseradish-breadcrumb topping.
Provided by David Bonom
Yield 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)
Number Of Ingredients 19
Steps:
- Place corned beef in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
- Place corned beef on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
- While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
- Preheat broiler.
- Combine breadcrumbs and horseradish. Spread mustard over one side of corned beef. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve corned beef with cabbage and potatoes.
Nutrition Facts : Calories 321 calories, CarbohydrateContent 27.6 g, CholesterolContent 86 mg, FatContent 14.5 g, FiberContent 10 g, ProteinContent 22.8 g, SaturatedFatContent 4.6 g, SodiumContent 927 mg
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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- Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and, if desired, horseradish or mustard.
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