CORNED BEEF & CABBAGE FOR THE WINE LOVER RECIPE: HOW TO ...
With its elegant flavor and lovely appearance, you'd never guess how easy it is to prepare this traditional St. Patrick's Day favorite. Thanks to the slow-cooker, it comes together effortlessly. —Susan F. Cepeda, M. Lakes, Florida
Provided by Taste of Home
Categories Dinner
Total Time 09 hours 25 minutes
Prep Time 25 minutes
Cook Time 09 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 6- or 7-qt. slow cooker, combine the potatoes, carrots, onions and garlic. Pour wine over vegetables. Cut brisket in half. Spread with mustard; place over vegetables (discard spice packet from corned beef or save for another use)., Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding cabbage and sauerkraut during the last hour of cooking. Serve beef with vegetables.
Nutrition Facts : Calories 592 calories, FatContent 32g fat (10g saturated fat), CholesterolContent 156mg cholesterol, SodiumContent 2712mg sodium, CarbohydrateContent 32g carbohydrate (13g sugars, FiberContent 8g fiber), ProteinContent 35g protein.
NEWFOUNDLAND JIGG'S DINNER RECIPE | ALLRECIPES
A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!
Provided by MomWhoCooks
Categories Main Dishes Beef Corned Beef Recipes
Total Time 11 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours 0 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cover the corned beef with cold water and soak overnight in the refrigerator.
- Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
- After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
- Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
- While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
- During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
- When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.
Nutrition Facts : Calories 957.6 calories, CarbohydrateContent 143.9 g, CholesterolContent 107.6 mg, FatContent 23.7 g, FiberContent 16.3 g, ProteinContent 45.8 g, SaturatedFatContent 9 g, SodiumContent 1433.9 mg, SugarContent 16.4 g
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