Corned Beef And Cabbage With A Surprise Recipes

CORNED BEEF AND CABBAGE RECIPE

Steps:

• Rinse the cabbage under cool running water.
• Cut cabbage into quarters, discarding the stem.
• Slice cabbage into bite sized pieces.
• Place a skillet over Medium heat on your stove top and let it heat up.
• Add the bacon grease and let melt.
• Add the bite sized pieces of cabbage.
• Add salt.
• Add black pepper.
• Add the sugar.
• Add the water.
• Stir well to combine.
• Cover and let simmer 5 minutes.
• Crumble the corn beef over the cabbage.
• Cover again and let simmer 8-10 minutes or until cabbage is done as desired.
• Enjoy!

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

CANNED CORNED BEEF AND CABBAGE

Steps:

• Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
• Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

CORNED BEEF SURPRISE

Steps:

• Heat a large skillet, over medium heat, and lightly saute onion and bell pepper in the oil about 2 to 3 minutes; add the corned beef and combine with the onion and peppers by breaking the beef up with a wooden spoon and stirring.
• Flatten mixture evenly in the bottom of the pan, then pour the tomato sauce evenly over top; reduce heat, if needed, to prevent sauce bubbling out of the pan.
• Season with salt and pepper and other seasonings as desired, to taste (DO NOT STIR).
• Simmer, uncovered, over medium low heat, until liquid has mostly evaporated, about 15 minutes.
• Place about 1 cup of rice on each of 4 serving dishes, then divide beef mixture into 4 and use a spatula to place each portion on top of the rice.

CORNED BEEF AND CABBAGE

Steps:

• Put corned beef into a large pot with all the package juices and the contents of the seasoning packs.
• Peel garlic cloves and give them each a twist to partially break them so as to release the flavor. Add to pot with the other seasonings.
• Add COLD water until the corned beef is floating with room to move. Bring to a boil.
• Reduce heat and simmer for 3-4 hours.
• Remove corned beef to a covered dish. Add a ladle full of broth and keep warm in a slow oven.
• Add the onions, potatoes, and carrots to the broth. Bring to a boil and simmer 10 minutes.
• As the vegetables simmer, cut the cabbage in 6 to 8 wedges, each with a wedge of core to keep it together.
• Add cabbage wedges to pot. Top it up with BOILING water if necessary to bring the level to within half an inch of the top of the cabbage and simmer another 10 minutes or until everything is tender. Do not overcook cabbage.
• Remove veggies to a serving dish. Carve corned beef, slicing thinly against the grain.
• I suggest a pan of Irish Soda Bread or a loaf of hearty rye or pumpernickel bread to round out the meal.