Corned Beef And Cabbage With No Seasoning Packet Recipes

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

CORNED BEEF AND CABBAGE WITH NO SEASONING PACKET

Steps:

• 1. Using a disposable liner in your slow cooker will make cleanup easier, not necessary, but Ii hate cleanups.
• 2. Put your carrots in the bottom of the slow cooker, and then the beef on top.
• 3. Tuck the onions in around the sides.
• 4. Pour the beer over all, then enough water to almost cover the beef.
• 5. Sprinkle the seasonings over all. Reserve the potatoes and carrots for later.
• 6. Cook on low for 4 to 6 hours. The last 1 1/2 hours add the potatoes and cabbage, this makes them so they are not overcooked.

CORNED BEEF AND CABBAGE

Steps:

• 1. In a large crockpot, add carrots and onions. Rinse corned beef and pat dry. Place in crockpot and sprinkle with the seasoning mix. Pour beer overtop and rub mustard on the brisket. In a small bowl, mix brown sugar with water and pour over brisket. Cover crock pot and cook on low setting for 8-10 hours.
• 2. Remove corned beef and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30 minutes or until cabbage is tender.

CORNED BEEF AND CABBAGE

Steps:

• 1. I prepare this a day or two ahead of time, so it can be put together quickly at serving time.
• 2. Place Brisket and Seasoning Packet in Crock Pot. Cut Brisket in half and stack if using larger Brisket.
• 3. With Crock Pot on high, add the two cans of Beer or Broth. I used beer. Quarter the Cabbage heads and add to pot. (Leave the Cabbage core in so quarters stay intact.) Add water to almost cover Brisket. When contents start to bubble and boil cook cabbage for 45 minutes to 1 hour. Steam will cook the Cabbage.
• 4. Remove Cabbage Quarters and reserve in refrigerator container. Add peeled and quartered potatoes. I used Idahos but small red Potatoes halved with skin on would work well.
• 5. Cook Potatoes for 45 minutes to 1 hour and remove Potatoes and place in fridge with Cabbage.
• 6. Turn crock Pot to low and cook additional 2 to 5 hours. I cooked an additional 4 hours on low, and enjoyed a couple of beers at the local Pub. (A couple is anywhere from two to six.)
• 7. When Brisket is cooked remove from juice and refrigerate overnight for easy slicing the following day. Reserve Juices for serving later.
• 8. Following morning slice Brisket in neat thin strips to serve, after removing fat covering from one side if present.
• 9. Brisket, Cabbage and Potatoes can be reheated in oven in the juices, or individual servings microwave very well with a little of the juices. Leftover Corned Beef freezes well and is excellent as warm or cold Corned Beef Sandwiches on Rye Bread. Or make a Ruben sandwich with Kraut and Swiss Cheese on Rye or Pumpernickel.
• 10. Provide a little Horseradish to accompany this dish or sandwiches. Enjoy St. Patty's Day.
• 11. Note: The juices would work very well for a soup base. Something as simple as adding a can or two of Northern Beans. also note I added no salt or pepper or additional seasoning. The Brisket is salty enough.
• 12. Note: The Cabbage and Potatoes will overcook if not removed in the process.

CORNED BEEF, NO CABBAGE, NON-IRISH

Steps:

• Put corned beef into a roasting pan with a tight fitting lid (use aluminum foil to cover pan under lid to seal better). Pour wine over and spread dried onion soup on top. Pat it down with your hand so it covers the meat well.
• Roast the meat, covered, in a preheated 275 to 300 oven until it is fork-tender. This usually takes 2 to 3 hours or more, depending on size of the beef.
• When the meat is tender, spread the brown sugar evenly over the meat, return it to the oven and cook it uncovered until the sugar melts.
• If you remove the beef 30 minutes before ready to serve, it carves easier. Very sharp knife, very thin slices.
• Terrific for sandwiches.