CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
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.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
CORNED BEEF AND CABBAGE
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF AND NOODLES WITH CABBAGE RECIPE - (4.1/5)
Provided by Caryl
Number Of Ingredients 9
Steps:
- Cook egg noodles to package directions. In a Dutch oven over medium high heat add 1 tablespoon butter and olive oil. Once butter has melted add onion and pinch of salt. Sweat onions for about 2 minutes. Add sliced cabbage to pot and add another pinch of salt. Put lid on pot and cook for another minute. Remove lid and add the beef with pepper, to taste. Add parsley and begin to combine ingredients. Add remaining tablespoon of butter, noodles, and grain mustard and toss everything together, adding a little of the pasta water if needed. Serve immediately.
CORNED BEEF 'N' CABBAGE CASSEROLE
Comic strip characters Maggie and Jiggs inspired me to serve this meal. Whenever Maggie asked Jiggs what he would like her to cook, he answered, "Corned beef and cabbage." My husband liked this meal, too, and I always enjoyed making it for potluck suppers and other gatherings.-Daisy Lewis, Jasper, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes.
Nutrition Facts : Calories 157 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1198mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein.
CORNED BEEF AND NOODLES CASSEROLE
There's no law that says corned beef must be served with cabbage. In fact, it tastes delicious in a casserole with creamy pasta and peas.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to package directions omitting salt, rinse and drain.
- In medium bowl, stir together cream of celery soup and milk until mostly smooth. Mix pasta, soup/milk mixture and remaining ingredients in a 2 1/2-qt casserole. Cover and bake for 40 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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