Oven Cooked Corned Beef With Steamed Cabbage And Veggies Recipes

STEAMED CORNED BEEF AND CABBAGE RECIPE

Steps:

• Remove outer leaves from cabbage and use to line steamer basket. Put corned beef on top of leaves in basket and steam 2 1/2 hours.
• Cut cabbage into 6 wedges. Put cabbage and carrots on top of corned beef in steamer basket, and steam until corned beef and cabbage are fork tender, about 30 minutes.

OVEN COOKED CORNED BEEF WITH STEAMED CABBAGE AND VEGGIES

Steps:

• Preheat your oven to 300°.
• Remove the brisket from the package and drain the remaining fluids.
• Place your brisket fat side up on a roasting rack above a shallow pan.
• Sprinkle the contents of the spice packet on top of the brisket.
• Roast in the 300-degree oven (uncovered) 1 hour for each pound
• Cut the cabbage in wedges.
• Cut the carrots in big chunks. (About ½-1 inch)
• Cut the potatoes in big chunks if they are big. If small, leave intact.
• Steam the veggies with the method of your choice. In the pressure cooker you can place the potatoes, carrots, and cabbage wedges in that order in the steam basket. Cook for 3 minutes once the pressure releases.

CORNED BEEF AND MIXED VEGETABLES

Steps:

• Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.

BAKED CORNED BEEF AND CABBAGE

Steps:

• In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
• Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
• Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.