Ultimate Corned Beef And Cabbage Recipes

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CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield about 6 to 8 main course servings

Number Of Ingredients 31

1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows
2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
2 cups diced leftover cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow medium onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch of nutmeg
Freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1/4 cup plus 1 tablespoon unsalted butter
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 fresh large eggs
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Place the corned beef in a colander in the sink and rinse well under cold running water.
  • Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
  • Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
  • Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
  • For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
  • Remove the hash mixture from the refrigerator and stir in the parsley.
  • Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
  • To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
  • For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
  • Divide the hash among plates and top with the poached eggs.
  • In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

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

2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

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.

ULTIMATE CORNED BEEF AND CABBAGE



Ultimate Corned Beef and Cabbage image

Well, today is March 18th - and I think I might have finally aced a corned beef recipe that, not only do other people love, but I do too! (I'm not much of a corned beef fan) It's a combination of many recipes, including Alton Brown of the Cooking Channel and Dee 514 of the Zaar.

Provided by NannyMarvel

Categories     One Dish Meal

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 lbs corned beef brisket
1 (12 ounce) bottle Guinness stout
1 large onion, roughly chopped
4 garlic cloves, minced
1 tablespoon fresh coarse ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
6 small carrots, peeled and chopped
4 -5 medium potatoes, peeled and chopped
1/2 lb celery, diced
1 head cabbage, chopped
1 tablespoon Worcestershire sauce

Steps:

  • Rinse corned beef thoroughly in cold water. Throw away any spices or spice packet included with the meat. Trim excess fat but do leave some fat. Dry meat thoroughly.
  • Spray bottom and sides of large dutch oven or pot with cooking spray. Brown corned beef on all sides over high heat until nicely golden brown.
  • Remove from heat and pour Guinness over the meat. Add water until brisket is just covered. Add the onion, garlic, bay leaves, cinnamon, cloves, allspice, pepper to the pot. Return to stove and bring to boil.
  • Reduce heat, cover pot and simmer for 2 1/2 hours.
  • Add carrots, potatoes and celery. Return to simmer and cook, uncovered, for 15 minutes. Add the cabbage and cook, uncovered, for another 15 minutes. Remove the bay leaves.
  • Remove the vegetables with a slotted spoon and place at one end of large serving casserole. Place in 200 degree (warm) oven.
  • Remove the corned beef to a slicing surface and let sit for ten minutes. After ten minutes, slice it against the grain and place at opposite end of vegetables. Place back in warm oven.
  • Add 1 tablespoon Worcestershire sauce to cooking liquid and boil vigorously until reduced by half.
  • Serve beef and vegetables with reduced cooking liquid and also Mustard Sauce for Corned Beef & Cabbage (Recipe #86657).
  • Delicious!

Nutrition Facts : Calories 1244, Fat 58, SaturatedFat 19.3, Cholesterol 296.2, Sodium 4166.3, Carbohydrate 69.7, Fiber 9.4, Sugar 10.9, Protein 64.3

FAVORITE CORNED BEEF AND CABBAGE



Favorite Corned Beef and Cabbage image

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 10 servings.

Number Of Ingredients 12

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

Steps:

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.

THE ULTIMATE CORNED BEEF & CABBAGE



The Ultimate Corned Beef & Cabbage image

Celebrate St. Patrick's Day with this Ultimate Corned Beef and Cabbage. Corned beef is slow-cooked in a Dutch oven with potatoes, carrots, and cabbage in a flavorful broth. Serve with grainy mustard, horseradish sauce, Guinness and soda bread for the perfect St. Patrick's Day dinner.

Provided by Jonathan Melendez

Categories     Meat

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 19

1 corned beef brisket, about 4 lbs
1 corned beef, spice packet
2 tablespoons brown sugar
2 bay leaves
1 medium brown onion, sliced
4 garlic cloves
4 lbs small red potatoes or 4 lbs yellow potatoes
8 large carrots, peeled
1 medium head of cabbage, cut into wedges
2 tablespoons finely chopped fresh parsley
1/2 cup grainy mustard, for serving
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup reserved corned beef cooking liquid
1 tablespoon granulated sugar
1 tablespoon apple cider vinegar
3 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place the corned beef in a large dutch oven, along with the contents of the spice packet included in the corned beef, brown sugar, bay leaves, onion, and garlic. Fill with enough cold water to cover the beef. Bring to a boil over high heat, lower the flame, cover and simmer for 2 hours or until the beef is tender.
  • Use a slotted spoon to remove and discard the onions and garlic (they've done their job and have given all their flavor already).
  • Peel the potatoes, I use red potatoes and peel only the center because I like the look of it, but feel free to peel all of it or don't peel at all. Cut the carrots into large chunks. Place the potatoes and carrots into the pot with the brisket. Return to a boil over high heat and then reduce heat and simmer until fork tender, about 30 to 40 minutes. It depends on how big your potatoes are.
  • Transfer the potatoes and carrots to a platter and keep warm. Add in the sliced cabbage, I like to keep the core in the cabbage so that the sliced wedges stay in tact, making it easier to move later. Bring back up to a boil over high heat. Lower the flame and simmer for 15 minutes until the cabbage is tender as well.
  • Transfer the cabbage to the platter along with the potatoes and carrots and move the brisket to a cutting board. Cover loosely with foil and allow to rest for 10 minutes before thinly slicing against the grain. Arrange the sliced beef along with the vegetables on the platter. Sprinkle with parsley and serve with grainy mustard and horseradish sauce (recipe follows).
  • To make the sauce, set a medium saucepan over moderate heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Slowly whisk in 1 cup of the liquid that the beef cooked inches Cook, stirring often, until thickened, about 10 to 12 minutes. Stir in the sugar, vinegar, horseradish, salt and pepper.

Nutrition Facts : Calories 244.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 341, Carbohydrate 50.3, Fiber 8.7, Sugar 11.9, Protein 6.4

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

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

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

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

ULTIMATE CORNED BEEF AND CABBAGE



Ultimate Corned Beef and Cabbage image

This recipe comes from Good Eats with Alton Brown, slightly modified. An essential St. Patty's Day meal, it might take a while but your patience will be rewarded with some great corned beef any New Yorker would be proud of. And really the fridge does most of the work. If you can't find saltpeter, you can go without. It'll still taste good, it just won't have that classic pink corned beef color. You may also substitute one tablespoon dry gin for the juniper berries if you can't find them in your area. If I have any leftovers there's nothing better than corned beef hash from breakfast the next morning.

Provided by otoro

Categories     Meat

Time P10DT2h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 cloves
8 allspice berries
12 juniper berries (substitute 1 tablespoon gin)
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 lbs ice
1 (4 -5 lb) beef brisket, trimmed
1 small onion, quartered
2 large carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 head cabbage, cored and cut in eight pieces

Steps:

  • Use a mortar and pestle, meat mallet, etc to break open the whole spices.
  • Place the water in a 6-8 quart stock pot along with salt, sugar, saltpeter, cinnamon, mustard seeds, peppercorns, cloves, allspice, juniper, bay leaves and ginger. Cook over high heat until the salt and sugar dissolve.
  • Remove from heat and add ice, stir until the ice has melted. If necessary, place the brine in the refrigerator until it reaches 45ºF.
  • Once it has cooled, place the brisket in a 2 gallon zip-top bag and add the brine. Seal and lay flat in a container. Place in refrigerator for 10 days. Check daily to make sure the beef is submerged and flip the bag.
  • After 10 days, remove from the brine and rinse well under cool water. Place brisket in a large stock pot with the onion, carrot and celery. Cover with cold water by 1 inch, bring to a boil.
  • Reduce heat to low and simmer 2.5-3 hours until the meat is fork tender. Add the cabbage when the corned beef has 30-45 minutes left to cook. Bon Appetito.

Nutrition Facts : Calories 594, Fat 22.6, SaturatedFat 7.9, Cholesterol 187.5, Sodium 19201.9, Carbohydrate 30.6, Fiber 4.8, Sugar 24.4, Protein 65.1

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