CORNED BEEF AND CABBAGE
Tender corned beef and tangy cabbage is a feast for the senses and a great way to celebrate St. Patrick's Day. Serve with a grainy mustard, potatoes, or both.
Categories St. Patrick's Day dinner main dish meat roasted
Time 3h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- For the corned beef: Preheat the oven to 325 degrees.
- Unwrap the brisket and place it fat side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes.
- Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes- or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
- While the brisket is resting, make the balsamic reduction: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is thick and reduced by half. Set it aside.
- Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown.
- To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.
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
TENDER CORNED BEEF 'N' CABBAGE
I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.-Jo Ann Honey, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Nutrition Facts :
ANOTHER CORNED BEEF AND CABBAGE
Everybody's corned beef and cabbage have the same ingredients, just the ratio's change according to person preference and taste. I like the hard cider (apple cider) and vinegar flavors in the cooking broth along with the beef broth in the simmering and cooking broth. It adds a great flavor to the dish for my taste.
Provided by Dennis Purcell
Categories Beef
Time 9h
Number Of Ingredients 9
Steps:
- 1. Cook corned beef according to directions. I use the hard cider and vinegar instead of water. Add beef broth to almost cover beef. I like to use a slow cooker all day but a casserole dish on stove top or oven works fine as well
- 2. About 1.5 hours before you want to eat, prep the onions, potatoes, carrots. Onions and potatoes in medium size wedges, carrots in smaller pieces. Peal the outer leaves of the cabbage, cut cabbage into 1/8's wedges, cut the core out.
- 3. Transfer the cord beef into a casserole dish with broth, add carrots and potatoes and the rest of the beef broth. Slow boil until tender, add additional beef broth or water if necessary. Add onions and cabbage wedges, cover and simmer until the cabbage is tender
FAVORITE CORNED BEEF AND CABBAGE
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
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.
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Corned beef and cabbage is a traditional Irish dish that has become popular in many parts of the world. It typically consists of corned beef brisket cooked with cabbage, potatoes, and carrots. While this classic recipe is delicious, there are many variations and ways to put a twist on this dish that can make it even more exciting.
Spice It Up
If you're looking to add some flavor and spice to your corned beef and cabbage, there are many options to choose from. Some people add jalapenos or other hot peppers to give it a kick, while others add spices like cumin, coriander, and turmeric to add depth of flavor. You can also experiment with different sauces and condiments like horseradish or hot mustard.
Asian-Inspired Corned Beef and Cabbage
If you want to really switch things up with your corned beef and cabbage, try an Asian-inspired recipe. This might include adding ingredients like soy sauce, ginger, and garlic, or using bok choy and other Asian vegetables in place of traditional cabbage. You could even try serving it over rice or noodles for a fusion dish that is sure to be a hit.
Mexican-Inspired Corned Beef and Cabbage
If you're in the mood for something with a little more spice, a Mexican-inspired corned beef and cabbage recipe might be just what you need. Add jalapenos and chili powder for some heat, or use Mexican oregano and cumin for a unique flavor profile. You can also try serving it with tortillas or on top of nachos for a fun twist on traditional Irish fare.
Slow-Cooked Corned Beef and Cabbage
If you want your corned beef and cabbage to be extra tender and juicy, consider slow-cooking it for several hours. This will give the meat time to soak up all the flavors of the vegetables and spices, resulting in a truly delicious dish. You can use a slow cooker or a Dutch oven to slow-cook your corned beef and cabbage, and experiment with different cooking times and temperatures to get the perfect texture.
Veggies Galore
While cabbage, carrots, and potatoes are traditional vegetables for corned beef and cabbage, there's no reason you can't mix it up with other veggies. Consider roasting or grilling some asparagus, zucchini, or bell peppers on the side, or adding some chopped kale or Brussels sprouts to the mix. You could even throw some sweet potatoes or butternut squash into the mix for a touch of sweetness.
Vegetarian Corned Beef and Cabbage
If you're vegetarian or vegan, you can still enjoy the delicious flavors of corned beef and cabbage by using plant-based alternatives. Try using seitan or tempeh in place of the beef, and experiment with different vegetables and flavors to create a unique and savory dish. You might also try adding mushrooms or tofu for some extra texture and protein.
Conclusion
Corned beef and cabbage is a classic dish that can be prepared in many different ways. Whether you're looking for something spicy, slow-cooked, or vegetarian, there are plenty of options to choose from. Experiment with different veggies, spices, and condiments to create a dish that is uniquely yours.
Tip 1: Add Different Spices and Herbs:
Corned beef and cabbage is typically seasoned with salt, pepper, and pickling spices. However, adding other spices and herbs can enhance the flavor of your dish. Consider adding thyme, bay leaves, garlic powder, or rosemary to the seasonings.Spice Mix Recipe:
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 tablespoon whole allspice
- 1 tablespoon red pepper flakes
- 1 cinnamon stick
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Tip 2: Add Vegetables:
Cabbage is a staple vegetable in corned beef and cabbage recipes. However, adding other vegetables to the mix can add more flavor and diversity to your recipe. Carrots, potatoes, onions, turnips, and rutabagas are all great additions to corned beef and cabbage recipes.Vegetable Mix Recipe:
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 1 turnip, peeled and cut into 1-inch pieces
- 1 rutabaga, peeled and cut into 1-inch pieces
Tip 3: Change Up the Cooking Method:
While boiled corned beef and cabbage is the traditional cooking method, there are other cooking methods that can give different results. Slow-cooking, roasting, or even grilling the corned beef can add a different dimension to your recipe. Slow-cooking the corned beef for 8 hours on low heat can create a fall-off-the-bone tender meat that is great for sandwiches.Slow Cooker Recipe:
- 1 3-4 pound corned beef brisket
- 1 small cabbage, chopped into large chunks
- 3 carrots, peeled and chopped into large pieces
- 3 potatoes, peeled and chopped into large pieces
- 1 onion, chopped into large pieces
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Tip 4: Change Up the Meat:
While corned beef is the most popular meat to use in this recipe, it's not the only choice. Beef brisket, pork loin, or even chicken can be used instead of corned beef. This change can create a unique flavor profile and provide more options for different dietary restrictions.Beef Brisket Recipe:
- 3-4 pound beef brisket
- 1 small cabbage, chopped into large chunks
- 3 carrots, peeled and chopped into large pieces
- 3 potatoes, peeled and chopped into large pieces
- 1 onion, chopped into large pieces
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Tip 5: Change Up the Sauce:
Corned beef and cabbage is typically served with a classic melted butter sauce. However, changing up the sauce can add more depth and flavor to your dish. Try adding mustard, horseradish, or red pepper flakes to the sauce to add some extra kick to your dish.Mustard Sauce Recipe:
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- Salt and pepper to taste