Best Corned Beef And Cabbage Dinner Recipes

CORNED BEEF AND CABBAGE DINNER FOR THE SLOW COOKER

Steps:

• Place potatoes, carrots and onion in 5 to 6-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
• Cover; cook on Low setting 10 to 12 hours.
• About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
• Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
• Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
• To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
• Serve corned beef and vegetables with sauce.

BOILED CORNED BEEF AND CABBAGE DINNER

Steps:

• 1. Rinse the corned beef and put it in a large pot and cover it with water, add the spice packet that came with the corned beef and cook for an hour on low heat, do not let it boil. After an hour discard the water and add new hot water and return to stove
• 2. Add celery stalk, 2 carrots, and and onion and cook for another hour, again do not let it boil. After an hour take the veggies out. Save the onion and discard the other veggies.
• 3. Chop the carrots and turnips into one inch pieces and add to the pot, when fork tender remove and set aside. Quarter the potatoes and add to the pot. After about 20 to 30 minutes quarter the cabbage and add to the pot. Return the carrots and turnips and cook until the cabbage is done. Remove the corned beef from the bot and tent it with tin foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl, add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish Soda Bread and Irish butter! delish!

IRISH CORNED BEEF AND CABBAGE DINNER

Steps:

• Place the brisket in a 5 to 6 quart casserole and add enough water to cover it by at least 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
• Reduce the heat to low and simmer partially covered for about 3 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a skewer or small knife. (Check the pot from, time to time. The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.).
• Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat. Drop in the dried beans (1 cup dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 pound) and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.)
• Turn off the heat and let the beans soak for 1 hour.
• Then add the clove pierced onion and the salt and bring to a boil again.
• Reduce the heat to low, and simmer partially covered for 1 hour, or until the beans are tender. (Check he beans occasionally; add more boiling water if needed.) Drain the beans and discard the onion.
• With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan and pour in enough cold water to cover them by 2 inches. Bring to a boil over high heat, reduce the heat to low, cover the pan and simmer until the beets show no resistance when pierced with the point of a small skewer or knife. This may take from 30 minutes to 2 hours; add boiling water to the beets if necessary. Drain the beets and, when they are cool enough to handle, slip off their skins.
• The potatoes, carrots and about 1 1/2 pound peeled and cut crosswise into 1/2 inch thick slices rutabaga may be cooked together in a large pan of lightly salted boiling water. Drop the vegetables into the pot and cook briskly, uncovered, for about 20 minutes, or until they are tender but not falling apart. Drain, then peel the potatoes with a small knife.
• Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely. Reduce the heat to low and simmer partially covered for about 15 minutes, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife. Drain thoroughly and cut each quarter into halves.
• To serve the boiled dinner, carve the beef and arrange the slices slightly overlapping attractively along the center of a large, heated platter. Surround the meat with mounds of individual vegetables and garnish the platter with the parsley. Horseradish, mustard and pickles are spicy accompaniments to a corned beef dinner. Serves 8.
• Time Life Holiday Cookbook.

CORNED BEEF AND CABBAGE DINNER

Steps:

• Trim fat from meat.
• Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
• Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
• Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
• Discard bay leaves, if used.
• Remove meat from pot. Thinly slice meat across the grain.
• Transfer meat and vegetables to a serving platter.

EILEEN'S IRISH CORNED BEEF AND CABBAGE DINNER

Steps:

• Trim fat from meat. Place the 5 spices in a teaball or cheesecloth. Fill 6 qt pot with water. Put in meat and spiceball. Add onions and bay leaf. Bring to boiling. Skim fat from surface. Reduce heat to a simmer, with cover ajar, for 1 hour and a half.
• Add carrots to pot. Return to boiling another 45 minutes.
• Add potatoes to pot. Return to boiling for 25 minutes.
• Add cabbage to pot. Cover and cook about 20 minutes more until vegetables and meat are tender.
• Discard bay leaf and spices. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.

CORNED BEEF AND CABBAGE DINNER

Steps:

• Heat oven to 325°F
• Place beef brisket in a roasting pan large enough for the meat and the vegetables; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
• Add the vegetables. Cover; return to oven and continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired softness. Remove brisket and vegetables to serving platter; cover with foil and keep warm.
• Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gently fold in horseradish, mustard, and vinegar. Serve mustard sauce with brisket and vegetables.
• Note: Prepared as directed above, the mustard sauce can be kept, covered. and refrigerated for up to three days. This mustard sauce is also good served with roast beef and pork.