Best Corned Beef And Cabbage With No Seasoning Packet Recipes

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

Ingredients

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.

CORNED BEEF, NO CABBAGE, NON-IRISH

Corned Beef, No Cabbage, Non-Irish image

Make and share this Corned Beef, No Cabbage, Non-Irish recipe from Food.com.

Provided by Jezski

Categories Meat

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

3 -4 lbs lean corned beef
1/2 cup dry red wine
1 (1 1/4 ounce) packet dry onion soup mix
2 tablespoons dark brown sugar

Steps:

Put corned beef into a roasting pan with a tight fitting lid (use aluminum foil to cover pan under lid to seal better). Pour wine over and spread dried onion soup on top. Pat it down with your hand so it covers the meat well.
Roast the meat, covered, in a preheated 275 to 300 oven until it is fork-tender. This usually takes 2 to 3 hours or more, depending on size of the beef.
When the meat is tender, spread the brown sugar evenly over the meat, return it to the oven and cook it uncovered until the sugar melts.
If you remove the beef 30 minutes before ready to serve, it carves easier. Very sharp knife, very thin slices.
Terrific for sandwiches.

Nutrition Facts : Calories 621.7, Fat 43.4, SaturatedFat 14.4, Cholesterol 222.8, Sodium 3051.1, Carbohydrate 9.6, Fiber 0.4, Sugar 5.7, Protein 41.7