IRISH CORNED BEEF WITH CABBAGE
Make and share this Irish Corned Beef With Cabbage recipe from Food.com.
Provided by Gardening Girl
Categories Meat
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
- Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
- Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
- Add the carrots and bring back to the boil.
- Then add the potatoes and simmer for 15 minutes.
- Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
- Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
- Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
- Serve with some hot mustard, if you wish.
Nutrition Facts : Calories 1403.4, Fat 86.8, SaturatedFat 28.9, Cholesterol 444.9, Sodium 5240.9, Carbohydrate 62.8, Fiber 12.2, Sugar 14.6, Protein 91.1
TRADITIONAL IRISH CORNED BEEF AND CABBAGE
Traditional corned beef and cabbbage is the ultimate in comfort food and a boon for budget conscious families. Slowly simmered with spices, then served wih mustard and cabbage, this traditional Irish dish is perfect for those who want a tasty, comforting no-hassle meal.
Provided by Chef mariajane
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
- Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
- Keep cabbage warm in broth until needed.
- Served corned beef with mustard and cabbage.
Nutrition Facts : Calories 1035.4, Fat 66.4, SaturatedFat 22.1, Cholesterol 333.2, Sodium 9150.8, Carbohydrate 46.7, Fiber 18.5, Sugar 8.4, Protein 70.5
IRISH AMERICAN CORNED BEEF AND CABBAGE
Make and share this Irish American Corned Beef and Cabbage recipe from Food.com.
Provided by clownes
Categories One Dish Meal
Time 4h15m
Yield 4-6
Number Of Ingredients 14
Steps:
- Place beef in a large Dutch oven and cover with water. Add onion, optional beer, thyme and parsley. Bring to a boil over high heat. Meanwhile, place bay leaf, peppercorns, mustard seed and cloves into herb ball or piece of tied cheesecloth. Add to pot; reduce heat to simmer. Cover and cook for about 3-1/2 hours or until meat is very tender (takes about 1 hour per pound of meat). Add cabbage, carrots and parsnips. Simmer for 20-30 minutes until vegetables are tender. Remove the meat and cut into slices. Place on center of a large platter. Strain the vegetables and place around beef. Add pepper over all. Pass horseradish sauce and, if desired, some of the broth.
Nutrition Facts : Calories 1952.7, Fat 87.5, SaturatedFat 29.1, Cholesterol 444.3, Sodium 5306.9, Carbohydrate 109.8, Fiber 14.5, Sugar 14.1, Protein 96.8
CORNED BEEF AND CABBAGE
Steps:
- Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
CORNED BEEF WITH CABBAGE
Provided by Darina Allen
Categories Mustard Onion St. Patrick's Day Dinner Brisket Carrot Cabbage Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
- Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used to make the corned beef, including coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic (you're going to want to eat the sauce, so go ahead and make extra).
Provided by Anna Stockwell
Categories Beef Brisket Potato Cabbage Clove Coriander Mustard Garlic Vinegar Honey Dill St. Patrick's Day Entertaining Winter
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
- Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
- Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
- Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.
EILEEN'S IRISH CORNED BEEF AND CABBAGE DINNER
The vegetables come out so sweet and the meat is tasty and tender. This is the only way I will eat cabbage. I make this every St. Patrick's day. A sure winner. I use a teaball to keep the spices together but you can put them in cheesecloth.
Provided by Puppies777
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 710.7, Fat 43.5, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2660.6, Carbohydrate 32.5, Fiber 7.4, Sugar 11.1, Protein 45.9
CORNED BEEF AND CABBAGE
Corned beef and cabbage is a meal traditionally eaten by Irish Americans in celebration of St. Patrick's Day in March. Corned refers to the large salt crystals (corns) rubbed into the meat to preserve it. The corned beef has enough spices to flavor this recipe, but if you feel the need for more spice, include the sea salt and pepper. For more gravy, simply add more broth to the recipe. I use lunch-meat-style corned beef in a thick slice from the deli in this recipe simply because it's hard to find a package of raw, seasoned corned beef that's less than two pounds. However, you can certainly use raw corned beef if you prefer.
Yield serves 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Separate the onion slices into half rings and scatter in the pot along with the celery.
- Add the corned beef, then layer the potatoes and carrots. Pack in as much cabbage as possible to fill the pot.
- In a measuring cup, mix the broth, allspice, and salt and pepper, if desired, until there are no clumps of spices. Pour the mixture over the cabbage and add the bay leaf.
- Cover tightly and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. Discard the bay leaf and spoon the juices at the bottom of the pot over each serving.
- Calories: 298
- Protein: 17g
- Carbohydrates: 22g
- Fat: 16g
- Cholesterol: 16mg
- Sodium: 1422mg
- Fiber: 5g
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