Best Traditional Corned Beef And Cabbage Recipes

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TRADITIONAL IRISH CORNED BEEF AND CABBAGE



Traditional Irish Corned Beef and Cabbage image

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

3 lbs corned beef brisket
water, to cover meat
2 tablespoons pickling spices
3 tablespoons salt
2 tablespoons peppercorns
1 head cabbage

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

TRADITIONAL CORNED BEEF AND CABBAGE



Traditional Corned Beef and Cabbage image

This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious!

Provided by Little Bee

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (3 lb) corned beef brisket, trimmed
1 small onion, quartered
2 tablespoons mccormick whole mixed pickling spices
1 teaspoon minced garlic
8 small red potatoes
2 cups baby carrots or 8 peeled carrots, cut into 1 1/2-inch pieces
1 small head of cabbage, cored and cut into 8 wedges
2 tablespoons butter, melted
1 teaspoon parsley flakes

Steps:

  • Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
  • Bring just to boil; reduce heat to low and simmer 2 hours (DO NOT BOIL).
  • Add potatoes and carrots; simmer 30 minutes longer.
  • Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
  • Slice brisket across the grain.
  • Mix butter and parsley; brush on vegetables.

Nutrition Facts : Calories 611.5, Fat 35.5, SaturatedFat 12.7, Cholesterol 174.2, Sodium 2000, Carbohydrate 36.5, Fiber 5.7, Sugar 6.8, Protein 35.7

TRADITIONAL CORNED BEEF AND CABBAGE



Traditional Corned Beef and Cabbage image

This Traditional Corned Beef and Cabbage cooks everything low and slow (just like it should be) with the perfect spices in a dutch oven or large stock pot. This delicious Easy Traditional Corned Beef and Cabbage does not require any special equipment or expertise. The corned beef is slow cooked with pickling spices. The carrots,...

Provided by Beth Pierce

Categories     Beef

Time 3h10m

Number Of Ingredients 7

3 lb corned beef brisket with spice packet
2 bay leaves
1 onion quartered
2 Tbsp pickling spice
4 medium red potatoes halved
4 large carrots peeled and chunked
1 head green cabbage cut in wedges

Steps:

  • 1. In dutch oven or large stockpot add corned beef and cover with water. Add spice packet, bay leaves and onions. Add pickling spice to spice ball infuser and drop in pot with corned and water. Cover and simmer for 2-2 1/2 hours. The brisket should be fork tender.
  • 2. Add potatoes and carrots; cover and simmer for additional 30 minutes. Add cabbage; cover and simmer for 15 additional minutes.
  • 3. Fish out bay leaves and discard. Remove corned beef and vegetables from pot and cover to keep warm. Remove any fat from the corned beef and slice against the grain.
  • 4. Do not let the brisket boil. This will make it tough. Slow simmer is the key.

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