Best 5 Corned Beef And Cabbage Fool Proof Recipes

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Corned beef and cabbage is a classic Irish dish that is often enjoyed on St. Patrick's Day. It is a hearty and flavorful stew that is made with corned beef, cabbage, potatoes, carrots, and onions. The corned beef is typically brined for several days before it is cooked, which helps to tenderize the meat and give it a distinctive flavor. The cabbage, potatoes, carrots, and onions are added to the pot with the corned beef and cooked until they are tender. The stew is then served with a side of crusty bread or mashed potatoes.

In this article, you will find three different recipes for corned beef and cabbage. The first recipe is a traditional Irish corned beef and cabbage recipe. The second recipe is a slow cooker corned beef and cabbage recipe. The third recipe is a corned beef and cabbage soup recipe. Each recipe includes step-by-step instructions and a list of ingredients.

Whether you are looking for a traditional Irish corned beef and cabbage recipe or a more modern take on this classic dish, you are sure to find a recipe in this article that you will enjoy. So, put on your apron and get ready to cook up a delicious pot of corned beef and cabbage!

Let's cook with our recipes!

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

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

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

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

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

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 AND CABBAGE



Corned Beef and Cabbage image

Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.

Provided by Alton Brown

Categories     main-dish

Time P10DT3h30m

Yield 8 servings

Number Of Ingredients 27

2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

FOOLPROOF CORNED BEEF AND CABBAGE



Foolproof Corned Beef And Cabbage image

Provided by Edward Higgins

Categories     Main Course

Number Of Ingredients 5

2-5 lbs of corned beef in brine, flat cut or round, or any combination. *Do not discard brine.Water to coverPickling Spice (1 tablespoon per package of meat)
4-5 large carrots, peeled and cut into large (4") pieces
1 large rutabaga, peeled and cut into large cubes
2 pounds The potatoes of your choice. Red skinned, new, or fingerling. Cut into large cubes or left whole with skins on if they are small and clean.
1 large 1 large head green cabbage, cut in wedges, leaving the core to hold the leaves together.

Steps:

  • To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine. Place the meat into the cooker and add enough cold water to cover. Add the pickling spices, cover, and cook on high for 6-8 hours.
  • Cooking time depends on the size of the cut, as well as how you like it cooked. The perfect corned beef is tender enough to slice, but without totally "chipping" and falling apart (falling apart is terrific for corned beef hash, but if you're having guests, slices that hold together are a bit more appetizing). Test the meat with a fork, or cut a small piece and taste for tenderness. When the fork goes in without much resistance, you're about there.
  • When the meat is almost done, and you are about an hour from dinner, ladle out most of the cooking liquid and place in a large, heavy bottomed cooking pot. Add the cut potatoes, carrots and rutabaga. Start the root vegetables first, and then add the cabbage, which only needs to cook for 15-20 minutes to desired tenderness.
  • Slice the corned beef against the grain and serve with the vegetables, cabbage and a generous slice of warm, buttered Irish Soda Bread.
  • Remember, any imperfect slices, chunks or chips of corned beef won't go to waste, as they'll be perfect for hash!

CORNED BEEF AND CABBAGE (FOOL-PROOF RECIPE)



CORNED BEEF AND CABBAGE (FOOL-PROOF RECIPE) image

Categories     Beef     Potato     Bake     St. Patrick's Day     Carrot

Number Of Ingredients 6

3 pounds flat cut corned beef brisket
4 large loose carrots
1 head of cabbage
2 big potatoes or 4-6 small red potatoes
1 bottle beer
1 cup water

Steps:

  • Take the brisket out of its packaging and place in a roasting pan, fat side up, with juices and spices from the packet. Wash all your veggies. Peel the potatoes, carrots and the outer layers of cabbage that are already falling off. Cut vegetables into big chunks and toss them in the pan around and over the brisket. Pour in a bottle of beer (your preference). Bake brisket at 350 for 2 hours. Add in a cup of water, reduce heat to 325 and continuing baking for another two hours until the brisket is tender. Add in a little more water (or beer) if the brisket seems dry during the cooking process. Slice brisket against the grain. Crockpot option: throw all the ingredients into your crockpot before you leave for work. Keep it on the low setting. The brisket should be cooked and tender in about 8 to 9 hours.

Tips:

  • Choose the Right Cut of Corned Beef: Opt for a flat-cut corned beef, as it cooks more evenly and has less fat than the point cut.
  • Don't Overcrowd the Pot: Ensure there's enough space for the corned beef to be fully submerged in the cooking liquid.
  • Simmer, Don't Boil: Maintain a gentle simmer throughout the cooking process to prevent tough meat.
  • Use Fresh Vegetables: Fresh vegetables, like carrots, potatoes, and cabbage, add flavor and nutrients to the dish.
  • Season Wisely: Add spices and seasonings gradually, tasting as you go to avoid overpowering the flavors.
  • Don't Forget the Mustard Sauce: Serve the corned beef and cabbage with a creamy mustard sauce for an extra layer of flavor.

Conclusion:

Corned beef and cabbage is a classic dish that's easy to make and packed with flavor. With the right ingredients and a little patience, you can create a delicious and satisfying meal that's perfect for a special occasion or a cozy family dinner. Remember to choose high-quality ingredients, cook the corned beef slowly and gently, and don't forget the mustard sauce. Whether you're a seasoned cook or a beginner, this fool-proof recipe will guide you every step of the way to a perfect corned beef and cabbage dinner.

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