Best 3 Corned Beef And Cabbage Patties Recipes
Corned beef and cabbage patties are a delicious and easy-to-make dish that is perfect for a weeknight meal. Made with leftover corned beef, cabbage, and potatoes, these patties are packed with flavor and nutrition. They can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
This article provides three different recipes for corned beef and cabbage patties. The first recipe is a classic version that uses simple ingredients and is easy to follow. The second recipe is a more flavorful version that includes a variety of spices and herbs. The third recipe is a vegetarian version that uses tofu instead of corned beef.
No matter which recipe you choose, you're sure to enjoy these delicious and satisfying patties. Serve them with your favorite sides for a complete and satisfying meal.
CORNED BEEF AND CABBAGE I
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
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
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
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 HASH AND EGGS
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
Tips:
- Use high-quality corned beef for the best flavor. Look for a brisket that is well-marbled and has a good amount of fat.
- If you don't have time to cook the corned beef yourself, you can purchase pre-cooked corned beef from the deli section of your grocery store.
- To save time, you can use a food processor to chop the vegetables.
- Be sure to drain the corned beef and cabbage well before adding them to the patties. This will help to prevent the patties from becoming soggy.
- If you don't have any bread crumbs, you can use crushed crackers or rolled oats as a substitute.
- Be careful not to overcook the patties. They should be cooked through but still moist.
- Serve the patties with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Corned beef and cabbage patties are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover corned beef. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.
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