Best 2 Corned Beef Irish Feast Recipes
Corned beef is a traditional Irish dish that is typically enjoyed on St. Patrick's Day. It is a salted beef brisket that is brined and then boiled or roasted. Corned beef can be served with a variety of sides, such as cabbage, potatoes, carrots, and turnips. This article provides three delicious recipes for corned beef that are perfect for your next Irish feast:
**1. Classic Corned Beef and Cabbage Recipe:** This is the classic recipe for corned beef and cabbage. The beef is brined for several days before being boiled with cabbage, potatoes, carrots, and turnips. The result is a tender and flavorful dish that is sure to please everyone at your table.
**2. Slow-Cooker Corned Beef Recipe:** This recipe is perfect for busy cooks who want to enjoy a delicious corned beef dinner without having to spend hours in the kitchen. The beef is brined and then cooked in a slow cooker with cabbage, potatoes, and carrots. The result is a fall-apart tender beef that is full of flavor.
**3. Guinness-Braised Corned Beef:** This recipe takes corned beef to a whole new level. The beef is braised in a Guinness stout, along with onions, carrots, and celery. The result is a rich and flavorful dish that is sure to impress your guests.
No matter which recipe you choose, you are sure to enjoy a delicious and memorable Irish feast.
**Keywords:** Corned beef, Irish feast, St. Patrick's Day, cabbage, potatoes, carrots, turnips, Guinness, slow cooker.
IRISH BOILED DINNER (CORNED BEEF)
Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.
Provided by Ann Hester
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
- Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
- Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g
CORNED BEEF DINNER FOR ST. PATRICK'S DAY
This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired.
Provided by Mmnadiv
Categories Main Dish Recipes Roast Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
- Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
- Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 61.1 g, Cholesterol 106.9 mg, Fat 22.7 g, Fiber 9.7 g, Protein 26.1 g, SaturatedFat 8.5 g, Sodium 1301.3 mg, Sugar 11.2 g
Tips:
- Choose the right cut of beef: Brisket is the traditional cut used for corned beef, but you can also use chuck roast or top round.
- Corn the beef properly: The corning process helps to flavor and tenderize the beef. Make sure to follow the recipe's instructions carefully.
- Cook the beef slowly: Corned beef is a tough cut of meat, so it needs to be cooked slowly and gently. Simmering the beef in water or broth is the best way to achieve this.
- Add vegetables to the pot: Vegetables such as carrots, potatoes, and onions can be added to the pot with the corned beef. This will help to flavor the broth and make a complete meal.
- Serve with traditional sides: Corned beef is traditionally served with boiled potatoes, cabbage, and horseradish sauce. These sides help to balance out the richness of the beef.
Conclusion:
Corned beef is a delicious and hearty dish that is perfect for a special occasion or a casual meal. With a little planning and effort, you can easily make corned beef at home. So next time you're looking for a new recipe to try, give corned beef a try. You won't be disappointed.
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