Best 2 Favorite Corned Beef And Cabbage Recipes
Corned beef and cabbage is a classic dish that is enjoyed by people of all ages. It is a traditional Irish meal that is typically served on St. Patrick's Day, but it can be enjoyed any time of year. The dish is made with corned beef, which is a brisket that has been cured in a brine solution. The corned beef is boiled until it is tender and then served with boiled cabbage, potatoes, and carrots. Other popular additions to the dish include onions, celery, and turnips. Corned beef and cabbage is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, making it a great option for busy families.
This article provides three different recipes for corned beef and cabbage. The first recipe is a traditional Irish recipe that uses simple ingredients and a basic cooking method. The second recipe is a slow cooker recipe that is perfect for busy families. The third recipe is a pressure cooker recipe that is quick and easy to make. No matter which recipe you choose, you are sure to enjoy this classic dish.
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.
MY FAVORITE CORNED BEEF AND CABBAGE
I found this recipe on another site and it is without doubt my favorite recipe for corned beef and cabbage. The orange just gives the meat a totally different flavor than what I'm used to. My son-in-law who also loves cabbage said this is the best cabbage, bar none, that he has ever tasted. I have also made the corned beef in a crock pot, cooking for 7 to 8 hours on low.
Provided by Mary K. W.
Categories Meat
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300. Line a 9 x 13 roasting pan with foil, leaving enough extending over the sides to cover and seal in the roast.
- Rinse the brisket and pat dry. Rub with pickling spice and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. pour in 1/2 cup of water and wrap foil up around and over the roast tightly, making sure the ends are sealed.
- Bake for about 4 hours or until meat is tender.
- About 45 minutes before time is up on the roast, heat 3 tablespoons margarine and 1/4 cup of water in large pot. Add cabbage and apples, cover and simmer over low heat for about 30 minutes.
- Occasionally shake the pot so that nothing sticks to the bottom.
- Serve with remaining margarine and sliced corned beef.
Nutrition Facts : Calories 911.6, Fat 67.9, SaturatedFat 21.6, Cholesterol 305.4, Sodium 3664, Carbohydrate 14.3, Fiber 4.1, Sugar 7.8, Protein 58.6
Tips:
- Choose the right corned beef brisket. Look for a brisket that is 3 to 4 pounds and has a good amount of marbling. The marbling will help to keep the brisket moist during cooking.
- Prepare the corned beef brisket before cooking. Rinse the brisket under cold water and pat it dry. Then, trim off any excess fat. You can also score the brisket by making shallow cuts across the surface of the meat. This will help the seasonings to penetrate the meat.
- Use a large pot for cooking the corned beef brisket. The brisket should be completely covered by the cooking liquid. If you don't have a large enough pot, you can cut the brisket in half before cooking.
- Add plenty of vegetables to the cooking liquid. Vegetables such as carrots, onions, celery, and potatoes will add flavor to the corned beef and help to create a delicious broth.
- Cook the corned beef brisket on low heat. The brisket should be cooked for at least 3 hours, or until it is tender. You can check the tenderness of the brisket by inserting a fork into the meat. If the fork goes in easily, the brisket is done.
- Serve the corned beef brisket with your favorite sides. Some popular sides for corned beef brisket include cabbage, potatoes, carrots, and horseradish sauce.
Conclusion:
Corned beef and cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other special occasion. The brisket is cooked in a flavorful broth with vegetables, and it is served with a variety of sides. With a little planning and preparation, you can easily make this delicious dish at home.
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