Best 5 Glazed Corned Beef Cabbage N Irish Stout Beer Recipes
**Savory and Succulent: Glazed Corned Beef and Cabbage with Irish Stout Beer**
Indulge in a classic Irish feast with our tantalizing Glazed Corned Beef and Cabbage with Irish Stout Beer. This hearty and flavorful dish is a symphony of savory flavors, featuring tender corned beef, succulent cabbage, and a rich, malty gravy infused with the robust taste of Irish stout beer. With its perfect balance of sweet and savory, this dish is a true delight for the senses. Our recipe includes step-by-step instructions for both the corned beef and the cabbage, ensuring a perfectly cooked and tender result. Additionally, we offer a vegetarian version of the dish for those who prefer a meat-free feast. Complement your meal with a selection of our suggested side dishes, such as creamy mashed potatoes, horseradish sauce, and crusty bread, to create a truly memorable dining experience.
STOUT SLOW COOKER CORNED BEEF AND VEGGIES
A slow cooker recipe for some traditional-style Irish corned beef and cabbage that smells as good as it tastes. Sweet potatoes are added for those whose diet prefers them.
Provided by RayPappy Bailey
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 6h30m
Yield 16
Number Of Ingredients 8
Steps:
- Pour 1 bottle Irish stout beer into a slow cooker.
- Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
- Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
- Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 39.1 g, Cholesterol 49.7 mg, Fat 9.9 g, Fiber 5.2 g, Protein 12.3 g, SaturatedFat 3.3 g, Sodium 638.6 mg, Sugar 20.7 g
GLAZED CORNED BEEF AND CABBAGE
My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary. , Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain., In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.
Nutrition Facts :
GLAZED CORNED BEEF
I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 484 calories, Fat 29g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 1708mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.
GLAZED CORNED BEEF DINNER
"This recipe is so tasty that it's the only way my family will eat corned beef. The glaze is the kicker!" -Shannon Strate of Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.
Nutrition Facts : Fat 17 g fat (5 g saturated fat), Cholesterol 59 mg cholesterol, Sodium 1,386 mg sodium, Carbohydrate 31 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.
GLAZED CORNED BEEF & CABBAGE N IRISH STOUT BEER
We love this corned beef recipe. But we especially liked the glaze for the meat. The mix of flavors was great together. Delicious for a St. Patrick's Day dinner. Hmmm... the glaze may pair well with other meats as too.
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 4h5m
Number Of Ingredients 18
Steps:
- 1. This is the large pot I used to cook the corned beef briskets in. The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the meat. These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
- 2. Add briskets to a large pot, then add contents of spice packet.
- 3. Cover briskets completely with water.
- 4. Add the beer if using. Turn the fire to medium high, and then bring to a boil.
- 5. When it comes to a boil, skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one. Or cook until meat has reached desired tenderness.
- 6. When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PRE-HEAT OVEN TO 350 DEGREES F. Prepare glaze, by combining all the glaze ingredients in a small saucepan. Bring to a simmer until butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times. Cook for 25 to 30 minutes.
- 7. When glaze has set, remove from oven and let set for about 10 minutes before slicing to serve. You will have some glaze left over. Can serve on the side with the corned beef and can also be used on a ham.
- 8. While corned beef is baking in oven cook the remaining vegetables. Add onions, garlic potatoes & carrots to the pot the briskets were cooked in and cook for 10 minutes. Then add the cabbage wedges and continue to cook for 20 to 25 minutes longer or until all the veggies are tender.
- 9. Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes. Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retrieve the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped green onions or chopped chive, garnish with bell pepper strips if desired.
- 10. Slice corned beef brisket with electric knife and arrange on top of veggies before taking to table.
- 11. Place on table and allow guest to help themselves.
- 12. This is the platter that I made and gave to the neighbors, they LOVED IT & I love sharing it with them.
Tips:
- Choose a corned beef brisket that is at least 3 pounds and has a good amount of marbling. This will ensure that the meat is flavorful and tender.
- Rinse the corned beef brisket under cold water to remove any excess salt. Then, place it in a large pot or Dutch oven and cover it with water. Bring the water to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender.
- While the corned beef is cooking, prepare the vegetables. Peel and chop the carrots, potatoes, and onions. Cut the cabbage into wedges.
- Once the corned beef is tender, remove it from the pot and set it aside. Strain the cooking liquid and reserve it.
- In a large pot or Dutch oven, heat the butter over medium heat. Add the carrots, potatoes, and onions and cook until they are tender. Then, add the cabbage and cook until it is softened.
- Add the corned beef and the reserved cooking liquid to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the vegetables are heated through.
- Serve the corned beef and cabbage with your favorite sides, such as mashed potatoes, roasted vegetables, or Irish soda bread.
Conclusion:
Glazed Corned Beef and Cabbage with Irish Stout Beer is a classic Irish dish that is perfect for St. Patrick's Day or any other special occasion. The corned beef is tender and flavorful, the vegetables are perfectly cooked, and the Irish stout beer glaze adds a delicious richness to the dish. This recipe is sure to be a hit with your family and friends.
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