Best 3 Kates Moist And Tender Corned Beef Cabbage And Vegetables Recipes

Prepare to tantalize your taste buds with Kate's delectable corned beef and cabbage, a classic Irish dish bursting with flavor. This hearty and comforting meal is perfect for St. Patrick's Day or any occasion. The tender corned beef is the star of the show, braised to perfection in a flavorful broth infused with aromatic vegetables. Accompanying the corned beef is a medley of tender cabbage, carrots, and potatoes, each absorbing the savory broth.

But that's not all! This recipe goes above and beyond, offering variations to suit every preference. For those who love a touch of sweetness, the honey-glazed carrots add a delightful twist. If you prefer a tangy kick, the tangy cabbage with mustard sauce will surely satisfy your craving. And for those who enjoy a classic combination, the traditional corned beef and cabbage with boiled potatoes is a timeless choice. With its tender meat, flavorful vegetables, and versatile variations, Kate's corned beef and cabbage is sure to become a favorite in your kitchen.

Let's cook with our recipes!

TENDER CORNED BEEF 'N' CABBAGE

Tender Corned Beef 'n' Cabbage image

I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.-Jo Ann Honey, Longmont, Colorado

Provided by Taste of Home

Categories Dinner

Time 8h5m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 large onion, cut into wedges
1 cup apple juice
1 bay leaf
1 corned beef brisket with spice packet (2-1/2 to 3 pounds) , cut in half
1 small head cabbage, cut into wedges

Steps:

Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.

Nutrition Facts :

KATE'S MOIST AND TENDER CORNED BEEF, CABBAGE, AND VEGETABLES

Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables image

My family love this recipe. They claim it has ruined corned beef and cabbage pub fare for them for life. Most corned beef recipes call for the cabbage to be cut in quarters or sixths. However, thinly slicing the cabbage allows it completely absorb the delicious corned beef flavors.

Provided by Garden Gate Kate

Categories Meat

Time 6h30m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

3 lbs corned beef brisket
2 large onions, finely chopped
2 stalks celery hearts, sliced in 1/4 inch slices
3 garlic cloves, minced
water, to cover (add more as needed)
1 bay leaf
salt and pepper, to taste
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and quartered
1 medium head of cabbage, sliced in 1/4 inch slices
2 medium turnips, quartered
1 teaspoon Worcestershire sauce
2 tablespoons parsley, finely chopped
2 tablespoons unsalted butter
2 tablespoons onions, finely sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
3/4 cup low sodium beef broth or 3/4 cup corned beef broth
3/4 cup low-fat sour cream
1 -2 tablespoon cream-style prepared horseradish (or to taste)
2 tablespoons fresh parsley, finely chopped
salt, to taste

Steps:

To a large soup pot, place corned beef brisket and all the spices and juices that came in its bag. Add onions, celery, garlic, water to cover, bay leaf, salt and pepper. Bring to a boil, cover, and simmer for 3 hours.
Add carrots. Bring to a boil and simmer for 1 hour.
Add potatoes. Bring to a boil and simmer for 1 hour.
Add cabbage and turnips. Bring to a boil and simmer for 40 minutes. Add Worcestershire sauce and parsley, and simmer for 20 minutes. Turn off burner.
Remove corned beef brisket from pot. Let corn beef brisket rest for 10 minutes and then slice in 1/3 to 1/2 inch slices across the grain. Return corn beef to pot.
Parsley Sauce: Sauté onion in butter until lightly golden on medium heat. Add garlic and sauté for 2 minutes more. Stir in flour and cook, stirring constantly, until lightly golden. Whisk in broth. Bring to a boil, and simmer for 10 minutes, stirring often.
In a small bowl, combine sour cream, horseradish, parsley, and salt. Stir sour cream mixture into hot pan. Cook until heated through, but do not boil.
To serve, transfer the tender corned beef, cabbage, and vegetables to a large platter or to individual plates. Pour the Parsley Sauce into a gravy bowl. Each person can use as much Parsley Sauce on top of the corned beef as they prefer.

FORK -TENDER CORNED BEEF AND CABBAGE

Fork -Tender Corned Beef and Cabbage image

I purchased Grobbel's corn beef brisket with their seasoning package enclosed. For this recipe, I went to their website. The only things I did differently were: 1) Instead of covering with water, I used reserved cabbage stock from the night before. 2) For health reasons, I removed as much of the fat as I could. I've never prepared such a tender and mouth-watering brisket before! My husband enjoyed 3 servings!

Provided by Debaylady

Categories St. Patrick's Day

Time 3h15m

Yield 1 Corned Beef and Cabbage Dish, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 (3 -4 lb) corned beef brisket, flat cut with seasoning package
6 onions, small, peeled, and quartered
6 carrots, medium-sized, peeled and quartered
3 potatoes, peeled and quartered
1 head of cabbage, large, rinsed and cut into wedges

Steps:

Place brisket with contents of seasoning package in a heavy stockpot.
Add enough water to cover.
Bring to a boil and then simmer 2 1/2 - 3 hours.
Add onions, carrots, and potatoes.
Cover and simmer for 20 minutes.
Remove meat from pot; potatoes too, if tender; keep warm.
Add cabbage, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender.
Place brisket on serving platter; slice thinly across the grain after allowing it to rest 5-10 minutes.
Add drained cabbage around the brisket.
Distribute the potatoes and carrots evenly atop the cabbage for a pretty presentation.

Nutrition Facts : Calories 758.5, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2649.4, Carbohydrate 45.1, Fiber 9.1, Sugar 13.7, Protein 47.1

Tips:

Before cooking, soak the corned beef in cold water for at least 4 hours, or overnight. This helps to remove excess salt and tenderize the meat.
To ensure even cooking, place the corned beef brisket in a large pot or Dutch oven and cover it completely with water. Bring the water to a boil, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender.
Add the vegetables to the pot during the last 30 minutes of cooking. This will help them to retain their nutrients and flavor.
Serve the corned beef and cabbage with your favorite sides, such as mashed potatoes, roasted carrots, or boiled cabbage.

Conclusion:

Corned beef and cabbage is a classic Irish dish that is perfect for a St. Patrick's Day celebration or any other time of year. This recipe for Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables is a delicious and easy-to-make version of this classic dish. With its tender corned beef, flavorful vegetables, and rich broth, this dish is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give this recipe a try!