Best 3 Old World Corned Beef And Vegetables Recipes
**Unveil the Timeless Flavor of Old-World Corned Beef and Vegetables: A Culinary Journey Through History and Taste**
Embark on a culinary voyage to the heart of traditional cooking with our Old-World Corned Beef and Vegetables recipe. This classic dish, steeped in history and brimming with flavor, promises a delightful symphony of textures and tastes that will tantalize your palate. Discover the art of preparing tender corned beef, infused with aromatic spices and herbs, and complemented by a vibrant medley of vegetables. Our carefully curated collection of recipes offers variations to suit every preference, ensuring an exceptional dining experience. Whether you favor the classic corned beef and cabbage combination, desire a hearty stew packed with wholesome goodness, or seek a lighter version with roasted vegetables, we have it all. Prepare to be captivated by the timeless allure of this iconic dish, as you savor every bite of corned beef's savory richness, perfectly balanced by the natural sweetness of vegetables. Let the Old-World Corned Beef and Vegetables transport you to a realm of culinary bliss, where tradition and taste harmoniously intertwine.
OLD-WORLD CORNED BEEF AND VEGETABLES
This traditional corned beef dinner is a winner with my husband, family and friends. It's a nice meal-in-one.-Ruth Burrus, Zionsville, Indiana
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add beef; discard spice packet from corned beef or save for another use. Combine the water, marinade for chicken and pepper; pour over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts : Calories 446 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 1419mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
SLOW-COOKER OLD-WORLD CORNED BEEF AND VEGETABLES
It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 10
Number Of Ingredients 9
Steps:
- Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
- Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
- Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
- Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1120 mg
SLOW-COOKER OLD-WORLD CORNED BEEF AND VEGETABLES
It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 10
Number Of Ingredients 9
Steps:
- Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
- Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
- Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
- Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1120 mg
Tips:
- Choose the right cut of beef. Brisket is the traditional cut of beef for corned beef, but you can also use chuck roast or rump roast.
- Corn the beef yourself. It's easy to do and it's much cheaper than buying pre-corned beef.
- Use a large pot. You'll need a pot that's big enough to hold the beef and all of the vegetables.
- Don't overcook the beef. Corned beef is best when it's cooked until it's tender but not tough.
- Serve corned beef with your favorite sides. Some popular sides include cabbage, potatoes, carrots, and rye bread.
Conclusion:
Corned beef and vegetables is a classic dish that's perfect for a special occasion or a simple weeknight meal. It's easy to make and it's always a crowd-pleaser. So next time you're looking for a delicious and hearty meal, give this recipe a try.
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