IRISH CORNED BEEF AND CABBAGE DINNER

facebook share image   twitter share image   pinterest share image   E-Mail share image



Irish Corned Beef and Cabbage Dinner image

Make and share this Irish Corned Beef and Cabbage Dinner recipe from Food.com.

Provided by Olha7397

Categories     Meat

Time 5h40m

Yield 8 serving(s)

Number Of Ingredients 11

4 -4 1/2 lbs corned beef brisket, preferably second cut
1 cup dried pink beans (1/2 pound) or 1 cup dried pinto bean (1/2 pound)
1 medium onion, peeled and pierced with
1 whole clove
1 teaspoon salt
16 small firm young beets
8 medium boiling potatoes, scrubbed
8 medium carrots, peeled
1 large rutabaga, peeled and cut crosswise into 1/2 inch thick slices (about 1 1/2 pounds)
2 lbs firm green cabbage, trimmed, quartered and cored
1 bunch fresh parsley sprig, trimmed, washed and thoroughly drained

Steps:

  • Place the brisket in a 5 to 6 quart casserole and add enough water to cover it by at least 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
  • Reduce the heat to low and simmer partially covered for about 3 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a skewer or small knife. (Check the pot from, time to time. The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.).
  • Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat. Drop in the dried beans (1 cup dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 pound) and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.)
  • Turn off the heat and let the beans soak for 1 hour.
  • Then add the clove pierced onion and the salt and bring to a boil again.
  • Reduce the heat to low, and simmer partially covered for 1 hour, or until the beans are tender. (Check he beans occasionally; add more boiling water if needed.) Drain the beans and discard the onion.
  • With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan and pour in enough cold water to cover them by 2 inches. Bring to a boil over high heat, reduce the heat to low, cover the pan and simmer until the beets show no resistance when pierced with the point of a small skewer or knife. This may take from 30 minutes to 2 hours; add boiling water to the beets if necessary. Drain the beets and, when they are cool enough to handle, slip off their skins.
  • The potatoes, carrots and about 1 1/2 pound peeled and cut crosswise into 1/2 inch thick slices rutabaga may be cooked together in a large pan of lightly salted boiling water. Drop the vegetables into the pot and cook briskly, uncovered, for about 20 minutes, or until they are tender but not falling apart. Drain, then peel the potatoes with a small knife.
  • Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely. Reduce the heat to low and simmer partially covered for about 15 minutes, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife. Drain thoroughly and cut each quarter into halves.
  • To serve the boiled dinner, carve the beef and arrange the slices slightly overlapping attractively along the center of a large, heated platter. Surround the meat with mounds of individual vegetables and garnish the platter with the parsley. Horseradish, mustard and pickles are spicy accompaniments to a corned beef dinner. Serves 8.
  • Time Life Holiday Cookbook.

Nutrition Facts : Calories 870.9, Fat 43.9, SaturatedFat 14.6, Cholesterol 222.1, Sodium 3007.9, Carbohydrate 66.6, Fiber 15, Sugar 16.6, Protein 53.4

Mphakamiseni Mzimela
[email protected]

This recipe is a classic for a reason! The corned beef and cabbage are both cooked to perfection and the potatoes and carrots are a great addition.


haiderkhan
[email protected]

I've never made corned beef before, but this recipe was easy to follow and the results were delicious! The corned beef was so tender and flavorful, and the cabbage was cooked perfectly.


Israel Slavens
[email protected]

This recipe is a great way to use up leftover corned beef. The cabbage and potatoes are a great addition and the whole dish is very flavorful.


Hackar Sk
[email protected]

I made this recipe for my family and they loved it! The corned beef was so tender and the cabbage was perfectly cooked. I will definitely be making this again.


Xijaas Hassan
[email protected]

I followed the recipe exactly and the corned beef came out tough and dry. I'm not sure what went wrong.


M Ajza
[email protected]

This recipe is a great way to celebrate St. Patrick's Day! The corned beef and cabbage are both cooked to perfection and the potatoes and carrots are a great addition.


Krezzy King
[email protected]

I've made this recipe several times and it is always a hit! The corned beef is always tender and flavorful, and the cabbage is cooked perfectly.


Rao Altaf
[email protected]

This recipe was easy to follow and the results were delicious! The corned beef was so tender and the cabbage was cooked perfectly.


Benard Wanyoike
[email protected]

I made this recipe for St. Patrick's Day and it was a huge hit! Everyone loved the tender corned beef and the flavorful cabbage. I will definitely be making this again next year.


Crease Skyris
[email protected]

The corned beef was a bit tough, but the cabbage was delicious.


Imtiaz Sagar
[email protected]

This recipe is a keeper! The corned beef was so flavorful and the cabbage was perfectly cooked. I will definitely be making this again and again.


Sarah Day
[email protected]

I followed the recipe exactly and the results were amazing! The corned beef was incredibly tender and juicy, and the cabbage was cooked to perfection. My family loved it!


kaitlyn cooper
[email protected]

This corned beef and cabbage dinner was an absolute delight! The beef was so tender and flavorful, and the cabbage was perfectly cooked. I especially loved the addition of the carrots and potatoes, which added a nice sweetness and heartiness to the d