Best 5 Sweet Tasting Corned Beef And Cabbage Recipes

SWEET TASTING CORNED BEEF AND CABBAGE

Steps:

• Fill your pot with water and then add in beef brisket making sure the the water fully submerges meat completely.
• If a small part of the meat is showing that is fine.
• But you ideally want to submerge the whole thing.
• You can use any amount of corn beef brisket.
• Next add in the spice package that came with your corn beef and only 1 cup of sugar and 1 cup of vinegar.
• Let this boil about 2 and a half hours to 3 hours, checking back every so often to make sure the beef is still covered in water.
• Keep adding as much water as you need to keep the beef submerged.
• During the last hour, slice your cabbage up into fairly large/medium pieces and add in your cabbage before potatoes because you want your cabbage to be soft.
• Chop potatoes into cubes and add in those as well.
• Cook your potatoes and cabbage to your desired softness.
• Voila' you're done!
• Please be sure to use a very big, big pot. This may boil over because you are combining all these large ingredients. A regular big pot to make beef stew will be too small.
• Serving size depends on how much you will eat of it and how big your meat is. I go back for 3rds sometimes so it's hard to say. Enjoy!

CORNED BEEF AND CABBAGE

Steps:

• In a small bowl, combine first four ingredients; set aside. In a Dutch oven, place corned beef and seasoning packet. Add onions, water and apple juice; bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours or until meat is tender. , Preheat oven to 350°. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat. , Bake 15 minutes. Meanwhile, add carrots to cooking liquid. Cover and simmer 10 minutes. Cut cabbage into eight wedges, leaving a portion of the core on each wedge; add to carrots. Cover and simmer 15-20 minutes or until vegetables are tender. Thinly slice meat; serve with vegetables.

EASY CORNED BEEF AND CABBAGE

Steps:

• Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
• Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

FAVORITE CORNED BEEF AND CABBAGE

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.

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.