With St.Patrick's Day just 3 weeks away, I was wondering if anyone had a tried and true recipe for Corned Beef and Cabbage. We usually go out, but this year I would like to try my hand at making it for me and hubby.
Any help would be greatly appreciated.
Georgette Keenan
I follow the instructions on a corned beef package. I like the kind that is refrigerated. I think it is usually like this. Put the corn beef brisket in a pan and barely cover with water, add the packet of seasoning that is in a little plastic bag as well as all the brine the corned beef is packaged with. Heat up the brisket until the water boils then reduce to a simmer and cover. After an hour add a big onion sliced in quarters. About 30 minutes later I add peeled taters cut in quarters or those little red potatoes about 2-3" diameter. When the corned beef is tender and the potatoes are done, about an hour an a half it is time to add the cabbage. I core the cabbage, cut in quarter and add to the top of the corned beef. Make sure you seperate the quarters into leaves. Salt a little bit on the cabbage. Cover and in about 10 minutes the cabbage will be tender but still have texture (al dente' if you will).
Adjust cook time of the corned beef according to weight. About 50 minutes per pound. Taters can cook for a while but usually tender enough at 1-1 1/2 hours. Cabbage not long - 30 min. max.
When done slice corned beef across the grain place on platter and surround w/ taters and cabbage.
Brett
Since the divorce, camping will be in either:
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or...
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I do mine the same as above but add about 2 Tbsp of cider vinegar to the pot, and I put my cabbage in earlier, I like it very well cooked. I do not core it or separate leaves, I like it to stay in quarters or 6ths.
Best thing you can do is buy the best cut. The point cut is not as tender as the flat cut. Don't boil it all day, instead, simmer it. I add the potatoes, carrots and maybe parsnips later. If I cook a large cut or two of them (corned beef hash the next day), then I ladel out the broth and boil the potatoes in that later.
Come on guys, don''t you know the easy way? Put the brisket and seasoning in the crockpot and cover with water. Set it on low and forget it for 6-8 hours, depending on size. At that time, add cabbage cut into large wedges. One hour later enjoy the feast. Serve with some spicy mustard, dill pickles and pumpernickle or rye bread.
TN Traveler
No, no! The real easy way is to eat out at a restaurant! No cooking, no clean up!
I use the crockpot method usually as I'm domestically challenged and/or lazy. Take your pick.
It's kinda hard to mess up one of those cryovac packages of corned beef. Just make sure you get the one that has the seasoning enclosed with it. Follow the directions. They seem to be pretty much idiot proof since the first time I ever cooked corned beef & cabbage this is the route I went and, surprisingly enough, it turned out right.
Lorna
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"The goal of life is living in agreement with Nature" Zeno (335BC-264BC)
Place the corned beef in the crock pot, pour in a 40 oz. beer (we prefer Miller High Life) and cook about 6 hours over night then add cabbage and cook for another 2 hours. The alcohol is cooked away leaving the corned beef the best you've ever had....I can't stand the taste of beer but there is no alcohol taste even evident once it has cooked.
However you choose to cook it, when it's done, spread a 50/50 mixture of brown sugar and mustard all over it and pop it in the broiler for a few minutes. It makes a delicious glaze!
Well, hate to do it to you all, but below is the BEST we have found!
Glazed Corn Beef
1 corn beef brisket 2/3 cup ketchup
1 medium onion 1/3 cup white vinegar
1 celery rib, sliced 2 T prepared mustard
1/4 cup butter, melted 2 T prepared horseradish
1 cup brown sugar
Put corn beef and seasoning packet in dutch oven, cover with water, add onion and celery.
Bring to a boil, reduce heat and simmer for 2 ½ hours.
Drain and discard liquid and veggies.
Place the corn beef on a rack in a shallow roaster.
In sauce pan, melt butter; add sugar, ketchup, mustard, and horseradish.
Heat and stir in sugar till melted. Brush all over the brisket.
Bake uncovered at 350 for 25 minutes. Let stand about 10 minutes before slicing
You are now ready to hurt yourself and others who you may choose to share this severe yummy.
Save leftovers for Ruben sandwiches.
Note---we usually cut the sauce in half.
Ruben Sandwiches
However many slices of rye or pumpernickel bread.
1/4 cup-1/2 cup butter, softened
3/4 cup Thousand Island dressing.
X number slices Corned Beef
X number Swiss Cheese 2 ½ cup sauerkraut, drained well
Spread butter on one slice bread, place butter side down in skillet.
Spread Thousand Island dressing on top side, then top with X slices corned beef, cheese, and sauerkraut.
Spread Thousand Island dressing on the other slice of bread. Place dressing side down on the sandwich.
Grill slowly until cheese melts and bread brown, turn over and repeat.
You are now ready to hurt yourself and all others partaking thereof!!!!
Hope you enjoy
C&Z Warsaw, MO
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C & Z with a spoiled Lab, Ginger
I'm a throw it in the crockpot person. We do it just like New England pot roast - put in some potatoes, carrots with the brisket and cabbage. Yum, yum. We use the seasoning packet that comes in the corned beef.
Ingredients:
5 lb corned brisket of beef
6 peppercorns
1 = (or packaged pickling spices)
1 bay leaf
2 carrots, cut into 2 pieces
4 medium turnips, halved
1 onion, peeled, quartered
1 small medium green cabbage, cut into 6 wedges
4 tbsp melted butter
Instructions:
Place corned beef in a large Dutch oven with water to cover; add
peppercorns and bay leaf. Cover and bring to a boil; reduce heat and
simmer 4 to 5 hours until tender, skimming fat occasionally. During the final hour of simmering, add carrots, turnips, and onion. During last 20 minutes, add cabbage.
Transfer meat to a cutting board, and thinly slice against the grain.
Arrange on a platter with vegetables. Brush with butter and serve with mustard on the side.
This recipe can also be prepared in a crockpot. Place all ingredients
except vegetables in crockpot; cook on Low 8 hours; add vegetables and cook 1 hour more.
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