Boiled Corned Beef And Cabbage Dinner Recipes

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.

Steps:

• Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
• After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Steps:

• Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

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.

Steps:

• ------------Selecting the corned beef brisket------------.
• Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
• Do not freeze.
• Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
• Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
• There will always be some gristle and it runs the length of the slab in the center.
• The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
• If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
• ------------Selecting the Cabbage-------------------.
• The heavier and more solid it is, the better it is.
• Smell it to make sure it isn't too bitter.
• You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
• Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
• --------------Selecting the Potatoes----------------.
• Watch out for the red dyed ones.
• Pick out a bag of medium to small sized ones.
• The smaller the better.
• If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
• -------------Selecting the Carrots----------.
• Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
• Serving a bowl of carrots is a big no no on Saint Patrick's Day.
• Preparing and cooking the meal-----------------------.
• (It's going to take 3 hours with you there).
• Use a large Dutch oven or stock pot that will hold everything all at once.
• Place the brisket (best side up) in the bottom of the pot.
• There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
• Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
• Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
• Bring to a boil.
• Reduce heat, cover and simmer for 2 hours.
• During the 2 hours------------------------.
• Scrub and rinse the new red potatoes.
• Remove any eyes and bad spots.
• Leave as much of the peel as you can.
• Quarter them (halve or whole if tiny).
• Cover with water until ready for them.
• Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
• Peel one carrot and cut it into quarters. Set aside.
• Peel the onion and cut it into eighths. Set aside.
• Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
• I find that kitchen scissors do just fine.
• After the 2 hours----------------------.
• Add the potatoes on top of the brisket.
• Add water to cover everything.
• Bring to a boil.
• Reduce heat, cover and simmer for 10 minutes.
• Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
• Add water to cover everything.
• Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Check the cabbage to see if it is tender.
• If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
• When done-----------------------.
• In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
• Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
• Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
• Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
• As I said, more is better.
• Slice the brisket cross grain.
• Hope there is leftovers for breakfast.
• See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.

Steps:

• Trim fat from meat.
• Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
• Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
• Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
• Discard bay leaves, if used.
• Remove meat from pot. Thinly slice meat across the grain.
• Transfer meat and vegetables to a serving platter.

Steps:

• 1. Rinse the corned beef and put it in a large pot and cover it with water, add the spice packet that came with the corned beef and cook for an hour on low heat, do not let it boil. After an hour discard the water and add new hot water and return to stove
• 2. Add celery stalk, 2 carrots, and and onion and cook for another hour, again do not let it boil. After an hour take the veggies out. Save the onion and discard the other veggies.
• 3. Chop the carrots and turnips into one inch pieces and add to the pot, when fork tender remove and set aside. Quarter the potatoes and add to the pot. After about 20 to 30 minutes quarter the cabbage and add to the pot. Return the carrots and turnips and cook until the cabbage is done. Remove the corned beef from the bot and tent it with tin foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl, add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish Soda Bread and Irish butter! delish!

Steps:

• Place corned beef in a large pot, cover with cold water.
• Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
• Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
• Cover with 12 cups cold water, or more to cover the meat.
• Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
• Remove the beef from the pot, wrap in foil, and keep warm.
• Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
• Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
• They should all be fork tender.
• David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
• We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
• Also great with crusty bread, and maybe some mustard or horseradish on the side.