CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
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.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
CORNED BEEF AND CABBAGE HASH
My mom sent me this recipe from the March 18, 2009 Orlando Sentinel. It is from a syndicated column called "Seriously Simple" by Diane Rossen Worthington. The article reads: "Corned beef and cabbage might be the ultimate simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. I use St. Patrick's Day as an excuse to serve the dish for dinner; but I mostly like it for corned beef hash later in the week. Corned beef hash had become so popular in America by the mid-19th Century that diners and lunch counters offering some form of the dish on their menus were nicknamed hash houses. One variation on this dish is red flannel hash, which is made by adding 2 or 3 cooked, peeled and cubed beets to the mixture. Adding briny cooked cabbage brings in a bold flavor dimension. I like to serve the hash in small ramekins for brunch with scrambled eggs or poached eggs." The recipe recommends the following: "Also try Yukon gold potatoes for the hash. The hash may be prepared up to 2 days ahead, covered and refrigerated. Reheat in a skillet over medium heat. Serve the hash topped with poached eggs, if you like." I haven't tried this yet, but putting it here for safekeeping. Let me know how you like it! I will say I like my hash baked in individual ramekins with an egg nested into each one to bake. If you do this, my general rule is 325 for 30 minutes or until the egg is set as much as you like. Enjoy!
Provided by DeniseBC
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well.
- Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well.
- Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.
CORNED BEEF HASH
Steps:
- Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
- *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
- 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.
CORNED BEEF AND CABBAGE
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
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.
CORNED BEEF AND CABBAGE
Provided by Tyler Florence
Categories main-dish
Time 12h20m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
- Heat the oven to 300 degrees F.
- Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.
- Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
CORNED BEEF AND CABBAGE HASH
Make and share this Corned Beef and Cabbage Hash recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat saute the potatoes in the oil until tender and lightly brown, about 15 minutes.
- Add more oil if needed.
- Add the onion and saute for 2 minutes more.
- Add the cabbage, corned beef, caraway seeds, salt and pepper.
- Lower heat to medium low, cover and cook for another 10 minutes, stirring occasionally.
- Let cook for another 8 minutes not stirring at all.
- Remove lid and cover hash with a plate, invert and serve.
Nutrition Facts : Calories 262.4, Fat 7.2, SaturatedFat 1, Sodium 175.2, Carbohydrate 46.2, Fiber 7.4, Sugar 6.4, Protein 6
More about "corned beef and cabbage hash recipes"
LEFTOVER CORNED BEEF HASH WITH CABBAGE RECIPE - THE …
From thespruceeats.com
4.4/5 (55)Total Time 33 minsCategory Breakfast, Brunch, EntreeCalories 349 per serving
CORNED BEEF HASH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CORNED BEEF AND CABBAGE HASH - DEEP SOUTH DISH
From deepsouthdish.com
CORNED BEEF AND CABBAGE HASH - 31 DAILY
From 31daily.com
CORNED BEEF AND CABBAGE RECIPES
From allrecipes.com
BAKED CORNED BEEF AND CABBAGE HASH RECIPE - WOMAN'S …
From womansday.com
10 BEST CORNED BEEF HASH WITH CABBAGE RECIPES | YUMMLY
From yummly.com
BEST CORNED BEEF HASH RECIPE - HOW TO MAKE CORNED BEEF HASH
From thepioneerwoman.com
BAKED CORNED BEEF AND CABBAGE HASH | RECIPES - OILS AND VINEGARS
From fustinis.com
MOM'S CORNED BEEF HASH & CABBAGE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CORNED BEEF AND CABBAGE HASH RECIPES - MAIN COURSE
From tfrecipes.net
ONE-POT CORNED BEEF HASH - BRITISH BREAKFAST, LUNCH OR DINNER …
From flawlessfood.co.uk
CORNED BEEF AND CABBAGE BREAKFAST HASH - THE ROCKSTAR MOMMY
From therockstarmommy.com
PAULA DEEN'S EASY CORNED BEEF AND CABBAGE RECIPE
From pauladeen.com
CORNED BEEF, CABBAGE AND RED POTATO HASH - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
10 BEST CORNED BEEF HASH WITH CABBAGE RECIPES | YUMMLY
From yummly.com
10 BEST CORNED BEEF HASH WITH CABBAGE RECIPES | YUMMLY
From yummly.com
CORNED BEEF AND CABBAGE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
You'll also love