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
BBQ CORNED BEEF AND CABBAGE
Steps:
- For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
- Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.
- For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.
- For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.
- In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.
- Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.
- Serve with any dark beer.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
CORNED BEEF HASH QUICHE
If you're a fan of corned beef hash, this quiche will not disappoint. This is my favorite version of this delicious quiche.
Provided by nygeo
Categories Main Dish Recipes 100+ Quiche Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a skillet over medium heat. Saute onion and ham in the melted butter until onions are soft and ham begins to brown, 8 to 10 minutes. Remove from the heat and set aside to cool.
- Whisk eggs, milk, garlic powder, salt, and pepper together in a large bowl.
- Evenly spread corned beef hash onto the pie crust, pressing firmly with the back of a spoon. Spread ham and onion mixture over top. Pour egg mixture over the top until filled; avoid overfilling. Top with Cheddar cheese.
- Place the quiche on a cookie sheet and bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 18.7 g, Cholesterol 134.3 mg, Fat 23.7 g, Fiber 0.7 g, Protein 14.3 g, SaturatedFat 10.6 g, Sodium 665.5 mg, Sugar 2.1 g
SLOW-COOKER CORNED BEEF AND CABBAGE
After making this Slow-Cooker Corned Beef and Cabbage dish, you'll be wondering why you waited until Saint Patrick's Day to enjoy it. Our corned beef and cabbage slow cooker recipe begins with a perfectly seasoned corned beef simmered in beer, served with potatoes, carrots, and onions, and topped with an applesauce and Dijon sauce. You don't need extra luck to create this one-simply follow our steps and enjoy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h50m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
- Cover; cook on Low heat setting 10 to 12 hours.
- Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
- Meanwhile, in small bowl, mix sauce ingredients.
- To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g, TransFat 1/2 g
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