GLAZED CORNED BEEF & CABBAGE N IRISH STOUT BEER
We love this corned beef recipe. But we especially liked the glaze for the meat. The mix of flavors was great together. Delicious for a St. Patrick's Day dinner. Hmmm... the glaze may pair well with other meats as too.
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 4h5m
Number Of Ingredients 18
Steps:
- 1. This is the large pot I used to cook the corned beef briskets in. The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the meat. These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
- 2. Add briskets to a large pot, then add contents of spice packet.
- 3. Cover briskets completely with water.
- 4. Add the beer if using. Turn the fire to medium high, and then bring to a boil.
- 5. When it comes to a boil, skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one. Or cook until meat has reached desired tenderness.
- 6. When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PRE-HEAT OVEN TO 350 DEGREES F. Prepare glaze, by combining all the glaze ingredients in a small saucepan. Bring to a simmer until butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times. Cook for 25 to 30 minutes.
- 7. When glaze has set, remove from oven and let set for about 10 minutes before slicing to serve. You will have some glaze left over. Can serve on the side with the corned beef and can also be used on a ham.
- 8. While corned beef is baking in oven cook the remaining vegetables. Add onions, garlic potatoes & carrots to the pot the briskets were cooked in and cook for 10 minutes. Then add the cabbage wedges and continue to cook for 20 to 25 minutes longer or until all the veggies are tender.
- 9. Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes. Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retrieve the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped green onions or chopped chive, garnish with bell pepper strips if desired.
- 10. Slice corned beef brisket with electric knife and arrange on top of veggies before taking to table.
- 11. Place on table and allow guest to help themselves.
- 12. This is the platter that I made and gave to the neighbors, they LOVED IT & I love sharing it with them.
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
SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE
I grew up on corned beef and cabbage, which we had regularly (and not just on St. Patrick's Day). It was something I always enjoyed so I was surprised when, as an adult, I came across many people who professed their dislike for the meal. After much experimenting, I came up with a juicy, tender corned beef that everybody likes, even the corned beef-haters. This recipe halves easily. For the liquid, I prefer a nice caramel porter. While this takes several days, there really is not a lot of real effort involved, just planning.
Provided by JackieOhNo
Categories European
Time P3D
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Day 1: Add corned beef brisket to a kettle or stockpot that is large enough to hold it. Pour in both bottles of porter or stout, the add enough water to cover the beef entirely. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Over high heat, bring to a boil, the reduce heat to a simmer and cover. Simmer for about 4 hours, until beef is fork-tender. Remove from stove and let cool, then refrigerate overnight.
- Day 2: Remove corned beef from liquid, wrap tightly in aluminum foil and refrigerate overnight. Strain liquid from kettle to remove solids, then heat over medium-high heat until liquid comes to a boil. Add cabbage, potatoes, carrots (and/or parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover and simmer for about 30 minutes or until vegetables are just crisp-tender. Remove from stove and let cool, then refrigerate overnight.
- Day 3: Remove corned beef from refrigerator, unwrap, and carefully trim off any excess fat. Allow to sit out at room temperature while finishing vegetables and glaze. Reheat vegetables over low heat (so as not to overcook them). In a small saucepan, combine corn syrup and mustard. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Preheat broiler and place rack to top of pan will be 5-6 inches from heat source. Place corned beef on broiler pan rack and brush with some of the glaze. Broil corned beef for 8-10 minutes, brushing top and sides frequently with remaining glaze. Remove from broiler and cool for about 5 minutes, then slice against the grain (at a diagonal). Using slotted spoon, remove vegetables from kettle and serve with corned beef, spooning on some vegetable cooking liquid, if desired.
CORNED BEEF CABBAGE WITH A TANGY GLAZE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Rinse and drain the brisket. In either a Dutch oven or slow cooker, cover the brisket with water and empty the spice packet. Cook at a very low simmer for 50 minutes per pound, or in a slow cooker for 6 to 8 hours. Preheat the oven to 350°F and remove the brisket into a foiled lined baking pan. Whisk together the glaze ingredients and brush all over the brisket. Bake in the oven for about 20 minutes. While the brisket finishes, add the potatoes, carrots and onion to the pot and cook on medium-high until fork tender, about 20 minutes. In the last 5 minutes, add the cabbage quarters and cover. Cook the cabbage until it's slightly tender, but not overcooked. Optional: Turn the broiler to high and broil the brisket for a minute or two, so the glaze will "set". Slice the brisket and serve with the vegetables.
GLAZED CORNED BEEF DINNER
"This recipe is so tasty that it's the only way my family will eat corned beef. The glaze is the kicker!" -Shannon Strate of Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.
Nutrition Facts : Fat 17 g fat (5 g saturated fat), Cholesterol 59 mg cholesterol, Sodium 1,386 mg sodium, Carbohydrate 31 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.
GLAZED CORNED BEEF
This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!
Provided by CANMAD7
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h15m
Yield 7
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
- In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
- Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
- Slice corned beef across grain and serve.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 38.1 g, Cholesterol 125 mg, Fat 24.3 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 8.1 g, Sodium 1724.8 mg, Sugar 27.5 g
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