Papa Ds Corned Beef And Cabbage Recipes

Steps:

• Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
• After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
• In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
• Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
• Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

Steps:

• Preheat the oven to 300°F.
• Place the brisket and juices in a large Dutch oven; add the beef stock, beer and enough water to cover if needed. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Remove from heat and add spice packet, bay leaves and pepper corns, cover and transfer to the oven, braise until very tender about 3 hours and 45 minutes.
• Remove from oven and transfer the brisket to a cutting board and cover tightly with foil to keep warm. Add the cabbage, onions, carrots and potatoes and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
• Slice the brisket across the grain of the meat into thin slices. Serve with vegetables topped with cooking liquid. Season to taste.

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 onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
• Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

Steps:

• Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
• Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.