My Italian mom (who is a great cook) decided she wants to attempt a corned beef and sent me to find a recipe…I’ve never even eaten corned beef so I have no idea what to look for.
This one is from the "Food Network"
Corned Beef and Cabbage From Food Network Kitchens
One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
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This one is from the "Food Network"
Corned Beef and Cabbage From Food Network Kitchens
One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
References :
This is Jimmy the Mick’s recipe
The call me Jimmy the Mick for a reason…
I have been cooking Corned Beef and Cabage every day in my resturant for the past 17 years.
One 3-pound (approximately) corned beef brisket
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper to taste
Serving suggestion: Whole-grain mustard or horseradish sauce (recipe follows)
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
Horseradish Sauce:
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
References :
Corned Beef and Cabbage Dinner with Horseradish
2 pounds small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion — cut into 8 wedges
1 corned beef brisket with seasoning packet — (2 – 2 1/2 pounds)
2 cups apple juice
8 thin wedges cabbage
Horseradish Sauce*
Place potatoes, carrots and onion in 5 to 6 1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
Cover; cook on low setting for 10-12 hours.
About 40 minutes before serving, remove beef from slow cooker; Place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30-35 minutes or until cabbage is crisp-tender.
To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.
Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoon Dijon mustard
Combine all ingredients, mix well.
Source:"Pillsbury Classic Cookbooks – The Slow Cooker – March 2003"
References :
Corned Beef and Cabbage
INGREDIENTS
1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
1 large orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
1/2 cup cold water
6 tablespoons margarine, divided
1 large head cabbage, cored and sliced
1 cup Golden Delicious apples, cored and quartered with peel
1/4 cup cold water
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Line a 9×13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
Bake for about 4 hours in the preheated oven, or until meat is tender.
About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.
References :
http://allrecipes.com/Recipe/Corned-Beef-and-Cabbage-II-2/Detail.aspx
Buy a 5 1/2 lb. packaged Corned Beef in the supermarket. It has the flavor pack included. Boil the corned beef for 1/2 hour without the seasoning. Dump the water out, rinse out the pot, rinse the corned beef in hot water. Place the corned beef back in the pot, and bring to a boil. Once it has come to a boil, put the seasoning into the water. Cover, and simmer for 2 hours. 1/2 hour before the corned beef is done, peel potatoes, place in the pot, with quartered sections of cleaned cabbage. Let cook for 1/2 hour more, or until the potatoes are fork tender.
References :
INGREDIENTS
* 3 pounds corned beef brisket with spice packet
* 10 small red potatoes
* 5 carrots, peeled and julienned
* 1 large head cabbage, cut into small wedges
DIRECTIONS
1. 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.
2. 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.
3. 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.
References :
INGREDIENTS
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
DIRECTIONS
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.
References :
I am a "just enough" cook so I hope this helps. This is the best Corned Beef ever. Just follow recipe directions that come with your corned beef or from a favorite cook book…BUT finish it on a hot BBQ grill. The grilling will sear the corned beef and sear off a lot of the fat. It kind of dries the meat a little. Sear it but don’t let it burn. Just before removing from grill, baste with mustard sauce below. Serve it with the sauce on the side. It is fabulous. I get all kinds of compliments. You will have to experiment with the sauce ingredients. Like I said, I am a just enough cook. How much of an ingredient is "just enough" to your taste.
Mustard Basting & Dipping Sauce
Your Favorite Mustard
Brown Sugar (to taste)
A dash Black Pepper (to taste)
A pinch of Nutmeg (to taste)
Mix all ingredients and baste during the few minutes of grilling as the brown sugar will burn, ENJOY!
I am having Corned Beef and Cabbage on the 15th,
References :