Boiled Dinner Corned Beef Cabbage Recipes

CORNED BEEF AND CABBAGE

Steps:

• Remove beef from package, reserving juices and spices. Trim fat from beef; place beef in 4-quart Dutch oven. Add reserved juices and spices. Add enough cold water just to cover beef. Add onion and garlic.
• Heat to boiling; reduce heat to low. Cover; simmer 2 hours 30 minutes to 3 hours 30 minutes or until beef is tender.
• Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve with beef.

TRADITIONAL BOILED DINNER

Steps:

• Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

CORNED BEEF AND CABBAGE DINNER

Steps:

• Trim fat from meat.
• Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
• Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
• Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
• Discard bay leaves, if used.
• Remove meat from pot. Thinly slice meat across the grain.
• Transfer meat and vegetables to a serving platter.

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

CORNED BEEF AND CABBAGE I

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.

EASY CORNED BEEF AND CABBAGE

Steps:

• Gather the ingredients.
• Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with 3 quarts of cold water.
• Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
• Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes.
• Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender.
• Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard it.
• Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side. Enjoy.

NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE)

Steps:

• Place corned beef in a large pot, cover with cold water.
• Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
• Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
• Cover with 12 cups cold water, or more to cover the meat.
• Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
• Remove the beef from the pot, wrap in foil, and keep warm.
• Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
• Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
• They should all be fork tender.
• David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
• We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
• Also great with crusty bread, and maybe some mustard or horseradish on the side.

HOW TO COOK BOILED CABBAGE

Steps:

• Gather the ingredients.
• Rinse the cabbage and cut it into 6 wedges .
• Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven, cover, and bring to a boil. Add cabbage wedges and 1/2 teaspoon salt. Simmer, covered, for 8 to 10 minutes.
• Turn cabbage carefully, and simmer an additional 8 minutes or until tender.
• Pour off the water and return the pan to low heat until the moisture has evaporated. Add the melted butter and mix to coat the boiled cabbage thoroughly.
• Sprinkle the cabbage with salt and pepper, seasoning to taste.

BOILED CORNED BEEF AND CABBAGE DINNER

Steps:

• 1. Rinse the corned beef and put it in a large pot and cover it with water, add the spice packet that came with the corned beef and cook for an hour on low heat, do not let it boil. After an hour discard the water and add new hot water and return to stove
• 2. Add celery stalk, 2 carrots, and and onion and cook for another hour, again do not let it boil. After an hour take the veggies out. Save the onion and discard the other veggies.
• 3. Chop the carrots and turnips into one inch pieces and add to the pot, when fork tender remove and set aside. Quarter the potatoes and add to the pot. After about 20 to 30 minutes quarter the cabbage and add to the pot. Return the carrots and turnips and cook until the cabbage is done. Remove the corned beef from the bot and tent it with tin foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl, add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish Soda Bread and Irish butter! delish!

BOILED DINNER (CORNED BEEF & CABBAGE)

Steps:

• 1. Put the meat in a large crock pot on high heat for 4 hours. Add two cups of water. Put the lid on. About 15 minutes before your time is up, check the meat, put it in a large skillet and brown it a bit. Remove the liquid from the crock pot and pour it into the large kettle.
• 2. Place the meat back into the crock pot. Put the lid on it and reset the crock pot to high and 4 hours.
• 3. Prepare the carrots: peel, rinse and rustic cut (all different size pieces. Place in a huge kettle (I use my canning kettle). Cover with water and then add about three inches more. Bring to a boil.
• 4. Separate an entire stalk of celery, wash and trim, rustic cut (no two pieces are cut the same size). Put the celery in the kettle on top of the carrots.
• 5. Prepare the potatoes by washing them. Leave the jackets on and put them in the kettle on top of the celery.
• 6. Prepare the onions by peeling, and cutting in halves or quarters depending on size of onions.
• 7. Add all of the spices, sprinkling them around the top of the kettle, yet in the liquid. (If at any time you feel you need a bit more water, go ahead and add it).
• 8. Remove any loose or bad leaves from the two heads of cabbage. Cut the cabbage in half, cut 3-5 wedges from each half a head of cabbage. Place the pointed side of the wedges down into the top of the kettle. Keep cutting and adding more to the kettle even if you have to push them down deeper (the rounded side should be just above the water line).
• 9. By now the liquid in the kettle is boiling, turn down the heat and let simmer for about an hour with the lid on.
• 10. Check the briskets for tenderness. Slice them up if they are ready (they should be ready now) Turn the crock pot off, and place the meat back in it and put the lid back on (no liquid).
• 11. Check the Kettle of vegetables, if they are tender... it is done!
• 12. *** I also serve seeded rye bread that has been buttered and some horseradish. Enjoy!