Corned Beef And Braised Red Cabbage Recipes

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CORNED BEEF WITH CABBAGE, POTATOES AND CARROTS



Corned Beef With Cabbage, Potatoes and Carrots image

Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they'll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, meat, vegetables, main course

Time 4h45m

Yield 4 servings

Number Of Ingredients 9

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

  • Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
  • Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.
  • Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)
  • Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
  • Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Tender corned beef and tangy cabbage is a feast for the senses and a great way to celebrate St. Patrick's Day. Serve with a grainy mustard, potatoes, or both.

Categories     St. Patrick's Day     dinner     main dish     meat     roasted

Time 3h20m

Yield 8 servings

Number Of Ingredients 8

1 package corned beef brisket (3 to 4 pounds)
3 tbsp. ground black pepper
1 c. balsamic vinegar
2 tbsp. sugar (optional)
1 head green cabbage (or 2 if you'd like more)
Olive oil, for searing
Kosher salt and black pepper, to taste
1/2 bottle Guinness, or any beer

Steps:

  • For the corned beef: Preheat the oven to 325 degrees.
  • Unwrap the brisket and place it fat side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes.
  • Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes- or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
  • While the brisket is resting, make the balsamic reduction: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is thick and reduced by half. Set it aside.
  • Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown.
  • To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield about 6 to 8 main-course servings

Number Of Ingredients 16

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 to taste
Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows
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

Steps:

  • 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.
  • 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.

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Provided by Tyler Florence

Categories     main-dish

Time 12h20m

Yield 6 to 8 servings

Number Of Ingredients 28

1 cup kosher salt
1 cup brown sugar
1 1/2 tablespoons whole coriander
1 1/2 tablespoons whole mustard seeds
1 1/2 tablespoons whole black peppercorns
1 1/2 tablespoons whole allspice
4 sprigs fresh marjoram
4 sprigs fresh thyme leaves
2 bay leaves
1 (2 1/2 to 3 pound) brisket
3 tablespoons extra-virgin olive oil
1 onion, halved
6 carrots, coarsely chopped
1 head celery including leaves, coarsely chopped
1 head garlic, halved
3 sprigs fresh marjoram
1 small cabbage cut into 6 to 8 wedges
Herbed Root Vegetables, recipe follows
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper

Steps:

  • Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
  • Heat the oven to 300 degrees F.
  • Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.
  • Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.
  • Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  • To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS



Beer Braised Corned Beef with Red Potatoes and Carrots image

Provided by The Hearty Boys

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 11

1 (3-pound) corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
2 tablespoons pickling spice
2 teaspoons caraway seeds
2 (12-ounce) bottles beer (not light)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into 2-inch dice
4 sprigs fresh dill
Kale leaves, for plating

Steps:

  • Preheat the oven to 250 degrees F.
  • Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

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

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

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

FAVORITE CORNED BEEF AND CABBAGE



Favorite Corned Beef and Cabbage image

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 10 servings.

Number Of Ingredients 12

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

Steps:

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.

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