Corned Beef And Cabbage With No Seasoning Packet Recipes

CORNED BEEF AND CABBAGE WITH NO SEASONING PACKET

Steps:

• 1. Using a disposable liner in your slow cooker will make cleanup easier, not necessary, but Ii hate cleanups.
• 2. Put your carrots in the bottom of the slow cooker, and then the beef on top.
• 3. Tuck the onions in around the sides.
• 4. Pour the beer over all, then enough water to almost cover the beef.
• 5. Sprinkle the seasonings over all. Reserve the potatoes and carrots for later.
• 6. Cook on low for 4 to 6 hours. The last 1 1/2 hours add the potatoes and cabbage, this makes them so they are not overcooked.

CORNED BEEF AND CABBAGE

Steps:

• 1. I prepare this a day or two ahead of time, so it can be put together quickly at serving time.
• 2. Place Brisket and Seasoning Packet in Crock Pot. Cut Brisket in half and stack if using larger Brisket.
• 3. With Crock Pot on high, add the two cans of Beer or Broth. I used beer. Quarter the Cabbage heads and add to pot. (Leave the Cabbage core in so quarters stay intact.) Add water to almost cover Brisket. When contents start to bubble and boil cook cabbage for 45 minutes to 1 hour. Steam will cook the Cabbage.
• 4. Remove Cabbage Quarters and reserve in refrigerator container. Add peeled and quartered potatoes. I used Idahos but small red Potatoes halved with skin on would work well.
• 5. Cook Potatoes for 45 minutes to 1 hour and remove Potatoes and place in fridge with Cabbage.
• 6. Turn crock Pot to low and cook additional 2 to 5 hours. I cooked an additional 4 hours on low, and enjoyed a couple of beers at the local Pub. (A couple is anywhere from two to six.)
• 7. When Brisket is cooked remove from juice and refrigerate overnight for easy slicing the following day. Reserve Juices for serving later.
• 8. Following morning slice Brisket in neat thin strips to serve, after removing fat covering from one side if present.
• 9. Brisket, Cabbage and Potatoes can be reheated in oven in the juices, or individual servings microwave very well with a little of the juices. Leftover Corned Beef freezes well and is excellent as warm or cold Corned Beef Sandwiches on Rye Bread. Or make a Ruben sandwich with Kraut and Swiss Cheese on Rye or Pumpernickel.
• 10. Provide a little Horseradish to accompany this dish or sandwiches. Enjoy St. Patty's Day.
• 11. Note: The juices would work very well for a soup base. Something as simple as adding a can or two of Northern Beans. also note I added no salt or pepper or additional seasoning. The Brisket is salty enough.
• 12. Note: The Cabbage and Potatoes will overcook if not removed in the process.

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.

CORNED BEEF AND CABBAGE EGG ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.
• Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).
• Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.
• Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.
• Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.
• Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
• Cover; cook on Low heat setting 10 to 12 hours.
• Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
• Meanwhile, in small bowl, mix sauce ingredients.
• To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

FAVORITE CORNED BEEF AND CABBAGE

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.