Dinty Moores Famous Corned Beef And Cabbage Recipes

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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.

MUSTARD SAUCE FOR CORNED BEEF & CABBAGE



Mustard Sauce for Corned Beef & Cabbage image

A wonderful sweet mustard sauce recipe that came from my mom. We can't have corned beef and cabbage without it!!

Provided by myount19

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

2 eggs, beaten
1/4 cup brown sugar
3 tablespoons sugar
3 tablespoons mustard
1/2 cup vinegar
1 tablespoon margarine

Steps:

  • Cook and stir (a whisk works best) over medium heat until thickened (approx. 5 minutes).

THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM



The Best Corned Beef and Cabbage with Horseradish Cream image

Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18

One 3-pound uncooked corned beef brisket, rinsed (see Cook's Note)
16 cups (1 gallon) cold water
2 medium carrots, unpeeled and cut into thirds
2 celery stalks, cut into thirds
1 large onion, peeled and quartered
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons mustard seeds
10 whole juniper berries
8 whole allspice berries
4 whole cloves
1 pound new potatoes, halved
1 medium green cabbage (about 2 pounds), cut into 8 wedges
1/2 cup sour cream
4 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper

Steps:

  • Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
  • Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
  • Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
  • Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
  • For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.

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

DINTY MOORE'S FAMOUS CORNED BEEF AND CABBAGE



Dinty Moore's Famous Corned Beef and Cabbage image

A delicious, old-timey recipe. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Provided by Molly53

Categories     Meat

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs corned beef
1 head cabbage, quartered
1/3 cup granulated sugar
1/2 lb fat salt pork (Bacon may be substituted if salt pork unavailable)
8 hot boiled potatoes

Steps:

  • Cover corned beef with cold water and simmer for 3 1/2 hours, skimming the fat frequently.
  • Add fresh boiling water as often as necessary to keep the beef covered.
  • Fifteen minutes before the meat is done add the granulated sugar.
  • Allow the beef to cool in the water in which it was boiled.
  • Remove grease when liquid has cooled.
  • Boil cabbage with salt pork for 15 minutes.
  • Place the corned beef on a platter, and surround it with pieces of cabbage and boiled potatoes.
  • Serve hot.

Nutrition Facts : Calories 867.7, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.5, Sodium 2618.5, Carbohydrate 70.2, Fiber 9.7, Sugar 18.7, Protein 49.2

CLASSIC CORNED BEEF WITH CABBAGE & POTATOES



Classic Corned Beef with Cabbage & Potatoes image

This recipe is a St. Patrick's Day favorite, but you can enjoy any time of the year you'd like. Corned Beef Brisket is slow-cooked with cabbage, potatoes and carrots for a hearty family meal.

Provided by BIWFD

Categories     Entrée

Time 3h30m

Yield Makes 8

Number Of Ingredients 8

1 Corned Beef Brisket (2-1/2 pounds)
5 cups water, divided
1 medium head cabbage (about 2 pounds), cut into wedges
8 ounces Yukon Gold potatoes, cut into 8 wedges
8 ounces carrots, cut into 1-inch pieces
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F. Place Corned Beef Brisket and 3 cups water in large stockpot or Dutch oven, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3 hours or until fork-tender.
  • Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
  • Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket). Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
  • Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.
  • Recipe can be made in a 6-quart electric pressure cooker. Place Corned Beef Brisket and 1/2 cup water in pressure cooker. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Continue as directed in Step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

Nutrition Facts : Calories 370

CARAMELIZED CORNED BEEF



Caramelized Corned Beef image

If you are tired of flavorless boiled corned beef, try cooking it in the oven. The key to this recipe is melting the fat and caramelizing the meat in the oven. As long as you are dragging out the slow cooker, you may want to cook an extra corned beef and potatoes to use for a second meal or corned beef hash.

Provided by mhonomichl

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Yield 6

Number Of Ingredients 6

1 (3 pound) flat-cut corned beef
1 (32 ounce) carton beef stock
water as needed
5 large red potatoes, quartered
3 tablespoons olive oil
1 small head red cabbage, cut into 2-inch wedges

Steps:

  • Place corned beef in a slow cooker. Pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.
  • Cook on Low for 5 hours 15 minutes to 7 hours 15 minutes. Add potatoes to slow cooker and cook for 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C) and set rack to center. Grease a roasting pan.
  • Remove corned beef from slow cooker and blot dry with a paper towel. Strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. Place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.
  • Cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.
  • Place cabbage in the slow cooker; cook on Low until tender, 15 to 20 minutes.
  • Slice corned beef and serve in roasting pan with potatoes. Strain cabbage and serve on the side.

Nutrition Facts : Calories 582.1 calories, Carbohydrate 58.6 g, Cholesterol 97.3 mg, Fat 26.9 g, Fiber 7.5 g, Protein 27.9 g, SaturatedFat 7.6 g, Sodium 1229.8 mg, Sugar 8.6 g

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