Irish Corned Beef And Cabbage Dinner Recipes

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.

TRADITIONAL IRISH CORNED BEEF AND CABBAGE

Steps:

• In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
• Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
• Keep cabbage warm in broth until needed.
• Served corned beef with mustard and cabbage.

IRISH CORNED BEEF AND CABBAGE

Steps:

• Place the corned beef in a large pot. Pour the bottle of beer over the beef, and then add enough water to cover the beef; add peppercorns or spice packet. Cover the pot, bring to a boil, reduce the heat and simmer 4 hours or until tender, skimming occasionally. Remove the meat from the broth; add the carrots and onions to the broth and continue to simmer for another 45 minutes. Add the cabbage, and simmer for an additional 15 minutes.
• Preheat oven to 400°F. In small saucepan, mix and heat glaze ingredients. Place the beef in a roasting pan and brush with the glaze. Roast for 30 minutes.
• Mix together horseradish sauce ingredients; chill until ready to use. When ready to serve, transfer the meat and vegetables to a platter; brush the vegetables with the melted butter. Serve with horseradish sauce.

IRISH CORNED BEEF & CABBAGE DINNER

Steps:

• 1. Place brisket in large dutch oven and barely cover with hot water;
• 2. Add onions, garlic, cloves, & bay leaves.COVER AND SIMMER,DO NOT BOIL 1 hour per pound of meat, or until fork tender.
• 3. Remove meat from liquid, add potatoes and carrots and cover. Bring to a boil and cook for 10 minutes.
• 4. Then add cabbage wedges and whole onions, and continue to cook for 20 additional minutes, or until vegetables are tender.
• 5. While meat is resting, slice with an electric knife, place back on top of veggies to reheat after veggies are done, and serve while still hot..

IRISH CHANNEL CORNED BEEF AND CABBAGE

Steps:

• Rinse the corned beef and cut off excess fat.
• Place the onion on the bottom of the slow cooker.
• Place the corned beef on top of the onion.
• Add water, chicken broth, carrots and cabbage.
• Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.

IRISH CORNED BEEF AND CABBAGE

Steps:

• Cover the brisket with 1 inch of water and bring to a boil. Then lower the heat to simmer. Skim off any foam.
• Add all of the spices and vinegar and simmer until tender. About 50 minutes per pound. Remove the brisket when tender and keep warm.
• Reduc e the broth and then add the onions, carrots and potatoes and cook until tender.
• Add the cabbage wedges the last 15 minutes and cook until just tender. Do not overcook.
• Put the brisket back in and heat through.
• Slice the brisket against the grain.
• This recipe makes 6 servings.

IRISH CORNED BEEF AND CABBAGE DINNER

Steps:

• Place the brisket in a 5 to 6 quart casserole and add enough water to cover it by at least 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
• Reduce the heat to low and simmer partially covered for about 3 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a skewer or small knife. (Check the pot from, time to time. The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.).
• Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat. Drop in the dried beans (1 cup dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 pound) and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.)
• Turn off the heat and let the beans soak for 1 hour.
• Then add the clove pierced onion and the salt and bring to a boil again.
• Reduce the heat to low, and simmer partially covered for 1 hour, or until the beans are tender. (Check he beans occasionally; add more boiling water if needed.) Drain the beans and discard the onion.
• With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan and pour in enough cold water to cover them by 2 inches. Bring to a boil over high heat, reduce the heat to low, cover the pan and simmer until the beets show no resistance when pierced with the point of a small skewer or knife. This may take from 30 minutes to 2 hours; add boiling water to the beets if necessary. Drain the beets and, when they are cool enough to handle, slip off their skins.
• The potatoes, carrots and about 1 1/2 pound peeled and cut crosswise into 1/2 inch thick slices rutabaga may be cooked together in a large pan of lightly salted boiling water. Drop the vegetables into the pot and cook briskly, uncovered, for about 20 minutes, or until they are tender but not falling apart. Drain, then peel the potatoes with a small knife.
• Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely. Reduce the heat to low and simmer partially covered for about 15 minutes, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife. Drain thoroughly and cut each quarter into halves.
• To serve the boiled dinner, carve the beef and arrange the slices slightly overlapping attractively along the center of a large, heated platter. Surround the meat with mounds of individual vegetables and garnish the platter with the parsley. Horseradish, mustard and pickles are spicy accompaniments to a corned beef dinner. Serves 8.
• Time Life Holiday Cookbook.

CORNED BEEF AND CABBAGE: THE EASY AND TRADITIONAL RECIPE

Steps:

• Put the brisket, spices, brown sugar, and bay leaves into a Dutch oven. Add enough water to cover the brisket. Bring to a boil then reduce to a simmer and cook covered for 2 hours.
• Put the potatoes and carrots into the Dutch oven. Bring the liquid to a boil, then reduce it to a simmer and cook for 30 to 40 minutes, or until the brisket and vegetables become tender.
• Place cabbage in the Dutch oven. Bring to a boil, then reduce to a simmer and cook for another 15 minutes.
• Remove the corned beef, carrots, potatoes, and cabbage. Wrap in foil to keep warm.
• To make the horseradish sauce, strain out 1 ½ cups of the cooking juice, making sure to skim off excess fat.
• Melt butter in a saucepan. Whisk in flour, then slowly whisk in cooking juices. Whisk in sugar, vinegar, and horseradish. Let the mixture come to a boil then cook until it thickens.
• Slice the beef against the grain and serve with the vegetables and horseradish sauce.
• Taste the horseradish sauce once it has thickened and make any adjustments it might need.

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.