My Cabbage Corned Beef Potatoes Mess Recipes

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CORNED BEEF AND CABBAGE ON POTATO



Corned Beef and Cabbage on Potato image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h40m

Yield 3 dozen appetizers

Number Of Ingredients 18

12 large red bliss potatoes peeled and cut into 1-inch thick slices
1/2 pound smoked bacon
3 tablespoons butter
1/2 head napa cabbage, cut chiffonade
Freshly ground black pepper
1/2 pound corned beef, finely diced
2 teaspoons prepared horseradish
1 tablespoon minced fresh chives
1 cup milk
1 small onion, finely chopped
1 bay leaf
3 whole cloves
1/4 teaspoon nutmeg, optional
2 tablespoons unsalted melted butter
2 tablespoons cornstarch
1/2 cup grated Parmesan (1/4 cup for sauce plus 1/8 to 1/4 cup to bind filling and sprinkle on finished appetizers)
White pepper
Salt, if needed

Steps:

  • Special equipment: 1-inch circle cutter
  • Cut potato slices with a 1 to 1 1/2-inch circle cutter and soak in water to remove starch. Place on a rack placed over a shallow pan of water. Steam to al dente and set aside to cool. Using a melon baller (ball scoop) scoop out a recess in each disk.
  • Cook bacon and remove to paper towels to drain. Pour most of the bacon fat from the pan and add butter over medium heat. Add cabbage and season with black pepper. Cook until it begins to soften, about 10 minutes. Stir in corned beef, and crumble in bacon. Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish.
  • Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat. Spoon the melted butter into a separate heat resistant bowl and whisk in the cornstarch, then whisk in 1/4 cup of the Parmesan, reserving the rest. When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed. Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
  • Preheat oven to 400 degrees F.
  • Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture. Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet. Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn). Sprinkle with chives and serve.

CORNED BEEF & CABBAGE & POTATOES



Corned Beef & Cabbage & Potatoes image

This was an excellent excellent 1st attempt at traditional Irish dinner fare. This turned out amazing & the flavor was full and delicious! It does have a lot of ingredients but don't be dismayed - it is a rather simple preparation (1 pot) & it is anything but bland - YUMMY! This dinner does have a long cooking time but the effort is well worth the reward! Don't wait for the holiday to enjoy it.

Provided by SVELTE

Categories     Roast Beef

Time 3h30m

Yield 1 brisket & Cabbage & Potatoes, 4-6 serving(s)

Number Of Ingredients 23

3 lbs corned beef brisket
6 garlic cloves
1 (14 1/2 ounce) can Guinness stout
1/2 cup apple juice
1/4 cup brown sugar
6 whole cloves
1/2 cup malt vinegar
1 tablespoon sea salt
1 tablespoon mustard seeds
1 tablespoon dill seed
1 tablespoon whole allspice
1 tablespoon coriander seed
1 tablespoon whole black peppercorn
2 dried bay leaves
1 (8 -12 ounce) can beef broth
2 lbs small to medium red potatoes, Yukon's are good too
1 large sweet onion
1 -2 head cabbage, fresh
15 baby carrots
1 bunch fresh parsley, dried will not do
1/4 cup butter
horseradish (optional)
Dijon mustard (optional)

Steps:

  • Trim brisket of excess gristle if needed. Do not remove the back-strap of fat as this will season in the cooking. In a 20 quart (or large enough to hold all the ingredients) pot place the brisket pretty side up. Add the spice packet that may have come with the brisket and also - beef broth, bay leaves, peppercorns, coriander seeds, whole allspice, dill seeds, mustard seeds, malt vinegar, whole cloves, packed brown sugar, apple juice, Guinness beer, sea salt & coarsely chopped garlic cloves. Now pour over just enough water to barely cover the brisket. Bring pot to a boil, cover and turn down temperature to simmer on medium for 2 hours. Meanwhile (you have 2 hours, take your time) wash/rinse and remove eyes from potatoes, quarter them, rinse again and set aside in bath of cool water. Also chop the sweet onion into large wedges too and set aside.
  • After 2 hours of simmering, drain and add the potatoes to the brisket pot. Also add 1/2 the onion and 5 baby carrots to the pot. Add more water if needed to cover everything; this may not be needed. Bring pot back to a boil, cover and turn down to simmer for another 30 minutes. Meanwhile, take the cabbage and peel off the outer leaves, rinse the heads and slice into large quarters. * Cut cabbage down the spine so the wedges stay together. Now add the cleaned cabbage, the remaining onion and the remaining 10 baby carrots to the pot. Cover and simmer again for another 30 minutes at least, stir once or twice. It is really hard to overcook cabbage so rather, just do not undercook it. After 30 minutes check to see if the cabbage is tender, if its not simmer for another 5-10 minutes. If cabbage is tender turn off the burner and let the pot cool a moment on the stove.
  • Remove the brisket from the pot, cut lengthwise and place on serving dish with the cabbage. Meanwhile in a large serving bowl, chop the stick of butter into smaller pats. Chop the parsley from its stems and add to the bowl with the butter. Strain out the hot potatoes/carrots/onions from the broth and put right into the bowl, stir until potato mixture is coated in parsley and butter is completely melted. You can toss out the broth or retain the last 1/4 (with the spices) for an au jus sauce.
  • Serve all with a dash of sea salt, mustard and horseradish if desired.

CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE



Corned Beef with Crispy Roasted Potatoes and Cabbage image

This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used to make the corned beef, including coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic (you're going to want to eat the sauce, so go ahead and make extra).

Provided by Anna Stockwell

Categories     Beef     Brisket     Potato     Cabbage     Clove     Coriander     Mustard     Garlic     Vinegar     Honey     Dill     St. Patrick's Day     Entertaining     Winter

Yield 6-8 servings

Number Of Ingredients 16

1 (3-4-lb.) corned beef brisket
2 lb. russet potatoes, scrubbed, quartered
1 1/4 cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 large green cabbage, cut through the core into 8 wedges
4 whole cloves
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. peppercorns
1/2 tsp. crushed red pepper flakes
2 garlic cloves, finely grated
6 Tbsp. white wine vinegar
1 Tbsp. honey
1 cup finely chopped dill
Special Equipment
A mortar and pestle

Steps:

  • Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
  • Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
  • Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
  • Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

MY CABBAGE, CORNED BEEF & POTATOES MESS



My Cabbage, Corned Beef & Potatoes Mess image

This is one delicious dish. wonderful flavors from the cooked cabbage, onions and of course corned beef and all seasoned just right...My Gram used to make a dish close to this, but I think I even out did her this time...she would be proud!..This is one of my very favorite comfort meals. I hope you try it...if you love cabbage...

Provided by Cassie *

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 14

2 Tbsp oil
3 Tbsp butter
1 medium onion, thinly sliced
1 medium head of cabbage, sliced
1 tsp cajun seasoning
11/2 tsp kosher salt
1/2 tsp cracked black pepper
1 c chicken broth
1 small onion chopped
red pepper flakes to taste, optional
1 large baking potato, cubed medium in size - i leave skin on
1 can(s) corned beef
2 Tbsp olive oil - ( for cooking potatoes )
salt and pepper for potatoes

Steps:

  • 1. In a dutch oven, brown onion slices in the butter and oil over med-high heat until caramelizing.
  • 2. Add your sliced cabbage, Cajun seasoning, kosher salt and pepper, chicken stock. Cover and cook over medium high heat for about 20 minutes or until cabbage is soft. and liquid is almost evaporated.
  • 3. While that cooks, in a skillet, over med-high heat, heat the oil, add chopped onions and potatoes seasoned with salt and pepper. Cook until tender. ( to speed up the potatoes, I microwave for about 4 minutes, then dice it )
  • 4. When the potatoes are tender, add the corned beef and blend it into the potatoes, heat through for a minute or so.
  • 5. Sprinkle cabbage with red pepper flakes, add the corned beef and potatoes to the cabbage pot.
  • 6. Stir to combine and serve.

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