Tender Corned Beef N Cabbage Recipes

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.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

TENDER CORNED BEEF 'N' CABBAGE

Steps:

• Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.

SIMPLE CORNED BEEF & CABBAGE - CROCK POT TENDER

Steps:

• 1. Combine water, vinegar, sugar and pepper, in the bottom of a 6 quart slow cooker. Mix well. Then place the onion into the water mixture. Add bay leaf. Place the rinsed brisket on top of the onions, sprinkle with seasoning packet. Scatter the potatoes and carrots over the top and along the sides of the brisket. Cover and turn pot to high. Cook for 4 hours.
• 2. Remove the lid and place cabbage wedges over the top, cover and continue to cook another 3 - 3 1/2 hours or until beef and vegetables are to desired tenderness.
• 3. Carefully remove the brisket from the pot and cut across the grain. Serve with vegetables on the side, along with the yummy juices and some whole grain mustard. Salt & pepper as desired.

FORK -TENDER CORNED BEEF AND CABBAGE

Steps:

• Place brisket with contents of seasoning package in a heavy stockpot.
• Add enough water to cover.
• Bring to a boil and then simmer 2 1/2 - 3 hours.
• Add onions, carrots, and potatoes.
• Cover and simmer for 20 minutes.
• Remove meat from pot; potatoes too, if tender; keep warm.
• Add cabbage, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender.
• Place brisket on serving platter; slice thinly across the grain after allowing it to rest 5-10 minutes.
• Add drained cabbage around the brisket.
• Distribute the potatoes and carrots evenly atop the cabbage for a pretty presentation.

CORNED BEEF - TENDER AND DELICIOUS

Steps:

• Remove briskets from wrapping and place in large pot or crockpot. Rinse if you don't like the brine coating.
• Add contents of 1 spice packet (discard 2nd spice packet or reserve for other use), the beer, peppercorns and bay leaves.
• Break garlic head apart and peel each clove. Add entire head to the pot.
• Add enough water to cover the meat by 1 inch. NOTE: the briskets will float, so I put a heavy heat-resistant plate or bowl on top to keep them submerged.
• STOVETOP: Turn heat to high and bring contents to a boil. Turn heat to a low simmer; cover and cook for 6 hours or more.
• CROCKPOT: Set on high cover; cook for 8-10 hours.
• When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.
• If using for sandwiches, tightly wrap each brisket in plastic and refrigerate for 1-2 hours before slicing. If you want to shred the meat, there is no need to refrigerate--just cut in thick slices and shred each slice.
• If serving as corned beef & cabbage, once meat is removed, transfer cooking liquid to large pot (if using crockpot), bring cooking liquid to boil and add vegetables. Cover and cook 30 minutes.

TENDER CORNED BEEF 'N' CABBAGE RECIPE

Steps:

• Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
• Yield: 6 servings.
• Originally published as Corned Beef 'N' Cabbage in Taste of Home
• February/March 2005, p20
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