The Best Corned Beef And Cabbage With Horseradish Cream Recipes

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BAKED CORNED BEEF AND CABBAGE



Baked Corned Beef and Cabbage image

This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.

Provided by Cindy

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h20m

Yield 8

Number Of Ingredients 11

4 ½ pounds corned beef brisket
5 black peppercorns
½ teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
¼ cup chopped fresh parsley
2 tablespoons butter

Steps:

  • In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
  • Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
  • Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 49.2 g, Cholesterol 117 mg, Fat 24.4 g, Fiber 5.7 g, Protein 25.5 g, SaturatedFat 9 g, Sodium 1347.7 mg, Sugar 7.7 g

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.

ROASTED CORNED BEEF AND CABBAGE WITH CARROTS, POTATOES & HORSERADISH CREAM SAUCE



Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce image

Corned beef and cabbage is traditionally boiled, but I prefer to roast it in the oven. I also toss the vegetables in horseradish butter to amp up the flavor; it makes ALL the difference.

Provided by Jennifer Segal

Categories     Dinner

Time 3h20m

Yield 6 - 8

Number Of Ingredients 16

1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
4 tablespoons unsalted butter, melted
2 tablespoons prepared horseradish
1½ teaspoons salt
¼ teaspoon ground black pepper
6 medium carrots, cut into 2-in chunks
1¼ lb small gold potatoes (about 2.5" in diameter), halved
1 very small green cabbage, cored and cut into ½-inch-thick slices (see note)
2 tablespoons chopped Italian parsley, for garnish (optional)
1 cup sour cream
2 tablespoons prepared horseradish, plus more to taste
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sugar

Steps:

  • Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
  • Rinse the corned beef several times under running cold water. (No need to dry it.)
  • Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
  • Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
  • Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
  • After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
  • Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.
  • Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
  • Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
  • Note: The nutritional information does not include the horseradish cream sauce.

Nutrition Facts : Calories 577, Fat 40 g, Carbohydrate 18 g, Protein 35 g, SaturatedFat 14 g, Sugar 3 g, Fiber 3 g, Sodium 2813 mg, Cholesterol 138 mg

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Provided by Melissa

Categories     Main Course

Time 4h20m

Number Of Ingredients 13

1 3-4 lb corned beef brisket (plus seasoning packet)
2 bay leaves
1 tsp granulated garlic
1 tsp onion powder
few dashes Worcestershire sauce (optional)
1 tsp freshly ground black pepper
4 sprigs fresh thyme
6 medium carrots (peeled and sliced on bias)
2 lb whole baby yellow potatoes
1 large onion (sliced into wedges)
1 medium head green cabbage (cut into 6 even wedges)
3-4 Tbsp whole grain mustard
1 Tbsp honey

Steps:

  • Preheat oven to 325°F. Place brisket into a deep large roasting pan fat side up. Fill with hot water about 3/4 way up the side of brisket leaving fat cap exposed. (Amount of water will vary depending on the size of the pan.) Add seasoning packet, bay leaves, granulated garlic and onion powder. Add a few dashes of Worcestershire sauce, if using. Sprinkle with freshly ground black pepper and top with a few sprigs of fresh thyme.
  • Cover pan with foil. Bake for 2 1/2 hours. After 2 1/2 hours, remove foil and add carrots, potatoes, onion and cabbage wedges. Recover and continue to bake for another 1 1/2 - 2 hours or until brisket is fork tender.
  • Meanwhile, in a small bowl, mix together whole grain mustard and honey.
  • Once corned beef is fully cooked and shreds easily, remove foil. Use a slotted spoon to remove cabbage wedges to a platter and keep warm.
  • Increase the oven temperature to broil. Slather the top with mustard and honey then broil for several minutes to char. Remove to a cutting board, let rest uncovered for 10 minutes.
  • Slice brisket and arrange on a platter with cabbage, potatoes, carrots and onion. (Strain cooking liquid to remove seasonings prior to serving)
  • Serve immediately garnished with fresh parsley or thyme with a drizzle of jus or whole grain mustard on the side.

Nutrition Facts : ServingSize 1 serving, Calories 507 kcal, Carbohydrate 36 g, Protein 31 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1787 mg, Fiber 7 g, Sugar 10 g

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

What's St. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.

Provided by Gina

Categories     Dinner

Time 3h

Number Of Ingredients 8

2.5 lbs corned beef brisket in brine (fat trimmed off)
1 cup baby carrots (peeled)
1 small head cabbage (cut into 4 wedges)
2 bay leaves
1 tbsp prepared grated horseradish
1/4 cup fat free sour cream (full fat for Keto)
1/4 tsp dijon mustard
salt and pepper

Steps:

  • In a large pot, place brisket, bay leaves and enough water to cover.
  • Simmer, covered for about an hour per pound.
  • When meat is tender add carrots.
  • Boil for about 10 minutes, then add cabbage.
  • Cook another 15- 20 minutes, until tender.
  • Remove the meat and place on a cutting board.
  • Slice the meat across the grain into thin slices.
  • Serve with vegetables and ladle some broth on top.

Nutrition Facts : ServingSize 1 /4 of meat and veggies, Calories 292.5 kcal, Carbohydrate 20.5 g, Protein 19.3 g, Fat 16.1 g, SaturatedFat 5.5 g, Cholesterol 83 mg, Sodium 960 mg, Fiber 8.3 g, Sugar 3 g

CORNED BEEF & CABBAGE WITH HORSERADISH CREAM SAUCE



Corned Beef & Cabbage with Horseradish Cream Sauce image

Our Cabernet Sauvignon is the perfect match for this Irish classic any time of the year.

Provided by [email protected]

Yield 10

Number Of Ingredients 12

1 corned beef brisket (about 4 lbs) & spice packet
2 Tbsp brown sugar
2 bay leaves
3 ½ lb small Yukon gold potatoes (about 10-15), peeled
8 medium carrots, peeled and cut into 3-in sticks
1 medium green cabbage, cut into 4 wedges
1 cup sour cream
¼ cup horseradish, freshly grated
1 Tbsp Dijon mustard
1 tsp white wine vinegar
½ tsp kosher salt
¼ tsp black pepper, freshly ground

Steps:

  • Place all the cream ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld (Refrigerated sauce can be kept in an airtight container for 2-3 weeks).
  • To prepare corned beef, place brisket, contents of seasoning packet, brown sugar, and bay leaves in a large Dutch oven or stockpot and cover with water. Bring liquid to a boil and reduce to a simmer. Cover and cook for 2 hours.
  • Remove lid and add potatoes and carrots, then return pot to a boil and reduce to simmer. Cover and cook until beef and vegetables are tender, about 30-40 minutes. Add cabbage and bring to a boil. Reduce to simmer and cover, cooking until cabbage is tender, about 15 minutes. NOTE: If pot gets too full, remove potatoes and carrots before adding cabbage to the pot. Be sure to reheat them before serving.
  • Once cooked, remove vegetables from pot and keep warm. Remove beef from the pot and place on a cutting board. Cut beef across the grain into slices.
  • On your favorite plate, artfully arrange beef and vegetables and serve the sauce on the side. Enjoy!

Nutrition Facts :

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



Corned Beef and Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield about 6 to 8 main course servings

Number Of Ingredients 31

1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows
2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
2 cups diced leftover cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow medium onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch of nutmeg
Freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1/4 cup plus 1 tablespoon unsalted butter
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 fresh large eggs
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Place the corned beef in a colander in the sink and rinse well under cold running water.
  • Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
  • Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
  • Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
  • For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
  • Remove the hash mixture from the refrigerator and stir in the parsley.
  • Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
  • To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
  • For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
  • Divide the hash among plates and top with the poached eggs.
  • In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

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