need a good recipe for corned beef and cabbage?

Answer 1

take your corned beef and add 1 qt of beer to a dutch oven and 2 cups of cider vinegar and the spice packet and add enough water to cove the brisket and bring to a boil and simmer for about 3 to 31/2 hrs depending on the size usually they are about 3 lbs from the store...now remove the meat and put a mustard glaze on it that is mustard brown sugar and rub the meat and put in a 325 oven just to cook the glaze into the meat...while doing this add your carrots ...whole red potatoes and wedges of cabbage and wedges of onions....i add large pieces of parsnips but that is opt...the carrots shout be cut into 2 inch pices.......cook these until tender ....the roast needs to set abot ten to 15 minutes before slicing...new england boiled dinner.....

Answer 2

CORNED BEEF AND CABBAGE

5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)



Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

Serves 6, with meat left over for additional meals.

Answer 3

INGREDIENTS
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges

DIRECTIONS
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.

Answer 4

THis was the BEST corned beef and cabbage that I have ever had and it was ultra easy to make!


INGREDIENTS
1 medium onion, cut into wedges
4 medium potatoes, peeled and quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 (3 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges
DIRECTIONS
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Answer 5

"Corned Beef and Cabbage" - 10-12 servings

5-lb. well-trimmed corned beef
2 cloves garlic; crushed
1 medium onion; quartered
1 medium head green cabbage; cut into 8 wedges

Place meat in large kettle; cover with cold water. Add garlic and onion; heat to boiling. Reduce heat; cover tightly and simmer 3 1/2 hours or until tender. Place meat on warm platter; keep warm. Skim fat from liquid. Add cabbage; simmer uncovered, 15 minutes.
(Note: To carve meat, cut thin diagonal slices across the grain at a slanting angle.)


"New England Boiled Dinner" - 8 servings

1 (3 lb.) corned beef brisket
16 small white onions; peeled
8 small potatoes; peeled
8 medium carrots; halved crosswise
1 rutabaga or 2 turnips; peeled and cut into wedges
1 medium head cabbage; cut into wedges
Prepared mustard
Horseradish Sauce

1) In 6-quart Dutch oven or large pot, place corned beef and enough water to cover. Over high heat, heat to boiling; reduce heat to low. Cover; simmer 1 1/2 hours or until meat is nearly tender.
2) Add onions and potatoes. Cover; simmer 20 minutes. Add carrots and rutabaga; cover and simmer 15 minutes. Arrange cabbage over all; cover and simmer 15 minutes more.
3) To serve: Place meat on platter; arrange vegetables around meat. Spoon a little cooking liquid over vegetables. Serve with mustard and horseradish sauce.
HORSERADISH SAUCE:
1 cup sour cream
1/4 cup mayonnaise
1/4 cup prepared horseradish
1/2 tsp. salt
1/2 tsp. prepared mustard
Dash white pepper

In medium bowl, stir together all ingredients. Yields 1 1/2 cups.

Answer 6

cut up cabbage and add to large slow cooker along with corned beef and seasoning that comes in the package with corned beef,add chopped green and red peppers ,bay leaf ,chopped onions ,turnips and garlic.slow cook until corned beef is fork tender.

Answer 7

What you should have asked is what CUT to buy! The "Flat Cut" (as opposed to the Round or Tip) is going to have a little more fat & be the most tender & tasty. If you start there (& ALWAYS rinse well & don't use their pickling spices) you'll always have a great meal, so matter what recipe you decide to use. Good luck!