Does anyone have a good receipet for corned beef and cabbage?

Answer 1

3 lbs corned beef brisket
1 whole onion, peeled
4 whole cloves
2 bay leaves
8 peppercorns
1 small cabbage head, shredded

Place the beef into a Dutch oven or sauce pan and fill two-thirds full with water. Pierce the onion with the cloves, leaving them in the onion, add this and the bay leaves and peppercorn to the brisket.

Place the Dutch oven on the stove on medium-high heat and bring the water to a boil. Turn the heat down to low and cover. Simmer the corned beef for 2-2½ hours. Meat should be tender.

20-30 minutes before the beef would be done, remove some of stock, about 2 cups. Cook cabbage in the brisket stock until tender.

Cooking Tips

This meal can be prepared in a crock pot.

Corned beef can be left to stand all day but must be kept in the naturally humid environment of the Dutch oven.

Boil or steam some potatoes to serve on the side.

Serve with a mustard or horseradish sauce.

More Irish recipes at:
http://www.world-food-and-wine.com/saint-patricks-day.html

Answer 2

One 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


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.

Answer 3

Glad you asked, I was born on the 17th, and I cook this every year. All I do is...
Put your corned beef in a crock pot with the seasoning packet, 1 beer (warm) about 2 cups of water, 3 large carrots peeled, and cut into about 1 inch chunks, 3 bay leafs, 3 potatoes quartered, and not peeled, Cover and cook on high for 6 hours. During last hour, quarter a cabbage, and put in the crock pot.
The meat turns out so tender, that you can peel it with a fork.

Answer 4

I prefer ham, but either will work. Put the meat & cabbage & onions & potatoes & garlic & salt & pepper in a large pot & cook it slowly for hours. There are no measurements for this sort of cooking.

Answer 5

Do you mean corned beef that we have in Scotland or are you in usa, makes a difference because it is different

Answer 6

Check out this site....


http://www.google.com/search?hl=en&q=corned+beef+and+cabbage+%2B+recipe

Answer 7

go to www.recipezaar.com-you'll find zillions of that & other St. Patty's Day recipes!

Answer 8

Easy Corned Beef and Cabbage Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Busy Working Women's Quick Meal







4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
1 can corned beef

Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.

Tip: Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water


Corned Beef and Cabbage From Food Network Kitchens





One 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


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.

Cook's Note: Leftover corned beef makes great corned beef hash. In fact, most of us here in the Food Network Kitchens make it just to make our morning-time favorite, corned beef hash with poached eggs.


HORSERADISH SAUCE
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


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.
Yield: about 1 3/4 cups


CORNED BEEF HASH WITH POACHED EGGS
HASH
2 cups roughly chopped boiled red new potatoes, preferably leftover from CORNED BEEF AND CABBAGE, recipe follows
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 tablespoons 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

EGGS
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 fresh large eggs


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.

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.

Yield: 4 servings


BBQ Corned Beef and Cabbage Recipe courtesy Tom Hurley
Show: Calling All Cooks
Episode: BBQ Corned Beef/Braciolatini





For the Brisket:
1 gallon water
2 tablespoons pickling spices
1 (5 to 6 pound) brisket
3 cups BBQ sauce
For the Cabbage:
1 head red cabbage
1 head green cabbage
2 tablespoons duck fat
1/2 cup balsamic vinegar, reduced to 1/4 cup
Kosher salt and pepper

For the potatoes:
10 large white rose potatoes
4 ounces butter
1 cup cream
1/4 cup chopped fresh parsley
Kosher salt and pepper


For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.

For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.

For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.

In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.

Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.

Serve with any dark beer.


hope you enjoy

Answer 9

Yes! and here are some other good St. Patty's Day recipes

Homestyle Corned Beef with Dilled Cabbage

Total Preparation and Cooking Time: 2-3/4 to 3-3/4 hours

Ingredients:

2-1/2 to 3-1/2 pounds boneless corned beef brisket
2 cups water
1/4 cup honey
1 tablespoon Dijon-style mustard

Dilled Cabbage

1 medium head cabbage (about 2 pounds), cut into 8 wedges
3 tablespoons butter, softened
1 tablespoon Dijon-style mustard
1-1/2 teaspoons chopped fresh dill

Procedure:

Heat oven to 350°F. Place corned beef brisket and water in Dutch oven. Bring just to a simmer, do not boil.

Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until brisket is fork-tender.

About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender, keep warm. Remove brisket from water, trim fat.

Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat.

Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze, broil 3 minutes. Brush with remaining glaze, broil 2 minutes or until glazed.

Combine butter, 1 tablespoon mustard and dill, spread on hot cabbage wedges. Carve brisket diagonally across the grain into thin slices. Serve with cabbage.

Makes 6 to 8 Servings

St. Pat's Pinwheels

Makes about 3 Dozen Cookies

Ingredients:

1 -1/4 cups granulated sugar
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups all-purpose flour (plus 2 tablespoons), divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon peppermint extract
Green food color

Procedure:

Place sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla, beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended.

Place half of dough in medium bowl. Stir in peppermint extract and food color, a few drops at a time, until of desired shade of green.

Shape each dough into disk. Wrap with plastic wrap.

Refrigerate several hours or until firm.

Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place peppermint dough on floured paper, flatten slightly with hands.

Turn dough over, cover with another large sheet of waxed paper.

Roll dough into 14 x 9-inch rectangle. Set aside. Repeat with plain dough.

Remove top sheet of waxed paper from both doughs. Invert plain dough onto peppermint dough, aligning edges carefully.

Roll layers together lightly. Remove waxed paper from plain dough.

Trim dough to form rectangle. Roll dough tightly in jelly-roll fashion starting with long side and using bottom sheet of waxed paper as a guide, removing waxed paper during rolling.

Wrap roll in waxed paper, freeze at least 30 minutes or until very firm.

Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.

Remove roll from freezer, remove wrapping. Cut into 3/8-inch-thick slices. Place slices 2 inches apart on ungreased baking sheet.

Bake one baking sheet at a time at 375ºF for 7 to 9 minutes or until edges of cookies are very lightly browned. DO NOT OVERBAKE.

Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.


Pepper-Apricot Glazed Corned Beef

Total Preparation and Cooking Time: 2-3/4 to 3-3/4 hours

Ingredients:

2-1/2 to 3-1/2 pounds boneless corned beef brisket

Glaze:

1/4 cup apricot preserves
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon coarse grind black pepper

Procedure:

Place corned beef brisket in Dutch oven, add water to cover. Bring just to a simmer, do not boil.

Cover tightly and simmer 2-1/2 to 3-1/2 hours or until brisket is fork-tender.

Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 2 to 3 minutes, stirring once.

Remove brisket from water, trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat.

Brush top of brisket with glaze, broil 2 to 3 minutes or until brisket is glazed.

Carve diagonally across the grain into thin slices.

Makes 6 to 8 Servings


Colcannon-Style Potatoes

Total Preparation and Cooking Time: 45 minutes

Ingredients:

3 tablespoons butter
1-1/2 cups chopped onions
1 cup thinly sliced cabbage
1 cup shredded carrots
2 pounds russet, white or red-skinned potatoes, peeled, cut into 2-inch pieces
3 large cloves garlic, minced
1/2 teaspoon salt
2/3 cup milk, warmed
3/4 teaspoon salt
1/4 teaspoon pepper

Procedure:

Heat butter in large nonstick skillet over medium heat until melted.

Add onions, cabbage and carrots, cook 20 to 25 minutes or until onions are very soft and lightly browned, stirring occasionally.

Meanwhile combine potatoes, garlic and 1/2 teaspoon salt in large saucepan. Add water to cover; bring to a boil. Reduce heat, simmer 20 minutes or until potatoes are tender. Drain.

Mash potatoes until almost smooth. Add milk, 3/4 teaspoon salt and pepper. Stir in onion mixture.

Makes 6 to 8 Servings