Corned Beef & Cabbage cooked in a Reynolds oven ba... - Page 3

gunnersmom · ‎01-29-2011

I just got a corned beef and cabbage so am going to try this recipe. Thank you.

adoreqvc · ‎03-09-2010

On 3/12/2015 gunnersmom said: I just got a corned beef and cabbage so am going to try this recipe. Thank you.

You are very welcome gunnersmom and Happy St, Padddy's day ${#emotions_dlg.rolleyes}$ .

rosehill · ‎03-09-2010

On 3/11/2015 adoreqvc said:
On 3/11/2015 cuddlesmama said:
Did you boil the salt out of it first? To me this kind of meat is very salty.

Yes I always boil the salt out first since I prefer less salt on everything if possible.

Adore, thank you for the recipe, and your method of cooking corned beef. I am thinking of making this tomorrow, when my sister will be visiting, to see our 92 year old mother. I have a few questions for you, since I have never used Reynolds oven bags before. I am afraid I purchased the wrong size. I bought the size for meats up to 8 lbs. The bag is 16" x 17.5". The other size I saw was a turkey sized Reynolds bag. Which one did you use? I am afraid the size I bought will not be large enough for the meat, carrots, onion & cabbage. I can go tomorrow morning and buy the turkey size if that is what you used. Also, did you put your meat in the bag, raw, after you rinsed it? Or, did you boil it first? The only way I have ever made corned beef is by boiling it. I decided to try your way, mainly because the vegetables look so anemic when you boil them with the meat. The presentation isn't that great when you do it that way. So I am open to ideas! Thank you!

mousiegirl · ‎03-09-2010

On 3/12/2015 rosehill said:
On 3/11/2015 adoreqvc said:
On 3/11/2015 cuddlesmama said:
Did you boil the salt out of it first? To me this kind of meat is very salty.

Yes I always boil the salt out first since I prefer less salt on everything if possible.

Adore, thank you for the recipe, and your method of cooking corned beef. I am thinking of making this tomorrow, when my sister will be visiting, to see our 92 year old mother. I have a few questions for you, since I have never used Reynolds oven bags before. I am afraid I purchased the wrong size. I bought the size for meats up to 8 lbs. The bag is 16" x 17.5". The other size I saw was a turkey sized Reynolds bag. Which one did you use? I am afraid the size I bought will not be large enough for the meat, carrots, onion & cabbage. I can go tomorrow morning and buy the turkey size if that is what you used. Also, did you put your meat in the bag, raw, after you rinsed it? Or, did you boil it first? The only way I have ever made corned beef is by boiling it. I decided to try your way, mainly because the vegetables look so anemic when you boil them with the meat. The presentation isn't that great when you do it that way. So I am open to ideas! Thank you!

Hi Rosehill, I have always boiled or simmered the corned beef, then removed it and added the veges and in this way, they don't get overcooked and turn to mush. I am interested in this bag cooking method, have never done it, but I am willing to try it. I will be looking for the answer to your question.

adoreqvc · ‎03-09-2010

On 3/12/2015 mousiegirl said:
On 3/12/2015 rosehill said:
On 3/11/2015 adoreqvc said:
On 3/11/2015 cuddlesmama said:
Did you boil the salt out of it first? To me this kind of meat is very salty.

Yes I always boil the salt out first since I prefer less salt on everything if possible.

Adore, thank you for the recipe, and your method of cooking corned beef. I am thinking of making this tomorrow, when my sister will be visiting, to see our 92 year old mother. I have a few questions for you, since I have never used Reynolds oven bags before. I am afraid I purchased the wrong size. I bought the size for meats up to 8 lbs. The bag is 16" x 17.5". The other size I saw was a turkey sized Reynolds bag. Which one did you use? I am afraid the size I bought will not be large enough for the meat, carrots, onion & cabbage. I can go tomorrow morning and buy the turkey size if that is what you used. Also, did you put your meat in the bag, raw, after you rinsed it? Or, did you boil it first? The only way I have ever made corned beef is by boiling it. I decided to try your way, mainly because the vegetables look so anemic when you boil them with the meat. The presentation isn't that great when you do it that way. So I am open to ideas! Thank you!

Hi Rosehill, I have always boiled or simmered the corned beef, then removed it and added the veges and in this way, they don't get overcooked and turn to mush. I am interested in this bag cooking method, have never done it, but I am willing to try it. I will be looking for the answer to your question.

Boiled it first 2X to remove the salt as Corned Beef can be very salty, and I also do not like that gummy brown stuff that emits from corned beef.....but some don't de-salt the meat, so I did not include that in the recipe I posted.

I used a large size bag as noted in the recipe above and I used it with the 2 1/2 lb point cut corned beef. It worked out very well.

If you need a larger size to accommodate a large piece of corned beef and plenty cabbage and veggies then get the largest they make and use a pan so the oven bag and food all sit within the pan and nothing is out of the pan. That should work out well, and of course increase your liquid and cooking time until it is all fork tender. Keep checking it towards then end to ensure it is not overcooked.

Good luck to everyone, and Happy St. Patty's Day!

adoreqvc · ‎03-09-2010

On 3/12/2015 rosehill said:
On 3/11/2015 adoreqvc said:
On 3/11/2015 cuddlesmama said:
Did you boil the salt out of it first? To me this kind of meat is very salty.

Yes I always boil the salt out first since I prefer less salt on everything if possible.

Adore, thank you for the recipe, and your method of cooking corned beef. I am thinking of making this tomorrow, when my sister will be visiting, to see our 92 year old mother. I have a few questions for you, since I have never used Reynolds oven bags before. I am afraid I purchased the wrong size. I bought the size for meats up to 8 lbs. The bag is 16" x 17.5". The other size I saw was a turkey sized Reynolds bag. Which one did you use? I am afraid the size I bought will not be large enough for the meat, carrots, onion & cabbage. I can go tomorrow morning and buy the turkey size if that is what you used. Also, did you put your meat in the bag, raw, after you rinsed it? Or, did you boil it first? The only way I have ever made corned beef is by boiling it. I decided to try your way, mainly because the vegetables look so anemic when you boil them with the meat. The presentation isn't that great when you do it that way. So I am open to ideas! Thank you!

You are very welcome ........Enjoy!

adoreqvc · ‎03-09-2010

On 3/10/2015 adoreqvc said:
I made this today to have for a few days before St Paddy's day and it came out really moist, very tender and delicious.

I used a Point cut and it was so flavorful.

http://m.cafemom.com/groups/read_topic.php?group_id=112067&topic_id=16159008

This recipe is from Reynolds-and their photo, also. It's very easy.

Corned Beef and Cabbage:

One 2 1/2 lb corned beef and I used a point cut as I think it is most flavorful and do not mind trimming it.

1 Reynolds® Oven Bag, Large Size

1 tablespoon flour

1/2 cup water

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon pepper

1 head cabbage, cut in 6 wedges

1 large onion, cut in 6 wedges

3 large carrots, cut in half crosswise and then lengthwise

I also added some round new potatoes and left the skins on.

Directions:

PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in 13x9-inch baking pan. Add water to oven bag. Squeeze bag to blend in flour.

ADD beef to bag, fat side up. Sprinkle allspice, salt and pepper over meat. Place vegetables around beef.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 2 to 2 1/2 hours or until fork-tender. Let stand 10 minutes. Remove and toss top leaf from cabbage. Slice beef and serve with vegetables and meat juices.

TIP: If a seasoning packet is included in your corned beef package, substitute it for the allspice, salt and pepper.

wagirl · ‎03-09-2010

Ok so how do you boil the salt out of corn beef?

RespectLife · ‎02-27-2012

On 3/13/2015 wagirl said:
Ok so how do you boil the salt out of corn beef?

wagirl....see Adoreqvc's post #19...she does explain how to do that.

Tigriss · ‎03-12-2010

I have cooked corned beef once. I used my pressure cooker to do it. I neverboiled it before I put it in the PC. It was great! But I just haven't done it again. We don't typically have much Irish heritage in this part of Georgia so it isn't a common food around here.