Recipes

[adoreqvc]

This makes a wonderful St. Paddy Day feast.

http://www.cookinglight.com/entertaining/holidays-occasions/healthy-irish-recipes/corned-beef-cabbag...

Corned Beef and Cabbage Dinner with sour cream horseradish sauce

This corned beef and cabbage dinner with Horseradish sour cream sauce on the side pairs beautifully with some Guinness Stout, and I also add 1 bottle Guinness Stout to the corned beef as it cooks.

1 (4-pound) cured corned beef brisket, trimmed

15 cups water (Plus 1 bottle Guinness Stout Irish beer) or if no beer then 16 cups water

2 cups chopped onion

1 cup chopped celery

1 cup chopped carrot

1 1/2 teaspoons pickling spice

3 garlic cloves, peeled

Cooking spray

1 tablespoon caraway seeds (optional)

1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips

4 pounds small red potatoes, quartered

2 tablespoons chopped fresh parsley

2 teaspoons butter

2 teaspoons grated lemon rind

2 teaspoons fresh lemon juice

1/8 teaspoon black pepper

1/2 cup dry breadcrumbs

1 (5-ounce) jar prepared horseradish, drained and squeezed dry

3 tablespoons Dijon mustard

I usually use my own fresh loose spices since I bu them by the pound.

I place all the loose spices into a tea ball infuser and lock it well, then let it hang from the cooking vessel so the spices infuse the corned beef and veggies but do not remain in the food and cause problems with the teeth. (I hate biting into whole peppercorns which are many times included with the corned beef as they usually have a spice packet included, which you use with their corned beef).

Preparation of Brisket:

Place brisket in a large stockpot; add water and next 5 ingredients (the water amount through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.

Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds (optional), and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.

While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.

Sour Cream Horseradish Sauce Recipe:

Makes 2 1/2 cups

Ingredients:

1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1 teaspoon salt

Preparation:

In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve and can prepare and keep in fridge up to two and one half days.

To serve, pass the horseradish sauce on the side.

[Ainhisg]

This recipe is YUMMO! Copy and paste the address in your address bar.

http://easyaspiecanbe.blogspot.com/2015/03/corned-beef-and-cabbage.html

[forrestwolf]

I used to cook it low and slow on the stove top with potatoes, carrots, onion, and cabbage........THEN switched to stove top pressure cooker, and NOW.....cook in the pressure cooker (electric) for 45 minutes, and then add the potatoes, carrots, and onions, peeled, but leave them intact with the root still in place, and cook for another 15-20 minutes, and as for the spice packet, add it into a tea ball with the corned beef, and this way you have the ability to use this for great flavor, without it being all over everything...Only way I cook it now, and even take to work for everyone to enjoy.........

[terrier3]

On 3/6/2015 Tgbtg said:

This recipe is YUMMO! Copy and paste the address in your address bar.

http://easyaspiecanbe.blogspot.com/2015/03/corned-beef-and-cabbage.html

I'm going to try this today...sounds great!

Thanks for the recipe...I don't like using the slow cooker...it always ends up drowned!!!

[Zhills]

I cook mine in the pressure cooker with the spices.
When it is tender, I strain the liquid to remove spices. I dilute it because, to me, it is strong, and cook the cabbage, carrots and potatoes in the diluted liquid and pressure cook until they are done. Serve together.

[last mango]

i use a crockpot but i just cook the corned beef and we use it to make reubens- i don't put the veggies in. i found this recipie on allrecipies and it is the only one we use now-- super easy 1 bottle Guiness beer, 1 cup brown sugar, spice packet-- put in crockpot and then put the corned beef in -- cook low and slow- takes a good 11-12 hours or so. the meat is super tender and flavorful. it shreds up and we use it to make sandwiches. enjoy your corned beef no matter how you make it! karry

[terrier3]

On 3/6/2015 Hooty said:

I've never tried in a crock pot, but I bet it would be good! I always use the instructions on the packaged Corned Beef, seasonings and roast in the oven!

I tried a new way today...adapted from the Wegmans corned beef package.

I sauteed an onion, then added the corned beef and the spices (plus 2 extra bay leaves) to the pot. Added one cup of water and one cup of dry white wine. Brought to a simmer, then baked at 325 degrees in the over for two hours.

The removed from the liquid and used the liquid to steam the cabbage. Meantime, place the corned beef brisket - fat side up- in a shallow roasting pan and bake for 15 minutes per pound.... (325 degrees again) - 45 minutes for my 3 pound brisket.

This made all the difference...instead of coming out "waterlogged" - the fat on top melted away and tenderized the meat. It was fantastic!