What is the best recipe for making corned beef and cabbage?
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 1. 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. 2. 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. 3. 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. Sources: http://allrecipes.com/Recipe/Corned-Beef-and-Cabbage-I/Detail.
Corned Beef & Cabbage: If it wouldn’t be St. Patrick’s Day in your house without Corned Beef & Cabbage, here’s an authentic recipe from Darina Allen’s the Festive Food of Ireland. Even she points out that it’s rarely eaten in Ireland and was most likely made popular by immigrants who missed the salted beef of their homeland. Cured beef was a traditional Easter Sunday dinner; the beef killed and preserved before winter could then be eaten after the long Lenten fast. In the truest sense of the word then, this really doesn’t qualify as a traditional recipe. But, it has become so closely associated with the Irish and St. Patrick’s Day, we’d be remiss not to include it. Ingredients: 4-pound corned beef brisket – ‘silverside’ if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly. 3 large carrots, cut into large chunks 6 to 8 small onions, roughly chopped 1 teaspoon powdered E
Corned Beef and Cabbage Recipe ImageThis corned beef and cabbage recipe is a favorite. Every St. Patrick’s Day something strange happens all around the area. The color green shows up everywhere, in clothing, accessories, hair, even some beverages take on the jade colored hue. And don’t forget about the food. What’s a holiday without a menu of its own? Suddenly there’s a run on potatoes, cabbage and the star of the show, corned beef. Corned beef brisket is a tough piece of meat that has a wonderful flavor as long as you allow plenty of cooking time. This recipe includes the cabbage, carrots and potatoes in the same pot, which enables everything to soak-up that wonderful flavor. Ingredients: 1 (3 to 4 pound) corned beef brisket 1 onion, halved 2 ribs celery with tops 1 carrot, peeled 2 bay leaves 1 teaspoon black peppercorns 2 cloves garlic 4 to 6 new potatoes, peeled and quartered 4 to 6 carrots, peeled and cut into bite-size pieces 1 medium head cabbage, cut into wedges Directions: 1.
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 1. 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. 2. 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. 3. 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.
Corned Beef & Cabbage: If it wouldn’t be St. Patrick’s Day in your house without Corned Beef & Cabbage, here’s an authentic recipe from Darina Allen’s the Festive Food of Ireland. Even she points out that it’s rarely eaten in Ireland and was most likely made popular by immigrants who missed the salted beef of their homeland. Cured beef was a traditional Easter Sunday dinner; the beef killed and preserved before winter could then be eaten after the long Lenten fast. In the truest sense of the word then, this really doesn’t qualify as a traditional recipe. But, it has become so closely associated with the Irish and St. Patrick’s Day, we’d be remiss not to include it. Ingredients: 4-pound corned beef brisket – ‘silverside’ if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly. 3 large carrots, cut into large chunks 6 to 8 small onions, roughly chopped 1 teaspoon powdered E
