What is the worlds greatest corned beef and cabbage recipe?
This one takes some time because you have to make the corned beef from the brisket, but it is the best!: Ingredients 2 to 2 1/2 pound Corned-BeefBrisket*, recipe follows 1 tablespoon coarsely ground black pepper 1 teaspoon ground allspice 2 bay leaves 2 teaspoons kosher salt 1/2 pound diced carrots, approximately 4 small 1/2 pound diced onions, approximately 2 small 1 pound potatoes, peeled and chopped, approximately 3 medium 1/4 pound diced celery, approximately 2 stalks 1 small head cabbage, chopped, approximately 2 pounds Directions *Cook’s note: Brisket should be prepared through the brining stage, but not cooked. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the
Paula Deen is the queen of southern cooking, and corned beef and cabbage is one of those quintessential southern recipes. Ingredients: 4 slices bacon 4 tablespoons butter 1 head green cabbage, coarsely chopped Salt and freshly ground pepper, to taste 1 can corned beef Directions: 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 amoun
This one takes some time because you have to make the corned beef from the brisket, but it is the best!: Ingredients 2 to 2 1/2 pound Corned-BeefBrisket*, recipe follows 1 tablespoon coarsely ground black pepper 1 teaspoon ground allspice 2 bay leaves 2 teaspoons kosher salt 1/2 pound diced carrots, approximately 4 small 1/2 pound diced onions, approximately 2 small 1 pound potatoes, peeled and chopped, approximately 3 medium 1/4 pound diced celery, approximately 2 stalks 1 small head cabbage, chopped, approximately 2 pounds Directions *Cook’s note: Brisket should be prepared through the brining stage, but not cooked. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the
Paula Deen is the queen of southern cooking, and corned beef and cabbage is one of those quintessential southern recipes. Ingredients: 4 slices bacon 4 tablespoons butter 1 head green cabbage, coarsely chopped Salt and freshly ground pepper, to taste 1 can corned beef Directions: 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 amoun
Here’s the recipe you can do also at home: Ingredients: * 3 1/2 to 5 pound corned beef brisket * 2 bay leaves * 1/2 tablespoons coarsely ground black pepper * 1 teaspoon ground allspice * 2 teasponns kosher salt * 2 pound potatoes, peeled, cut in 2-inch cubes * 4 carrots, peeled, cut in large dice * 1 onions, large dice * 4 stalks celery, large dice * 1 green cabbage, cored, sliced in 2-inch pieces Preparation: Important Note: Many commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2. Also, some corned beef will include a spice packet which may be used instead of the spices called for here. 1. Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 4 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours. 2. Add the remaining salt if needed (see note above), potatoes,
