Corned Beef Brisket
Corned Beef
Dublin Corned Beef & Cabbage
Corned Beef And Cabbage
Corned Beef & Cabbage
Corned Beef & Cabbage
Corned Beef & Cabbage
Corned Beef Brisket
Serving Size: 30
Categories: Beef, Meats
9 lb Corned beef ; brisket cut
2 Tbsp Pickling spice ; plus spice pk That comes With brisket)
10 Whole peppercorns
7 Whole cloves
3 Bay leaves crumbled
8 Parsley stems
2 cn Beer ; not lite beer
2 lg Onions ; halved with skins
5 Whole cloves garlic with Skins
3 Tbsp Dry mustard
1/4 cup Brown sugar
10 lg Carrots ; scraped and cut in lg Batons
10 Yellow Finn or large new Potatoes ; cut in quarters
1 lg Or 2 small cabbages ; cut in Quarters
Horseradish/Mustard Sauce
Cut the brisket in half, rinse it with water, and put in a heavy pot.
Cover with cold water, bring to boil and cook 15 minutes. Discard this
first cooking water. Tie the next 5 ingredients and the spices in the
packet that comes with brisket into a little square of cheesecloth with
kitchen string. Cover the brisket with the beer and enough water to
barely cover, and add the spice bag, onions, garlic, dry mustard and brown
sugar. Bring to a boil, cover and simmer for 2 - 2 1/2 hours, turning
several times, until meat is quite tender. If cooking the day before
(which is preferable), cool and refrigerate overnight in the cooking water
with the spice bag. To finish, put the carrots, potatoes and cabbage in
smaller pots and ladle some of the corned beef liquid into them. Cover and
cook until tender. Reheat the meat, if necessary, and set on a carving
board. Trim off the thick outside fat and cut in 3/4 inch slices. Serve
with a big bowl of vegetables and the horseradish sauce. (The meat will
keep for a week in the refrigerator in its liquid.) From: "Duckie"
<[email hidden]>
Corned Beef
Serving Size: 4
4 pounds corned beef brisket
Prepared mustard
1 tablespoon red pepper flakes
1 tablespoon dried parsley flakes
2 tablespoon vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage
Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle
pepper and parsley flakes over the mustard. In this country a corned beef
brisket usually comes with spices and juices in the package. Add the
spices and juices from corned beef brisket package. Place meat in Dutch
oven. Add vinegar and just enough water to almost cover meat, but don't
put in so much water that you cover the mustard and spice topping. Heat
just to boiling and then reduce heat, cover pan and simmer for 2 to 3
hours or until meat is tender. Quarter potatoes and chop the onion and add
both to pan. Cover and return to boil. Reduce heat and simmer for 15
minutes. Core the cabbage, cut it into wedges and add to pan. Cover and
cook for 20 minutes more until veggies are tender. Place meat and veggies
on a platter and season with salt and pepper.I like to serve this with a
little extra vinegar to be sprinkled on the cabbage.The Skinny: Corned
beef brisket has quite a bit of fat so take it easy on the portion sizes.
From: Arcamax Recipes : MM by H Peagram
Dublin Corned Beef & Cabbage
Serving Size: 8
Categories: Beef
3 pounds Corned beef
3 Bay leaves
1 teaspoon Cloves ; ground
1 tablespoon Black pepper ; fresh
Ground
1 tablespoon Mustard ; ground
1 White cabbage ; head
1/2 - 2 pounds
Put the corned beef and all the seasonings in a large pot, and cover with
water. Bring slowly to a boil, cover and simmer very gently for an hour.
Meanwhile, cut away the fibrous part of the cabbage, discard and cut
cabbage into 8 sections. When the beef has been simmering for an hour add
the cabbage and simmer for another 1/2 hour or until the cabbage is very
tender. Allow the corned beef and cabbage to cool down in the saucepan for
about 1/2 an hour. Then, carve the beef and serve it with the cabbage.
Source: Irish Country Cooking - Malachi McCormick (c)1988 Per Serving
(excluding unknown items): 3 Calories; trace Fat (39.1% calories from
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.
Corned Beef And Cabbage
Serving Size: 8
Categories: Beef
4 pounds Corned beef brisket
Water
8 Potatoes ; red skinned
3 medium Carrots ; cut in 2" pieces
2 medium Rutabegas ; peeled and cut
In wedges
1 medium Cabbage head ; cut in wedges
Place brisket in an 8 quart Dutch oven and pour in enough water to cover
meat. Bring to a boil, reduce heat to simmer and let simmer for 2 hours or
until brisket is fork tender. Add root vegetables and simmer another 20
minutes. Add cabbage and return to a boil. Reduce heat, cover and simmer
10 to 15 minutes longer or until vegetables are fork tender. Remove beef
from Dutch oven and slice thinly, across grain. Place in center of serving
dish and surround with vegetables. Serve with mustard or horseradish.
Source: Daily News food section, 3/14/96 Per Serving (excluding unknown
items): 485 Calories; 34g Fat (63.3% calories from fat); 35g Protein; 9g
Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 304mg Sodium.
Exchanges: 4 Lean Meat; 1 1/2 Vegetable; 4 Fat.
Corned Beef And Cabbage
Serving Size: 8
5 pounds Corned brisket of beef
6 Peppercorns ; or packaged Pickling spices
3 Carrots ; peeled and Quartered
3 Onions ; peeled and Quartered
1 medium Green cabbage ; quartered or Cut in wedges
4 tablespoon Melted butter
Place the corned beef in water to cover with the peppercorns or mixed
pickling spices (in supermarkets, these often come packaged with the
corned beef). Cover the pot or kettle, bring to a boil, reduce heat and
simmer 5 hours or until tender, skimming occasionally. During the last
hour, add the carrots and onions and cover again. During the last 15
minutes, add the cabbage. Transfer meat and vegetables to a platter and
brush the vegetables with the melted butter. Serve with boiled parsley
potatoes, cooked separately. (The stock can be saved to add to a pot roast
or stew instead of other liquid.)
Epicurious Recipe Format By Dave Drum
Per Serving (excluding unknown items): 407 Calories; 46g Fat (99.5%
calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber;
124mg Cholesterol; 468mg Sodium. Exchanges: 9 Fat.
Corned Beef & Cabbage
Serving Size: 1
1 3/4 Pound Onions
2 1/2 Pound Carrots
6 pounds Corned beef brisket or
Round ; spiced or unspiced
1 cup Malt vinegar
6 ounces Irish stout
1 tablespoon Mustard seed
1 tablespoon Coriander seed
1/2 tablespoon Black peppercorns
1/2 tablespoon Dill seed
1/2 tablespoon Whole allspice
2 Bay leaves
3 pounds Cabbage ; rinsed
2 1/2 Pound Small red
Potatoes
1/2 cup Coarse grain mustard
1/2 cup Dijon mustard
To serve 12 ; use a 14 to
20 quart pan.
enugh
1 cup Onions Coarsely chopped
1 cup Carrots Coarsely chopped
In pan place onions and carrots corned beef with any liquid ; vinegar
stout ; mustard seed Coriander ; peppercorns dill, Allspice and bay
leaves.
Add water To barely Cover beef. Cover pan and Bring to a Boil over high
heat. Simmer until Meat is tender when Pierced ; 2 1/2 To 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots into
2-inch lengths; halve them lengthwise if large. 2-inch lengths; halve them
lengthwise if large. Cut cabbages in half through cores, then into wedges.
Scrub potatoes. Add onions, carrots and potatoes to tender corned beef,
place cabbage on top. Cover and return to simmering over high heat; reduce
heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.
With a slotted spoon scoop out vegetables onto warm serving dishes. Using
tongs and a slotted spoon, remove beef to a cutting board; cut off and
discard fat, slice meat across the grain and place on warm platters. Serve
meat and vegetables with coarse-grain and dijon mustards.
From: [email hidden]
Per Serving (excluding unknown items): 168 Calories; 10g Fat (46.2%
calories from fat); 10g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 1505mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
Fat; 1/2 Other Carbohydrates.
Corned Beef & Cabbage
Serving Size: 4
4 pounds Corned beef
1/2 pound Salt pork
3 quarts Boiling water
1/4 cup Sugar
3 Bay leaves
2 Garlic cloves
10 small Red potatoes
4 small Turnips ; peeled
5 Carrots ; scraped
8 Boiling onions ; peeled
4 Parsnips ; scraped
1 Head cabbage
Soak the corned beef in cold water 30 minutes. In a large stock pot place
the corned beef with the salt pork and cover with the boiling water. Add
sugar, bay leaves, and garlic, let simmer for 3 hours. Remove the bay
leaves. Add potatoes, turnips, carrots, onions and parsnips. Continue
cooking for 30 minutes, more or less, until the vegetables are done. Cut
the cabbage into 6 wedges. Place the cabbage over the meat in the soup pot
for the last 15 minutes of cooking. Cover and simmer until cabbage is
done. Remove vegetables. Serve the corned beef & salt pork with the
vegetables on the side.
From: Trish <[email hidden]>
Per Serving (excluding unknown items): 623 Calories; 46g Fat (65.8%
calories from fat); 7g Protein; 47g Carbohydrate; 3g Dietary Fiber; 49mg
Cholesterol; 841mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 9 Fat; 1 Other Carbohydrates.
Corned Beef & Cabbage
Serving Size: 10
5 pounds Corned beef
3 To 5 qts. water
2 Or 3 Turnips ; peeled Sliced
6 To 8 medium Potatoes Peeled and Quartered
2 Carrots ; scraped and sliced
1 Onion ; sliced
2 small Heads of cabbage ; quartered
1 tablespoon Flour
Place the corned beef in a large pot; cover with water; cook about 6 hours
or until the meat is tender, adding water as needed. Remove the cooked
meat to a platter. Add the turnips, potatoes, carrots and onion to the
meat broth. Cook 20 to 30 minutes until the vegetables are tender. Set the
cabbage on top 10 minutes before you think the vegetables will be done.
Remove the vegetables from the pot; keep warm. Mix flour into a smooth
paste with a little water; stir into the broth and cook, stirring a few
minutes; season to taste. Serve the broth as a soup. Slice the beef and
surround with vegetables. Makes 8 to 10 servings.
Original recipe: "boil five pounds of corned or salt beef in five quarts
of water, very gently for one hour, and skim it clear, then add two small
heads of cabbage, cut in quarters and well washed, (examine carefully, as
insects are sometimes concealed between the leaves😉 then it is done
tender, which will be in about forty minutes, take out the largest pieces,
and drain them in cullender, put them in a covered dish, over a pot of
boiling water to keep it hot; as soon as the meat is tender, take that up
also (try it by sticking a fork into it, if when you twist the fork the
meat breaks, it is enough,) put it between two plates to press, and set it
over a pot of hot water to keep hot; add to the soup two or three turnips
peeled and slices; one large or two small carrots sliced or grated, and
an onion or leek sliced also; six or eight equal sized potatoes peeled
neatly; let it boil for half an hour when the vegetables will be done;
stir into it a batter made of a tablespoonful of wheat flour and cold
water; cover it for ten minutes and it is done. Then take the potatoes
into a dish and serve the soup in a tureen."
Source: "A National Treasury of Cookery; Young Republic." F
Jean Polzin .
Per Serving (excluding unknown items): 56 Calories; trace Fat (2.7%
calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable.
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