Corned Beef Dinner
Corned Beef Hash Skillet
Dublin Sunday Corned Beef And Cabbage
Mr. Food's Skillet Corned Beef
Nova Scotia Corned Beef And Cabbage
Old Fashion Corned Beef & Cabbage
Slow Cooker Corned Beef And Cabbage
Corned Beef Dinner
Serving Size: 6
3 pounds Corned beef ; sliced thick
1/2 cup Onion ; chopped
2 Garlic cloves ; minced
2 Bay leaves ; crumbled
6 medium Potatoes ; chunked
6 Carrots ; chunked
6 Cabbage wedges
1 Hour more.
Place all except cabbage wedges in slow cooker. Cover and cook on low 8
hours. If cabbage wedges are desired; Add cabbage wedges, cook
Source: Adapted by Dorothy Flatman from Crockery Cookery by Mable Hoffman
Corned Beef Hash Skillet
Serving Size: 4
1/2 small Head of cabbage ; shredded
3 tablespoon Butter/margarine
1 pk 6oz hash browns with onions
1 3/4 Cup Water
1 teaspoon Salt
1 can 12oz corned beef ; cut up
With knife, coarsely shred cabbage. In large skillet, melt butter. Stir
in cabbage, hash browns, water and salt. Cook uncovered over medium high
heat until liquid is absorbed and bottom is brown, 8-12 minutes. Add
corned beef; turn mixture with pancake turner and cook about 3 minutes
longer or until meat is heated through.
Source: Betty Crocker's "Family Dinners in a Hurry"
Dublin Sunday Corned Beef And Cabbage
Serving Size: 8
5 pounds Corned beef brisket
1 large Onion stuck with
6 whole Cloves
6 Carrots ; peeled and sliced
8 Potatoes ; peeled and cubed
1 teaspoon Dried Thyme
1 small Bunch Parsley
1 Head Cabbage ; about 2 Lbs) -cut in Quarters
-Horseradish Sauce-
1/2 pint Whipping Cream
2 tablespoon -to 3T prepared Horseradish
Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove
the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until
cabbage is cooked. Remove the meat and cut into pieces. Place on center of
a large platter. Strain the cabbage and season it heavily with black
pepper. Surround the beef with the cabbage, carrots and potatoes. Serve
with horseradish sauce. : Horseradish Sauce: Whip cream until it stand in
peaks. Fold in horseradish.
From: [email hidden]
Per Serving (excluding unknown items): 660 Calories; 53g Fat (73.3%
calories
from fat); 42g Protein; 1g Carbohydrate; trace Dietary Fiber; 192mg
Cholesterol; 354mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0
Non-Fat Milk; 7 Fat.
Mr. Food's Skillet Corned Beef
Serving Size: 6
2 tablespoon Vegetable oil
8 cups Cabbage ; greenshredded
1/2 of a large head
1/2 teaspoon Salt
1/4 teaspoon Black pepper
2 cans Potatoes ; whole drained
1 can Carrots sliced drained
3/4 pound Corned beef brisket Deli-style sliced In 1/2 inch strips)
In a large skillet, heat the oil over medium
heat. Add the cabbage and saute for 6 to 8 minutes, until very soft but
not
brown. Add the salt and pepper; mix well. Add the potatoes, carrots, and
corned beef; mix to distr evenly. Reduce the heat to medium-low, cover
and cook for 6 to 8 minutes or until completely heated through. Serve
immediately.
Source: WKBWTV
Per Serving (excluding unknown items): 821 Calories; 81g Fat (87.6%
calories
from fat); 11g Protein; 15g Carbohydrate; 4g Dietary Fiber; 30mg
Cholesterol; 274mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
1/2
Vegetable; 15 1/2 Fat.
Nova Scotia Corned Beef And Cabbage
Serving Size: 4
Categories: Soups
First
1 Beef Round Or Sirloin Tip
16 cups Water
1 cup Salt
3 tablespoon Sugar
2 Bay Leaf ;
20 Peppercorns ;
4 clove Garlic ;
1 1/2 teaspoons Pickling Spices ;
Second ; Discard Brine
3 Pounds Corned Beef
2 3 cloves Garlic
3 Bay Leaves
water to cover
1 large head cabbage ; cut into
wedges
First Mix together and cover a beef round. Marinate in the fridge for2 - 4
days before cooking. Discard brine! Second Put all the ingredients except
the
cabbage in a large pot and heat to boiling. Skim the surface, then cover
and
simmer overflow heat until nearly tender, about 1 hour per pound. Remove
the meat and skim off all the fat from the surface. Add the cabbage and
simmer until tender but firm, about 10 minutes.
One serving(4 oz) corned beef and 1/2 cup cabbage is 250 calories.
The original recipe came from "The Slim Gourmet Cook Book .From: "Rick &
Cyndi" <[email hidden]>
I misunderstood the recipe and cooked the potatoes and cabbage in the
brine. they were too
salty to eat.
Per Serving (excluding unknown items): 581 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 150g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 25610mg Sodium. Exchanges: 10 Other Carbohydrates.
Old Fashion Corned Beef & Cabbage
Serving Size: 8
5 pounds Corned-beef brisket
1 clove Garlic
2 Whole cloves
10 Whole black peppers
2 Bay leaf
8 medium Carrots ; pared
8 medium Potatoes ; pared
8 medium Yellow onions ; peeled
1 medium Cabbage ; cut in wedges
2 teaspoons Butter
Chopped parsley
Wipe corned beef with damp paper towels. Place in large kettle, cover
with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring
to
boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer
3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes,
and onions during last 25 minutes. Add cabbage wedges during last 15
minutes. Cook vegetables just till tender. Slice across the grain. Arrange
slices on platter with cabbage. Brush potatoes with butter, sprinkle with
chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".
Per Serving (excluding unknown items): 15 Calories; 1g Fat (67.3% calories
from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.
Slow Cooker Corned Beef And Cabbage
Serving Size: 4
1/2 pound small carrots
2 medium onions ; sliced
1 pound corned beef brisket ; 2 1/2 to 3
1 cup unsweetened apple juice
1/4 cup light brown sugar packed
2 teaspoon lightly shredded orange peel
6 whole cloves
2 teaspoons prepared mustard
6 cabbage wedges
Place carrots and onions in slow cooker. Rinse corned beef and pat
dry, Place on top of onions. Combine apple juice. brown sugar, orange
peel, cloves and mustard. Pour over the meat. Place cabbage wedges on
top. Cover, cook on Low 10-12 hrs, High 5-6 hrs. Source:
"[email hidden]"
Per Serving (excluding unknown items): 611 Calories; 44g Fat (64.8%
calories
from fat); 43g Protein; 11g Carbohydrate; 4g Dietary Fiber; 152mg
Cholesterol; 400mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1
Vegetable; 5 Fat; 0 Other Carbohydrates.
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