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Corned Beef & Cabbage Recipes
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Posted On 03/12/2011 14:25:39 by Grapevine

Just in time for St. Patrick's Day, here's a super easy and super delicious slow-cooker recipe for corned beef.

To kick up the flavor notch, I added beer instead of water, Dijon mustard, and a little brown sugar to the corned beef. It cooked about all day in the Crockpot. The meat will fall apart when cooked and will be very tender.

Instead of the usual (sometimes) overcooked cabbage, I first steamed the cabbage, tossed it with a little olive oil, salt and pepper, and then roasted it in a hot oven with carrots and potatoes. They vegetables were really delicious this way!

Corned Beef with a Twist!

serves 4-6

One 3 ¼ - 3 ½ lb. flat cut corned beef brisket

1 can of beer (any variety – I used Sam Adams)

2 T Dijon mustard

2 T brown sugar

about ¼ tsp. whole peppercorns

Place corned beef in the slow cooker insert. If the meat came with a small seasoning packet of pickle spices, add that. Pour the beer over the meat. Mix the mustard and brown sugar and smear on the top of the meat.

I cooked the corned beef on high for one hour, and then switched it to low for six hours. I turned the meat once during this time. After the six hours on low, I turned it to high and cooked it one and a half hours more.   This took from about 9am to 5pm.

Roasted Veggies:

1 small head of cabbage, cut into small wedges

About 8 or 10 carrots, peeled and cut into large chunks

5 potatoes, peeled and cut into large chunks

Olive oil

Salt and pepper

Preheat the oven to 375 degrees

First steam the cabbage in a vegetable steamer for about 5 minutes or until nearly tender but not mushy.  Remove from the steamer and place on a large, rimmed baking sheet. Add the carrots and potatoes. Toss with a little olive oil and sprinkle with kosher salt and freshly-ground pepper.

Roast for about 45 minutes, stirring two or three times, until slightly brown and caramelized. Garnish with a bit of fresh parsley or caraway seeds, if desired.

http://groton.patch.com/articles/corned-beef-and-cabbage-just-in-time-for-st-patricks-day-4

Here is another recipe just in time for the big day!

 

Yield:  Serves 8

  • 2 pounds cooked corned beef brisket
  • 2 pounds russet potatoes, peeled and quartered
  • 1 small onion, diced
  • 1 large head savoy cabbage, using 16 large outer leaves
  • 1 egg, beaten
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • Mustard for serving

Chop the beef very coarsely, set aside.

Add the potatoes and onions to a pot of cold water to cover the potatoes and bring to a boil.  Simmer until soft 10-15 minutes.  Remove from the pot with a slotted spoon, reserving the liquid.  Mash the potatoes mixing with the egg, salt and 1 tablespoon of the parsley.  Set aside.

Separate the large leaves from the cabbage.  Put the leaves in the reserved cooking liquid from the potatoes; cover and let the leaves steam just until slightly wilted, soft and flexible, about 2 minutes.  Set aside.

Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem.  Top each leaf with some potatoes and beef, tuck in the sides and roll up.  Place seam-side down in a roasting pan.  Ladle some of the reserved cooking liquid over the rolls, cover the pan tightly with foil and bake 45 minutes.  Sprinkle with the remaining 1 tablespoon parsley and serve with mustard 

Diane SheyaIvy House Herbs

http://www.fox13now.com/recipes/kstu-corned-beef-and-cabbage-rolls-20110311,0,1241774.story


Here is another one!

 

Corned Beef and Cabbage and Potatoes

Ingredients:

  • 1 Lg Corned Beef Brisket or Eye Round
  • 1 Head of Cabbage 1 dozen New Potatoes (cleaned)
  • 10 Cloves Garlic (minced)
  • 2 Bottles of Beer (dark beer is best)
  • 1 Large Slow Cooker
  • Cooking Spray
  • Brown Mustard
  • 2 Tbs Butter
  • 1 Tbs Chopped Fresh Parsley

Spray the inside of a large slow cooker with cooking spray. Place the corned beef in the bottom of the slow cooker. Cover the meat with the minced garlic. Cut the cabbage into 6-8 wedges (one for each person eating) and clean the potatoes. Add both to the meat and pour in the beer. Cook for 6 (brisket) hours to 8 (eye round) hours on low until the meat is tender. Using a slotted spoon, remove the cabbage and potatoes and place them in individual bowls.

Slice the corned beef and serve with mustard on the side. Top the potatoes with butter and chopped parsley.

 

http://www.carycitizen.com/2011/03/09/recipe-st-pattys-day-corned-beef-and-cabbage/

Here are some videos that will guide you through the process as well if needed.

 

Corned Beef And Cabbage Recipe by Chef Don

 





 

An Easy Corned Beef And Cabbage Recipe

 


Stuffed cabbage and Corned Beef

 

Tags: Corned Beef Cabbage St Patricks Day Recipies





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