Corned Beef and Cabbage - not just for St Patty's Day!
Corned beef and cabbage, though traditionally considered an Irish food, is about as Irish as Spaghetti is Italian. That's right, the true roots of Conred Beef and Cabbage are right in the good ole U S of A!
But don't let that stop you from enjoying this great, inexpensive meal. Here are a few recipe's you might enjoy for this classic favorite!
Quick and Easy on the Stove
2 lbs. cabbage
6-8 med. potatoes
6-8 carrots
3 cans Libby's corned beef
Cut up cabbage in quarters; de-core. Place in large pot. Cover with water. Add potatoes, quartered and peeled; add clean, halved carrots. Bring to boil. Cover; reduce heat and simmer 30-45 minutes.
Add corned beef. Do not break up. Lay corned beef on top. For next 15-20 minutes, baste corned beef with cabbage liquid.
Serves 6-8.
6-8 med. potatoes
6-8 carrots
3 cans Libby's corned beef
Cut up cabbage in quarters; de-core. Place in large pot. Cover with water. Add potatoes, quartered and peeled; add clean, halved carrots. Bring to boil. Cover; reduce heat and simmer 30-45 minutes.
Add corned beef. Do not break up. Lay corned beef on top. For next 15-20 minutes, baste corned beef with cabbage liquid.
Serves 6-8.
Try this noodle variation to stretch your dollars!
1 lg. head cabbage
Wide egg noodles (1/2 of a lg. bag)
1 can corn beef
Sugar
Salt and pepper to taste
Cut cabbage into small pieces. Saute slowly in 2 tablespoons water and 1 tablespoon butter with lid on, low heat, until cabbage has opaque look; still crisp tender. You'll have to add water to cabbage from time to time so it won't scorch.
Meanwhile, boil noodles in salted water until almost done. When cooked will use amount of about 1/3 of total cabbage amount. Add salt, pepper, sugar and noodles to cabbage. Stir. Add 1/2 to 1 can of corn beef to cabbage mixture according to taste wanted. Let simmer until corn beef is well heated and blended.
Serves 10 or more.
Wide egg noodles (1/2 of a lg. bag)
1 can corn beef
Sugar
Salt and pepper to taste
Cut cabbage into small pieces. Saute slowly in 2 tablespoons water and 1 tablespoon butter with lid on, low heat, until cabbage has opaque look; still crisp tender. You'll have to add water to cabbage from time to time so it won't scorch.
Meanwhile, boil noodles in salted water until almost done. When cooked will use amount of about 1/3 of total cabbage amount. Add salt, pepper, sugar and noodles to cabbage. Stir. Add 1/2 to 1 can of corn beef to cabbage mixture according to taste wanted. Let simmer until corn beef is well heated and blended.
Serves 10 or more.
A quick note when you are buying Corned Beef...
Corned beef comes in several varieties; flats and points are the most popular and are readily available in grocery stores. These are the traditional cuts and have a layer of fat on the bottom; some have a lot of fat inside too. Try to choose meat that has as little fat as possible. Flats, which are slightly more expensive than points, are easier to slice. An alternative is a corned round roast of beef, available at butcher shops and some of the larger grocery stores; it is much leaner than the flats and points, but tends to be a little dry compared to the flats and points which are cuts from the brisket .
Don't forget your apron...
Yummy! Corned Beef and all the fixins!
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Here's another great recipe!
1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.
Slow Cooker Secret...
Cooking Corned Beef and Cabbage in a slow cooker makes clean-up easier because you only have one pot - and less mess = less fuss!
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Recipe to Serve Eight (8)
3 to 4 pounds corned beef, preferably flat
6 medium potatoes, quartered
1 head green cabbage, cut in wedges
Wash the corned beef and place it in a slow cooker; cover with water and cook on low at least 8 hours or on high 3 hours then low 1 or 2 more hours. If there is a seasoning packet, throw it away, or if there are spices on the corned beef, make sure they are completely washed off. (Of course you can use them, but the flavors in the packet tend to be overpowering, especially for the vegetables when they are cooked in the corned beef liquid.)
When the corned beef is tender, pour the liquid into a large saucepan and bring it to a boil. Add the potatoes and cook until almost tender. Add the cabbage wedges and cook until crisp tender.
You can also add the potatoes about two hours before the corned beef is done.
Add the cabbage to the slow cooker about 30 minutes before serving.
To serve, slice the corned beef across the grain and serve with the potatoes and cabbage.
6 medium potatoes, quartered
1 head green cabbage, cut in wedges
Wash the corned beef and place it in a slow cooker; cover with water and cook on low at least 8 hours or on high 3 hours then low 1 or 2 more hours. If there is a seasoning packet, throw it away, or if there are spices on the corned beef, make sure they are completely washed off. (Of course you can use them, but the flavors in the packet tend to be overpowering, especially for the vegetables when they are cooked in the corned beef liquid.)
When the corned beef is tender, pour the liquid into a large saucepan and bring it to a boil. Add the potatoes and cook until almost tender. Add the cabbage wedges and cook until crisp tender.
You can also add the potatoes about two hours before the corned beef is done.
Add the cabbage to the slow cooker about 30 minutes before serving.
To serve, slice the corned beef across the grain and serve with the potatoes and cabbage.
Your comments are appreciated.
Now that you know how to make Corned Beef and Cabbage, drop me a line and let me know how the recipe's turned out for you!
BethErickson wrote...
Oh, how lovely! This looks delicious. I love cabbage. Thanks for this recipe. 5 stars to you. :)
Posted September 01, 2008
