How To make Mom's Corned Beef Hash and Cabbage

Log Home Mom’s Corned Beef and Cabbage Recipe!

You WILL be a fab if corned beef and cabbage after you try my recipe!

Corned Beef with Cabbage & Carrots

This very traditional St. Patrick's Day recipe is a must-make when the holiday rolls around. Corned beef paired with cabbage and carrots is a unique meal that is super delicious! Cooked all in one pot with a few ingredients, this recipe will surely be a keeper!

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Skip ahead:

0:00 Intro
0:30 Talking about the beef
1:27 Adding the onion and liquid
4:20 Adding the cabbage and carrots
7:38 Tasting the corned beef

INGREDIENTS

- 2-3 lb corned beef
- 1 large onion
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 small cabbage (about 2 lb), cut in wedges
- 1 1/2 lb carrots, washed and cut in large pieces

INSTRUCTIONS

- Preheat oven to 350°F.

- Peel and slice the onion into wedges. Lay the onion in the bottom of the Dutch oven. Place the corned beef on top of the onion as if the onion wedges are acting as a roasting rack. Mix the Worcestershire with the beef stock and pour it into the Dutch oven around the corned beef. Cover the Dutch oven with the lid and place in the preheated oven until the meat is just beginning to become tender, about 2 hours.

- After the roast has been cooking for 2 hours, remove the roast from the Dutch oven and add the carrots and cabbage. Set the corned beef on top of the carrots and cabbage and cover with the lid. Return to the oven until the roast is easily tender when pierced with a fork, 1 to 1 1/2 hours.

- Slice and serve with carrots, cabbage, and crusty bread.

#onepan #cornedbeef #StPatricksDay #recipe

Turn tinned meat into something heart warming and delicious!

This rich and meaty corned beef hash soup is filling enough for dinner. A recipe handed down from my parents and is still a family favourite. It's ready in 30 mins too!

Free printable recipe is available on our site:

Ingredients:
1 tbsp sunflower oil
1 medium onion peeled and diced
340 g (12 oz) tin of corned beef roughly chopped
1 1/3 litres (5 ½ cups) beef stock (Hot water plus 3 stock cubes. Use gluten free cubes if required.)
4 medium carrots peeled and chopped into bite-size chunks
2 medium potatoes peeled and chopped into bite-size chunks
1 small head cauliflower chopped into small florets
1 tsp cider vinegar or use the vinegar from a jar of beetroot or pickled cabbage as I often do
¼ tsp salt
¼ tsp black pepper
1 tbsp cornflour (cornstarch)
3 tbsp cold water
Freshly chopped parsley - to serve

Instructions:
1. Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.

2. Add the chopped corned beef and stir into the onions (no need to cook it through).
Pour in the beef stock, stir and bring to the boil.

3. Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.

4. Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.

5. Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.

6. Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.

#CookingShow #Recipe #Soups

Corned Beef And Cabbage Recipe | Corned Beef And Cabbage

Corned Beef And Cabbage Recipe. Let's make delicious, tender juicy corned beef and cabbage that will leave saying WOW!!!

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Recipe Link w/ Printable Recipe:

Recipes: The amount of seasoning may vary according to the size of corned beef brisket.
3 1/2 - 4 pounds corned beef w/ pickling packet
1 tsp or more mustard seeds
1/2 tsp chili flakes
3 bay leaves
1 medium onion
baby potatoes red/yellow
carrots
cabbage

After rinsing off the corned beef, add to a large pot filled with water.
Add spices, onions, and bay leaves.
Cover with a lid and allow the corned beef to cook for about 2 1/2 - 3 hours or until the meat is tender.
Add the potatoes and carrots about 20 minutes before the beef is fully cooked.
After about 8-10 minutes add the cabbage and cover with a lid.
Allow the cabbage to cook to your desired preference. Ex: crunchy, soft, etc.
Remove ingredients using a slotted spoon and serve
Enjoy!!!

Music By: Enyer Gonzalez: Ultra | Trap Type Beat/Rap Instrumental

Cooking with Mother - Corned Beef Hash

Today is August 19 - 3 years to the day my mother passed away. In her honour I prepared for my family (and you) one of her dishes, corned beef hash. This is a family favorite.

Recipe:

6-8 medium red potatoes, chopped
1 very large sweet onion, chopped
1 can corned beef
salt & pepper to taste
SW spice - optional (or chili power, chipolte, etc)
light flavored olive oil
pat of butter

Clean and cube potatoes and sweet onion uniformly in size; place in pan and drizzle light tasting olive oil w/pat of butter and mix it up. Saute' on medium to low until the potatoes are crisp on the outside and fork tender on the inside, and the onion translucent, stirring often.

Add corned beef and mix, add spices to taste and adjust spices if needed.

Serve mounded on a plate topped wih an egg cooked to your liking. I prefer the yolk running so it will drizzle with the potatoes and onions.

The musical score is by Gerald Pink, Celtic Meditation under the 2007 Creative Commons licensing.

Corn Beef Hash Patties

Ingredients;
1 - 14oz can of Hormel Corn Beef Hash (or your favorite brand)
1 Egg
1/2 of a yellow onion diced
1/3 cup of flour (All Purpose or Self-Rising)
1 cup of oil (I used peanut oil but prefer vegetable oil.)
Seasonings to taste (I used only black pepper and onion powder)