- Home
- Beef
- How To make Classic Corned Beef Dinner
How To make Classic Corned Beef Dinner
4 lb Corned beef brisket
12 oz Bottle of beer
1 sm Onion, peeled
1 Bay leaf
1/2 ts Whole cloves
4 Black peppercorns
2 Stalks celery with leaves
8 Potatoes, peeled and halved
8 lg Carrots, peeled and halved
1 md Head green cabbage,
Quartered 1. Place the brisket in a deep kettle and add cold water to just cover.
2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover
and bring to a boil. Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender. 3. About 30 minutes before the meat is done, remove and discard the onion
and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; simmer 15 minutes. 4. Add the cabbage quarters and simmer an additional 15 minutes, or until
the vegetables are done to the desired tenderness. Note: Additional water can replace the beer in this recipe.
How To make Classic Corned Beef Dinner's Videos
Dutch Oven Corned Beef and Cabbage | One Pot Meal
This classic one-pot meal gets a tasty upgrade with the addition of a small amount of whole cloves. The cloves give the finished dish a little more depth of flavor than a traditional dinner. Be sure to click on SUBSCRIBE for more great recipe videos from Stew's.
#stewleonards #stpatricksday #cornedbeef #onepotmeal #recipe
Get the recipe:
Mistakes Everyone Makes When Cooking Corned Beef And Cabbage
Skip the desert-dry, flavorless, shoe-leather fail! Wanna dig into corned beef and cabbage that'll rock your taste buds into doing an Irish jig? Sláinte! This one's on us!
#Cabbage #Beef #Food
Lean and mean | 0:00
Where's the beef? | 1:32
Cheaping out | 2:20
A little salty | 3:36
Cool for the simmer | 4:30
Tastes like water | 5:32
Bad timing | 6:30
Too fast and loose | 7:20
Kinda…meh | 8:06
Vegetable mush | 8:59
Janky cuts | 9:58
Too hot to handle | 10:38
Voiceover by: Renee Dorian
Read full article:
3 Amazing CORNED BEEF Recipes - Breakfast Lunch and Dinner!
Wait until you try these 3 amazing corned beef recipes. In this video we show you how to make breakfast, lunch and dinner with Corned beef brisket. First we will show you how to make crockpot corned beef and cabbage, then corned beef hash and eggs, and then a classic corned beef reuben sandwich. These three recipes are super easy and delicious.
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
???????????? Get our COOKBOOKS!????????????????
The Best of Cooking with Shotgun Red Cookbooks Volume 1 & 2
????Volume 2:
????Volume 1
⭕ WHAT WE USED IN THIS VIDEO
????Hamilton Beach 6-Quart Programmable Slow Cooker
????Lodge Cast Iron Skillet
???? Skillet
????PLEASE SUBSCRIBE!
????CHECK OUT MORE GREAT RECIPES AT
???? FOR MORE GREAT RECIPES, VISIT OUR WEBSITE
FACEBOOK
INSTAGRAM/PINTEREST @Cookingwithshotgunred
Thanks again for watching our channel!
Miss Sheila, Jennifer Bruce. Steve Hall and Shotgun Red!
Some of the links above are affiliate links that we earn a small commission from. They do not raise your price paid. Thank you for supporting our channel!
???? PRINT RECIPE
⬇️⬇️⬇️ RECIPE INGREDIENTS BELOW ⬇️⬇️⬇️
Crockpot Corned Beef and Cabbage Ingredients:
2 - 4lb. Corned Beef Brisket with Seasoning Packet
Or 1/4 Tsp Each of:
Crushed Red Pepper
Mustard Seeds
Black Peppercorn
Anis Seeds
Cloves
Cardamom pods
Petite Gold or Red Potatoes (we used both)
Baby Carrots
Sweet Onion
2 Cups Water
16 oz Beer
1 Head of Cabbage
Corned Beef Hash and Eggs Ingredients:
▶???? PRINT RECIPE ????
4 Tbsp. Olive Oil
2 Tbsp. Butter
2 Cups Diced Cooked Corned Beef
1 Bag Cubed Hash Brown Potatoes (thawed)
1 Tsp. each of:
Garlic Powder
Onion Powder
Salt
Pepper
Paprika
1 White Onion (diced)
1 Cup Diced Bell Pepper
Eggs
Corned Beef Reuben Ingredients:
Pumpernickel Rye Bread
2 Tbsp. Butter
Swiss Cheese Slices
Thousand Island Dressing
Spicy Brown Mustard
Thinly Sliced Cooked Corned Beef
Sauerkraut
???? WATCH OUR GREAT RECIPE PLAYLISTS: ????
▪ BEEF RECIPES:
▪ CHILI ,SOUPS AND STEWS:
▪ CASSEROLES:
▪ CHICKEN AND TURKEY:
▪ FISH AND WILD GAME:
▪ DESSERTS:
▪ BREAKFAST:
▪ SALADS, VEGGIES AND FRUITS:
Medieval Irish Food: Peasant to King
Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at
Support the Channel with Patreon ►
Merch ►
Instagram ►
Twitter ►
Tiktok ► TastingHistory
Reddit ►
Discord ►
Amazon Wish List ►
Send mail to:
Tasting History
PO Box 766
Burbank, CA 91503
LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Emile Henry Red Dutch Oven:
Custom Knife by Metalwork By Meola:
LINKS TO SOURCES**
Early Medieval Munster by John Sheehan:
Life in Medieval Ireland by Finbar Dwyer:
RECIPE
4 lbs (2kg) corned beef
1/4 cup (85g) honey
1/2 teaspoon salt
1 large head of Cabbage
1 Yellow Onion
2 Leeks
2 cups (475ml) beef broth
1 teaspoon salt
1 optional teaspoon of pepper
Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken.
For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO
Bog Butter in wooden vessel: Bazonka, CC BY-SA 3.0 via Wikimedia Commons
MUSIC
Achaidh Cheide - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
#tastinghistory #ireland
Easiest dinner ever Corned Beef and Pasta
This serves 2 - 3 adults for lunch
INGREDIENTS:
1 can Corned Beef
1/2 tbsp canola oil
1 small onion diced
Bell peppers diced
2 tsps or more minced garlic
minced Scotch bonnet pepper as desired
Black pepper to taste
2 tbsps or more Tomato ketchup
Minced fresh thyme or sprigs
1 cup canned mixed vegetables or thawed cooked mixed vegetables
2 1/2 - 3 cups dry shell pasta
water
salt
WEST INDIAN CLASSIC CORNED BEEF RECIPE || TERRI-ANN’S KITCHEN
Ingredients List
1 Tsp Oil
1 Medium Onion
1/2 tsp Black Pepper
1 Spring Onion
1 Garlic Clove
1 Tin Corned Beef (of choice)
1 slice Red Bell Pepper (Optional)
1 Slice Scotch Bonnet Pepper for heat (Optional)
1 Cup Sweetcorn (Optional)