Classic & Delicious Dutch Oven Corned Beef #cooking #dutchoven #cornedbeef #easy #easyrecipe
Ingredients-
3 lbs corned beef
8 cups water
12 oz carrots chop into 2
2 tbsp corned beef spice
1 onion chopped
3 garlic cloves minced
1 cabbage cut into quarters
Horseradish Sauce-
½ cup sour cream
2 tbsp prepared horseradish
2 tsp Dijon mustard
½ tsp Worcestershire sauce
salt & pepper
Full Recipe ➡️
CORNED BEEF DINNER | It's a complete dinner idea!!!
#weekendatthecottage #easydeliciousrecipes #cornedbeefdinner
For the full recipe:
This CORNED BEEF DINNER is so easy to make, all you need is one pot, a bit of time, and a hungry crowd to enjoy it.
Nowadays it seems like people only search for how to make corned beef on St. Patrick’s Day. If you’re here looking for your Paddy’s Day fix, get to it. We’re hoping this post inspires you to remember it throughout the year. After all, there’s something so pleasing about one-pot dinner recipes that require minimal effort to feed a crowd.
Here’s why this easy CORNED BEEF DINNER works:
THE CORNED BEEF
Corned beef is a piece of beef brisket that has been cured in salt brine. The brine often includes pickling spices for flavour and the process helps to tenderize the meat. Corned beef is usually cooked slowly on a low heat to further yield a more tender finished serving of the beef.
THE BOUQUET GARNIS
The first part of this recipe involves cooking the corned beef slowly in apple cider, beer, and water. To add more flavour, we also included a bouquet garni to the pot. This simple, homemade sachet of spices is created by tying up mustard seed, peppercorns, coriander and cloves in a square of cheesecloth. Having these spices infuse the broth and meat this way is both effective and less messy than having the spices floating loosely in the pot.
VEGETABLE SIDES
The complete meal is made by adding carrots, potatoes, pearl onion, and cabbage to the slowly simmering pot for the second two hours of cooking. The vegetables become perfectly tender, and a quick chop and toss with butter and parsley make them instant side dishes. It’s all so easy!
CREAMY HORSERADISH SAUCE
We were in the middle of shooting this story when two of my visiting cousins asked: “Are you serving it with a horseradish cream sauce?” I’d never heard of such a thing. Thankfully, they offered to guide me as we made this perfect condiment in record time. Make sure to click the link in the video to see how we made the sauce - I wouldn’t serve this meal without it.
Although we purposely created this story as a complete meal idea, I can’t miss the chance to suggest a few things to go with it. Nothing complicated - serve it with this CREAMY COLESLAW and OMA’S APPLE CAKE for dessert.
This CORNED BEEF DINNER sure is simple and delicious. Who’s ready to enjoy?
INGREDIENTS
3 pounds of corned beef
1 tablespoon of black peppercorns
1 teaspoon each: coriander seeds, cloves, and mustard seed
2 cups of apple cider
2 bottles of beer
1 cup of water
1 large white or Vidalia onion
½ head of cabbage, sliced
2 large carrots, ends trimmed
4 potatoes, quartered
2 cups of pearl onions, peeled
2 tablespoons of butter
1 tablespoon of chopped parsley
creamy horseradish sauce
INSTRUCTIONS
1) Preheat oven to 275°F. Place all of the spices onto a square of cheesecloth and tie up to create a bouquet garni. Cut the onion into slices and place into the bottom of a soup pot or Dutch oven. Place the corned beef on top of the onion. Tuck the sachet of spices next to the corned beef add the liquids. Cover and transfer to oven, cooking undisturbed for 2 hours.
2) At the 2-hour mark, carefully remove the pot from the oven. Add the carrots, onion, and potatoes. Lastly, nestle the sliced cabbage on top. Cover and return to the oven and slow-cook for another 2 hours.
3) Once the meal is cooked, remove the pot from the oven. Remove the cabbage, place into a bowl and cover. Remove the veggies to another bowl. Chop up the carrots, pearl onions and potatoes and then toss them in the butter and chopped parsley. Place into a serving bowl.
4) To serve the corned beef: Arrange the cabbage on a serving platter. Thinly slice the corned beef and add to the platter with cabbage.
5) Serve immediately with creamy horseradish sauce or other condiments of your choice.
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Stuffed Cabbage With Corned Beef
This video demonstrates a twist on traditional “corned beef & cabbage” and instead stuffs the cabbage leaves/rolls with corned beef, parsnips, carrots & onions. It’s then layered in a casserole with tomato basil sauce, diced potatoes and horseradish cream and baked in the oven until browned. I suggest that you enjoy it with a dollop of cold horseradish sour cream sauce as well. This preparation is perfect for using up leftover corned beef (if there is any) from your corned beef dinner preparations. This cabbage cleaning, cooking, trimming & stuffing method can also be utilized within dozens of other stuffed cabbage ingredient and sauce variations for which you may have a preference.
Slow Cooker Corned Beef and Cabbage
Slow Cooker Corned Beef and Cabbage
Total Time:
9 hr 15 min
Prep:
15 min
Cook:
9 hr
Yield:
4 servings
Level:
Easy
Ingredients
2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4 -pound corned beef brisket
12 -ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
Creamy Horseradish Sauce:
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash hot sauce
salt and pepper to taste
Directions
For serving: grainy mustard and horseradish sauce, recipe below
Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
Creamy Horseradish Sauce:
Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.
CORNED BEEF
Did you know corned beef is crazy easy to make?! This step-by-step guide will teach you how to cure your own beef brisket to create the best pink, salty, spicy, fall-apart-tender corned beef brisket of your life – way better than store-bought! Of course, if you’re short on time, you can simply follow the cooking instructions for store-bought corned beef. This corned beef recipe is made with beef brisket, pickling spices and kosher salt which cure for 5 days and then roast in the oven with a mustard brown sugar rub with carrots, potatoes and cabbage until tender – it’s essentially a one-pot meal after the curing process! The oven is my preferred cooking method, but I’ve also included instructions for crockpot corned beef, instant pot corned beef and boiled corned beef. Finally, dunk your juicy, tender, succulent corned beef brisket into creamy, tangy horseradish cream sauce and enjoy the perfect bite, after bite….
oven baked corned beef and cabbage, easy ,no pots ,fresh ,healthy, vegetarian side ,can be vegan!
oven baked corned beef flat and point ,total about 6 pounds .Place corned beef flat and point into a disposable aluminum disposable deep pan ,pierce flavor packs ,fill pan with about 3 inches warm water, cover and place in a preheated oven, with convection on,375 degrees !Slice your head of cabbage into 1 inch thick slices ,add fresh red potatoes cut into half or thirds ,peel and cut whole carrots into halves ,add pieces of raw onion, and chunks of fresh celery .add a couple inches warm water ,some butter slices unless you want this to be Vegan, and some freshly ground black pepper .This all goes in a full disposable pan like your corned beef ,covered for about 45 minutes. After 45 minutes take both pans out of the oven, drain off the vegetable stock into a pot for soup, replace it with the corned beef stock ,put your cover back on ,put fresh water in your corned beef pan ,cover and after that, cook another 20,to 30 minutes. Pull veggies out of the oven ,uncover so it doesn't over cook. Leave your corned beef in the oven about another 20 minutes. Uncover ,the corned beef should read at least 200 degrees ,let it rest about 10 minutes and plate up .cut your beef across the grain .Serve with good rye or soda bread ,and creamy horseradish.