Corned Beef and Cabbage - Heirloom Recipe - Irish Pot Roast - One Pot Meal - The Hillbilly Kitchen
Corned Beef and Cabbage - Heirloom Recipe - Irish Pot Roast - One Pot Meal - The Hillbilly Kitchen
Corned Beef and cabbage has been enjoyed for hundreds of years by country folks on both sides of the pound. It was traditionally considered a poor man's meal because corned beef briskets were made from a cheap cut of beef. Corned beef is a savory salty variation on a regular pot roast.
Corned beef brisket with cabbage, carrots and potatoes is the perfect one pot meal for you St. Patrick's Day Celebration or anytime you are gathering with family and friends.
This recipe is hundreds of years old and was brought to America by Irish immigrates in the mid 1800’s. Some of whom settled in the mountains of North Georgia and Western North Carolina are found in my family tree. This heirloom dish will add some delicious variety to your mealtime routine.
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Ingredients:
Corned Beef Brisket
Cabbage
Carrots
Potatoes
Onion
Water as needed
Salt and Pepper to taste
1 tablespoon Corn Starch per cup of liquid
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How to Make Corned Beef & Cabbage | You Can Cook That | Allrecipes
If you are tired of the smoked brisket trend, make corned beef with that brisket next time. Combine that Irish classic with some cabbage, and you will have a hearty meal in no time. If St. Patrick's day is something you like to celebrate, this is the meal to make.
#Allrecipes #CornedBeef #Cabbage #Recipes #Irish #Meals
Get the recipe at:
00:00 Introduction
00:22 Cooking the Brisket
00:52 Cooking the Vegetables
2:10 Breaking Down the Meat
2:40 Taste Test
2:53 Slow Cooker Version
4:08 Taste Test
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How to Make Corned Beef & Cabbage | You Can Cook That | Allrecipes
Easy Oven Baked Corn Beef Brisket with Cabbage | Complete with Carrots & Potatoes | Mattie's Kitchen
#MattiesKitchen, in this video Mattie will be sharing her secrets to making the easiest Oven Baked Corn Beef Brisket. While corn beef is traditionally eaten on St. Patrick's Day, this meal can be made any day of the week. With just a few ingredients, you can make this corn beef come out so moist and tender. Complete the meal by adding cabbage, carrots, and red potatoes. You and your kids will love it! So, sit back and relax as you enjoy this cooking show from start to finish! If you have a question, feel free to leave a comment. Mattie's Kitchen ????????
✨ Ingredients: Beef Brisket, Carrots, Yellow Onions, Cabbage, Red Potatoes, Honey Dijon Mustard, and Brown Sugar.
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How To Make Corned Beef And Cabbage Recipe - Tender And Juicy | Rockin Robin Cooks
Corned beef and cabbage recipe for every cook. It's easy and fool proof. Try it for St. Patrick's Day dinner.
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Corn beef and cabbage
2 1/2 lb corned beef brisket
1 lb carrots, peeled and chopped
1 lb. potatoes, red, white, or gold
1 onion, diced
4 stalks celery, cut into chunks
1 head of cabbage, sliced or quartered
1 bay leaf
1/2 tsp. allspice
water to cover the corn beef completely
Mustard Sauce
2 Tbsp. Dijon mustard
4 Tbsp. plain Greek yogurt
1 Tbsp. honey
Directions:
Place the Dijon mustard, yogurt and honey in a bowl and stir to combine. Cover and place in the refrigerator until you are ready to serve.
Place onion and celery in a stock pot with the bay leaf and allspice. Lay the corn beef on top and fill with water until the corn beef is completely covered.
Turn the heat on high and when it starts to boil, lower the heat to low and simmer covered for 1 hour for every pound of beef you have.
In my case, the beef weighed 2 1/2 lbs so it will simmer for a total of 2 1/2 hours.
After two hours of cooking (or the last 30 minutes) add the carrots and potatoes. When the corn beef is done, remove it from the pot to another dish. Lightly cover with foil and let it rest for 15 minutes.
Once you remove the beef, add in the cabbage to the pot and simmer for 15 minutes more. You may have to bring the pot back up to a boil and then lower the temperature to simmer.
When it's time to eat, slice the corn beef across the grain into your desired thickness. Serve with the carrots, cabbage, and potatoes and the mustard sauce. Happy St. Patricks Day! Enjoy.
Here are the answers to the St. Patrick's Day Trivia Questions.
1. According to Legend, what are leprechauns really?
A. Shoemakers
B. Thieves
C. Magicians
The correct answer is A. Shoemakers
Why do Leprechauns were green?
A. Because they like the color?
B. Because they wear it as camouflage.
C. Because they think it's lucky.
The correct answer is B. They wear it as camouflage.
Let me know if you enjoyed this trivia quiz.
Thanks for watching and sharing!
Rockin Robin
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#cornbeef
Quick Caribbean Corned Beef With Cabbage Recipe.
A delicious way to enjoy corned beef with cabbage as it's done in the Caribbean. We'll start off creating a base of flavor with onion, garlic, seasoning peppers (pimento peppers), scallions and thyme. then we'll add is some scotch bonnet pepper for a gentle kick after which the shredded cabbage joins the party. Finally in goes a can of cornedbeef which is mixed in well and cooked for a further 3 minutes before your corned beef with cabbage recipe is ready.
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Homemade Corned Beef and Cabbage Recipe » Cure + Cooked
You will absolutely love this delicious homemade corned beef and cabbage recipe that is cured, slow-cooked, and served up with cabbage, carrots, and potatoes.
Corned beef and cabbage is a popular dish that is made for St. Paddy’s Day in America. It is a brined cut of brisket that is then boiled to tenderize and cooked with cabbage, carrots, and potatoes. It’s an extremely flavorful comforting dish.
Ingredients for this recipe:
For the Corned Beef
• 2 tablespoons peppercorns
• 1 tablespoon allspice berries
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seeds
• 2 teaspoons red pepper flakes
• 1 ½ teaspoons ground ginger
• 1 teaspoon cloves
• 5 bay leaves
• 1 gallon water
• 1 1/3 cup sea salt
• 4 teaspoons #1 curing salt
• 1 cup packed light brown sugar
• ½ gallon ice
• 5-6 pound brisket flat
For the Vegetables
• 1 tablespoon pickling spice
• 1 head cabbage cored and sliced into wedges
• 8-10 peeled and very thickly sliced carrots
• 3-4 pounds of red or Yukon potatoes
Serves 10
Prep Time: 15 minutes
Cook Time: 3 ½ hours
Brining Time: 7 days
Procedures:
1. Corned Beef: Place all of the spices minus the salt and brown sugar into a medium-size bowl and simply smash using a fork to help break it up to make a homemade pickling spice. You can also do this with a mortar and pestle if you have one. Set it aside.
2. Next add 1 gallon of water to a very large pot along with 4 tablespoons of pickling spice, salt, curing salt, and brown sugar and bring it to a boil to dissolve the salts and sugar.
3. Remove the pot from the heat and add the ice to help cool.
4. Once the liquid is completely cooled to at least room temperature add the brisket flat to the pot making sure it is completely submerged. Add plates or bowls to help keep it submerged.
5. Every 2 days move the brisket around to make sure every side is getting brine on it.
6. After 7 days remove the brisket and rinse it very well on all sides.
7. Place the brisket into a large pot and cover it with water by about 4 inches.
8. Add in 1 tablespoon of the pickling spice and then bring the mixture to a boil over high heat.
9. Next, turn the heat down to low and simmer for 3 ½ to 4 hours or until very tender.
10. With about 30 minutes left in the cooking process add the cabbage, carrots, and potatoes to the pot and cover. You may need to move some things around to get it all to fit.
11. Once everything is done, slice the brisket against the grain and serve.
Chef Notes:
Make-Ahead: This recipe can be made up to 1 day ahead of time. Simply reheat before serving.
How to Reheat: Add the desired amount of corned beef to a pot and heat over low heat until hot. If you need to add more water to the pot, feel free to do so.
How to Store: Cover with or without the cooking liquid and keep in the refrigerator for up to 5 days. Cover without the cooking liquid and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
Save some of the cooking liquid and refrigerate it so you can use it to reheat it.
Corned beef has very high salt content, so it’s not looked at as a healthy recipe and some even consider it to be bad for you.
You can also add a roughly chopped onion to the corned beef when cooking it with the vegetables.
If the ice does not completely cool the mixture, you can flash cool the liquid in the freezer for 20-25 minutes.
Sometimes the brisket is extremely long, feel free to slice it in half before cooking it.
Watch the video to see how to properly slice a brisket.