CORNED BEEF DINNER | It's a complete dinner idea!!!
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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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Corned beef and Cabbage recipe (St. Patrick's Day )
Steve cooks a beautiful Irish American St. Patrick's Day dish.
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Music Composed & Performed by Steven Dolby
Roast Beef Brisket with Veggies Recipe
Beef brisket for me is a versatile cut of meat as it definitely works so well in many Pinoy dishes that I cook like nilaga, mechado, caldereta, kare-kare, sinigang and many many more. I know it's a bit fatty but I'm not the type of person who shy away from fat. For me fat is flavor. Although of course you can trim some of those fats if you prefer it to be leaner. There's nothing wrong with it.
In this recipe, I just season it and then pop it in the oven together with my vegetables of choice then forget about it for 1 1/2 hours. It's really not so meticulous and the end result is very delicious.
This dish goes really well with your favorite steak sauce. As for me, I created my own with ketchup, worcestershire sauce, liquid seasoning, and hot sauce.
Try this dish and surely you will love it.
MUSIC
Snack Time by The Green Orbs
Corned Beef with Cabbage Ninja Foodi one pot Cheekyricho Cooking Youtube Video Recipe ep.1,392
Corned Beef with Cabbage is a traditional Irish recipe, predominantly served around St Patricks Day. Its such a tasty meal and should be enjoyed all year round. Its budget friendly and any left over corned beef is great as a cold cut on sandwiches , as a salad and lets not forget corned beef hash. In the USA corned beef is sold with seasoning packets. That is not done here in Australia so that is why I have included the seasonings here. If your Corned beef came with its own seasoning packet, feel free to use that. This is country homestyle comfort food made in the Ninja Foodi. We do hope you give it a try.
INGREDIENTS:
1.3kg corned silverside beef
1/4cup brown sugar
40g apple cider vinegar or brown vinegar
1 clove garlic
1t Mediterranean Seasoning
4 cups water
2 Bay leaves
peppercorns
For the Vegetables we used
6 chat potatoes
2 carrots
4 pieces of pumpkin
1/4 drumhead cabbage
4 pieces sweet potato
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How to Make Corned Beef and Cabbage
Learn how to make this traditional St. Patrick's Day dish.
Corned beef and cabbage is a traditional St. Patrick's Day dish. But it's a delicious and simple one-pot dish to prepare, making it perfect for any time of year. In this video, you'll learn how to make corned beef and cabbage. It's simple! We'll show you the brining process that gives corned beef brisket its unique flavor and crumbly texture. You'll see an easy way—the time-saving one-pot method—to make prepared corned beef with cabbage and other vegetables like potatoes, carrots, onions, and turnips. The name of the game here is low and slow cooking, using plenty of moisture, in this case, water or a dark stout beer. You'll learn the difference between different types of corned beef brisket: point cut, which has more fat, and therefore flavor, and flat cuts, which are leaner and shrink less, making them a more economical choice. You'll see how to prepare the meat and vegetables. You'll learn a great way to cut the meat to make it the most tender. Serve this corned beef and cabbage with mustards and horseradish cream, and of course an Irish beer. And with the leftovers? Try a traditional corned beef Reuben sandwich with Swiss cheese and Thousand Island dressing or a traditional corned beef hash with fried eggs.
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St. Patricks Day Corned Beef and Cabbage with Horseradish Cream Sauce
What you will need!
3 lbs lean corned beef brisket, all fat trimmed off
1 cup frozen pearl onions
2 medium carrots, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
1 small head cabbage, cut into 6 wedges
1/4 cup chopped fresh parsley
2 bay leaves
1/8 tsp whole peppercorns
1 tbsp prepared grated horseradish
1/4 cup fat free sour cream, full fat for Keto
1/4 tsp dijon mustard
salt and pepper
In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
Cover and cook on high 4 hours.
Add cabbage, cook on high 1 hour 20 minutes more.
Remove meat, slice and serve with cream sauce.
Enjoy!