How to make Jamaican Corned Beef & Cabbage! | Deddy's Kitchen
Today we're learning how to make Deddy’s famous #CornedBeefAndCabbage !! There's LEVELS to making a #CornedBeef and now that you're learning Deddy's version...you're about to set yours apart from the rest! Welcome to Deddy’s Kitchen!
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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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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.
Corned beef and cabbage stew spinned off into corn beef hash!
Stew
2 pounds corn beef brisket..cook 4 hours on high
1-2 large cooked potatoes cubed
1 small cabbage
1/2 tsp peppercorns
1/2 tsp salt
1 leek (white and light green parts only)
4 cloves garlic
2 bay leaves
Hash
2 pounds cooked corn beef brisket
4 tablespoon butter
1/2 onion
2 cooked potatoes cubed
Please watch video for recipe details!
HAWAII STYLE CORNED BEEF HASH PATTIES RECIPE
You probably have all the ingredients in your fridge and pantry right now. Right? LOL! It's an easy meal to whip up and it totally reminds me of my childhood. I remember in elementary school, there was an Okazuya right across the street. My friends and I would always get a bento box whenever we had a field trip. I'd order, chow fun, shoyu chicken, and a side of corned beef hash. I would get the same order every time I went in there. What are some of your childhood memories of Okazuya bentos?
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INGREDIENTS:
1 CAN CORNED BEEF
3 POTATOES, PEELED AND DICED
2 EGGS
1/4 MINCED ONIONS
1 CUP FLOUR FOR COATING
GROUND BLACK PEPPER TO TASTE
OIL FOR FRYING
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#HAWAII #CORNEDBEEFHASH #HAWAIISTYLERECIPES
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