Kermit Posted March 16, 2008 Report Share Posted March 16, 2008 Anyone have a good recipe for corned beef and cabbage? Link to comment Share on other sites More sharing options...
dlinclimo Posted March 16, 2008 Report Share Posted March 16, 2008 Anyone have a good recipe for corned beef and cabbage?Yes mix corned beef with cabbage put on stove turn on........sorry I had to Its been a rough day Link to comment Share on other sites More sharing options...
2pelo Honey Posted March 16, 2008 Report Share Posted March 16, 2008 K, I usually do mine in a big crockpot. Put the corned beef in, along w/ 1/4'd potatoes, an onion or two, and carrots, then cover w/ vegetable stock. (Edit - think I usually smack a few garlic cloves and add them as well.) Cook on low heat, and I've started it before work, then when I came home from work, turned up to high, added cabbage wedges (I like Savoy), and cook another hour. I like to remove the Corned Beef, and slather w/ a paste made out of spicy mustard, brown sugar, and cider vinegar, then put it in the oven on low heat for about 20 min. Serve w/ butter, malt vinegar, and horseradish for condiments. Link to comment Share on other sites More sharing options...
dlinclimo Posted March 16, 2008 Report Share Posted March 16, 2008 K, I usually do mine in a big crockpot. Put the corned beef in, along w/ 1/4'd potatoes, an onion or two, and carrots, then cover w/ vegetable stock. Cook on low heat, and I've started it before work, then when I came home from work, turned up to high, added cabbage wedges (I like Savoy), and cook another hour. I like to remove the Corned Beef, and slather w/ a paste made out of spicy mustard, brown sugar, and cider vinegar, then put it in the oven on low heat for about 20 min. Serve w/ butter, malt vinegar, and horseradish for condiments. That sounds good all except for the horseradish. Link to comment Share on other sites More sharing options...
2pelo Honey Posted March 16, 2008 Report Share Posted March 16, 2008 That sounds good all except for the horseradish. They're on the side, and only added if desired. Link to comment Share on other sites More sharing options...
Kermit Posted March 16, 2008 Author Report Share Posted March 16, 2008 Thanks Link to comment Share on other sites More sharing options...
dlinclimo Posted March 16, 2008 Report Share Posted March 16, 2008 They're on the side, and only added if desired. Still sounds good. My mother was the put it all in a pot and boil person. Still pretty good. Link to comment Share on other sites More sharing options...
2pelo Honey Posted March 16, 2008 Report Share Posted March 16, 2008 Still sounds good. My mother was the put it all in a pot and boil person. Still pretty good. Oh, sure...mine too, and nothing wrong w/ it. I just started doing it in the crockpot when I did it during the week, otherwise, we'd've been eating around 11 pm! Link to comment Share on other sites More sharing options...
Guest Guest Posted March 16, 2008 Report Share Posted March 16, 2008 Buy the briscuit, throw it in a crock-pot with water just covering the top of the briscuit, add the seasoning packet, along with fresh chopped garlic, 2 tbs. of BROWN sugar, 1 tbs. of mustard. Cook on high for 5 hours. Add cabbage 1/2 an hour before eating. Dont cook cabbage too long because it will come out mushy. Remove the cabbage before the beef so it can set and firm up a bit but still have a good taste. The beef will come out nice and tender, let it soak in the crock pot with the heat off for an extra hour. It will be nice nice and tender and stringy. Link to comment Share on other sites More sharing options...
jmower71 Posted March 16, 2008 Report Share Posted March 16, 2008 dont forget to throw in some peppercorns .. whole black pepper... Link to comment Share on other sites More sharing options...
Guest Guest Posted March 16, 2008 Report Share Posted March 16, 2008 Quarter 3 onions and put in the bottom of a crock pot with 2 cloves of garlic (halved). Place a 2 1/2 to 3 pound corned beef w/spices on top. Add 4 or 5 carrots cut into large chunks.. Throw in 4 small taters, cover with a small head of cabbage quartered... and then cook on LOW for 8 hours. Got one set up on the timer for early morning. mmmmmmmmmm I like to just use the beef for reubens... Link to comment Share on other sites More sharing options...
Guest Guest Posted March 16, 2008 Report Share Posted March 16, 2008 Have you tried the Irish egg rolls at Tullys? They are really good, at least I think they are. The corned beef sandwich is pretty good too. Link to comment Share on other sites More sharing options...
Guest guest-italian Posted March 16, 2008 Report Share Posted March 16, 2008 5 onions, 5 poounds potatoes, 1 head cabbage, pepper, 3 cups chicken stock, 1 pound butter. 4 pound corned beef, 1/2 cup mustard, 1/2 cup honey, seasoning packet from gorned beef. boil corned beef for 25 minutes. slice onions thin. sautee in 1/2 pound butter. slice potatoes thin. rub 1/2 stick butter in large cassarole. layer potatoes. add 1/2 head cabbage, sliced thin. add 1/2 onions/butter. pepper liberally (sorry galvatron). layer potatoes. layer cabbage. layer other half onions/butter. pepper liberally (sorry bds guy). add final layer of potatoes. add chicken stock, pepper liberally, dice on stick butter, place on top. cover with aluminum foil, bake at 350 for 1 hour. remove foil, bake for 25 minutes. meanwhile, place corned beef in oven with potato cassarole for 1 hour. for last 25 minutes, mix mustard, honey, and seasonings together (microwave for 25-40 seconds to make it easeir to work with), cover corned beef, bake. let sit for 10 minutes before slicing. good eats. Link to comment Share on other sites More sharing options...
2pelo Honey Posted March 16, 2008 Report Share Posted March 16, 2008 1 pound butter Link to comment Share on other sites More sharing options...
The Mole Posted March 16, 2008 Report Share Posted March 16, 2008 Did the boiled dinner yesterday. (need time to recuperate....if you know what I mean) Homemade soda bread too. Finished it all off with an Irish Coffee. Well stuffed.... YUM!! Stayed up well past midnight watching racing and don't think I'll make it through the rest of the day for NASCAR. We picked our corned beef up from the Endicott Price Chopper. Normally we'd get a Nathans but they had this incredible mountain of succulent corned beef. Yep, they had this mountain, about 3 to 4 high and about 6 wide of corned beefs. (is that correct? what is the plural for beef? beefs or beef? whatever) We originally went for steaks but as I was looking at the steaks this beautiful, lean mass of corned beef called out, "Eat Me!" So we purchased it and the rest is history. Fork tender, melt in your mouth good !!! Made a little horseradish creme sauce to slather on it. Good lord I'm making myself hungry as I type this..... Gotta go...... Checking for leftovers........ Link to comment Share on other sites More sharing options...
Celtic Witch Posted March 16, 2008 Report Share Posted March 16, 2008 I got a new electric pressure cooker for Christmas and cooked the corned beef in there. Just put it in with 2 cups of beef stock, a can of beer, 2 onions, 2 garlic cloves, and the seasoning packet and set the timer for 90 minutes. Once that was done, take out the corned beef and let it rest and put in the cabbage (yuck) and cook it for 10 minutes. Came out great!!! Link to comment Share on other sites More sharing options...
dlinclimo Posted March 16, 2008 Report Share Posted March 16, 2008 I got a new electric pressure cooker for Christmas and cooked the corned beef in there. Just put it in with 2 cups of beef stock, a can of beer, 2 onions, 2 garlic cloves, and the seasoning packet and set the timer for 90 minutes. Once that was done, take out the corned beef and let it rest and put in the cabbage (yuck) and cook it for 10 minutes. Came out great!!!You dont like cabbage eather huh? Link to comment Share on other sites More sharing options...
Celtic Witch Posted March 16, 2008 Report Share Posted March 16, 2008 You dont like cabbage eather huh? I have to cook it for my boyfriend, but the smell makes me gag!! Link to comment Share on other sites More sharing options...
dlinclimo Posted March 16, 2008 Report Share Posted March 16, 2008 I have to cook it for my boyfriend, but the smell makes me gag!!That and sourkraut. My father loves that crap EWWWW Link to comment Share on other sites More sharing options...
Celtic Witch Posted March 16, 2008 Report Share Posted March 16, 2008 That and sourkraut. My father loves that crap EWWWW My grandmother made Reuben sandwiches last night for the family St. Patrick's day party. Corned beef, swiss cheese & SOURKRAUT on rye bread. Ruined the whole sandwich!!!! Link to comment Share on other sites More sharing options...
2pelo Honey Posted March 16, 2008 Report Share Posted March 16, 2008 Blasphemer!!! Link to comment Share on other sites More sharing options...
Guest Guest Posted March 16, 2008 Report Share Posted March 16, 2008 Yes mix corned beef with cabbage put on stove turn on........sorry I had to Its been a rough day such a schmuck Link to comment Share on other sites More sharing options...
Guest Guest Posted March 16, 2008 Report Share Posted March 16, 2008 You dont like cabbage eather huh? eather (either), such a moron Link to comment Share on other sites More sharing options...
Guest OSCEOLA Posted March 16, 2008 Report Share Posted March 16, 2008 CORNED BEEF AND CABBAGE 1 corned beef brisket 1 large head cabbage (preferably savoy) 8 peppercorns 6 cloves garlic, whole peeled 4-5 parsnips 1-2 turnips 2 bay leaves 1 pound carrots, peeled 6 large potatoes 1 stalk celery, thinly sliced 3 whole cloves 1/2 tsp Old Bay seasoning 1/4 tsp black pepper, ground Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces. Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender. Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks. During last half hour, add remaining vegetables and cook until tender. Drain and serve with yellow mustard. Link to comment Share on other sites More sharing options...
Guest ACiD Posted March 16, 2008 Report Share Posted March 16, 2008 I'm not Irish, but I like the day's feast. Personally don't have time to or desire to make it myself, but I will say that Kelly's on Page st in Endicott does a nice job with it, and has it avail at the bar or for take out. Link to comment Share on other sites More sharing options...
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