BEST Recipe for Corned Beef and Cabbage with El Yucateco Hot Sauce!
In this video, we will show you how to make classic Corned Beef and Cabbage in a Dutch oven with a beautiful and delicious El Yucateco twist! If you're looking for the BEST recipe for corned beef and cabbage, this is it! We will also show you how to make Horseradish Cream Sauce which is a DELICIOUS pairing with this Corned Beef recipe! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!
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#CornedBeefandCabbage #HorseradishSauce #KingOfFlavor
Ingredients Needed for Horseradish Sauce: (combine all into a bowl, mix well and refrigerate in advance)
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon coarse black pepper
- 1 teaspoon minced garlic
- 1 teaspoon prepared horseradish
- 1 teaspoon dried chives
- 2 teaspoons of El Yucateco Green
Ingredients needed for Corned Beef: (I'll place some additional links below for more methods as well)
- We used a pre-packaged corned beef, a 3lb beef brisket FLAT (flat sliced nicer) be sure to ask your butcher
- 1 spice package from packaged corned beef (I'll place some links below for alternatives if you don't have this)
- 10 small red potatoes
- 1 large chopped onion
- 2 chopped celery stalks
- 2 cups of baby carrots
- 1 head of cabbage (root removed, sliced into wedges as shown in video)
- 1 ounce of El Yucateco Green into the boil
Instructions:
Always wash your hands before prepping any food recipe, and thoroughly wash all vegetables with cold water)
1) Prepare your Horseradish Cream Sauce by combining all ingredients into a bowl, mixing well, covering and placing into the refrigerator for up to 24 hours in advance. The longer you allow it to settle, the tastier it will be!
2) Place your corned beef into a large pot or Dutch Oven, cover with water (approximately 1 quart of water per pound of beef), add your spice package or seasoning mix as well as 1 ounce of El Yucateco Green, cover and bring to a boil over high heat.
3) Once you reach a boil, reduce the temperature to simmer and allow to cook for approximately 45-55 minutes PER POUND of beef.
4) After approximately 2.5 hours (for a 3 lb beef portion) add potatoes, onions, carrots, celery to the pot. Allow to cook for another 30 minutes or until potatoes and carrots just begin to tenderize, then add the cabbage and allow to cook covered for an additional 15-25 minutes or until cabbage has absorbed the broth and become tender.
5) Remove Beef, slice against the grain.
6) SERVE IMMEDIATELY with vegetables and as much broth as you'd like.
7) ENJOY!
If you'd like to make your own corned beef from scratch, here's a link for you to follow:
This link will provide you with a great recipe and full instructions on making corned beef from scratch as well as all spices required for a seasoning pack replacement.
Music Information:
Stock Music and/or Audioblocks Subscription
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.
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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Corned Beef | Basics with Babish
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horseradish mustard sauce
horseradish mustard sauce, this sauce is easy to make and is very tasty, you can find free printable recipe and instructions at: You will love this tasty sauce on corned beef, prime rib, roast beef, anything you like horseradish this sauce will make it better. Check out the video. Cooking corned beef and cabbage
Corned Beef and Cabbage
Corned beef and cabbage for the comfort food win! So many delicious possibilities to make with the corned beef.
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#stpatricksday #cornedbeef #cornedbeefrecipe #comfortfood #foodie #foodshorts #thisjewcanque #traeger