Best Corned Beef and Cabbage Recipe with Canned Corned Beef
Try this delicious corned beef and cabbage recipe. It’s super easy to make, especially if you’re using canned corned beef. The vinegar and Worcestershire give the dish a nice zing, and it’s a terrific comfort food that’s filling without requiring a ton of ingredients. For more tips on using canned corned beef in this recipe, check out
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Ingredients for Corned Beef and Cabbage Recipe
12oz canned CORNED BEEF
1 small CABBAGE
1 large ONION
1 large CARROT
3-4 cloves GARLIC
2-3 Tbsp VINEGAR
2 Tbsp WORCESTERSHIRE SAUCE
1 tsp CARAWAY SEEDS
1 Tbsp dried HERBS
SALT and PEPPER to taste
OIL for cooking
How to make Corned Beef and Cabbage
Heat oil on medium heat in a large, heavy bottomed pot.
Add in chopped onions. Sauté onions for about five minutes.
Season onions with salt, pepper, and herbs.
Add in garlic and sauté for another minute.
Add in the cabbage and carrots and continue to cook on medium heat for 5 minutes, stirring occasionally.
Add in the Worcestershire sauce and vinegar and mix well.
Reduce the heat to medium low and let cook uncovered until much of the water has cooked out of the dish. Stir occasionally.
While cabbage continues to cook, open canned corned beef and cut into slices.
Heat a skillet on medium high heat and then sear the beef until well browned on each side. Then cut beef into smaller pieces.
When cabbage has reached desired doneness, add in the seared beef and toss lightly.
Serve hot.
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Trini Corned Beef with Cabbage Recipe
INGREDIENTS
Corned Beef - 1 tin
Coconut Oil - 1/3 cup
Onion - 1/4 cup (finely chopped)
Minced Garlic - 1 tbsp
Scotch Bonnet Pepper - 1/2 tsp or to taste (finely chopped)
Fine Thyme - 2 sprigs
Chive (Scallions) - 1/4 cup (finely chopped)
Chadon Beni (Culantro) - 1/4 cup (finely chopped)
Diced Tomato - 1 cup
Ketchup - 1/2 cup
Sliced Cabbage - 1/2 lb
Water - 1/2 cup
METHOD
1. Heat sauté pan over medium heat.
2. Once hot, add oil.
3. Once oil is heated, add onion, garlic, pepper and fine thyme.
4. Allow to cook for 2 minutes.
5. Add corned beef.
6. Mix until all the ingredients are fully incorporated.
7. Allow to cook for an additional 2 minutes.
8. Add chive, chadon beni, tomato and ketchup.
9. Reduce heat to low and allow to cook for 2 minutes.
10. Mix in cabbage.
11. Make a hole in the center, add 1/2 cup of water, cover and allow to cook for 5 minutes.
12. Remove from heat once the consistency has reached your desired thickness.
13. Enjoy!
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The BEST Corned Beef and Cabbage Recipe
This Corned Beef and Cabbage recipe is easy to make. Ale braised corned beef is roasted with simple ingredients and paired with a caramelized pan roasted cabbage to create a dish that goes beyond the usual boiled dinner.
-------------------------------Full Recipe Instructions Below!!!---------------------------
INGREDIENTS
1 tablespoon canola oil
1 3 pound corned beef brisket
12 ounces ale or lager
24 ounces water
3 carrots roughly chopped
3 celery stalks roughly chopped
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon mustard seeds
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups sliced Vidalia onion about one large onion
1 head savoy or green cabbage core removed and sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
INSTRUCTIONS
If oven cooking, preheat the oven to 300 degrees.
In a large dutch oven (or skillet, if cooking in the slow cooker), heat the oil over med-high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes. Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat. (If cooking in the slow cooker, transfer the brisket to the slow cooker at this time.) Pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf. Cover and transfer to the oven for 3 hours. (Or cover and turn the slow cooker on low for 6-7 hours.)
When the brisket has one hour left of cook time, heat the olive oil in a large skillet. Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage. Cook until wilted and beginning to caramelize. Season with salt and pepper. Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes. (The onions and cabbage should start to turn golden brown and caramelize.)
When the brisket is done, it should be tender enough to pull apart with a fork. If it's still tough, continue to cook for an additional 30 minutes. Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with the cabbage.
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A Classic Caribbean Corned Beef Recipe.
How to make a classic corned beef recipe, using canned corned beef as it's done in the Caribbean. In under 5 minutes you'll have a tasty spicy corned beef dish, ready for rice, roti, bread or even crackers.
Tender Baked Corned Beef Brisket Recipe|| Corned Beef Brisket|
Ingredients:
3-5 lb corned beef brisket
1/4 cup Brown sugar
1 tsp Rosemary
1 tsp Thyme
1 tsp Oregano
1/2 tsp Paprika
1 tsp Onion powder
1 tsp Garlic powder
1/4 tsp Salt
1 tsp Black pepper
1/2 cup water
2 bay leaves
Never Boil Again Corned Beef Recipe ????
My never boil again corned beef recipe will be your new favorite way to cook corned beef brisket. Slow cooked corned beef in foil is the best way to cook corned beef in its own juices. It's not watered down, it tastes like proper corned beef should. I will never boil corned beef again after creating this flavorful fall apart corned beef recipe. Foil braised corned beef and cabbage is so easy with no clean-up on St Patrick's Day. Corned beef wrapped in foil can be cooked on the grill or in the oven. If you have never foil braised corned beef give it a try and you won't go any other way next time!
* At the end of the video, there is a Blue Jays Spring Training surprise! (March 1, 2020)
Never Boil Again Corned Beef Recipe
Ingredients:
1 corned beef
The small spice package that came with the corned beef
2 tsp.browning sauce
2 cloves sliced garlic
Half yellow onion cut into wedges
One large wedge of cabbage
Fresh pepper
Heavy duty tinfoil
1 Tbsp. refined coconut oil for frying
Directions:
Remove corned beef from packaging, soak in cold water for 45 minutes to remove salty brine.
Drain and pat dry.
Preheat oven to 300 degrees.
Brush 2 tsp. of browning sauce over the entire brisket with a silicone brush.
Sear corned beef in a frying pan over medium high heat in a tablespoon of oil.
Place corned beef on a large piece of heavy duty tinfoil fat side up.
Deglaze the pan with a tablespoon of water and pour in to the tin foil.
Add garlic slices, fresh pepper and sprinkle corned beef spice package over the surface of corned beef.
Carefully fold the foil so the juices won’t leak out.
Cook for 2 hours, don’t flip.
After 2 hours open foil and add cabbage and onion, carefully seal up the foil again.
Cook for another 30 - 40 minutes or until the corned beef brisket is fork tender and the cabbage is cooked.
If using an instant read thermometer cook to 195 degrees internal temperature for super tender corned beef.
Rest cooked corn beef for at least 20 minutes before slicing.
Save some for next day corned beef sandwiches too!
Serve with cabbage, onion, hot mustard and naturally brined sour pickles.
Amazon instant read thermometer:
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