Homemade Corned Beef and Cabbage Recipe » Cure + Cooked
You will absolutely love this delicious homemade corned beef and cabbage recipe that is cured, slow-cooked, and served up with cabbage, carrots, and potatoes.
Corned beef and cabbage is a popular dish that is made for St. Paddy’s Day in America. It is a brined cut of brisket that is then boiled to tenderize and cooked with cabbage, carrots, and potatoes. It’s an extremely flavorful comforting dish.
Ingredients for this recipe:
For the Corned Beef
• 2 tablespoons peppercorns
• 1 tablespoon allspice berries
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seeds
• 2 teaspoons red pepper flakes
• 1 ½ teaspoons ground ginger
• 1 teaspoon cloves
• 5 bay leaves
• 1 gallon water
• 1 1/3 cup sea salt
• 4 teaspoons #1 curing salt
• 1 cup packed light brown sugar
• ½ gallon ice
• 5-6 pound brisket flat
For the Vegetables
• 1 tablespoon pickling spice
• 1 head cabbage cored and sliced into wedges
• 8-10 peeled and very thickly sliced carrots
• 3-4 pounds of red or Yukon potatoes
Serves 10
Prep Time: 15 minutes
Cook Time: 3 ½ hours
Brining Time: 7 days
Procedures:
1. Corned Beef: Place all of the spices minus the salt and brown sugar into a medium-size bowl and simply smash using a fork to help break it up to make a homemade pickling spice. You can also do this with a mortar and pestle if you have one. Set it aside.
2. Next add 1 gallon of water to a very large pot along with 4 tablespoons of pickling spice, salt, curing salt, and brown sugar and bring it to a boil to dissolve the salts and sugar.
3. Remove the pot from the heat and add the ice to help cool.
4. Once the liquid is completely cooled to at least room temperature add the brisket flat to the pot making sure it is completely submerged. Add plates or bowls to help keep it submerged.
5. Every 2 days move the brisket around to make sure every side is getting brine on it.
6. After 7 days remove the brisket and rinse it very well on all sides.
7. Place the brisket into a large pot and cover it with water by about 4 inches.
8. Add in 1 tablespoon of the pickling spice and then bring the mixture to a boil over high heat.
9. Next, turn the heat down to low and simmer for 3 ½ to 4 hours or until very tender.
10. With about 30 minutes left in the cooking process add the cabbage, carrots, and potatoes to the pot and cover. You may need to move some things around to get it all to fit.
11. Once everything is done, slice the brisket against the grain and serve.
Chef Notes:
Make-Ahead: This recipe can be made up to 1 day ahead of time. Simply reheat before serving.
How to Reheat: Add the desired amount of corned beef to a pot and heat over low heat until hot. If you need to add more water to the pot, feel free to do so.
How to Store: Cover with or without the cooking liquid and keep in the refrigerator for up to 5 days. Cover without the cooking liquid and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
Save some of the cooking liquid and refrigerate it so you can use it to reheat it.
Corned beef has very high salt content, so it’s not looked at as a healthy recipe and some even consider it to be bad for you.
You can also add a roughly chopped onion to the corned beef when cooking it with the vegetables.
If the ice does not completely cool the mixture, you can flash cool the liquid in the freezer for 20-25 minutes.
Sometimes the brisket is extremely long, feel free to slice it in half before cooking it.
Watch the video to see how to properly slice a brisket.
Easy Corned Beef with Cabbage Recipe
Make Corned Beef with Cabbage using my easy method. I always buy and freeze 3 or 4 packaged corned beef during St Patrick's Day sales. They just need boiling to tenderize, then add cabbage, carrot, and potato. And visit my cooking blog for photos & recipe text:
Ingredients
1 Corned Beef - I use cheap point-cut corned beef on sale during St. Patrick's Day week. They usually weigh 3 to 5 pounds. You can follow package directions for cooking Corned Beef.
1 whole cabbage - chopped. They have a tough root stem you can remove, but it will tenderize. I only remove it if it is discolored brown and extra tough.
1 carrot chopped - You can add another carrot or two, depending on the size. Sometimes I like more veggies.
2 red potatoes chopped - You can boil red potatoes whole, but they will take an extra half hour to cook. Okay to use white or russet potatoes. Also, add more potatoes if you like.
Water to cover corned beef - about 5 to 6 cups.
Directions
Follow package cooking directions for a Corned Beef bought from the grocer. Packaged Corned Beef comes with a spice packet to add. Usually, low boil for 3 to 4 hours until tender.
When Corned Beef is done remove to a pan or large plate.
Taste Corned Beef Broth. If it is too salty then remove half of the broth and add water until it suits your taste. If you like a lot of broth then add water to all the broth to reach the desired taste.
Add chopped veggies and low boil for 20 minutes until tender. If you like crunchy cabbage then add it last and cook until it reaches the desired crunchiness.
Finally, add cooked Corned Beef to veggies and reheat for 5 minutes or so. Serve Corned Beef sliced or in chunks with veggies and broth.
How To Make Corned Beef And Cabbage Recipe - Tender And Juicy | Rockin Robin Cooks
Corned beef and cabbage recipe for every cook. It's easy and fool proof. Try it for St. Patrick's Day dinner.
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Corn beef and cabbage
2 1/2 lb corned beef brisket
1 lb carrots, peeled and chopped
1 lb. potatoes, red, white, or gold
1 onion, diced
4 stalks celery, cut into chunks
1 head of cabbage, sliced or quartered
1 bay leaf
1/2 tsp. allspice
water to cover the corn beef completely
Mustard Sauce
2 Tbsp. Dijon mustard
4 Tbsp. plain Greek yogurt
1 Tbsp. honey
Directions:
Place the Dijon mustard, yogurt and honey in a bowl and stir to combine. Cover and place in the refrigerator until you are ready to serve.
Place onion and celery in a stock pot with the bay leaf and allspice. Lay the corn beef on top and fill with water until the corn beef is completely covered.
Turn the heat on high and when it starts to boil, lower the heat to low and simmer covered for 1 hour for every pound of beef you have.
In my case, the beef weighed 2 1/2 lbs so it will simmer for a total of 2 1/2 hours.
After two hours of cooking (or the last 30 minutes) add the carrots and potatoes. When the corn beef is done, remove it from the pot to another dish. Lightly cover with foil and let it rest for 15 minutes.
Once you remove the beef, add in the cabbage to the pot and simmer for 15 minutes more. You may have to bring the pot back up to a boil and then lower the temperature to simmer.
When it's time to eat, slice the corn beef across the grain into your desired thickness. Serve with the carrots, cabbage, and potatoes and the mustard sauce. Happy St. Patricks Day! Enjoy.
Here are the answers to the St. Patrick's Day Trivia Questions.
1. According to Legend, what are leprechauns really?
A. Shoemakers
B. Thieves
C. Magicians
The correct answer is A. Shoemakers
Why do Leprechauns were green?
A. Because they like the color?
B. Because they wear it as camouflage.
C. Because they think it's lucky.
The correct answer is B. They wear it as camouflage.
Let me know if you enjoyed this trivia quiz.
Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link:
Music by Kevin MacLead
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#cornbeef
OLD SCHOOL CORN BEEF AND CABBAGE ???? (HAPPY ST PATRICK DAY)
This is my recipe for the most awesome flavorful,juicy corn beef and you ever eaten and cooked
very easy simple recipe
OLD SCHOOL Corn beef and cabbage
3 lb corned beef brisket
1 lb carrots, peeled and chopped
1 lb. potatoes, red, white, or gold
1 onion, diced
1 head of cabbage, sliced or quartered
1 bay leaf
1/2 tsp. allspice
1/2 tsp mustard seeds
1/2 tsp black pepper corns
1/2 tsp whole cloves
water to cover the corn beef completely
Mustard Sauce
2 Tbsp. Dijon mustard
4 Tbsp. plain Greek yogurt
1 Tbsp. honey
Directions:
Place spices in spice grinder or blender to crush in small pieces
rub spices over brisket on top and bottom
Place onion and carrots in a stock pot Lay the corn beef on top and fill with water until the corn beef is completely covered.
Turn the heat on high and when it starts to boil, lower the heat to low and simmer covered for 1 hour for every pound of beef you have.
In my case, the beef weighed 3lbs so it will simmer for a total of 3 hours.
After 2 1/2 hours of cooking (or the last 30 minutes) add the potatoes. When the corn beef is done, remove it from the pot to another dish. Lightly cover with foil and let it rest for 15 minutes.
Once you remove the beef, add in the cabbage to the pot and simmer for 15 minutes more. You may have to bring the pot back up to a boil and then lower the temperature to simmer.
When it's time to eat, slice the corn beef across the grain into your desired thickness. Serve with the carrots, cabbage, and potatoes and the mustard sauce. Happy St. Patricks Day! Enjoy.
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Corned Beef - In The Oven w/ Potatoes, Carrots and Cabbage
Welcome to This Is What We Do.
Today we are making corned beef in the oven with cabbage, potatoes and carrots.
We hope you like this recipe and consider subscribing.
Ingredients:
½ head of a large cabbage
½ large onion – sliced
5 medium sized potatoes
3 carrots
Corned beef brisket – ours is 2.75 lbs
½ tsp garlic powder
½ tsp onion powder
½ tsp crushed red peppers
4 tbsp unsalted butter
1 tbsp bacon grease – or oil of your choice
A pinch of salt and pepper
¼ cup Dijon mustard
1 tsp garlic paste – or minced garlic
¼ tsp beef base – to ½ cup water
Music:
Urban Stories by Chill Cole
Quick Caribbean Corned Beef With Cabbage Recipe.
A delicious way to enjoy corned beef with cabbage as it's done in the Caribbean. We'll start off creating a base of flavor with onion, garlic, seasoning peppers (pimento peppers), scallions and thyme. then we'll add is some scotch bonnet pepper for a gentle kick after which the shredded cabbage joins the party. Finally in goes a can of cornedbeef which is mixed in well and cooked for a further 3 minutes before your corned beef with cabbage recipe is ready.
More Caribbean recipes can be found at
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