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 and Cabbage I Taste of Home
Corned beef and cabbage is a staple on Irish American tables once spring rolls around. This recipe, which features tender, slow-simmered brisket and flavor-packed veggies, is one of the absolute best. Follow along as we show you how to make corned beef and cabbage in a Dutch oven for your next family dinner or St. Patrick’s Day bash. And don’t forget the sauces!
00:00 Corned Beef
00:21 Mustard Sauce
00:32 Carrots and Potatoes
00:44 Horseradish Sauce
1:11 Cabbage
1:25 Slicing and Serving
Find the full recipe here:
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#cornedbeefandcabbage #tasteofhome #cornedbeef #irishrecipe
Slow Cooker Corned Beef and Cabbage
Slow Cooker Corned Beef and Cabbage
Total Time:
9 hr 15 min
Prep:
15 min
Cook:
9 hr
Yield:
4 servings
Level:
Easy
Ingredients
2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4 -pound corned beef brisket
12 -ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
Creamy Horseradish Sauce:
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash hot sauce
salt and pepper to taste
Directions
For serving: grainy mustard and horseradish sauce, recipe below
Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
Creamy Horseradish Sauce:
Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.
Corned Beef Stew - St. Patrick's Day meal ????
Happy St. Patrick's Day! ????
Corned Beef Stew Recipe:
Ingredients:
2 cups chopped onions (2 large)
2 teaspoons minced garlic
4 cups sliced cabbage (optional)
small red or gold potatoes or both (small bag)
4 cups chicken broth
2 cups water
2 dried bay leaves
1/2 teaspoon pepper
1/2 teaspoon salt
1 corned beef brisket 1 1/2 to 3 lbs with spice packet
Horseradish Sauce
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon grated lemon peel
Directions:
Spray slow cooker with cooking spray.
Add potatoes, carrots and cabbage (optional), broth, water, bay leaves, and salt and pepper to slow cooker; stir. Top with corned beef; sprinkle with contents of spice packet. Cover; cook on Low heat setting 6 hours or high 4 hours. Corned beef is done at 165 degrees on meat thermometer.
Take out corned beef, slice and set aside. Take out vegetables, set aside.
In small bowl, stir together horseradish sauce ingredients. Add into broth and stir until smooth. (I drained off half the broth as it was to much for my liking but you need it all to cook all the vegetables through.)
Add corned beef and vegetables back in and stir into the liquid. Cover and heat on low for 15 minutes. Discard bay leaves.
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Slow Cooker Corned Beef & Cabbage ???? #cornedbeef #slowcookerrecipes
You’re in luck! This delicious slow cooker corned beef and cabbage is so easy…it’s good as gold!
Let’s get this Paddy started! ????
::::::::::::
Slow Cooker Corned Beef and Cabbage
Ingredients:
1 medium onion, cut into wedges
3 cloves garlic
3 large carrots, cut into thirds
1 lb petite potatoes
1 SunFed Ranch corned beef brisket
4 cups low sodium beef stock
1/2 green cabbage, cut into wedges
.
Instructions:
Place onion, garlic, carrots and potatoes in slow cooker
Add corned beef, fat side up, and add spice packet
Pour in beef stock
Cover and cook on high for 5 hours, until meat is tender
Add cabbage and cook on high for 1 more hour, until cabbage is tender
Slice brisket, serve with veggies, stone ground mustard and horseradish
Enjoy! ????
Zero to HERO with Packaged Corned Beef | Exploiting The Pantry with Ronda Carman
#StPatricksDay #CornedBeef #IrishFood #Guinness
Guinness® is the hero in this delicious dish and it's perfect for St. Patrick’s Day. Easy, tender and juicy...it will knock your socks off.
Time Stamps:
0:00 Intro
1:21 The Hacks
1:56 The Recipe
4:04 Don't forget the Beer?
4:45 Outro
➡ MY NEW COOKBOOK
➡ LINKS TO SOURCES | INGREDIENTS | EQUIPMENT *Mac Knife Japanese Vegetable Cleaver Maple Wood Cutting Board
Stabu*Some of the links and other products that appear on this video are from companies which Exploiting the Pantry will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.RECIPE:One 3-pound corned beef brisket (uncooked), in brine with spices1 (12 ounce) bottle Guinness draught2 cups low sodium or homemade beef broth⅓ cup brown sugar1 cinnamon stick1 packet pickling spice packet from the corned beef 1 medium yellow onion, peeled and cut into wedges1 head garlic halved½ large head green cabbage cut into thick wedges1 -2 lbs carrot, peeled and cut into 3-inch piecesFreshly ground black pepper to tastePreheat the oven to 300 degrees F. Cut a large yellow onion in half. Discard the skin and cut the onion into wedges. Cut 1 head of garlic in half and set aside.Place the corned beef brisket in a colander. Rinse it with cold running water and then pat it dry.In a large Dutch oven, whisk together 1 (12 ounce) bottle Guinness, 2 cups of l beef broth, ⅓ cup brown sugar brown sugar and half of a cinnamon stick.Add in the garlic and onions and place the brisket on top. Sprinkle the corned beef with the spice packet and bring it to a simmer. Once it is simmering, turn off the heat, Cover the Dutch oven with a lid and transfer it to the oven.
While the brisket is cooking we will make our Horseradish Sauce:In a small bowl, mix together ⅓ cup mayonnaise, 1 cup of sour cream, ¼ cup grated horseradish horseradish from a jar, 1 tablespoon grainy mustard, 1 teaspoon lemon zest, and 2 teaspoons kosher salt. Season generously with pepper to taste and refrigerate the sauce for at least 30 minutes before serving.Once the brisket is very tender, about 3 1/2 to 4 hours, remove it from the oven. Transfer the corned beef to a cutting board and cover it tightly with foil to keep it warm. Add 1 lb of peeled carrot cut into 3-inch pieces to the pot and bring it to a simmer. Then lower the heat to med low. Cover the pot and cook the carrots for about 7 min.Remove the lid and add ½ of a large head of green cabbage that has been cut into thick wedges. Bring it back to a lower simmer, cover the vegetables again and cook over a med low for 15 min or until the carrots are soft.Turn off the heat and remove the pot from the stove. Keep the pot covered to keep the veg warm. Slices the brisket and serve.Golden Slippers by Howie & Ann Mitchell
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