Jewish-Style Braised Brisket
Looking for a classic recipe with a modern twist? Try our Jewish-style braised brisket inspired by The Marvelous Mrs. Maisel. It's the perfect comfort food for any occasion. Starting with a Certified Angus Beef brisket and flavorful herbs, this savory dish will have your whole family at the table in no time.
Full recipe here:
INGREDIENTS:
3 1/2 to 4 pound Certified Angus Beef ® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme
~~ If it's not CERTIFIED, it's not the best. ~~
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How to Make Corned Beef and Cabbage | Beef Recipe | Allrecipes.com
Get the recipe @
Watch how to make a simple corned beef and cabbage recipe. The meat cooks nice and slowly until tender, when it's combined with potatoes, carrots, and cabbage. Break out the horseradish and mustard for this top-rated one-pot meal.
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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!
Thank you so much for watching our video! You can visit our website anytime at elyucateco.com for product details and more recipes!
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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
Instant Pot Corned Beef and Cabbage, Potatoes, and Carrots with Horseradish and Mustard Spread
I wasn’t planning on making any corned beef recipes this year, but when I saw the deal on this piece of meat, I just had to buy one! Steve chimed in that I might as well make a video for it, so here it is!
The idea for the horseradish comes from Bruce Weinstein and Mark Scarborough’s book Instant Pot Bible: The Next Generation: 350 Totally New Recipes for Every Size and Model (link below). I meshed the idea in with my standard recipe and the result was delicious! Don’t worry about the horseradish and mustard spread being too strong – they mellow out during cooking and add a great flavor to the meat. I even saved the layer that I scraped off of the top to use as a mustard spread when I made corned beef sandwiches the next day. YUM!
NOTES:
• You can use beef broth or apple juice instead of beer if you prefer not to use alcohol.
• The spice packet that came with my corned beef was huge at about 2 tablespoons so I only needed 1 extra tablespoon of pickling spice to make up the total of 3 that I wanted. You can adjust accordingly.
• Save the top layer of horseradish/mustard/pickling mix to use as a spread for the meat – pick out and discard any large pieces like whole cloves or allspice berries.
• To shred or to slice? That is the big question. If you prefer sliced, cut against the grain. If you prefer shredded, use two forks to pull the meat strands apart. I love it either way, but if I had to pick one, it would be shredded.
• Leave the fat on during cooking to flavor the meat. Only cut the fat away after cooking if you don’t want it, but I find it to be absolutely melt-in-your-mouth divine!
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Instant Pot Bible: The Next Generation: 350 Totally New Recipes for Every Size and Model:
Today’s Ingredients:
3 TB whole grain mustard
3 TB prepared horseradish
3 lb corned beef brisket, rinsed and patted dry, spice packet reserved
1 medium onion, large sliced
6 garlic cloves
1 TB pickling spice
1 bottle Guinness or other dark beer – use beef broth or apple juice if you avoid alcohol (11.2 oz Extra Stout in the video)
2 lbs potatoes, 2-3” inch cuts
1 lb carrots, 2-3” inch cuts
2-2½ lb savoy cabbage, cut into 8 wedges and core removed (regular green cabbage if fine!)
Instructions:
1. In a small bowl, mix the mustard and horseradish until thoroughly combined. Spread ¼ of the mixture on the bottom (meaty side) of the patted-dry corned beef brisket. Place the brisket on a trivet with handles, meaty side down. Now spread the remaining mixture all over the top (fatty side) and sides of the brisket. Make a good layer on top to give the spices something to stick to later.
2. Place the onions, garlic, 1 tablespoon pickling spice, and Guinness (or broth) into the unheated Instant Pot. Place the brisket on the trivet into the pot.
3. Sprinkle the spice packet evenly over the top of the brisket.
4. Lock the lid and cook on manual/high for 75 minutes followed by a 15 minute natural pressure release. Release any remaining pressure and reopen the Pot.
5. Lift the brisket and trivet out onto a cutting board to rest. Use spider to scoop out and discard the spent veggies and spices out of the pot leaving only the liquid. Or you can use a strainer.
6. Layer the last three veggies into the pot: potatoes on the bottom, then carrots, and cabbage wedges on top.
7. Lock the lid and cook for 3 minutes on manual/high followed by a quick pressure release before reopening the lid.
8. Scrape the mustard/horseradish/spice spread off the top of the brisket. Save this to use as a spread, but do pick out any whole cloves or allspice berries. You may also choose to scrape away the fat layer, but please don’t! It’s so yummy!
9. Slice against the grain or shred the brisket and serve with the cabbage, potatoes, and carrots.
10. ENJOY!
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.