Vintage2008-Corn Beef & Cabbage Dinner RV KITCHEN
RV KITCHEN
Description
This traditional American preparation is beloved by most, at least once a year. This video lesson includes an individual plated version made with sliced pickled beef brisket, parsnips, carrots, onions and potatoes. This lesson also represents a great uncommon way this St. Patrick's Day meal can be prepared. This preparation is usually considered to be a casual or unpretentious meal but can also take on a special feel when attention is given to some of the simple details that are covered in this video. I suggest serving a whipped cream horseradish on the side as well but I suggest using a cold creamed horseradish or a hot horseradish sauce as additional sides in this lesson.
Highlights
Yield: 4-6 main dish meals
Hands on Preparation Time: 20-30 minutes
Total Preparation Duration: 6-10 hours
Ingredients
5-7 pounds corn beef brisket - point end OR a whole brisket including the flat end
1-2 cups pickling spice
5-8 small new potatoes - peeled or un-peeled - cut in half
1/2 to 3/4 head of green cabbage - trimmed and cut into wedges with the stem intact
4-5 medium to large carrots - peeled and sliced about 3/4 inch thick
4-5 medium to large parsnips - peeled and sliced about 3/4 inch thick
1 lemon - cut in half
2-3 medium size Spanish onions - peeled and cut into thick wedges
1 cup whole melted unsalted butter
3-4 tablespoons fresh chopped garlic
1-2 tablespoons dried basil
1-2 tablespoons dried oregano
2-3 tablespoons fresh chopped parsley
2 cups Whipped horseradish cream - SEE VIDEO/RECIPE
2-3 cups Horseradish cream sauce - SEE video/recipe
Method
COOKING AND PREP WORK
Place the half (or whole) corned beef brisket into a medium size stock pot or braising pan. Cover with cold water and add the pickling spice. Bring it to a boil, cover it and reduce the heat to a good steady simmer. Cook this for on top of the stove or covered in the oven at 350 degrees for approximately 5 hours or until tender enough to eat, rotating the meat 2-3 times to ensure even cooking and adding more water to maintain the coverage as needed. When done, transfer the corn beef to a flat surface and store it in the fridge uncovered until cold or cold enough to slice and trim. While it's cooling proceed to the vegetable cooking stage:
Place the carrots, parsnips, onions, cabbage and potatoes into a braising pan. Sprinkle the dry herbs over them, pour the melted butter, scatter the garlic along with a little salt & pepper over the vegetables. Add 2-4 cups of the corn beef boiling liquid and seal/cover the pan with plastic wrap first and then the aluminum foil. Place this into a 350-400 degree oven to braise/bake for approximately 90-100 minutes or until the cabbage is tender enough to eat.
FINAL ASSEMBLY
Now that the corn beef is cold enough to easily trim and slice proceed to trim the excess fat off of the exterior and cut 3/4 to 1 inch thick slices across the grain. Depending on the slice you may want to cut out any excessive interior fat from each individual slice, sometimes turning one slice into two pieces in order to accomplish that. Heat the corn beef slices in a little of the boiling juice on the stove or in a microwave. Place the warm pieces of corn beef on the serving plate(s) or a family style platter. Arrange the vegetables around or next to the meat and ladle some of the vegetable braising liquid all over everything. Sprinkle with chopped parsley. Serve the horseradish cream sauce or the whipped cream horseradish on the side.
This item is completed and ready to be served.
Leftovers:
Corned beef hash, corn beef sandwiches and corned beef canapes are my top three favorites.
Preparing & Serving Larger Quantities
This item is ideal for larger quantity preparations. It is also perfect for chafing dish/buffet parties and the entire preparation holds very well in a warmer or chafer.
SPECIAL INGREDIENTS I MAY HAVE USED IN THIS VIDEO:
My Whipped Cream w/ Horseradish Video:
RV Kitchen Facebook @
Horseradish and Mustard Slow Cooker Brisket, Perfect for Sunday Roast
We have combined traditional flavors of Mustard and Horseradish in the Slow Cooker Brisket dish. The bed of vegetables adds to the flavor but the horseradish and mustard on the meat is crucial, if you can marinade the meat for 1 hour or preferable over night, you will notice the difference at the end of cooking.
*It doesn't matter how many carrots or celery sticks you use, so don't worry about that too much, it is mostly for flavor.
Serves 2
500g Beef Brisket Joint
1 Tablespoon Horseradish
1 Tablespoon Dijon Mustard
2 Onions `
4 Celery Sticks*
2 Carrots*
3 Garlic Bulbs
*this amount doesn't matter as it is just for Flavour
Roast Beef Brisket with Veggies Recipe
Beef brisket for me is a versatile cut of meat as it definitely works so well in many Pinoy dishes that I cook like nilaga, mechado, caldereta, kare-kare, sinigang and many many more. I know it's a bit fatty but I'm not the type of person who shy away from fat. For me fat is flavor. Although of course you can trim some of those fats if you prefer it to be leaner. There's nothing wrong with it.
In this recipe, I just season it and then pop it in the oven together with my vegetables of choice then forget about it for 1 1/2 hours. It's really not so meticulous and the end result is very delicious.
This dish goes really well with your favorite steak sauce. As for me, I created my own with ketchup, worcestershire sauce, liquid seasoning, and hot sauce.
Try this dish and surely you will love it.
MUSIC
Snack Time by The Green Orbs
☘️The SIMPLEST SAINT PATRICK’S DAY RECIPE- CORN BEEF & CABBAGE
INGREDIENTS:
* 3 carrots peeled, cut into 3 inch
* 1 yellow onion peeled and quartered
* 1/2 lb small potatoes halved
* 3 lbs corned beef brisket
* pickling spice packet or 1 tbsp pickling spice
* 24 oz beers (2 8-12oz beers) OR 16 oz beef broth
* 6 sprigs fresh thyme
* 1/2 head cabbage cut into 1 1/2 inch wedges
* 1/2 cup sour cream
* 3 1/2 tbsp horseradish
DIRECTIONS
1. Wash, dice, slice, peel the carrots, onion and potatoes.
2. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket.
3. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.
4. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 1/2 to 2 hours on low).
5. Thinly slice the corned beef against the grain
Horseradish Sauce
* Mix the sour cream and horseradish together in a small bowl. Refrigerate for up to 1 week.
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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.
Instant Pot Corned Beef, Cabbage, Potatoes, and Carrots | St. Patrick's Day 2023
I think I’ve made more videos involving corned beef than any other single “holiday” food on this channel. Every year, I find myself buying up a few when they go on sale (too expensive the rest of the year) and then the inspiration strikes to record another one even though I have to hurry up to get it out in time to be relevant! This time it feels a little different because I’ve been trying to “up my game” by adding voice-overs and other improvements to my channel so I really wanted to do an update on a classic corned beef and cabbage recipe. Hope you enjoy!
NOTES & OPTIONS:
• Flat vs Point Cut: The flat cut is meatier and more expensive while the point cut is much fattier and less expensive. Flavor-wise, I prefer the point, but you’ll still have delicious results with the flat.
• What Size to Buy? Plan for ¾ lb of uncooked weight per person or 1 lb per person if you want leftovers. The piece in the video was a good size for 4 generous servings. I’ve done up to 7 lbs into a 6qt pot, but cut it in half so that the pressure will be able to penetrate through to the center of the meat. I haven’t used my 8qt pot for corned beef, but I suspect you could fit up to 10 lbs in one of those. Let me know if anyone knows for sure and I’ll update this note.
• Cooking Liquid Options: I’ve used broth, dark beer (Guinness), light beer (Heineken), a mix of beef broth and Guinness, and plain water. They all work, but I think my favorite is the beef/Guinness mix.
#cornedbeef #cabbage #stpatricksday #stpaddys #instantpot #madewithfilmora
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Instant Pot Duo 6 Quart:
Today’s Ingredients:
1 large onion, thickly sliced
1 head garlic, peeled (10-12 cloves)
spice packet from corned beef
1-2 TB pickling spice (depending on how big the spice packet is)
1 large bay leaf
2 cups cooking liquid: beef broth, beer, or a mix (Better-than-Bouillon in the video)
2-4 lb corned beef brisket, flat or point (2¾ lb flat cut in the video...up to 7 lbs for 6qt pot)
¼ – ½ cup prepared horseradish (or other topping like mustard, spice packet, etc.)
2 lbs potatoes (baby reds/yellows in the video)
1 lb carrots, peeled, 2” pieces
1 large cabbage, cut into 8 wedges with core still attached (2½ lb cabbage in the video)
Instructions:
1. Into an unheated Instant Pot, add the onion, garlic, spice packet and extra pickling spices, bay leaf, and cooking liquid of your choice. Stir to distribute everything across an even layer.
2. Rinse the corned beef well to remove all of the brining liquid and pat it down with a paper towel. Place it on a trivet, fat side up, and lower into the pot to rest over the cooking liquid. It’s okay if some liquid is touching, but not submerged – we want to pressure steam rather than boil the meat.
3. Spread the horseradish over the top of the fat in an even layer, about ¼ inch thick.
4. Lock and seal the lid and cook on high for 75 minutes followed by a full natural pressure release before reopening the lid. Lift the trivet and beef out and place on a tray to rest and cool.
5. Strain or scoop out the spent aromatics and spices, leaving the cooking liquid in the pot. Now add the vegetables in this order: potatoes on the bottom, carrots in the middle, and cabbage wedges on top.
6. Lock and seal the lid and cook on high for 3 minutes followed by a quick pressure release.
7. Scoop out the vegetables to a serving dish. Shred the corned beef or thinly slice it against the grain. Serve with extra cooking liquid over the top and ENJOY!