Corned Beef with Vegetables and Mustard-Dill Sauce | Price Chopper How-To
Prep: 15 minutes
Cook: 6 hours • Serves: 8
Ingredients:
1 (3- to 4-pound) flat cut corned beef with seasoning packet, fat trimmed
4 cups apple juice or cider
2 cups water
4 tablespoons chopped fresh dill (about 1/2 bunch)
4 large Yukon gold potatoes, skin on, each cut into 4 wedges
4 medium carrots, each cut lengthwise in half, then crosswise into 2-1/2-inch pieces
2 medium yellow onions, each cut into 6 wedges
1 large green cabbage, cut into 8 wedges
1 cup mayonnaise
1 cup sour cream
1/2 cup coarse ground mustard
1. In 7- to 8-quart slow cooker, combine seasoning packet, apple juice, water and 1 tablespoon dill. Add corned beef. Cover and cook on high 5 to 6 hours. Corned beef is done when a fork slides easily into corned beef when pierced. Transfer corned beef to cutting board and loosely cover with foil.
2. Add potatoes, carrots, onions and cabbage to slow cooker. Cover and cook on high 1 to 2 hours, or until vegetables are tender, returning corned beef to slow cooker during last 30 minutes of cooking to reheat.
3. Meanwhile, in small bowl, whisk together mayonnaise, sour cream, mustard and remaining 3 tablespoons dill.
4. To serve, slice corned beef across grain. Serve with vegetables and mustard sauce.
Approximate nutritional values per serving: 797 Calories, 51g Fat (14g Saturated), 108mg Cholesterol, 609mg Sodium, 50g Carbohydrates, 6g Fiber, 31g Protein
Corned Beef | Basics with Babish
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How to make corned beef and cabbage in an Instant Pot
Making delicious corned beef and cabbage in your Instant Pot or other pressure cooker is easy.
This was originally posted on my blog:
Here is the recipe:
Ingredients
5 pounds corned beef
1 3/4 cup water beef broth, or flat beer
Optional Vegetables
1/2 head cabbage cut into large pieces
1 pound potatoes quartered
1 pound carrots peeled and quartered
Horseradish Cream Sauce
1 cup sour cream
1 tablespoon horseradish
Instructions
Place the corned beef into the instant pot.
Add the seasoning packet that came with the beef, as well as the water, beef broth, or flat beer.
Close the lid, and set on the meat setting for 90 minutes.
When the active time has finished, If you intend to add vegetables, do a quick release. If you do not intend to add vegetables, do a natural release.
Add the cabbage, potatoes, and carrots, and set the instant pot for 3 minutes on high pressure.
Perform a quick release when the cooking time is complete.
If desired, make the horseradish cream sauce by combining the sour cream and horseradish.
Serve the corned beef along with the sauce.
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Learn how you can make Papa John's famous garlic butter dipping sauce at home, it is super easy, and oh so delicious.
Here is the recipe
1/4 cup liquid margarine
2 to 3 teaspoons grated garlic
Peel garlic, and grate with a grater. Place garlic into a small bowl. Add 1/4 cup liquid margarine into the small bowl. Stir well, allow to rest for about 20 minutes before serving.
Need a fine grater, here is a product I recommend, this is an affiliate link that I will make a small commission on.
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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 Recipe with Sweet Mustard Sauce
An easy beef recipe that can feed the family and makes a great kids dinner. Be careful not to boil the beef to keep it soft and tender.
Get this beef recipe & shop ingredients online:
Place beef in a large casserole pan add enough water to cover by 5cm and bring to the boil. Skim surface. Add onion, garlic, bay leaves and peppercorns. Reduce heat, simmer for 1 hour. Add the carrots and cook for further 10-12 minutes. Remove from heat. Combine butter and flour in a small bowl to create a paste. Whisk egg, vinegar and sugar in a small bowl. Strain 1¼ cups of the beef cooking liquid into a small saucepan. Whisk in egg mixture, place over medium-low heat. Whisk in mustards and flour paste. Cook, whisking, for 3-4 minutes or until sauce thickens. Pour into a jug. Remove meat from cooking liquid and slice. Serve with carrots and potatoes; with mustard sauce to the side. Garnish with parsley, if using.
Prep mins: 20
Cook mins: 1½ hours
Servings: 6
Ingredients
1.5kg piece beef corned silverside, rinsed
1 medium onion, quartered
2 garlic cloves, bruised and unpeeled
2 dried bay leaves
1 teaspoon black peppercorns
3 carrots, quartered lengthways
10g Woolworths Select butter, chopped
3 teaspoons Homebrand plain flour
1 Woolworths Select free range egg
2 tablespoons Macro Organic cider vinegar
3 teaspoons Homebrand raw sugar
2 teaspoons mustard powder
2 teaspoons Woolworths Select wholegrain mustard
Boiled baby cream delight potatoes, to serve
Fresh continental parsley leaves, optional to garnish
Directions:
1. Place beef in a large casserole pan add enough water to cover by 5cm and bring to the boil. Skim surface. Add onion, garlic, bay leaves and peppercorns. Reduce heat, simmer, partially covered, over medium heat for 1 hour. Add the carrots and cook for further 10-12 minutes. Remove from heat. Stand in liquid while making the sauce.
2. Combine butter and flour in a small bowl to create a paste. Whisk egg, vinegar and sugar in a small bowl. Strain 1¼ cups of the beef cooking liquid into a small saucepan. Whisk in egg mixture, place over medium-low heat. Whisk in mustards and flour paste. Cook, whisking, for 3-4 minutes or until sauce thickens. Pour into a jug.
3. Remove meat from cooking liquid and slice. Serve with carrots and potatoes; with mustard sauce to the side. Garnish with parsley, if using.
Tip1: Do not boil the meat or it will become stringy and dry. Adjust the heat throughout the cooking process so that it is a gently simmering.
Tip2: As a guide corned beef takes about 20 minutes per 500g
Tip3: Allow the meat to stand in the cooking liquid for about 15 minutes once off the heat. This will keep it from drying out while making the sauce.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
#InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network