I've Never Made Corned Beef & Cabbage . . .

[mtblujeans]

The first time I made corned beef and cabbage I put the cabbage in at the beginning and cooked it just as long as the beef and the cabbage completely disappeared! I haven't gotten much better since the first time....it always tastes like boiled, tough beef to me! I use the green cabbage and cut it into quarters....I'll have to try all these suggestions!

 

[Talking Hands]

I cook my corned beef in a steamer. Corned beef in the bottom then later add the potatoes, carrots, turnips and cabbage to the steamer portion. Corned beef cooks 2-3 hours and veggies steam until just tender, about 30-45 minutes

 

[mtblujeans]

I think this thread is worth *bumping up*.....

 

[DisneyPhD]

Thanks for bumping it. I just sent DH to the store. Corned beef and cabbage is on the list.

 

[DawnCt1]

I can't remember where I got this recipie, but this is the only way I cook corned beef now. Good luck!


CORNED BEEF COOKED IN CABBAGE LEAVES


DON'T BOIL IT - Roast/Steam it in the oven!!!
Preheat oven to 325 degrees.
Take the outer layers of cabbage leaves and wrap them around the entire piece of meat. Then place it in a roasting pan. Pour a can of beer (and a little water) in the bottom of the pan. Cover the roasting pan tightly with tin foil and bake at 325 degrees for 2 1/2 to 3 hours or until fork tender (depending on the size of the meat). The last half hour put in your onion wedges and carrots and cover the tin foil back over the pan. Steam your cabbage and potatoes separately. I also make red potatoes separately. When you feel the meat is done, take the pan out of the oven, leave it on top of the stove for a little while. When ready to serve, discard the layers of cabbages leaves and slice the meat with an electric knife...wait until you see how TENDER and DELICIOUS the meat comes out. When serving the meat, pour some of the juice over it. The mixture of beer and the onions gives it a really nice flavor. This method of cooking by steaming the meat in the oven makes it so very tender. You'll never want to boil corned beef again

I have to be honest. I tried it last year, following the directions to a t and we hated it. Cabbage baking in the oven also smells bad.

oops, I said that last week.

 

[mtblujeans]

Thanks for bumping it. I just sent DH to the store. Corned beef and cabbage is on the list.

Yep, I am preparing to rinse mine and put it in the crock pot....

 

[hucifer]

Yep, I am preparing to rinse mine and put it in the crock pot....

Good luck with that.



P.S. Yes, I'm stalking you.

 

[DawnCt1]

A tip we learned some years back (works for turkey also, as that meat can fall apart too). First, get a house brick of some sort, somewhere (Home Depot works fine) and wrap it in foil.

Cook a day ahead, any of the ways above are fine. For the corned beef (this part not for turkey), cool some, then cover with foil, and put the foil wrapped brick on it and put in cool/cold place overnight, refrigerator, garage (if cold winter weather). The weight of the brick and cooling will compress the meat some and make it much less stringy. Next day, unwrap and slice cold, slicing is a joy, so much easier than when hot. Then take the slices and reheat some in the oven (Marie uses some of the juice from the cabbage to give great flavor and moisten a bit.

As for the turkey, all the same except no brick. Cook a day early, chill overnight, slice cold the next day, reheat, use some of the juices from the previous cooking.

Enjoy.

I have to print this out for Marie for some new ideas.

Now this I am going to try.

 

[mtblujeans]

Good luck with that.



P.S. Yes, I'm stalking you.

That's OK on both counts! It can be healthy to admit your faults - and I know my corned beef limitations! And the M & Ms shouldn't be the only ones with 'people'!!

 

[mamacatnv]

I love CB & spuds, no cabbage for us here.

I place the meat on the bottom of the crock pot, brine & all spices, also rinsing the bag into the crock pot. Then I cover the top with whole red potatos and cook all day. Yummy!!!

MamaCatNV

 

[ntburns22]

I normally boil it all day with all the fixin's. This year I am going to try the croc-pot. I am looking forward to not having steamed up kitchen windows all day this year.

 

[Tinks]

Okay....ya'll have convinced me. I went out and got the ingredients and I'm trying this tomorrow. I'll let you know how it works.

DH family is all Irish and I don't even know if he likes Corned Beef! Guess we'll find out!

 

[Certifiable WDW Nut]

For those of you who cook it in the crock pot - how much water do you put in? Is it covered? I've only boiled corned beef, but I'd love to do it in the crock pot. TIA.

 

[nliedel]

I add very little. Maybe a quarter cup. If I add too much I have found it ends up like soup.

 

[tinkerdorabelle]

I'm going to try it in the crock pot also, I'm a little confused about when to add the vegetables? So many seem to cook separately but it would nice to throw it all in the crockpot together.

 

[Hannathy]

When you bake it in the oven all day what temp do you use and how much water and do you need to add more water sometime in the afternoon? I never made it and DD loves it but is getting tired of begging up an invite at the neighbors when they have it! Thanks in advance I always look at it but chicken out.

 

[nliedel]

Vegetables: I add them near the end, in a crockpot about 2 hours before the end. I cut them up, lift out the meat and drop them in. Put the meat on top and pop the top on. It should be on high and it takes 20 minutes to heat back up after you lift the top so work fast.

Oven: All day I would put the oven at 250 or so and watch it to add more water. Check every hour and a half or so about 3 hours into it. Add more if you need it.

 

[Hannathy]

THANKS This year it is going to make it into the cart and not back into the cooler.

 

[DisneyBaby!]

I usually boil it, nice and slow. I have a LeCruset Dutch Oven that is HUGE and it can simmer on a very low setting. I usually add a bay leaf or two, and a few peppercorns, depending on what the seasoning packet looks like. As for the potatoes carrots and cabbage, I usually do the potatoes and carrots at the end, than transfer the it all to a large caserole dish, put it in a low oven (200*) just to keep warm. I have to do this because I only have one dutch oven.

Than I do the Cabbage in the Dutch Oven. I like it when at least one thing tastes different, so I do Beer Brasied Cabbage. The recipie calls for TurboDog, but any amber ale will do, Pale Ale is OK, no mass produced lagers-no flavor or porters or stouts, too strong. One large sweet onion-has to be sweet (Vidalia, OSO sweet, whatevers in season) and about 1/2 pound of butter-yeah, thats right, good old fashioned butter. Melt it, add the onions and let them sweat, Salt and Pepper, couple of tablespoons of whole grain/creole mustard, add the cabbage cut it about 1/2 to 3/4" wide. Turn to med-low, add the better part of the beer, stir, cover, sip the rest of the beer. Takes 30-45 min. Stir occasionally. You might need to remove the for the last 5 min, you don't want too much liquid.

While that is finishing, remove the meat, slice AGAINST the grain, drain the liquid from the veggies, toss in a little butter, just enough for a little shine. I know I am taking what is supposed to be a simple one pot dinner and complicating it, but this cabbage is to die for.

 

[momsgoofy]

Well, alrighty then! I've tried making corned beef and cabbage (the boiled way on top of the stove) for the last 5 St. Pat's and only once did it turn out really good. This year I'm giving the crock pot a try and after seeing several suggestions for an addition of beer, I say...why not? Mom always put a bottle of beer in her Italian beef...it's a great tenderizer. Only problem...DH and I aren't big beer drinkers...luckily I live near a college town that sells individual bottles of the good stuff...lol Wish me luck!