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

[Wish Upon A Star]

and I need help . . .

I have no idea how to make it? I know it needs to be boiled, but what ingredients besides corned beef, cabbage and carrots go into it and what is the difference between a flat cut and a point cut corned beef?

Anybody who can help, thanks!

 

[luv2nascar]

I have no idea or advise to offer. But you can send some my way when your done.

 

[jme829]

I make it every year for dd12 bday for the extended family (its the day after St. Pat's Day).The way I do it is throw it in either the oven or the slow cooker early in the morning (9ish) and let it cook aaaalllll day (til around 4-5)I throw the veggies in about an hour before its done so they don't over cook.. I honestly don't know they difference between the two types I usually buy whatever is on sale and it all tastes the same to me. Just throw it in , sprinkle on the spices that come with it maybe add a little water and let it go. It will basically fall apart if you leave it go all day.. I have boiled it but it gets more tender IMO if you bake or slow cook it all day. Just my preference....

PS you can throw in some potatoes and onions in if you wish and find a good Irish soda bread to serve with it. (usually at a good bakery)

 

[tw1nsmom]

I make it every year for dd12 bday for the extended family (its the day after St. Pat's Day).The way I do it is throw it in either the oven or the slow cooker early in the morning (9ish) and let it cook aaaalllll day (til around 4-5)I throw the veggies in about an hour before its done so they don't over cook.. I honestly don't know they difference between the two types I usually buy whatever is on sale and it all tastes the same to me. Just throw it in , sprinkle on the spices that come with it maybe add a little water and let it go. It will basically fall apart if you leave it go all day.. I have boiled it but it gets more tender IMO if you bake or slow cook it all day. Just my preference....

PS you can throw in some potatoes and onions in if you wish and find a good Irish soda bread to serve with it. (usually at a good bakery)

What she said .

 

[nliedel]

The MOST IMPORTANT thing to do is to rinse your corned beef before you cook it. RINSE IT WELL! Or the salt taste will be strong and DO NOT add any salt. I am a salt o holic (good thing I have very low BP) and I cannot eat it the way I first made it!

If you use the slow cooker pop your veggies in a little earlier, mid afternoon I would say. I use cabbage, potatoes, carrots, onions and sometimes celery.

 

[motherhen17404]

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

 

[Christine]

I also cook mine in the crockpot. I rinse it, cover it pickling spice, add some water, and let it go.

When it is done, I take some of the juice, half a stick of butter, and I saute the shredded cabbage in a skillet.

 

[nliedel]

You know the cabbage and beer idea would be FABULOUS in a slow cooker.

 

[Micca]

Y'all have a way of making me hungry for something I don't even like very much

 

[Kahana-ri]

Mmmmm...I love corn beef and cabbage. I put in onions, turnips, potatoes, cabbage and spices. I haven't made it in a long time. It is so high in fat, but delicious! I love to eat the corn beef with mustard. Enjoy!

 

[Dan Murphy]

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.

 

[irishbosoxfan]

I come from a very Irish Catholic family and I still make mine the way my great grandmother did--For us the traditional BOILED DINNER is a staple in the monthly menu planning IE not just for St.Pattys day--We get a big stock pot and put the meat in with the juice from the bag(it is a brining juice and adds to the flavor) we boil that with the spice packet that comes in the bag and when its almost done we add cabbage and potatoes let it cook till soft then serve it up w/out the juice---we use vinegar on our cabbage and potatoes to add some zip----Great grams used the broth in the pot to make soup with the leftovers---Being Irish she never wasted any food because of having grown up with a lack of it,hence the boiling so she could get 2 meals from 1(beef and cabbage then soup)

 

[Southern4sure]

We do the three C's - corn beef brisket, cabbage and cornbread. I cook the cornbeef in the crockpot all day, but I do not rinse it. I like the added taste of the brine.... I steam my cabbage with a little butter, salt and pepper and I make buttermilk cornbread....not sweet cornbread.

 

[NMAmy]

I come from a very Irish Catholic family and I still make mine the way my great grandmother did--For us the traditional BOILED DINNER is a staple in the monthly menu planning IE not just for St.Pattys day--We get a big stock pot and put the meat in with the juice from the bag(it is a brining juice and adds to the flavor) we boil that with the spice packet that comes in the bag and when its almost done we add cabbage and potatoes let it cook till soft then serve it up w/out the juice---we use vinegar on our cabbage and potatoes to add some zip----Great grams used the broth in the pot to make soup with the leftovers---Being Irish she never wasted any food because of having grown up with a lack of it,hence the boiling so she could get 2 meals from 1(beef and cabbage then soup)

Thank heavens! I was starting to think I was the only one who cooked it this way. In fact, I made it for dinner just last night--it's so cold, it was on sale, and it tasted delicious! We do serve up some of the broth to pour over the potatoes and carrots and onions but I use the rest to make soup. I can't wait to eat the leftovers.

 

[irishbosoxfan]

Since there are only 4 of us here now I only buy a small brisket then hate when there isn't enough for thirds! or leftovers the next day I always say I'm going to buy a bigger one but there never seems to be relly big ones like I remember.Plus they're never on sale here hopefully w/St Pattys day coming there will be a sale and I can stock up!!!

 

[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 tried this recipe last year and we hated it! I thought it was drier than the traditional boiled corned beef and yeah, it was tender but any corn beef cooked the right amount of time is tender. I am back to boiling the corned beef in the traditional way. After the beef is cooked I remove it, and add carrots, potatoes, onions, cabbage and turnip.

 

[DawnCt1]

I forgot to add; The point cut is more fatty and less desirable. You will often find it at a cheaper price. The flat cut is the best cut, less fat, wider slices. The fat boils away for the most part anyway, so you are left with more meat with the flat cut.

 

[Dana49]

I break all of the rules but I've never been arrested by the corned beef police. I usually puchase a corned beef that's a flat cut or an eye of the round. After removing it from the package, I rinse it thoroughly. I then place it in about 3" - 4" of boiling water and cook it for 10-15 minutes. I remove it from the pan, rinse the pan, and again rinse the corned beef. I add a bottle of Guinness or any beer that you may have available. I add enough water to make around 4" of liquid. I bring the liquid to a boil and cook the corned beef for 2-3 hours until it begins to fall apart.
I cook all of my cabbage, carrots, and potatoes together in a separate pot until tender. That usually take around 45 minutes.

 

[DisneyPhD]

I normally crock pot it, but am looking for new ways so I like this thread. I haven't done cabbage before so I think I might this year. What kind of cabbage do people use? Red or Green? Can you buy it precut, or do you slice it up?

 

[Tiziminchac]

I love corned beef and cabbage. My favorite way to make it is in a crock pot, letting it cook all day/night. I usually use the vegetables everyone else already mentioned, obviously cabbage, potatoes, onions, and sometimes celery. I've never had it with turnips. And sometimes I add a can of tomato sauce near the end of cooking.

But there's another way I make it. When I'm in a rush and just don't have time for hours of cooking I cut the meat into strips and boil it. Cutting raw corned beef can be a real pain though. I cut it into 1/4 to 1/2 thick strips and it boils up in maybe an hour. That's the corned beef for bachelors recipe.

I may have missed this because I just skimmed over the other posts, but, whatever you do, don't add the cabbage until the end! I found that out the hard way.