Where do I find corned beef and cabbage recipes?
- Thread starter MoReese
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Sir_Loin_of_Beef
Chef Extraordinaire
Just Google "Corned Beef & Cabbage Recipe" and you wil discover 11,500,000 recipes in less than 60 seconds.
Do you mean here on DC?
Unless you are going to corn the beef yourself, which it's too late to do this year, the package should have cooking directions. The weight will determine cooking time. I usually tie up some pickling spice in cheesecloth and throw it in the pot. Use a large heavy pot so you'll have room for veges later. Enough liquid to just cover the beef. I use about half water and half beef broth. Cook covered for however long the package says for the weight. We use green cabbage, onions, carrots usually and potatoes. My DH likes his veges soft so I put the cabbage, quarters or eighths through the root depending on size, halved or quartered onions depending on size, and large bite sized pieces of carrots if using in about 40 minutes before the meat is done. Chunked potatoes go in about 20 minutes later.
The meat will shrink a LOT, so be prepared, anywhere from 1/3 to almost 1/2.
Make sure you cook at just a simmer.
Irish soda bread would be a good accompaniment.
The meat will shrink a LOT, so be prepared, anywhere from 1/3 to almost 1/2.
Make sure you cook at just a simmer.
Irish soda bread would be a good accompaniment.
Yes and of course I know where I can find a zillion recipes but I like to discuss the recipes here.
Thank you so much. I'd prefer to do it in the oven. My main concern is when you roast can you over cook the corned beef? I am not confident that I'd know the correct time to add the vegetables.
I believe roasting is cooking with the meat half submerged in liquid. Is that correct? With a lid on.
It's called braising. I've never prepared it in the oven, sorry.
I have only made corned beef supper with beef that I had corned myself. It took a lot of soaking, so I had to start a day or two before I wanted to cook it. I braised, similar to Medtran's instructions, but I put the veggies in later, because we prefer when the veggies are not to soft. It's a question of preference. i used Julia Child's recipe.
Why is it too late to corn the beef oneself this year? Is it because it won't be ready for Saint Patrick's Day?
Yes, it takes a while, like 3 weeks for the recipe we use.
I've cut down some on the salt, don't have my notes as recipe is written down in my "Taste" cookbook. As we've gotten older and cut down on salt in rest of diet, the salt has gotten to be too much. We also skip the saltpeter.
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My recipe for corned beef takes about eight days, if I remember correctly. But, it takes a day or two of soaking and several changes of water to get rid of some of the salt.
Aunt Bea
Master Chef
I’m not a fan of the traditional corned beef boiled dinner but I do like it in cold sandwiches and in hash.
I braise it in a can of beer with a tablespoon of pickling spices or the little spice packet that is included in some packages of corned beef, cool it in the liquid, remove from broth, wrap in cling film and refrigerate overnight before slicing.
I braise it in a can of beer with a tablespoon of pickling spices or the little spice packet that is included in some packages of corned beef, cool it in the liquid, remove from broth, wrap in cling film and refrigerate overnight before slicing.
Thanks for responding. My concern is the cooking time and timing when to add vegetables. Can one over cook the corned beef? or how can I tell when the corned beef is done?
Andy M.
Certified Pretend Chef
I don't recommend cooking the corned beef in the oven. It's better cooked in seasoned water on the stovetop. The water will draw out excess salt so the CB is edible.
How long it takes depends on the cut of corned beef you have and how big it is. Figure about 3 hours to simmer it and then cook the vegetables. The CB is done when a knife point can easily go into he meat. The veggies shouldn't take more than 30 minutes.
How long it takes depends on the cut of corned beef you have and how big it is. Figure about 3 hours to simmer it and then cook the vegetables. The CB is done when a knife point can easily go into he meat. The veggies shouldn't take more than 30 minutes.
msmofet
Chef Extraordinaire
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I put my own blend of spices plus the packet in bag with corned beef into a large metal tea ball. Place spice ball in bottom of electric pressure cooker (Instant Pot), the corned beef and enough water to just come to top edge of beef. Pressure cook 1 to 1 1/2 hours. Remove beef. Add whatever veggies you want and pressure cook 5 minutes.
cookiecrafter
Senior Cook
What is the difference between a point and a flat corned beef?
Andy M.
Certified Pretend Chef
This is a whole brisket. It consists of a flat and a point section. The flat section is at the right end of the piece and the point is to the left. The point cut is much fattier that the flat and usually less expensive.
cookiecrafter
Senior Cook
I see bbq FAO in the upper right corner ... can this meat be grilled?
Andy M.
Certified Pretend Chef
Brisket is usually smoked for 13-15 hours. Not usually grilled as it would be very tough.
to add to Andy's answer - smoking is 'generally' done on/in a BBQ
imho
imho
