Does anyone have a good corned beef and cabbage recipe?

I love to cook and am always trying something new. This is one dish that I have yet to make and am wondering what's the best way to do it.
Does anyone have a good corned beef and cabbage recipe?
Here is your award-winning recipe.



Corned Beef Cabbage Recipe

Famous Restaurant Recipe

Preparation time: 20 minutes. Cooking time 2 1/2 - 3 hours. Serves 8-10.



Ingredients:

5 pound corned beef brisket

1 1/2 tablespoons pickling spice

1-2 Bay leaves

4 - 6 peppercorns (optional since your brisket is already seasoned)

2 heads of green cabbage

5 pounds small, red-skinned potatoes (for broiled or mashed potatoes)

Horseradish Sauce or spicy mustard



Instructions:

Trim excess fat from corned beef if necessary

Place corned beef in a large soup pot with seasonings and cover with cold water

Bring pot to boil and reduce heat

Remove meat from pot (but save the liquid), and place meat in a roasting pan and pour some of the beef cooking liquid over the corned beef (enough to cover the meat half way)

Cover the roasting pan and roast meat in a preheated 325 degree F oven for about 1 1/2 - 2 hours or until fork tender in the center

Prepare the vegetables by washing and cutting each cabbage into 8 wedges and scrubging the potatoes

Place potatoes in a soup pot, pour beef cooking broth into the pot, cover and bring to boil

Reduce the heat to a simmer and cook until the potatoes are done (15-20 minutes)

Place cabbage wedges in a baking pan and pour a little corn beef broth over the cabbage, cover and bake in a 350 degree F oven until crisp tender (about 15 minutes)



To Serve:

Cut the corned beef brisket across the grain into slices, holding the knife at an angle to get broader slices

Place the sliced meat in the center of a platter and arrange cabbage around meat

Pour or ladle a little corned beef broth over all

Serve potatoes on another platter or in a large serving bowl

Serve with horseradish sauce or spicy mustard
Reply:bake the corn beef according to package directions. 30 minutes before it is finished, make a glaze of apple cider and brown sugar. Glaze the beef with it. You will never eat regular corn beef again.
Reply:have you ever had a Rueben sandwich? Its Rye bread, swiss cheese,mayo,corn beef hash and sour crout. "hot sandwich"
Reply:Corned beef is easy to make. Some people boil the beef, but I find it comes out more tender and flavorful if it is baked. Place the brisket with its seasonings in a casserole dish and remember to keep its liquid with it. Add an inch or so of water into the dish and pop it into a 350 oven and heat it through (usually about 20 minutes or so a pound).



I'd cook the cabbage and potatoes separately from the beef. Just boil the potatoes as usual and toss the cabbage in at the last moment to steam it. You can add carrots to the mix too.



Yum!! It's a very simple dish to make for St. Paddy's day :)
Reply:place corned beef in crockpot for a few hours on high(depending on how big it is) with some seasonings (depends on what you like, i usually just use half of the seasoning packet that comes with it)... then add some carrots, potatoes and cabbage. then cook till done.



cooking it in a crockpot helps so that it doesn't come out tough and stringy... it comes out nice and tender.
Reply:I like to boil my corn-beef brisket....then I use the seasoned water that I just cooked the brisket in to cook my cabbage. Now I do make a sauce to go with this as well as fry corn bread.....I know what I am going to have one night this week.....anyway I use 2 cans of petite diced tomato's, vinegar, sugar, some ketchup, and red pepper. Put all in a pot and bring to a boil, then reduce heat, and let simmer. YUMMY!!!!
Reply:INGREDIENTS:

?1-3/4 pounds onions, divided use

?2-1/2 pounds carrots, divided use

?6 pounds corned beef brisket or round, spiced or unspiced

?1 cup malt vinegar

?6 ounces Irish stout beer

?1 tablespoon mustard seed

?1 tablespoon coriander seed

?1/2 tablespoon black peppercorns

?1/2 tablespoon dill seed

?1/2 tablespoon whole allspice

?2 bay leaves

?3 pounds cabbage, rinsed

?2-1/2 pounds small red potatoes, scrubbed

?1/2 cup coarse grain mustard, 1/2 cup reserved optional

?1/2 cup Dijon mustard, optional

PREPARATION:

You'll need a heavy-duty pot large enough to hold 4 gallons.

Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.

Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender, then preheat oven to 425 degrees.



While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

Remove the corned beef to a baking dish/pan and spread top with coarse grain mustard. Place in oven for 20 minutes.



Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender. You can add the meat back on top for a few minutes or begin serving when the vegetables are done.



To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard can complement the corned beef as optional condiments.