2012年2月8日星期三

Best recipe for corned beef and cabbage?

This is the best I've ever had - even people who don't like corned beef and cabbage like this! I'm giving you the link to the page too so you can read all of the reviews of the recipe!



INGREDIENTS

1 (5 1/2 pound) corned beef brisket

2 tablespoons pickling spice

1 large orange, sliced in rounds

2 stalks celery, sliced

1 large onion, sliced

1/2 cup cold water

6 tablespoons margarine, divided

1 large head cabbage, cored and sliced

1 cup Golden Delicious apples, cored and quartered with peel

1/4 cup cold water



DIRECTIONS

Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.

Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.

Bake for about 4 hours in the preheated oven, or until meat is tender.

About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.
Best recipe for corned beef and cabbage?
The best recipe is on the package except when the corned beef is done, coat it with a mixture of german mustard, and horseradish, then bake it at 350 while you cook the vegetables in the pan juices.
Reply:CORNED BEEF AND CABBAGE









5 pounds corned brisket of beef

6 peppercorns, or packaged pickling spices

3 carrots, peeled and quartered

3 onions, peeled and quartered

1 medium-sized green cabbage, quartered or cut in wedges

Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)







Serves 6, with meat left over for additional meals.
Reply:Ingredients:

4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.

3 large carrots, cut into large chunks

6 to 8 small onions, roughly chopped

1 teaspoon powdered English mustard

1 large spring of fresh thyme and several parsley stalks tied together

1 cabbage

Salt and pepper to taste



Method

1. Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.

2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.

3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.

4. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (We use Colman's which is readily available). In addition to the English mustard we also like the following horseradish sauce:



Horseradish Sauce

1/2 pt Whipping Cream

2 tablespoons prepared horseradish

Whip cream until it stand in peaks. Fold in horseradish.



*We prefer our cabbage crispy firm, so, we cook it separately. Cooked quickly in boiling water, it retains its beautiful bright green color. We season it heavily with fresh ground pepper and we don't go easy on the butter!
Reply:I do it the regular way- boil the corned beef first in the spices (there'll likely be a short direction on the meat packaging), and then add the veggies - I like to use small red skinned potatoes, green cabbage cut into quarters, a couple of onions (peeled and cut in half) and whole carrots. Cook the vegetables with the meat for about 20 minutes.



Then, when it's almost done, put the corned beef, and the cabbage, potatoes, onions and carrots, is a roasting type pan and mix some Guiness stout with some good dijon mustard and brush it on the meat. Baste the vegetables with melted butter, salt and pepper everything and pour the rest of the guiness over the whole pan (ah! don't forget to taste it, just to be sure you got a GOOD bottle/can) and roast it for about 1/2-3/4 hr. (350°). It's SOOOOO good!
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