2012年2月5日星期日

How do i make corn beef and cabbage?

Corned Beef and Cabbage



1 large corned beef brisket

2 or 3 cans of cheap beer, e.g. MGD

a couple of dried chiles, perhaps serranos

1 or 2 teaspoons coriander seeds

1 or 2 teaspoons mustard seeds

a few dashes cinnamon

a few dashes of allspice

3 or 4 large potatoes, scrubbed and chopped in quarters

5 or 6 carrots, coarsely sliced

3 or 4 turnips, scrubbed and sliced

1 large cabbage, coarsely chopped

1 lb mixed beans



Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack.



Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.]



Remove the meat and slice. Remove the steamer rack. [I just leave the meat in at this point. It's in no condition to slice.] Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or MGD!] to cover and boil until the stuff is cooked. Remove all the vegatables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve.



Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegatables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry".







http://www.recipelink.com/gm/31/23476
How do i make corn beef and cabbage?
I made this on Wednesday. The meat came out the best I ever had and it was very easy. The only thing I would do different is put it in a larger pan and about 1 hour before open the aluminum foil tent and put vegetables inside. I followed the recipe and cooked the vegetable separate in a pot and they were to plain for my taste.



I took it from Allrecipes.com
Reply:Corned Beef and Cabbage.





INGREDIENTS:



* 4 1/2 pounds corned beef brisket

* 5 black peppercorns

* 1/2 teaspoon garlic powder

* 1 onion, peeled and left whole

* 2 bay leaves

* 1 pinch salt

* 1 small head cabbage, cored and cut into wedges

* 6 large potatoes, quartered

* 4 large carrots, peeled and sliced

* 1/4 cup chopped fresh parsley

* 2 tablespoons butter



DIRECTIONS:



1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Reply:When i cook corned beef i use the one with the spices on it and i put it in a crock pot filled 1/2 way with water and the rest with apple juice then i put potatoes in. let it cook all day when your at work on Med or high temp. come home and put 1 head of cabbage in i cut mine in to 1/4 Pisces and let boil for about 1 to 1 and 1/2 hours. then slice and serve. MMMMMMM gooooood i can't Waite until st. patty's day. I make sandwiched with the left overs . Hope this helps and happy eating. :)
Reply:Corned Beef and Cabbage (Crockpot)



Here is an easy way to fix your Corned Beef and Cabbage, in the Crockpot! I found this recipe in The Best Slow Cooker Cookbook Ever



4 cups hot water

2 tablespoons cider vinegar

2 tablespoons sugar

1/2 teaspoon fresh ground pepper

1 large onion, cut into quarters

3 lbs corned beef briskets (with spices)

8 small white potatoes or yellow potatoes, scrubbed and cut into quarters

1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)



6-8 servings



8 hours 15 minutes 15 mins prep



1. Combine the water vinegar, sugar, pepper and onions, in a 6 qt crockpot and mix well.

2. Place corned beef and contents of spice packet in the mixture.

3. Scatter the potatoes over the top and along the sides.

4. Cover and cook on high heat setting 4 hours.

5. Remove the lid and scatter the cabbage wedges over the top.

6. Cover and continue cooking on high 3-4 hours longer, or until beef is tender.

7. To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

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