2012年2月11日星期六

How do you cook cornedbeef & cabbage?

You can also use a crock pot! Set it on low and cook for 8-10 hours. SO tender!
How do you cook cornedbeef %26amp; cabbage?
This old mick rinses his cut of corned beef well in cold water, then puts it in a Dutch oven and cuts me cabbage in wedges and stick those in around the sides. I covers all with water and and turn the heat on. You can do it on top of the stove or in the stove's oven. Just bring it to a boil on the stovetop, then reduce the heat and put the cover on the Dutch oven and let it simmer for 45 minutes per pound of meat. I always quarter a medium onion and put that in there with the cabbage too, and cut several peeled carrots into 1-inch lengths and add them.

When all is done, put the cabbage, carrots and onion in a separate bowl while you slice the corned beef, and serve them side by side. Since corned beef is made with salt, don't add any to the dish, but many folks like to season theirs with coarse ground black pepper. I tend to sprinkle a bit of ground cayenne on mine...
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)

preparation

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.)
Reply:Corned Beef %26amp; Cabbage Recipe



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, optional

* 1/2 cup Dijon mustard, optional



PREPARATION:

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

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.



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.



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.



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



Yield: 12 hearty servings



------------------CORNED BEEF AND CABBAGE (EASY)



4 slices bacon

4 tablespoons butter

1 head green cabbage, coarsely chopped

salt and freshly ground pepper, to taste

1 can corned beef (from canned meat section in store)



Cook the bacon in a large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside.



Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in drippings. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes.



Meanwhile, chop the bacon into small pieces. Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage.



Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.



Tip: Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water.



Yield: 4 to 6 servings (If serving 6, use 2 cans corned beef



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****here is a video guide that shows you how to cook them step-by-step.......



http://video.about.com/homecooking/Corne...



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Reply:The above recipes look great; however, if you want to keep it simple and every bit as good...first the beef brisket..then in the seasoning section you should find a packet with a sack of corned beef seasoning....just follow the directions on the brisket or the seasoning pack. You do need a large heavy pot.. Keep the water level up as it cooks..when it needs about 1/2 hour, add large hunks of carrots, then potatoes, and last the cabbage. If the pot is not big enough, use a separate pot and take the water from the brisket and the seasoning packet and cook the vegetables separately. Carrots need about 5 minutes more than potatoes and potatoes need about 5 minutes more than the cabbage.



Corn bread or soda bread should be served with this, and if you add the other vegetables, it should be a complete meal.
Reply:here is a recipe i got from recipezaar.com

http://www.recipezaar.com/86868



hope i helped %26lt;33

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