I am cooking corn beef for St. Patricks Day, when should I put in the cabbage and potatoes??

I agree with removing the meat and then cooking the potatoes in the cooking liquid, along with some carrots if you like (put a whole onion studded with a few cloves in the pot when you put the meat in, btw, for flavor). Cabbage only takes a short cooking, and, to be honest we don't do cooked cabbage, but, steam it by taking some of the liquid out of the potatoes shortly before they are done and put it in another pot with a steamer tray in it and steam the cabbage sections rather than boiling them. Some lemon juice in the water helps to keep it sweet. I put my corned beef in a roasting pan when it comes out of the pot, btw, and coat it with brown sugar and sprinkle it with dry mustard powder and put it in a 350 F oven while my potatoes cook. It comes out with a nice glaze and isn't soggy.
I am cooking corn beef for St. Patricks Day, when should I put in the cabbage and potatoes??
when the corned beef is done, I remove it to a platter and cover with foil...then cook the veggies.....when they are done, I pop the beef back in to heat while I am taking the veggies out.....
Reply:this is Jimmy The Micks recipe, I have always made it slightly different, but this year I will do it his way





The call me Jimmy the Mick for a reason...



I have been cooking Corned Beef and Cabage every day in my resturant for the past 17 years.



One 3-pound (approximately) corned beef brisket

16 cups cold water

2 bay leaves

2 teaspoons black peppercorns

4 whole allspice berries

2 whole cloves

1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges

8 small new potatoes (about 1 1/4 pounds), halved

Freshly ground black pepper to taste

Serving suggestion: Whole-grain mustard or horseradish sauce (recipe follows)



Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.



Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.



Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.



Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.





Horseradish Sauce:

3/4 cup mayonnaise

3/4 cup sour cream

1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)

1/2 teaspoon grated lemon zest

2 teaspoons kosher salt

Freshly ground black pepper



In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.



Source(s):

The Irish Cafe...
Reply:In the trash, that stuff is disgusting.
Reply:potato's take about an hour...cabbage...takes about 1/2 hour...depends on the texture you want....you can remove the corned beef and cook them in the same juice as the meat was cooked in ...seen it done and came out good...good luck

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