I need a different and good corned beef & cabbage recipe?

this is excellent

Corned Beef and Cabbage



Ingredients

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



Directions:

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".



And dont forget the Soda Bread to sop up the juices

Irish Soda Bread



To make one 8-inch round loaf, you will need:



4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 to 1 1/2 cups buttermilk



Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a large ball. If the dough crumbles, add some more of the buttermilk, a tablespoon at a time, until the particles adhere.



Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2 inch deep cross into the dough, dividing the top of the loaf into quarters.



Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes.
I need a different and good corned beef %26amp; cabbage recipe?
2 pounds small red potatoes

1 1/2 cups fresh baby carrots

1 medium onion -- cut into 8 wedges

1 corned beef brisket with seasoning packet -- (2 - 2 1/2 pounds)

2 cups apple juice

8 thin wedges cabbage

Horseradish Sauce*



Place potatoes, carrots and onion in 5 to 6 1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket. Cover; cook on low setting for 10-12 hours.



About 40 minutes before serving, remove beef from slow cooker; Place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30-35 minutes or until cabbage is crisp-tender.



To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.



Horseradish Sauce

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons prepared horseradish

2 teaspoon Dijon mustard



Combine all ingredients, mix well.
Reply:Buy deli corned beef (sliced into sandwich pieces or shredded). Cut the cabbage into tiny pieces as if it was lettuce. grab some balsamic vinaigrette and optional tomatoes or shredded carrots or onions or whatever. mix it up so it gets to be like a salad. sprinkle on some grated Parmesan cheese.
Reply:I always just buy a preseasoned corned beef roast and cook it in the crockpot. Then I quarter up the cabbage and throw it in. You can add a little bit a beef broth and some sauteed onions,carrots and potatoes too.
Reply:Go to ..........cooks.com.......... and type in corned beef and cabbage.......or New England boiled dinner....Wish I was There..!!! Love that stuff.!!!