Best 2 Favorite Corned Beef And Cabbage Recipes

If you're in the mood for a hearty and satisfying meal, look no further than the classic corned beef and cabbage. This traditional Irish dish is a staple in many households, and for good reason. The tender, flavorful corned beef, paired with the crisp, tangy cabbage, makes for a truly delicious and memorable meal. Whether you're cooking for a special occasion or simply looking for a comforting weeknight dinner, our carefully curated collection of corned beef and cabbage recipes is sure to deliver. From traditional methods to modern twists, you'll find a wide range of recipes to suit your taste and preferences. So, put on your apron, gather your ingredients, and get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FAVORITE CORNED BEEF AND CABBAGE

Favorite Corned Beef and Cabbage image

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

Steps:

Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.

MY FAVORITE CORNED BEEF AND CABBAGE

My Favorite Corned Beef and Cabbage image

I found this recipe on another site and it is without doubt my favorite recipe for corned beef and cabbage. The orange just gives the meat a totally different flavor than what I'm used to. My son-in-law who also loves cabbage said this is the best cabbage, bar none, that he has ever tasted. I have also made the corned beef in a crock pot, cooking for 7 to 8 hours on low.

Provided by Mary K. W.

Categories Meat

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

5 1/2 lbs corned beef brisket
2 tablespoons pickling spices
1 orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
1/2 cup cold water
6 tablespoons margarine, divided
1 head cabbage, cored & sliced
1 cup golden delicious apple, cored & quartered
1/4 cup cold water

Steps:

Preheat oven to 300. Line a 9 x 13 roasting pan with foil, leaving enough 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 foil up around and over the roast tightly, making sure the ends are sealed.
Bake for about 4 hours or until meat is tender.
About 45 minutes before time is up on the roast, heat 3 tablespoons margarine and 1/4 cup of water in 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.

Nutrition Facts : Calories 911.6, Fat 67.9, SaturatedFat 21.6, Cholesterol 305.4, Sodium 3664, Carbohydrate 14.3, Fiber 4.1, Sugar 7.8, Protein 58.6

Tips:

Choose a high-quality corned beef brisket. Look for a brisket that is well-marbled and has a deep red color.
Rinse the corned beef brisket thoroughly before cooking. This will help to remove any excess salt.
Simmer the corned beef brisket in a large pot of water with plenty of vegetables. This will help to flavor the brisket and keep it moist.
Cook the corned beef brisket until it is fall-apart tender. This can take anywhere from 2 to 4 hours, depending on the size of the brisket.
Serve the corned beef brisket with traditional Irish sides like cabbage, potatoes, and carrots.

Conclusion:

Corned beef and cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other special occasion. With a little planning and effort, you can easily make this delicious meal at home. So gather your ingredients, put on your apron, and get ready to enjoy a taste of Ireland!