Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, corned beef and "cabbage". It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
We love this Dutch oven corned beef, but you can also make the classic dish in a slow cooker with our Easy Corned Beef and Cabbage recipe. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook.
Corned Beef and "Cabbage" is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Corned Beef and "Cabbage" is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have corned beef and "cabbage" using 22 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Corned Beef and "Cabbage":
- Get Corned Beef
- Make ready 2.5 lb Corned Beef w/Packet
- Get 12 Whole Peppercorns
- Get 2 Bay Leaves
- Get 1/4 cup Apple Cider Vinegar
- Prepare 12 oz Dark Beer (Optional)
- Prepare -
- Make ready Smashed Potatoes
- Take 4 Red Potatoes
- Take 1/3 Chopped Parsley
- Prepare 2 tbps Butter
- Prepare 1 tsp Garlic Powder
- Make ready 1 tsp black pepper
- Prepare 1 tsp salt
- Make ready 2 tbps Milk (Possibly more, until creamy)
- Take -
- Prepare Brussel Sprouts (Cabbage)
- Make ready 14 Brussel Sprouts
- Take 1/2 cup Chopped Kale
- Take 2 tbps Chopped Walnuts
- Prepare Olive Oil
- Take 1/3 cup stock - chicken or beef
This is terrific with Dijon mustard and crusty bread. —Karen Waters, Laurel, Maryland Serve the corned beef next to the cabbage…and dig in! Variations: Serve with a dish of grainy mustard. Shred the corned beef with two forks if you prefer that consistency! Make a leftover corned beef sandwich with a slice of brisket and a wedge of cabbage on rye.
Steps to make Corned Beef and "Cabbage":
- Place corned beef, packet, Peppercorns, Bay leaves, Apple cider vinegar and beer in large pot. Add water until beef is slightly submerged. Bring to boil then reduce to simmer and cover with lid. Cook 15 minutes for every 1/2lb of beef
- Cube potatoes then add to a pot. Fill with water and then bring to boil on stove. Cook potatoes until soft, about 15-20 minutes.
- Drain soft potatoes in colander. Put in a large bowl then add parsley, butter and seasonings. Mash with fork or masher tool, slowly add milk while mashing until desired consistency. Cover bowl with foil until ready to serve
- Cut Brussels in half, add to pan with a tablespoon of olive oil. Heat on high for 6 minutes stirring occasionally until browned.
- Add stock to Brussels then add walnuts and chopped kale. Mix together and turn off heat. Cover until ready to serve.
- Remove corned beef from pot and transfer to cutting board. Slice thin against grain. Plate Brussels, potatoes and beef and serve!
Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage. Check the cabbage to see if it is tender. You shouldn't undercook it and it's hard to overcook it. At that time, corned beef was an affordable cut of meat, and cabbage was cheap, too. A traditional Irish boiled dinner typically includes cabbage cooked with bacon, not corned beef.
So that is going to wrap it up with this exceptional food corned beef and "cabbage" recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
