Corned Beef and Cabbage

One 3-pound corned beef brisket  (uncooked), in brine
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

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.

Cook's Note: Leftover corned beef makes great corned beef hash.
In  fact, most of us here in the Food Network Kitchens make it
just to make our morning-time favorite, corned beef hash with
poached eggs.


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.
Yield: about 1 3/4 cups 

CORNED BEEF AND CABBAGE WITH HORSERADISH SAUCE



INGREDIENTS



1 onion

3 whole cloves

4 lb corned beef

4 parsley sprigs

8 whole black peppercorns

2 lb cabbage

1 cup sour cream

1 tablespoon prepared horseradish



DIRECTIONS



Peel onion and stick with cloves. Put corned beef, onion parsley and

peppercorns in a large pot and cover with water. Cover, bring to a

simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage

into wedges and core. Add to the pot, cover and simmer until tender,

about 30 minutes. Combine sour cream with horseradish. Serve the meat

and cabbage with some of the broth ladled over all and the

horseradish on the side.



Serves 8

Corned Beef and Cabbage



1 (about 5 lb.) corned beef brisket

1 bottle (12 oz.) dark beer, optional

4 carrots, peeled and halved crosswise

2 onions, each studded with 3 cloves

2 celery ribs, halved crosswise

3 leeks, halved lengthwise

1 (3 lb.) green cabbage, cored and cut into 6 wedges

1/4 cup chopped fresh parsley

Salt and pepper, to taste

1/4 cup packed dark brown sugar

1/4 cup Dijon mustard



1. Place beef in a large Dutch oven. Add beer, if desired; add enough cold

water to cover beef.

Add carrots, onions and celery. Bring to a boil over medium-high heat. Reduce

heat to low;

cover and simmer, turning beef every 45 minutes, until it is fork-tender,

2-1/2 to 3 hours.

 

2. Preheat oven to 350º F. Transfer corned beef to a shallow baking pan,

fat-side up. Cover with

foil and set aside.

 

3. Using a colander set over a large bowl, strain broth from the Dutch oven;

discard vegetables.

Set aside 2 cups broth. Return remaining broth to the pot; add leeks,

cabbage, parsley, salt and

pepper. Bring to a boil over high heat. Reduce heat to medium-low; cover and

simmer until vegetables

are tender, about 30 minutes. Strain and discard broth; set aside vegetables.



 

4. In a small bowl, combine brown sugar and mustard; mix well. Trim any

excess fat from the corned

beef. Spread brown sugar mixture over corned beef. Return beef to the baking

pan; pour 1 cup reserved

broth over beef. Bake beef for 15 minutes; remove from oven. Using a sharp

carving knife, cut corned beef crosswise into thin slices. Transfer sliced beef

to a large serving platter; surround with leeks and cabbage.

 

5. Just before serving, reheat remaining 1 cup reserved broth in a small

saucepan over medium-high heat;

drizzle 2 tablespoons of the warm broth over the beef. Transfer the remaining

broth to a gravy boat; serve immediately with corned beef.

 

Serves: 6.

Baked Corned Beef Hash

a.. 2 c. diced cold boiled potatoes

b.. 1½ c. chopped corned beef

c.. 1 sm. onion, minced

d.. 6 eggs

e.. 3/8 cup cream

f.. 3 tbsp. butter

g.. Salt, pepper and paprika

Combine potatoes, corned beef and onion. Add ¼ c. cream and 1 tbsp. melted butter. Season and mix well. Place mixture in a buttered oblong baking dish. with the bottom of a custard cup, make 6 indentations in the hash, dot each with butter, using 1 tbsp. in all. Bake at 450 for 15 min. Remove from oven and into each indentation break one egg. Season and cover with 1 tsp. of cream to each egg and dot with remaining butter. Bake at 350 until the eggs are set, 15-20 min. Serves 6.

New England Boiled Dinner

 

Recipe courtesy Emeril Lagasse

Show: The Essence of Emeril

Episode: One-Pot Meals




2 1/2 pounds corned beef brisket

3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns,

tied in a cheesecloth bag

2 potatoes, peeled and cut into large chunks

3 carrots, cut into 4 pieces

1 onion, quartered

2 parsnips, cut into chunks

2 turnips, cut into chunks

1 small cabbage, cut into wedges

1 tablespoon salt

Horseradish cream:

1 cup sour cream

Up to 1 tablespoon prepared horseradish

Salt and pepper

Hot pepper sauce



In a large pot combine meat, spice bag and enough cold water to

cover. Bring to a boil, reduce heat and simmer 2 hours. Add

vegetables and salt. Simmer 30 minutes more.

Make horseradish cream: In a small bowl combine sour cream and

horseradish; season to taste with salt, pepper and hot pepper sauce.

To finish, remove corned beef to a carving board and slice against

the grain. Transfer to a large, warmed, deep platter. Drain broth and

reserve for soup, if desired. Arrange vegetables around meat and

serve.

Corn Beef

 

4 lb Corned Beef
2 bottles "Guiness" Stout
1 large onion (cut in wedges)
3 Cloves garlic, minced
1 Bay leaf
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp pepper
1 cabbage (cut in wedges)
1/2 of the pickling spices that are included with corned beef

Sear corn beef well on all sides over high heat in a Dutch Oven. Add all the
ingredients except for cabbage and put in 350 degrees oven for 2 hours. During
the last 1/2 hour add the cabbage, basting with the juices after 15 minutes.
Enjoy!!

One Skillet Corned Beef Hash

 

2 tblsp vegetable oil

2 onions, chopped

4 potatoes, peeled and chopped

2 (12 ounce) cans corned beef, chopped

Salt and pepper to taste

5 tblsp cider vinegar

 

Heat oil in a large skillet over medium high heat.  Saute onions and potatoes until slightly browned, then stir in corned beef. Season with salt and pepper and add vinegar 1 tblsp at a time, cooking for 3-5 minutes between each addition.  Partially cover skillet, reduce heat to medium low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

 

Makes 6 servings