TRADITIONAL
GREY CORNED BEEF AND CABBAGE
Prep Time: 20 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours and
20 Minutes
Makes 6 servings
Ingredients:
5 pounds grey corned
beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
1/4 cup chopped fresh parsley
2 bay leaves
1 head cabbage, cored and cut into wedges
4 large carrots, peeled and sliced
6 large potatoes, cut in quarters
1 pinch salt
2 tablespoons butter
Directions:
1. In a 6 quart Dutch
oven, Place the beef brisket, black peppercorns, garlic powder,
onion, bay leaves and salt. Fill pan with water to cover everything
plus one inch. Bring to a boil and cook for 20 minutes. Skim
off any residue that floats to the top. Reduce heat to a simmer
and cook for 2 to 3 hours, until meat can be pulled apart with
a fork.
2. Once the meat is done, add
the cabbage, potatoes and carrots, pressing them down into the
liquid. Simmer for an additional 15 minutes or until the potatoes
are tender. Skim off any oil that comes to the surface. Stir
in the butter and parsley. Remove the pot from the heat.
3. Remove meat from the pot and
place onto a serving dish and let rest for 15 minutes. Also remove
vegetables to a bowl and keep warm.
4. Slice meat on the diagonal
against the grain. Serve meat on a platter and spoon juices over
meat and vegetables.
Serving Suggestion: Serve with Horseradish/Mustard Sauce:
1/2 cup sour cream
1 1/2 to 2 teaspoons dry mustard
1 teaspoon (+) horseradish
1/4 teaspoon onion salt
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for this recipe page.
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TRADITIONAL
GREY CORNED BEEF AND CABBAGE III
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: about 1 Hours
and 30 minutes
Makes 5 to 6 servings
Ingredients:
3 lbs. grey corned beef
1 rib celery
1 tsp. peppercorns, crushed
4 whole cloves
1 bay leaf
1/4 tsp. crushed red pepper
1 clove garlic, minced
6 potatoes
6 carrots
1 turnip
6 sm. onions
1 head cabbage
water
Directions:
1. In a 6 quart Dutch
oven, place grey corned beef and cover with water.
2. Bring to a boil; lower heat
and simmer for 15 minutes. Skim the top for any fat residue.
3. Add the celery, peppercorns,
cloves, bay leaf, red pepper and garlic then simmer for about
3 1/2 hours or until beef is tender. Check the meat by inserting
a fork. Fork should be inserted and withdrawn with ease. DO NOT
OVERCOOK.
4. Meanwhile, peel the carrots
and halve lengthwise. Set aside.
5. Peel the potatoes and cut
into quarters. Set aside.
6. Peel the turnip and peeled
and cut into chunks. Set aside.
7. Cut the green cabbage into
6 wedges. Set aside.
8. Peel and slice the onions.
Set aside.
9. Add potatoes and carrots;
cook for 15 minutes.
10. Add turnips and onions and
cook until vegetables are tender; add cabbage during last 10
minutes.
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for this recipe page. |
|
TRADITIONAL
GREY CORNED BEEF AND CABBAGE II
Prep Time: 10 Minutes
Cook Time: 4 hours and
30 Minutes
Ready in: 4 Hours and
40 Minutes
Makes 6 servings
Ingredients:
4 pounds grey corned
beef
1/2 cup chopped onion
2 cloves garlic minced
2 bay leaves
6 medium potatoes
6 medium carrots
1 head green cabbage
Directions:
1. Place the corned beef
brisket in Dutch oven and barely cover with hot water.
2. Cut the onions then add the
onions, garlic, and bay leaves into the Dutch oven.
3. Cover the Dutch oven and bring
to a boil while skimming the top for any fat residue; then simmer
for about 4 hours or till tender. Check the meat by inserting
a fork. Fork should be inserted and withdrawn with ease. DO NOT
OVERCOOK.
5. Meanwhile, peel the potatoes
and carrots. Set aside.
6. Cut the green cabbage into
6 wedges. Set aside.
7. Remove the cooked corded beef
from the liquid. Set aside and keep warm.
8. Add the potatoes and carrots
to the liquid in the Dutch oven then cover and bring to boil
and cook 10 minutes.
9. Add the cabbage wedges and
cook 20 minutes longer.
Click HERE
for this recipe page.
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TRADITIONAL
GREY CORNED BEEF AND CABBAGE IV
Prep Time: 15 Minutes
Cook Time: about 5 Hours
Ready In: about 5 Hours and 15 Minutes
Makes about 8 servings
Ingredients:
5 lbs. grey corned beef
water
2 onions, halved and stuck with 2 cloves each
6 carrots, peeled and halved
1 large head cabbage, cut into 8 wedges
6 potatoes
1 turnip
2 bay leaves
3 sprigs fresh parsley
12 peppercorns, crushed
Directions:
1. Place grey corned
beef into a 8 quart heavy pot then cover beef with water.
2. Bring to a boil and simmer
for 1 hour. Skim the top for any fat residue.
3. Meanwhile, peel the carrots
and halve lengthwise. Set aside.
4. Peel the potatoes and cut
into quarters. Set aside.
5. Peel the turnip and peeled
and cut into chunks. Set aside.
6. Cut the green cabbage into
6 wedges. Set aside.
7. Peel and slice the onions.
Set aside.
8. Add the remaining ingredients
and bring back to a boil.
9. Cover and reduce the heat.
Simmer approximately for about 4 hours until beef is tender.
Check the meat by inserting a fork. Fork should be inserted and
withdrawn with ease. DO NOT OVERCOOK.
Click HERE
for this recipe page. |
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