Time 3h30m Yield 8 Number Of Ingredients 11 Steps:
Gather the ingredients. Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours. Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender. Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard it. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side. Enjoy.
Time 2h35m Yield 5 Number Of Ingredients 4 Steps:
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Time 4h10m Yield about 6 to 8 main course servings Number Of Ingredients 31 Steps:
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. For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight. Remove the hash mixture from the refrigerator and stir in the parsley. Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more. To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm. For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water. Divide the hash among plates and top with the poached eggs. 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.
Time 8h15m Yield 6 Number Of Ingredients 11 Steps:
Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage. Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
Time P10DT20h Yield 6 servings Number Of Ingredients 24 Steps:
In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat. Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C). Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day. Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard. Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash. Return the corned beef cooking liquid to a boil over medium-high heat. (If starting with new cooking liquid, combine the chicken broth, water, chopped carrots, celery, and onion in a large pot and bring to a boil.) Once the cooking liquid is boiling, add the potatoes and cook for 10 minutes, until half-cooked. Add the halved carrots and cabbage, cover, and cook for 10-15 minutes more, until the vegetables are tender. Transfer the vegetables to a serving platter with the sliced brisket and ladle the cooking liquid over. Enjoy!
Time 35m Yield 6 Number Of Ingredients 6 Steps:
Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil. Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.
Time 8h15m Yield 8 servings. Number Of Ingredients 11 Steps:
Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage., Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Time 4h15m Yield 8 Number Of Ingredients 8 Steps:
Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more. Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
Time 2h55m Yield 10 servings. Number Of Ingredients 12 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.
Time 8h5m Yield 6 servings. Number Of Ingredients 5 Steps:
Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Time 4h5m Yield 6 Number Of Ingredients 4 Steps:
Remove beef from package, reserving juices and spices. Trim fat from beef; place beef in 4-quart Dutch oven. Add reserved juices and spices. Add enough cold water just to cover beef. Add onion and garlic. Heat to boiling; reduce heat to low. Cover; simmer 2 hours 30 minutes to 3 hours 30 minutes or until beef is tender. Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve with beef.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Cook the bacon in large skillet over medium heat until almost crisp. Remove the bacon from the pan and set aside. Melt the butter in the pan with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pan with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces and cut the thinly sliced deli corned beef into strips. Remove the lid from the pot, and scatter corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage. You can serve this with your favorite mashed, baked or boiled potatoes as a side dish. I like to served steamed carrots with this too.
