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Before you jump to Corned Beef & Cabbage recipe, you may want to read this short interesting healthy tips about Treats that give You Power.
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We hope you got insight from reading it, now let’s go back to corned beef & cabbage recipe. You can cook corned beef & cabbage using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Corned Beef & Cabbage:
- Use 4-5 pound corned beef brisket, packaged
- Provide 1 bay leaf
- Get 3-4 whole allspice
- Provide 1 clove garlic, unpeeled
- Prepare 2-3 whole cloves
- You need 1 tsp. mustard seed
- Prepare 1 tsp. coriander seed (optional)
- Get Dash cinnamon
- Get 1/2 teaspoon ground ginger
- Prepare 2 tablespoons brown sugar
- Provide 1 medium – large head of cabbage cut in 4 or 8 piece wedges
- Provide 1.5 pounds new or red potatoes, quartered
Steps to make Corned Beef & Cabbage:
- To prepare the cured corned beef, rinse it under cool water. Discard the seasoning packet, since this is not very fresh ingredients, and use your own!
- Place the meat in a small deep roasting pan. Add all the spices and the sugar. Cover the meat with cold water and place a lid on top. Place it in a warming oven and set the temp at 325 degrees. Simmer for about 3 hours. *If using a crockpot, set at lower temp setting and cook a bit longer.
- Allow the meat to cool in the broth. Skim off the water surface and discard the seasonings in the pot.
- With 40 minutes left in the cooking time, prepare the cabbage. Drive a long toothpick into the center of each wedge. Place wedges in a large pot with about 2” of water and cover with a lid.
- Heat the water in the pot to a boiling temp then reduce to a medium heat. Keep covered and steam for about 20 minutes until it’s slightly soft.
- Boil potatoes in a separate pot until slightly soft, then drain. Place them in an oven pan, drizzle with oil, and bake for 30 minutes.
- Remove the meat to a cutting board and slice against the grain.
- Place the slices of beef on a plate with sliced wedges of cabbage and potatoes. Spoon the broth over the meat and vegetables.
- Serve with a variety of mustards or sour cream w/ horseradish sauce.
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