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How do you make your corned beef and cabbage?

16 years ago

Made this yesterday for the first time in ages. I cover with water, toss some onions and exta pickling spice in the pan and simmer on low for hours. Then pop it in the oven on low and put the taters in to cook. Remove taters and keep warm with the brisquet while the cabbage cooks.

And I must have dijon mustard for both the corned beef and the cabbage.

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Comments (9)

lindac
16 years ago
Pretty much like I do it...but I add carrots with the 'taters....and scoop out some of the water/broth to cook the cabbage in.
Here's the mustard I like with it.
Hot/sweet mustard sauce
1/4 c. Coleman's dry mustard
1 1/2 T. cornstarch
1/2 tsp salt
1/4 c sugar
2/3 c. water
1/3 c. vinegar
Mix dry ingredients and add a little of the water and allow to stand for a few minutes to develope the flavor. add the rest of the wet ingredients and cook, stirring constantly ,over a meduim fire for about 5 minutes or until thick.
Linda C
angelaid
Original Author
16 years ago
That hot/sweet mustard looks GOOD! I already had it on my grocery list. Maybe I'll just make some. Never tried it before.
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DC, I do something similar with our corned beef. My husband is on a salt-restricted diet, but he & I dearly love corned beef. So when it's on sale for St. Patrick's Day, I get a hunk and soak it for two days, changing the water at least 2 times a day. Then I cook it in fresh water in my slow cooker. Once the water comes to a simmer/boil in the slow cooker, I change the water again. I know I'm losing flavor, but these are necessary steps for his health's sake. Yet in spite of all that water, the corned beef tastes pretty good -- much milder than regular but tasty nonetheless. So we can enjoy a corned beef & cabbage dinner and corned beef sandwiches for lunch the next day. And no swollen, painful feet or congested lungs from over indulging.
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Joanm, I cook my corned beef for about three hours, sometimes a little longer. If it comes with the separate packet of spices then I rinse it, put it into a large dutch oven and cover with water. The corned beef I bought today has the spices on the meat already, so I won't rinse it. I always add additional spices, cracked pepper, allspice, dried thyme and a couple of bay leaves. Probably about a teaspoon of each....I don't measure. Bring to a good boil, skimming any foam that comes to the top. Cover with a lid and simmer 2-3 hours, sometimes longer. I check it with a fork and when I can feel it starting to soften, I add my carrots. I wait for about 10 minutes, then add sliced onions and potatoes. Wait about 10 more minutes then remove the beef to a platter and add cabbage wedges to the pot. Give it another 10 minutes or so. Meanwhile I slice the corned beef across the grain. Remove the vegetables to a large bowl or place on the meat platter if it's large enough. Enjoy! The leftovers are wonderful, we look forward to good Reuben sandwiches. When buying corned beef, don't forget that it shrinks by about 1/3. Nancy
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Sometimes I like to take the corned beef out of the water for the last 1/2 hour or so of cooking, put it in a baking pan & top it with a glaze made with my apricot jam and brown sugar. It sort of "firms up" the meat a bit, and the glaze gets sticky and browns a bit. Yum. I am originally from the East Coast, and wouldn't think of having "boiled dinner" without potatoes, carrots, celery, boilin' onions and cabbage. Some people even add beets, but I haven't tried that...seems like they'd dye everything pink. And I must, must, must have both horseradish sauce and whole grain mustard with "boiled dinner".
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Not an expert, but what makes it pink is the "corning"... a several day soak in sort of a brine. I don't think it technically even has to be done under refrigeration, but then again, not an expert. If hunka beef, no matter what cut, has not gone thru that "corning" process, would certainly turn out gray after just boiling... and probably wouldn't remotely taste like CB. I have tried to find out if a cut, other than brisket, can be used to corn. Not brisket is NOT corned beef unless it's corned... just a flat-ish cut of beef with LONG fibers running the length. Perfect for something slow... like simmering in a pot, in crock pot, or low and slow on a grill. I buy a corned beef, all ready to cook, in vac seals with that dinky packet of spices included. I add more garlic, a few more bay leaves and maybe a little more pickling spices. Then simmer on stove top till fork tender. Sometimes stop a bit short of fork tender, rub with spice mix for pastrami, and finish in oven. Chunked up cabbage and potatoes go into the liquid after the meat comes out till "done". I like a spicy mustard to dip the corned beef in. Like butter on potatoes and cabbage. Like a drizzle of vinegar on cabbage. Nothing fancy.
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caflowerluver
16 years ago
I have it every St. Pat's day and I make it in the Crock Pot. It cooks all day on low and comes out great. I toss the veggies in during the last half of the cooking time. DH loves them cooked that way. And I like horseradish mustard on mine.
Clare
arley_gw
16 years ago
I use a pressure cooker. I don't have the recipe right in front of me, but basically you put the corned beef and water in the PC on high pressure for about 50-55 minutes, release pressure and then add the cabbage, quartered or 'eighthed', bring back up to pressure for 5 or 10 minutes, release pressure...you get the idea. Google 'corned beef and cabbage pressure cooker' and you'll get a ton of responses.

You can have it on the table in a little over an hour, and it tastes like it's been simmering for four or five.

Since I got a PC I haven't made corned beef & cabbage any other way.
cooperbailey
16 years ago
I simmer my corned beef with the spices for a while (cant think how long right now),then add potatoes, then after a bit onions and quartered cabbage. sometimes I cook carrots. My Dad always called it a New England Boiled dinner. He was from Mass. We use horseradish sauce on it- I make it from mayo and horseradish and a bit of salt. dont measure- do it by taste. Sue
caliloo
16 years ago
I like mine with lots of onions and parsnips and carrots along with the cabbage and taters.

And definitely horseradish mustard all over it!

YUM!

Alexa
colleenoz
16 years ago
I use ginger ale instead of water. It takes a lot of the salt right out of the meat, and no, the vegetables don't taste wierd. I cook all the vegetables in together, though I put the cabbage in about 15 minutes before serving.
We like it with Hollandaise sauce with a good dollop of seeded mustard blended in.
eileenlaunonen
16 years ago
I always use beer in my water about 1/2 & 1/2 ratio to water and I always add 1/2 cup guldens mustard to the water along with the spices and about 6 cloves smashed garlic......Always cook my cabbage seperate..My mother and Grandma Kelly did the "One Pot Wonder Thing" including the potatos!
annie1992
16 years ago
I also do mine in the crockpot, it cooks all day on low. The problem is that it can't be sliced, it just falls apart.

If I want a corned beef that can be sliced I use the pressure cooker or the oven method instead.

And, this year, I have a big ole' brisket in the freezer, I'm going to make my own corned beef. I have the "corned beef spice" mix ready, I just don't have refrigerator room yet because of the Thanksgiving leftovers. LOL

Annie

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