Corned Beef and Cabbage

Corned Beef and Cabbage might be a good recipe to expand your main course collection. One serving contains 833 calories, 48g of protein, and 49g of fat. This recipe serves 8 and costs $5.51 per serving. 13 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 6 hours and 30 minutes. It is brought to you by Foodnetwork. A mixture of yellow onions, stout, water, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 87%, this dish is outstanding. If you like this recipe, you might also like recipes such as Corned Beef and Cabbage, Corned Beef and Cabbage, and Corned Beef And Cabbage.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 360 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally. After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender. In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes. Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown. Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

 

Step by step:

1. Watch how to make this recipe.

2. Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.

3. After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour.

4. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes.

5. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.

6. In a separate large saute pan, heat 4 tablespoons butter over medium heat.

7. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.

8. Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water.

9. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.

10. Remove the meat to a cutting board and slice.

11. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

Nutrition Information:

covered percent of daily need

 

Related Videos: