corned beef & cabbage recipes?

SoapMakingForum

Help Support SoapMakingForum:

Obsidian

Well-Known Member
Joined
Jun 18, 2013
Messages
10,328
Reaction score
8,159
Location
Idaho, USA
Its that time of years again, time for me to absolutely ruin a good piece of corned beef. Doesn't matter what I try, it comes out tough and dry.

Does anyone here have a fool proof recipe or technique? My family would appreciate it:)
 

kchaystack

Supporting Member
Joined
Jan 14, 2015
Messages
1,906
Reaction score
2,080
Location
Monroe, LA
Its that time of years again, time for me to absolutely ruin a good piece of corned beef. Doesn't matter what I try, it comes out tough and dry.

Does anyone here have a fool proof recipe or technique? My family would appreciate it:)
1. Go to a deli
2. Order a reuben
3. Eat the reuben
4. Drink a beer.

:D

Sorry, could not resist.
 

dixiedragon

Well-Known Member
Joined
Aug 1, 2013
Messages
6,472
Reaction score
4,905
Location
Birmingham, Alabama, USA
Crockpot!

I get the David and Murphy (I think that's the brand) corned beef. Add potatoes (I love Yukon Gold), carrots, and onions. Water to cover. Cook on LOW 6-8 hours. Slice cabbage into wedges (remove core), add and cook for 1 hour or until cabbage is done.
 
Last edited:

dixiedragon

Well-Known Member
Joined
Aug 1, 2013
Messages
6,472
Reaction score
4,905
Location
Birmingham, Alabama, USA
We used to have this AMAZING restaurant. It was called VJ's on the Runway, b/c it was right by the airport. Long before the days of heightened security, airport personnel regularly ate there, so it had a steady clientele. Sadly, that dwindled and it finally closed. They corned their own beef, had amazing fried green tomatoes AND tamales.
 

cmzaha

Supporting Member
Joined
Sep 19, 2011
Messages
11,924
Reaction score
11,506
Location
Southern California
Do you have Sam's Club where you live? I can't remember the brand but they have wonderful corned beef. To me it sounds more like the meat itself rather than the cooking method if you are simmering it, dumping in the spice packet if you get one or adding in some extra pickling spice. I simply start mine in cold water and simmer for several hours. My favorite are the point cut, but they have less fat and are quite expensive so I would recommend the flat cut with more fat. Then can be done in an oven but we find they get pretty strong when cooked in the oven. I do not add in my carrots, cabbage and potatoes before straining the cooking juice and returning it to the pot. Carrots go in first and I cook them for about 5 min then the potatoes go in a last the cabbage since it only takes 5-10 min to cook.

Unfortunately the quality of corned beef depends on the meat itself and when I was younger I used to corn my own but now I a just to lazy. I love this time of year because I go to the store after St. Patrick's Day and purchase all the marked down Corn Beef I can find. Yum Yum Yum
 

Arimara

Supporting Member
Joined
Sep 29, 2015
Messages
3,434
Reaction score
2,546
Sorry but Irish food as a whole I've had next to none to my knowledge. Dixiedragon's crockpot suggestion is a great one for any cut of meat imo. Do you have one to use for food is the real question.
 

kchaystack

Supporting Member
Joined
Jan 14, 2015
Messages
1,906
Reaction score
2,080
Location
Monroe, LA
Meh, if you are that worried about using something that after making soap and scrubbed under hot water is not clean, one - you might be making soap wrong ( :D ). But anyway - get some crock pot lining bags, found near the foil, wax paper and zipper bags. I never make anything in a crock pot without one, so much easier to clean up.
 

LisaAnne

Well-Known Member
Joined
Jan 12, 2016
Messages
438
Reaction score
400
I cook the meat and vegetables separate. Brown meat (I brown all meat, even ribs). Into a heavy duty foil, onions and seasoning massaged in on all sides. Pull up sides of foil and add just enough water (I usually add a little chicken broth) wrap super tight and wrap again so you don't lose what little liquids you have. Have oven on 190. Cook for about 4 hours (or when it is the tenderness you prefer). When almost done cook vegetables with seasoning and add to meat. I really don't like boiling meat for any reason.
 

dixiedragon

Well-Known Member
Joined
Aug 1, 2013
Messages
6,472
Reaction score
4,905
Location
Birmingham, Alabama, USA
Like LisaAnne, I generally prefer oven over crockpot. I'm going to have to try her corned beef method! I've done it in the oven and it's pretty good, but not quite as tender. I think I am going to try browning it in a skillet and putting it in the crockpot.

Dad loves corned beef. I replace the potatoes with turnips to make it low-carb.
 

Serene

Supporting Member
Lifetime Supporter
Joined
Dec 17, 2015
Messages
310
Reaction score
499
This is the one I do every year.

Ingredients


  • 1 (4 pound) corned beef brisket with spice packet (or smaller depending on how many people you are serving)
  • 3 quarts water
  • 1 onion, quartered
  • 3 carrots, cut into large chunks
  • 1 teaspoon of garlic powder

  • 3 stalks celery, cut into 2-inch pieces
  • Salt and Pepper to taste
  • 2 pounds red potatoes, halved
  • 1 small head cabbage, cut into eighths

Directions



  1. Combine corned beef and spice packet contents, water, onion, carrots, celery, garlic powder, salt and pepper together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
  2. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 2 ½ to 3 hours.
  3. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes.
  4. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes.
  5. 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.




I also try to replace the water with chicken stock. I only use water if I am out and do not have time to make my own.
 
Last edited:

Arimara

Supporting Member
Joined
Sep 29, 2015
Messages
3,434
Reaction score
2,546
Meh, if you are that worried about using something that after making soap and scrubbed under hot water is not clean, one - you might be making soap wrong ( :D ). But anyway - get some crock pot lining bags, found near the foil, wax paper and zipper bags. I never make anything in a crock pot without one, so much easier to clean up.
I'll be content to being that paranoid lady with two crockpots (yes I admit I have two and what of it? :lol:) My second one can at least cook enough food for a family of 4 whereas my soaping crockpot is a 1.5 qt model with serous etches in it. I don't trust the little etches in the enamel of my soaping crockpot not to potentially develop some nasties if food was actually cooked in it now. :(

I'm also not afraid of a little elbow grease. I know the practicality of them but I view slow cooker liners as I do k-cup.
 

TBandCW

Well-Known Member
Joined
Feb 23, 2015
Messages
513
Reaction score
251
Location
Near beautiful Lake Tahoe, Nevada
Ingredients


  • 1 (4 pound) corned beef brisket with spice packet (or smaller depending on how many people you are serving)
  • 3 quarts water
  • 1 onion, quartered
  • 3 carrots, cut into large chunks
  • 1 teaspoon of garlic powder

  • 3 stalks celery, cut into 2-inch pieces
  • Salt and Pepper to taste
  • 2 pounds red potatoes, halved
  • 1 small head cabbage, cut into eighths

Directions



  1. Combine corned beef and spice packet contents, water, onion, carrots, celery, garlic powder, salt and pepper together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
  2. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 2 ½ to 3 hours.
  3. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes.
  4. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes.
  5. 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.
Sounds like my recipe! Great every time!:)
 

lenarenee

Supporting Member
Joined
Jan 14, 2014
Messages
3,711
Reaction score
3,321
Yummy! Can I come to your houses for dinner? No one else here eats corned beef and cabbage. :cry:

Whatever you do, if you're going to the trouble of making a corned beef dinner, please please please don't buy the grocery store version of soda bread. Make your own from scratch - it's 40 times better and very quick and simple (It's not a yeast bread - except some of the grocery stores are:evil:)

Oh! And splurge on the Kerrygold butter to slather onto the homemade soda bread!
 

Serene

Supporting Member
Lifetime Supporter
Joined
Dec 17, 2015
Messages
310
Reaction score
499
Yummy! Can I come to your houses for dinner? No one else here eats corned beef and cabbage. :cry:

Whatever you do, if you're going to the trouble of making a corned beef dinner, please please please don't buy the grocery store version of soda bread. Make your own from scratch - it's 40 times better and very quick and simple (It's not a yeast bread - except some of the grocery stores are:evil:)

Oh! And splurge on the Kerrygold butter to slather onto the homemade soda bread!

Come on over, Lenarenee. By the way I use Kerrygold butter all year round. :mrgreen:

Kerry.jpg
 
Last edited:

navigator9

Well-Known Member
Joined
Apr 17, 2014
Messages
2,713
Reaction score
3,092
Location
New England
Here is my Aunty Alice's recipe, very simple but incredibly tasty. And the liquid that everything cooks in makes the greatest split pea soup!
Aunty Alice's Corned Beef and Cabbage

Put corned beef (or daisy ham) in pot, cover with water. Add 1 T peppercorns, 16 cloves, 4 bay leaves and some celery tops. Simmer for 1 1/2 hrs. Add carrots, onions and celery. Cook til they start to get tender, then add potatoes, and last of all cabbage, cut into 1/8ths. Cook until potatoes and cabbage are tender. So good!
 

shunt2011

Moderator Emeritus
Moderator Emeritus
Lifetime Supporter
Joined
Apr 2, 2012
Messages
15,448
Reaction score
9,735
Location
Michigan
I cook mine in my cast iron pot. I put the corned beef in the pot with the season packet and then fill with water to just cover. Put in oven at 200 for 7-8 hours. I put the carrots potatoes and cabbage in for the last 1-2 hours. You can also do it in the crockpot. One of our favorite meals

Sy Ginsberg corned beef is the best I can get here.
 

Seawolfe

Well-Known Member
Joined
Jan 21, 2014
Messages
3,272
Reaction score
2,998
Location
So Cal
My foodie husband just bought this combo convection / steam oven: http://www.theblackpeppercorn.com/2013/10/cuisinart-combo-steam-and-convection-oven-product-review/
yes, it has been referred to as his new "easy bake oven" but OMG its good for bread and meats and corned beef dinners.
We tried basically this recipe: http://www.purcellmurray.com/blog/index.php/article/19022
1) nothing was soggy or overdone, very clean tastes, and 2) the corned beef cut like deli corned beef it was so solid and even, yet it was still tender. Totally perfect slices for sammiches, which I never got from the crockpot.
Now, I've never tried a regular oven for this, so perhaps that would work too - maybe add a pan of water to the bottom of the oven for steam.
 

Obsidian

Well-Known Member
Joined
Jun 18, 2013
Messages
10,328
Reaction score
8,159
Location
Idaho, USA
Thank you for all the ideas. I think I see some of my problem, I've never covered the meat with liquid. I only put about 1" of water in the crock then cook for 3 hours or so. I will try covering it and cooking it much longer. I admit that I am a crock pot cook failure, I can't make roast beef in one either.
I have a really nice dutch oven I wouldn't mind using instead but I'm not sure if its big enough, I bought a pretty big chunk of meat this year.

I actually have never heard of soda bread but it doesn't sound good. Makes me think of soda crackers in bread form, am I way off base? Never heard of kerrygold butter either, oh the joys of small town living.
 
Top