Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Cuisine: European, Irish
Ingredients: 2 bay leaves; 6 servings Freshly ground black pepper; 2 teaspoons black peppercorns; 59 milliliters corned beef cooking liquid or chicken broth; 473 milliliters diced leftover cooked corned beef; 1 kgs corned beef brisket (uncooked), in brine; 0 teaspoons dried thyme; 8 larges fresh large eggs; 1 Tbsp chopped flat-leaf parsley; 1 cloves garlic, mashed with a fork; 907 grams 1/2 large head green cabbage (about , cut into 8 thick wedges; 59 milliliters jarred grated horseradish (with liquid); 1 teaspoons kosher salt; 2 teaspoons kosher salt; 1 teaspoons grated lemon zest; 177 milliliters mayonnaise; 567 grams small new potatoes (about , halved; 473 milliliters roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage; 1 pinch Pinch of nutmeg; 177 milliliters sour cream; 59 milliliters unsalted butter; 946 milliliters cold water; 4 liters cold water; 118 milliliters distilled white vinegar; 4 whole allspice berries; 1 Tbsp whole-grain mustard; 1 mediums yellow medium onion, grated

Need a gluten free main course? Corned Beef and Cabbage could be a tremendous recipe to try. One portion of this dish contains approximately 54g of protein, 81g of fat, and a total of 1103 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 6. st. patrick day will be even more special with this recipe. 4 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes. If you have kosher salt, new potatoes, onion, and a few other ingredients on hand, you can make it. Corned Beef and Cabbage, Corned Beef and Cabbage, and Corned Beef and Cabbage are very similar to this recipe.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Place the corned beef in a colander in the sink and rinse well under cold running water.

Ingredients you will need

Corned Beef

Water

Equipment you will use

Colander

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.

Ingredients you will need

Corned Beef

Peppercorns

Bay Leaves

Allspice

Clove

Water

Equipment you will use

Dutch Oven

Oven

Frying Pan

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.

Ingredients you will need

Corned Beef

Equipment you will use

Cutting Board

Aluminum Foil

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.

Ingredients you will need

Vegetable

Potato

Cabbage

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices.

Ingredients you will need

Corned Beef

Cabbage

Grains

Meat

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Corned Beef

Potato

Cabbage

Pepper

Equipment you will use

Ladle

Serve immediately with the mustard or horseradish sauce.

Ingredients you will need

Horseradish Sauce

Mustard

For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork.

Ingredients you will need

Potato

Hash Browns

Equipment you will use

Bowl

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.

Ingredients you will need

Corned Beef

Potato

Mustard

Garlic

Nutmeg

Pepper

Onion

Thyme

Remove the hash mixture from the refrigerator and stir in the parsley.

Ingredients you will need

Parsley

Hash Browns

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.

Ingredients you will need

Butter

Hash Browns

Equipment you will use

Frying Pan

Spatula

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.

Ingredients you will need

Butter

Hash Browns

Equipment you will use

Frying Pan

Aluminum Foil

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.

Ingredients you will need

Corned Beef

Vinegar

Water

Egg

Hash Browns

Salt

Equipment you will use

Kitchen Towels

Slotted Spoon

Frying Pan

Divide the hash among plates and top with the poached eggs.

Ingredients you will need

Poached Egg

Hash Browns

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.

Ingredients you will need

Horseradish Sauce

Horseradish