Add the ground beef and cook, stirring with a wooden spoon to
he corned beef brisket------------.
In a large Dutch oven, combine beef, spice packet, onion, garlic, beer, bay leaf and parsley. Add enough water to just cover beef. Bring mixture to a boil then reduce heat to medium-low, cover and simmer for 3 hours 30 mins, or until tender, adding beans, cabbage and carrots during last 30 mins of cooking.
Transfer beef and vegetables to a serving platter. Let beef rest for 10 mins before slicing. Serve with pan juices.
Place onions in slow cooker.
Place corned beef with carrots on top.
Mix together apple juice, brown sugar, orange peel, cloves, garlic, mustard and pour over top.
Add water or additional apple juice if needed to cover the top of the beef.
Cover and cook low 8-10 hours or high for 5-6 hours.
Place cabbage on top the last 3 hours, pushing down to moisten.
Turn on high and cook until cabbage is done.
Serve with horseradish on the side.
ender. Add the chopped corned beef, pepper, and salt and saute
Preheat grill. Lightly coat beef with oil. Cook beef for 2 mins per side for medium-rare, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Thinly slice.
Combine cabbage, noodles, onions, pepper, basil, mint and 1/4 cup peanuts. Whisk sauce with 1 tbsp warm water and drizzle over top. Add beef and garnish with remaining peanuts, basil and mint.
Rinse corned beef thoroughly in cold water. Throw
Wilt whole cabbage leaves in hot boiling water.
Cover balls of beef with cabbage leaf and secure with toothpicks.
In a slow cooker layer kraut, tomatoes and cabbage rolls until all are used. Cook on medium to high all day.
If you cook on the stove, you will have to add water periodically, but cook at least 6 hours. Will make about 10 rolls.
You can double recipe.
In a small bowl, combine soy sauces, vinegar, scallions, sugar, sesame oil, garlic and ginger. Arrange steaks in shallow dish and pour half of marinade over them. Reserve remaining marinade as dipping sauce. Chill steaks, covered, for 2 hours, turning once.
To make kimchi salad, place all ingredients in a large bowl and toss to combine.
Preheat a grill pan on high. Cook steaks for 1 min each side. Cover and leave to rest for 2 mins. Serve steak with kimchi salad, sprinkled with sesame seeds and accompanied by dipping sauce.
Remove excess fat from corned beef.
Place onions in a crock pot then brisket with season packet on top of onions.
Pour beer and water over place lid on.
Set crock pot on low for 6 hours.
Place cabbage on and cook on high for 1-2 more hours.
Remove meat carefully. It is very tender and can fall apart easily.
Slice any excess fat. It should slide right off.
Then Proceed with Recipe #57813 if desired.
Serve with cabbage, onions and your favorite Irish sides. Do check the menu above.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
Combine ingredients in crock pot with cabbage on top.
Cut meat to fit, if necessary.
Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
ast iron pot for the cabbage rolls.
Number of rolls
If seasoning packet is not perforated, make several small holes with tip of paring knife.
Place carrots in crockpot.; top with potatoes.
Place seasoning packet on top of vegetables.
Place corned beef, fat side up, over seasoning packet and vegetables. Add water.
Cover, cook on low heat 7 hours.
Add cabbage and cook 3 hours more.
Combine mustard and honey in small bowl.
Discard seasoning packet.
Slice beef and serve with vegetables and mustard sauce.
175 degrees C).
Bring cabbage pieces to a boil in
Rinse the beef under cold water to remove
In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
Keep cabbage warm in broth until needed.
Served corned beef with mustard and cabbage.
Wash brine from corned beef using 3 to 4 waters.
Cover with cold water.
Add garlic and peppercorns; simmer until meat is tender (1 1/2 hours for young beef or up to 5 hours for older beef).
Add carrots and onions for last hour of cooking.
Add cabbage the last 20 minutes.
Serve corned beef on platter with vegetables around it.
Makes 6 to 8 servings.
Pour enough cold water in a large casserole; enough to cover the meat.
Add the onion and the garlic.
Boil, reduce heat, cover and simmer until beef is tender, about 2 hours.
Remove beef and keep warm.
Skim fat from broth.
Add cabbage.
Heat to boiling; reduce heat and simmer, uncovered, for 15 minutes.
When ready, cut the meat and garnish with cabbage on a large platter.
Serves 4.
Heat oil in a large saucepan.
Cook onions 5 minutes, at medium heat, until lightly golden.
Add ground beef and keep cooking 8 to 10 minutes, while breaking it with a fork, until no more pink.
Add cabbage and keep cooking 4 to 5 minutes.
Add tomatoes, tomato juice, soy sauce, oregano, basil, italian seasoning and tabasco. Add pepper to taste.
Keep cooking 10 minutes, stirring from time to time, until the cabbage is cooked. (I let mine cook maybe 30 minutes, maybe it all depends on the size of the cabbage).