Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are the seasonings that go into a corned beef and cabbage dish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the seasonings that go into a corned beef and cabbage dish?),it will help you,my kids.
Answer:
a couple bay leaves
1/2 teaspoon thyme
2 teaspoons whole black pepper
4-5 whole allspice
4-5 cloves
This is for a serving of four...
INGREDIENTS
1/4 pound kosher salt
8-1/2 cups water, divided
2-1/4 pounds beef brisket
1-5/8 bay leaves
2-1/4 black peppercorns
1/4 onion, chopped
1/4 medium head cabbage, quartered
1/4 pound carrots, sliced
1/4 turnip, chopped
1/4 teaspoon chopped fresh cilantro
2-1/4 potatoes - peeled and cubed
DIRECTIONS
In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
When you cook your corned beef...ask the deli for the fat to cook with it. Also put a bay leaf in during the cooking. Now with the cabbage...I like to fry my cabbage. I cut the cabbage up thin. Separate the dark cabbage from the light because the dark takes a while to cook so start cooking that first, than add the light part. What you need is a large skillet or frying pan with a lid. May be 1/3 cup of oil it's according to the amount that you are cooking. Not to much oil maybe a couple of table spoons. You do want to fry, fry. You are just stir frying. I cut up onions and green peppers and stir that in with my dark cabbage stirring and turning ever so often. But keep it cover to let the steam do the cooking. Than I add the light cabbage, stirring it in until it's the texture that you prefer. I like my cabbage with a little crunch. I even put a little crush pepper or red pepper to give it a little kick.
If you buy the corned beef, it usually comes prepackaged with a spice packet. I've found that to be the best.
if u buy corned beef from the store it sometimes comes w/ it's own packet of spices 2 add,,just follow the directions.
fried fatback and the grease it produces...Babe,,,that is all you need along with salt and pepper..make sure you boil that cabbage way down....then add grease and fatback before the corned beef....make some cornbread too....yummy....love that when its cold out
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are the seasonings that go into a corned beef and cabbage dish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the seasonings that go into a corned beef and cabbage dish?),it will help you,my kids.
Answer:
a couple bay leaves
1/2 teaspoon thyme
2 teaspoons whole black pepper
4-5 whole allspice
4-5 cloves
This is for a serving of four...
INGREDIENTS
1/4 pound kosher salt
8-1/2 cups water, divided
2-1/4 pounds beef brisket
1-5/8 bay leaves
2-1/4 black peppercorns
1/4 onion, chopped
1/4 medium head cabbage, quartered
1/4 pound carrots, sliced
1/4 turnip, chopped
1/4 teaspoon chopped fresh cilantro
2-1/4 potatoes - peeled and cubed
DIRECTIONS
In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
When you cook your corned beef...ask the deli for the fat to cook with it. Also put a bay leaf in during the cooking. Now with the cabbage...I like to fry my cabbage. I cut the cabbage up thin. Separate the dark cabbage from the light because the dark takes a while to cook so start cooking that first, than add the light part. What you need is a large skillet or frying pan with a lid. May be 1/3 cup of oil it's according to the amount that you are cooking. Not to much oil maybe a couple of table spoons. You do want to fry, fry. You are just stir frying. I cut up onions and green peppers and stir that in with my dark cabbage stirring and turning ever so often. But keep it cover to let the steam do the cooking. Than I add the light cabbage, stirring it in until it's the texture that you prefer. I like my cabbage with a little crunch. I even put a little crush pepper or red pepper to give it a little kick.
If you buy the corned beef, it usually comes prepackaged with a spice packet. I've found that to be the best.
if u buy corned beef from the store it sometimes comes w/ it's own packet of spices 2 add,,just follow the directions.
fried fatback and the grease it produces...Babe,,,that is all you need along with salt and pepper..make sure you boil that cabbage way down....then add grease and fatback before the corned beef....make some cornbread too....yummy....love that when its cold out
correctness,It's Non-profit and only for informational purposes.
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