Emeril's corned beef cabbage ?
- Thread starter Paul
- Start date
Here is his recipe for braised cabbage and potatoes that sounds like what is
described in the older posts here. You could add carrots to this.
Cabbage and Potato Bake
Recipe courtesy Emeril Lagasse, 2001
Ingredients
1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth
Directions
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe/index.html
described in the older posts here. You could add carrots to this.
Cabbage and Potato Bake
Recipe courtesy Emeril Lagasse, 2001
Ingredients
1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth
Directions
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe/index.html
Assuming this is one of the posts you saw that reference it?
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8953
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8953
If that's not what you're looking for, I can tell you that there were suggestions
on a thread for this that said to never use the packet that comes with the corned beef. I always have, and it comes out good, but others have said pickling spices you buy yourself are better.
Good luck Paul!
on a thread for this that said to never use the packet that comes with the corned beef. I always have, and it comes out good, but others have said pickling spices you buy yourself are better.
Good luck Paul!
yes thanks
but I did not previously find that foodnetwork recipe which is what I am going to use.
I was tempted to try hacking his Corned beef strudel recipe leaving out the phyllo / strudel part of it.
http://www.emerils.com/recipe/1977/
but I did not previously find that foodnetwork recipe which is what I am going to use.
I was tempted to try hacking his Corned beef strudel recipe leaving out the phyllo / strudel part of it.
http://www.emerils.com/recipe/1977/
I also did the cb in the crock pot, and the emeril dish - what tweaks did you make?
I will definitely do the cb in the crock pot from now on - it was very nice and tender, and I did not have a stellar piece of beef to begin with.
I liked the Emeril dish, but next time I will place the cabbage pieces in the pan with one of the cut sides down instead of the rounded edge. They looked really dry when I took the foil off, but I dumped the whole shebang into a large serving bowl and stirred some of the broth back over it and it was fine.
I used 1 cup of the cooking liquid from the cb in place of half the chicken broth. I used new potatoes in place of the russets so I didn't have to peel them, and I added some chopped carrots to the mix. I used only half of an onion as opposed to the two called for in the recipe.
I will definitely do the cb in the crock pot from now on - it was very nice and tender, and I did not have a stellar piece of beef to begin with.
I liked the Emeril dish, but next time I will place the cabbage pieces in the pan with one of the cut sides down instead of the rounded edge. They looked really dry when I took the foil off, but I dumped the whole shebang into a large serving bowl and stirred some of the broth back over it and it was fine.
I used 1 cup of the cooking liquid from the cb in place of half the chicken broth. I used new potatoes in place of the russets so I didn't have to peel them, and I added some chopped carrots to the mix. I used only half of an onion as opposed to the two called for in the recipe.
my tweaks
1) 2 peeled carrots (i.e. I used the peeler to get very thin carrot slices)
2) two large roasted red pepper which I diced small
3) a single green onion, very thinly sliced
4) home made chicken stock used 6 cups (on a doubled recipe) instead of 4
I made sure that the foil was well sealed and I did not have any issues with dryness. The cabbage was in a word, perfect. I love this recipe and will do it again. I did get some raised eyebrows on the roasted pepper but figured the roasted peppers would work well with the bacon flavor and they did, but I didn't add that much anyway. Two peppers were hardly noticeable.
For the corned beef in the crock pot I also added some beer. I only had a lager on hand so that is what I used.
1) 2 peeled carrots (i.e. I used the peeler to get very thin carrot slices)
2) two large roasted red pepper which I diced small
3) a single green onion, very thinly sliced
4) home made chicken stock used 6 cups (on a doubled recipe) instead of 4
I made sure that the foil was well sealed and I did not have any issues with dryness. The cabbage was in a word, perfect. I love this recipe and will do it again. I did get some raised eyebrows on the roasted pepper but figured the roasted peppers would work well with the bacon flavor and they did, but I didn't add that much anyway. Two peppers were hardly noticeable.
For the corned beef in the crock pot I also added some beer. I only had a lager on hand so that is what I used.