Looking for a classic canned and cabbage beef recipe that comes every time? Our traditional boiled method guarantees tender and tasty meat and perfectly cooked vegetables. This Irish-American classic might seem simple, but the difference between insipid and insipid vegetables is reduced to technique and time.
The key to the exceptional canned meat lies in the delicate cooking process that transforms this breast of salt into perfection. Our method guarantees that meat maintains its flavor while vegetables – abundant cabbage, carrots and potatoes – cook for ideal consistency without becoming soft.
Ingredients
- Boxing beef: Generally sold with a spice package, this beef cut is in brine and ready to cook, guaranteeing rich flavors.
- Cabbage: It adds a thin sweetness and a tender consistency that completes savory meat.
- Root vegetables: Small potatoes and red carrots not only add substance but also absorb the aromatic spices and fleshy flavors from the broth.
Passo-Passo cooking instructions
- Boil the canned meat: It starts by removing to cook the canned meat in a large pot of broth with spices until it becomes tender.
- Cook the vegetables: Boil the potatoes, carrots and onions in the same tasty broth, adding the cabbage towards the end to avoid too cooked.
- Serve hot: Slice the canned meat against wheat for maximum tenderness and serve with boiled vegetables for a complete meal.
Tips for recipes of carnivorous experts as a girl
- Improvement of flavor: To deepen the flavors of the dish, add a bay leaf or some mustard seeds to the cooking water.
- Tip to the service: Serve the sottacets of mustard, horseradish and Gherkin on the side for those who enjoy a spicy kick with canned meat.
How to serve
Arrange the canned meat in slices on a plate surrounded by boiled vegetables. Sprinkle some cooking broth over the meat to keep it wet and garnish with parsley for a touch of color.
Archiving and heating
The canned beef and cabbage can be chilled for a maximum of three days.
Heat in a covered pan with a little cooking liquid to maintain the humidity. Transforming the canned meat remained epic sandwich, canned beef hash and even loaded nachos.
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Forget everything you know on sad and boiled beef dinners. Our method offers meat with real flavor and vegetables with real consistency. This is not the San Patrizio special of your cafeteria: it is how this dish had to taste.
Prevent the screen from going to sleep
Boil the canned meat:
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Rinse the canned meat with cold water and dry it with paper towels.
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Fill a large tank of broth with enough water to cover the canned meat.
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Place the canned meat and the content of the dressing package if included in the purchase, in standard pots and put on low heat.
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Cook for 3-4 hours, until a Scottish or a wooden skewer can be easily inserted in the encounter.
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Preheat the oven to 200 degrees.
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Remove the beef from the water and put in a pan with a ladle of cooking liquid.
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Cover with an aluminum sheet.
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Put the beef in the oven to heat.
Boil the vegetables:
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In the meantime, put potatoes, carrots and onion in the broth pot and lead to a boil, cooking for 10 minutes.
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Add the cabbage and boil another 10 minutes.
Serve:
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Drain the vegetables from the cooking liquid and let it cool for 5 minutes while throwing them with butter and parsley.
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In the meantime, remove the beef from the oven and with a slice of necklace carved against wheat in 1/4 slices “.
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Serve immediately with vegetables and black pepper just ground to taste.
- Brining Time: If your canned meat is not already in brine with a spice package, consider preparing your brine with a few days in advance to improve the flavor and tenderness of the meat.
- Improvement of flavor: To deepen the flavors of the dish, add a bay leaf or some mustard seeds to the cooking water.
- Improve the broth: For a further layer of flavor complexity, exchange water with the chicken broth or add a cup of apple cider to the cooking liquid.
- Low and slow cuisine: To ensure that canned meat is tender and tasty, cook over low heat. Avoid boiling over high heat as it can make meat hard.
- Vegetable time: Add vegetables in staggered times according to their cooking times. Carrots and potatoes can go first because they take more time to cook, while the cabbage should be added later because it cooks quickly and can become too soft if too cooked.
- Rest the meat: Leave the canned meat to rest after cooking and before cutting to make sure it keeps the humidity and flavors. Try with a sheet to keep it hot during this period.
- Cut against wheat: To obtain the most tender bite, cut the canned meat against wheat. This cuts muscle fibers and makes meat easier to chew.
- Using the cooking liquid: Do not discard the tasty cooking liquid. Use it to keep the vegetables wet when they use or reduce them to create a rich sauce that can be seasoned on meat and vegetables.
- Tip to the service: For those who enjoy a spicy kick with canned beef, mustard, horseradish and Gherkin’s pickles on the side are needed.
Service: 1service | Calories: 321Kcal | Carbohydrates: 22G | Protein: 20G | Fat: 17G | Saturated fat: 5G | Polynsaturo fat: 1G | Monolysatuine fat: 8G | Cholesterol: 61mg | Sodium: 1450mg | Potassium: 989mg | Fiber: 6G | Sugar: 8G | Vitamin A: 9588Iu | Vitamin C: 81mg | Soccer: 81mg | Iron: 3mg
Faq
Where the boiled version is quite standard, canned meat smoke is the best way to obtain an epic flavor.
What happens if you don’t rinse the canned beef from the shop? It is excessively salty. We will even put our canned meat in a cold water bath for 24 hours to help remove extra cure.
The canned meat is cutting the chest and must be cooked at the bottom and slow for hours to break down the fabric. Cooking too hot and too fast will make it hard, so using a slow partner is the best.
