Meal Easy

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Weekly Ad Recipe – Fried Cabbage And Sausage

Weekly Ad Recipe Fried Cabbage And Sausage www.cobornsblog.com

I tried this recipe the other night because it was so fast to put together after work and it was great! I have always loved cabbage and I decided to add the Rotel tomatoes to this to give it an awesome little zing. Since the first of this year I really have been watching my carb intake. If you have been too, then this recipe is perfect because it’s low carb. Enjoy… I did!

Jayne
Coborn’s Inc. Meat and Seafood Merchandiser

Fried Cabbage And Sausage
Serves: 8
 
Ingredients
  • ¼ Cup Butter Or Margarine
  • 1 Head Cabbage, chopped
  • 1 Small Onion, chopped
  • 1 Lb. Smoked Sausage, sliced in round pieces
  • 1 Can Diced Tomatoes Or (15 oz.) Rotel Tomatoes
  • ½ tsp. Salt
  • ½ tsp. Pepper
Instructions
  1. Melt butter in large skillet.
  2. Add cabbage and onions and cook on medium high heat for about 5 minutes stirring to keep the cabbage from sticking to pan.
  3. Add remaining ingredients, cover and simmer for 20-25 minutes.
Notes
Suggested Wine Pairing Casillero del Diablo Carmenere

 

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage - www.cobornsblog.com

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

It’s March 10th and I’m just counting the days until spring. I love Minnesota winters but enough is enough, bring on spring!  In one week it’s time to celebrate St. Patty’s Day and what is this celebration without Corned Beef and Cabbage?  I may not be Irish but I love an excuse to prepare this delicious entrée. I didn’t know much about Corned Beef a few years ago because I thought it was something technical to make.  This is so not true and is probably one if the easiest recipes.

Corned Beef is traditionally the brisket that is cured in a brine solution along with various seasonings, and then slowly simmered until it’s tender and flavorful. It is best cooked by slow, moist-heat cooking. A good corned beef is tender with a delicious salty flavor. The brine for making corned beef is similar to the brine used for making pickles.

Whether you are simply making corned beef sandwiches or the classic corned beef and cabbage, it’s important that you always slice the corned beef against the grain.

When I purchased the corned beef there are two kinds to choose from, either Flat Cut or Point Cut.  The Point Cut has a little more fat than the flat. The higher fat content the brisket will produce a moister corned beef.

This is how easy it was for me to do.

Slow Cooker Corned Beef and Cabbage
Serves: 6
 
Ingredients
  • 3.5 lbs. Corned Beef Brisket & Seasoning Packet included with brisket
  • 1 Onion, cut into wedges
  • 10 Baby Red Potatoes, peeled and quartered
  • 16 Oz. Baby Carrots, cut into chunks
  • 3 Cups Water
  • 1 Small Head of Cabbage, cut into wedges
Instructions
  1. Place the onion, potatoes and carrots in a 5-quart slow cooker.
  2. Pour water over vegetables along with the brine from the Corned Beef.
  3. Place Corned Beef Brisket over vegetables and sprinkle seasoning packet on top of brisket.
  4. Place cabbage on top.
  5. Cover and cook on low until meat and vegetables are tender and internal temperature of brisket reaches 145°F, for approximately 8-9 hours.

If you are lucky enough to have leftovers shred the brisket because they make perfect hot or cold sandwiches the next day.  Enjoy….I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

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www.cobornsblog.com - Family, Friends and Food with Jayne

Weekly Ad Recipe – Corned Beef & Cabbage

Weekly Ad Recipe - Corned Beef and Cabbage www.cobornsblog.com

It wasn’t until last year that I decided to try Corn Beef for the first time. I heard so many comments from my friends that they look forward to having this on St. Patrick’s Day, so I decided why not? It is a very easy recipe to make and to my surprise it was wonderful. I love the different flavors that this roast has. Adding the carrots and cabbage makes this a very hearty recipe during our cold winter months. Enjoy….I did, and will again this year on St. Patrick’s Day!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Corned Beef & Cabbage
Serves: 6
 
Ingredients
  • 3 Lbs. Corned Beef Brisket with Spice Packet
  • 10 Small Red Potatoes
  • 5 Carrots, peeled and julienned
  • 1 Large Head Cabbage, cut into small wedges
Instructions
  1. Place corned beef in large pot or dutch oven and cover with water.
  2. Add the spice packet that came with the corned beef.
  3. Cover pot and bring to a boil.
  4. Reduce to a simmer.
  5. Simmer approx. 50 minutes per pound or until tender.
  6. Add whole potatoes and julienned carrots, cook until the vegetables are almost tender.
  7. Add cabbage and cook for 15 minutes.
  8. Remove meat and let rest for 15 minutes.
  9. Place vegetables in a bowl and cover.
  10. Add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want.
  11. Slice meat across the grain and serve hot.
Notes
Suggested Wine Pairing Josh Cellars Legacy Red

 

Weekly Ad Recipe – Corned Beef and Cabbage

Corned Beef and Cabbage Recipe - www.cobornsblog.com

I just had to try Corned Beef & Cabbage because it has always intrigued me.  To my surprise, I loved it!!  This is a very hearty recipe and you don’t have to add any salt to this recipe because there is plenty in the brine.  I also served little baby red potatoes with this and I had an excellent meal that I will definitely make again.  Enjoy….I did!

-Jayne
Coborn’s Meat and Seafood Merchandiser

Corned Beef and Cabbage
Serves: 6
 
Ingredients
  • 1 Beef Brisket (2.5-3 lbs.)
  • 1 Medium Onion, chopped
  • 1 Garlic Clove, finely chopped
  • 1 Small Head Green Cabbage, cut into wedges
Instructions
  1. Remove beef from package, reserving juices and spices.
  2. Trim fat from beef; place beef in 4-quart Dutch oven.
  3. Add reserved juices and spices.
  4. Add enough cold water just to cover beef.
  5. Add onion and garlic.
  6. Heat to boiling; reduce heat to low.
  7. Cover; simmer 2-1/2 to 3 hours until beef reaches an internal temperature of 145°F.
  8. Remove beef to warm platter; keep warm.
  9. Skim fat from broth.
  10. Add cabbage to broth.
  11. Heat to boiling; reduce heat.
  12. Simmer uncovered about 15 minutes or until cabbage is tender.
  13. Serve with beef.
Notes
Suggested Wine Pairing: Yellow Tail Big Bold Red