My favorite way to do corned beef and cabbage is a shortcut, using canned corned beef with a basic braised cabbage recipe.
Shortcut Corned Beef and Cabbage
I've done my corned beef with cabbage this way for as long as I can remember. Frankly, it's pretty darned near perfect for my culinary appetite, plus it's easy, it's fast and it's good. Works for me! (and yeah, yeah, I know... the stuff in the can is not "technically" real corned beef, and that's just fine with me!)
Here's how to make my Shortcut Corned Beef and Cabbage.
In a large stockpot, render the bacon until cooked, but not crisp. Add in the onion and toss, cooking an additional couple of minutes.
To that, add the butter and the chunks of cabbage. Season with salt, pepper and Creole or Cajun seasoning. Add just enough chicken stock to add a little moisture - the cabbage will release some water as it cooks. Stir to coat the cabbage well, cover and slow simmer for about 20-30 minutes, or until it reaches the desired consistency, and giving it a stir every once in awhile to break up the cabbage. Add a bit more of the chicken stock only if needed.
Add the corned beef, shredding or breaking it up to small pieces and add it to the pot. Give it all a gentle stir; taste and adjust seasonings. Cover the pot and allow to warm through. Continue to simmer to your preference. Sprinkle with a bit of hot pepper flakes, if desired.
Great for any day, St. Patrick's Day, or, if it happens to be New Year's Day, don't forget the cornbread! If you prefer I have a Corned Beef and Cabbage Hash it's delicious too!
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