A SLICE OF HEAVEN (BAKED CORNED BEEF)
With only 2 ingredients and 10 minutes prep time, chefs of any skill level can create this heavenly-tasting dish! After 2 hours, discard the liquid and slice very thin and serve rolled up in warmed tortillas (warmed in the microwave oven).
Provided by caribbean joe
Categories Main Dish Recipes Roast Recipes
Time 2h10m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 270 degrees F (132 degrees C).
- Rinse corned beef in running water to remove about 1/2 of the salt and trim away any fat. Place corned beef in a baking dish and spread a 1/4-inch layer brown sugar over beef. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 3.8 g, Cholesterol 58.3 mg, Fat 11.3 g, Protein 10.8 g, SaturatedFat 3.8 g, Sodium 675.7 mg, Sugar 3.5 g
BAKED CORNED BEEF BRISKET
OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843
Provided by Chicagoland Chef du
Categories St. Patrick's Day
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
- NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
- Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry.
- Get out your 9 x 13 baking dish.
- Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
- Place the corned beef on the foil, in a baking dish, fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up & around the corned beef, do not close up the foil.
- Bake, unwrapped, for 2 hours.
- After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
- Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
- Allow the meat to rest before slicing. Cut against the grain.
- I prefer to use an electric knife to get nice thin slices.
- Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
- Enjoy!
CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF
Provided by Cathal Armstrong
Categories Beef St. Patrick's Day Meat Brisket Boil Advance Prep Required
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved. Add the ice water. Place the beef in a 2-gallon ziptop bag. Place the bag in a stockpot and pour the brine into it, over the meat. Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged. Refrigerate the beef in the bag for 10 days.
- Rinse the beef: Remove the beef from the brine; discard the brine. Thoroughly rinse the beef under cold running water, removing all of the spices, and blot it dry on paper towels.
- Season the beef with the rub: Combine all of the rub ingredients in a small bowl. Spread the rub over the beef with your hands, covering all surfaces, and place the beef in a 2-gallon zip-top bag; seal the bag, squeezing out as much of the air as possible. Place the bag on a baking dish and refrigerate for a week, turning the bag over once a day. This is known as dry brining-you will notice each day that more liquid leaches from the beef.
- Cook the beef: On the day you wish to serve the beef, place it in a large pot with all of the accumulated juices in the bag. Add water as needed to cover the meat and bring to a boil over high heat. Lower the heat to medium, cover the pot, and let the beef simmer for 3 hours, until fork tender but not falling apart.
- Present the dish: Spoon the warm parsley sauce into a small bowl. Drain the beef and transfer it to a cutting board. Let it rest for 15 minutes and then slice it 1/2 inch thick, cutting lengthwise, against the grain. Arrange the meat on a serving platter or individual plates; serve with the sauce on the side, along with your chosen side dishes.
PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables.
Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7
More about "baked corned beef food"
HOW TO COOK CORNED BEEF IN THE OVEN I TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 7 mins
10 BEST BAKED CORNED BEEF BRISKET RECIPES - YUMMLY
10 BEST OVEN BAKED CORNED BEEF RECIPES - YUMMLY
BAKED CORNED BEEF WITH MUSTARD AND BROWN SUGAR
From copykat.com
BRUNCH RECIPE WITH CORNED BEEF - CREATE THE MOST AMAZING ...
From recipeshappy.com
CORNED BEEF | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
RECIPES FOR CANNED BEEF, CORNED BEEF, AND MORE
From herefordfoods.com
CORNED BEEF RECIPES - MARKET BASKET
From shopmarketbasket.com
3 WAYS TO COOK CORNED BEEF
From thespruceeats.com
BAKED CORNED BEEF AND CABBAGE - KETOFOCUS
From ketofocus.com
3-INGREDIENT OVEN BAKED CORNED BEEF BRISKET - WILL COOK ...
From willcookforsmiles.com
CORNED BEEF RECIPES - BBC FOOD
From bbc.co.uk
15 EASY OVEN ROASTED CORNED BEEF AND CABBAGE – OUR 15 MOST ...
From afoodrecipes.com
BAKED CORNED BEEF BRISKET - HOSTESS AT HEART
From hostessatheart.com
BAKED HONEY MUSTARD CORNED BEEF - JESSICA GAVIN
From jessicagavin.com
INA GARTEN CORNED BEEF AND CABBAGE - CHEFS & RECIPES
From chefsandrecipes.com
OVEN BRAISED CORNED BEEF & CABBAGE - SWANSON
From campbells.com
8 BEST CANNED CORNED BEEF RECIPES - IZZYCOOKING
From izzycooking.com
OVEN BAKED CORNED BEEF AND POTATOES - WILL COOK FOR SMILES
From willcookforsmiles.com
HOW TO MAKE THE BEST CORNED BEEF AT HOME - YOUTUBE
From youtube.com
BAKED CORNED BEEF RECIPE VIDEO BY COPYKAT | IFOOD.TV
From ifood.tv
CORNED BEEF RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED CORN BEEF RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BAKED CORNED BEEF AND CABBAGE IN THE OVEN - A SPICY ...
From aspicyperspective.com
15 EASY CANNED CORNED BEEF RECIPES ANYONE CAN MAKE
From homemaderecipes.com
BAKED CORNED BEEF WITH MUSTARD CRUST - FAMILY SPICE
From familyspice.com
17 BEST CORNED BEEF SANDWICH RECIPE IDEAS - TOP RECIPES
From topteenrecipes.com
CORNED BEEF AND CABBAGE - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
CORNED BEEF, BAKED IN BEER - RECIPE | COOKS.COM
From cooks.com
CORNED BEEF RECIPES | ALLRECIPES
From allrecipes.com
CORNED BEEF RECIPES & RECIPE IDEAS - SIMPLY RECIPES
From simplyrecipes.com
OVEN-BAKED CORNED BEEF AND VEGETABLES RECIPE
From thespruceeats.com
CORNED BEEF RECIPES - TASTE OF HOME
From tasteofhome.com
BAKED CORNED BEEF IN THE OVEN - BASIL AND BUBBLY
From basilandbubbly.com
BEST CORNED BEEF RECIPES - IT IS A KEEPER
From itisakeeper.com
BAKED CORNED BEEF - RECIPE - COOKS.COM
From cooks.com
WHAT’S THE BEST WAY TO COOK CORNED BEEF? - FOOD NETWORK
From foodnetwork.com
18 BEST CORNED BEEF RECIPES EVER - RECIPES FOR YOU TWO
From recipesforyoutwo.com
CORNED BEEF POINT CUT RECIPES - THERESCIPES.INFO
From therecipes.info
DELI SLICED CORNED BEEF RECIPES - THERESCIPES.INFO
From therecipes.info
BAKED CORNED BEEF | MAIN STREET MEAT COMPANY
From mainstreetmeat.com
20 BEST LEFTOVER CORNED BEEF RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CORNED BEEF RECIPES - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love