Caramelized Corned Beef Food

PUB-STYLE CORNED BEEF BURGERS

Steps:

• For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
• For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
• For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
• To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.

GLAZED CORNED BEEF BRISKET & VEGGIES

Steps:

• Slow boil Corn Beef Brisket about 3 hours or until fork tender along with spices that come normally packaged with the Corn Beef.
• Remove the cooked Brisket and place it in a shallow baking dish lined with tin foil, fatty side up.
• Score the fatty side of the Corn Beef.
• In a small bowl mix all the glaze ingredients together and spread on the scored Brisket.
• Bake in hot oven 400 degrees approx 45 minutes or until the glaze bubbling has almost stopped.
• In the mean time get a head start on the veggies.
• The cabbage and carrots cooked in slow boiling water until firm tender.
• The potato's and onions are placed on a cookie sheet lined with tin foil.
• Bake potato's and onions in hot oven 400 degrees 35 minutes, or until potatos and onions are fork tender.
• Season potato's and onions with kosher salt or seasoning salt and pepper while hot.
• Butter the hot cabbage and carrots if you wish.
• Suggestion.
• Arranged on a large platter with all the veggies surrounding the hot sliced Corn Beef, this always looks so appetizing-- ENJOY!

CARAMELIZED CORNED BEEF

Steps:

• Place corned beef in a slow cooker. Pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.
• Cook on Low for 5 hours 15 minutes to 7 hours 15 minutes. Add potatoes to slow cooker and cook for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C) and set rack to center. Grease a roasting pan.
• Remove corned beef from slow cooker and blot dry with a paper towel. Strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. Place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.
• Cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.
• When the beef is almost finished in the oven, place cabbage in the slow cooker; cook on Low until tender, 15 to 20 minutes.
• Slice corned beef and serve in roasting pan with potatoes. Strain cabbage and serve on the side.

CORNED BEEF FRIES

Steps:

• In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
• Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
• Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.

CORNED BEEF SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

CORNED BEEF ON RYE WITH CARAMELIZED ONIONS AND SAUERKRAUT

Steps:

• To prepare onions and sandwich:
• In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.
• Preheat broiler.
• Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
• Serve sandwiches with mustard.
• To prepare the corned beef:
• In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.