CORNED BEEF BY ALTON BROWN
Make and share this Corned Beef by Alton Brown recipe from Food.com.
Provided by Charlotte J
Categories Onions
Time P10DT3h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
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 (I put mine in the refrigerator over night).
- 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.
- My Crock pot method:.
- After 10 days, remove from the brine and rinse well under cool water.
- Place the brisket into bottom of crock pot.
- Add 5 potatoes cut in half and 1 pound baby carrots.
- Turn on high and cook for 2 hours.
- Add whole head of cabbage that you have quartered.
- Make sure you keep cabbage from touching the crock pot so it will not burn.
- Cook another 2 hours on high.
- Slice and serve with the vegetables.
CORNED BEEF AND CABBAGE
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- 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
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
For juicy and tender corned beef, pull out the slow cooker to make it easy. It takes a little longer, but you don't have to babysit the beef quite as much. Corned Beef is distinctively pink because of pink salt (aka Prague Powder #1, aka DQ Cure), a combination of sodium chloride, sodium nitrite and a bit of pink dye, supposedly added to prevent it being confused for regular salt. It's readily available via the Interwebs, but may also be procured from your local butcher shop or kitchenware store. Technically, you can make corned beef without it, but I'd sure miss that color. This recipe first appeared in Season 10 of Good Eats.
Provided by Level Agency
Categories Mains
Time P5DT4h
Number Of Ingredients 17
Steps:
- Place the water in a large 6- to 8-quart stockpot along with the salt, sugar, pink salt, 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, stirring until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45°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 leak-proof container, cover, and refrigerate for 5 days. Check daily to make sure the beef is completely submerged and stir the brine. I like to flip the bag and give the brine a quick massage every day, but that's just me...
- After 5 to 10 days, remove from the brine and rinse well under cool water.
- For slow cooker: Place the brisket into a large slow cooker, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Cover and cook on high for 8 hours.
- For stovetop: Place the brisket into a large pot, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Set over high heat and bring to a boil. Reduce 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. Serve on toasted rye bread or in corned beef and cabbage. Store any uncut leftovers in the cooking liquid.
ULTIMATE CORNED BEEF AND CABBAGE
Well, today is March 18th - and I think I might have finally aced a corned beef recipe that, not only do other people love, but I do too! (I'm not much of a corned beef fan) It's a combination of many recipes, including Alton Brown of the Cooking Channel and Dee 514 of the Zaar.
Provided by NannyMarvel
Categories One Dish Meal
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse corned beef thoroughly in cold water. Throw away any spices or spice packet included with the meat. Trim excess fat but do leave some fat. Dry meat thoroughly.
- Spray bottom and sides of large dutch oven or pot with cooking spray. Brown corned beef on all sides over high heat until nicely golden brown.
- Remove from heat and pour Guinness over the meat. Add water until brisket is just covered. Add the onion, garlic, bay leaves, cinnamon, cloves, allspice, pepper to the pot. Return to stove and bring to boil.
- Reduce heat, cover pot and simmer for 2 1/2 hours.
- Add carrots, potatoes and celery. Return to simmer and cook, uncovered, for 15 minutes. Add the cabbage and cook, uncovered, for another 15 minutes. Remove the bay leaves.
- Remove the vegetables with a slotted spoon and place at one end of large serving casserole. Place in 200 degree (warm) oven.
- Remove the corned beef to a slicing surface and let sit for ten minutes. After ten minutes, slice it against the grain and place at opposite end of vegetables. Place back in warm oven.
- Add 1 tablespoon Worcestershire sauce to cooking liquid and boil vigorously until reduced by half.
- Serve beef and vegetables with reduced cooking liquid and also Mustard Sauce for Corned Beef & Cabbage (Recipe #86657).
- Delicious!
Nutrition Facts : Calories 1244, Fat 58, SaturatedFat 19.3, Cholesterol 296.2, Sodium 4166.3, Carbohydrate 69.7, Fiber 9.4, Sugar 10.9, Protein 64.3
CORNED BEEF (10 DAYS)
Make and share this Corned Beef (10 Days) recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time P11DT20m
Yield 4-6 serving(s)
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.
Nutrition Facts : Calories 842.3, Fat 34.6, SaturatedFat 12, Cholesterol 281.2, Sodium 28712.3, Carbohydrate 34, Fiber 2.7, Sugar 28.6, Protein 94.9
CORNED BEEF
Skip the store-bought and make your own corned beef with Alton's easy recipe.
Provided by Alton Brown
Categories beef,dinner,herbs,lunch,vegetables
Time 3h20m
Yield 6 - 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 45ºF. 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.
CORN BEEF (OVEN ROASTED CORNED BEEF)
Oven roasted corned beef. This is the only way I make corned beef now. It is almost a fix it and forget kind of dinner. It comes out very tender and moist. Add some rye bread and you are all set.
Provided by iluzen
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 300 degrees.
- Open and rinse the corned beef.
- Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat.
- Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. If it doesn't, add a little more water.
- Cover and place in the oven.
- Cook for 3 1/2 - 4 hours. It should be fork tender.
- Remove the meat and place on a plate and cover with foil.
- Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil.
- Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes.
- Add onions and cook till almost tender. About 7-10 minutes.
- Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.).
- Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking.
- Slice corned beef across the grain.
- Enjoy!
Nutrition Facts : Calories 1554.5, Fat 65.1, SaturatedFat 21.7, Cholesterol 333.7, Sodium 3979.1, Carbohydrate 97.1, Fiber 9.9, Sugar 9.5, Protein 73.9
More about "corned beef by alton brown food"
CORNED BEEF RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
Servings 6-8Total Time 243 hrs 20 minsCategory Main-Dish
CLASSIC CORNED BEEF AND CABBAGE RECIPE | ALTON BROWN
From altonbrown.com
4.4/5 (7)Category MainsServings 8Estimated Reading Time 2 mins
- Make the corned beef: Place the water into a large (6- to 8-quart) stockpot along with both salts, sugar, 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 45ºF.
- 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 the beef from the brine and rinse well under cool water.
- Make the corned beef and cabbage: Combine the corned beef, pepper, allspice, bay leaves, and salt in an 8-quart pot along with 3 quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook at a low simmer for 2 1/2 hours.
- After 2 1/2 hours, add the carrots, onions, potatoes, and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook until the potatoes and cabbage are tender, an additional 15 to 20 minutes. Remove the bay leaves and serve immediately.
CORNED BEEF | RECIPE | CORNED BEEF RECIPES, CORNED BEEF ...
From pinterest.com
4.6/5 (149)Estimated Reading Time 3 minsServings 6-8
CORNED BEEF - MY IMPERFECT KITCHEN
From myimperfectkitchen.com
Estimated Reading Time 3 mins
CORNED BEEF | RECIPE | BEEF RECIPES, FOOD NETWORK RECIPES ...
From pinterest.ca
ALTON BROWN'S CORNED BEEF RECIPE | GOOD EATS | FOOD ...
From cookingnovel.com
ALTON BROWN BEEF BOURGUIGNON RECIPES
From tfrecipes.com
ALTON BROWN BRISKET - DH-NX WIRING DIAGRAM
From dh-nx.com
ALTON BROWN REUBEN SANDWICH RECIPES
From tfrecipes.com
CORNED BEEF RECIPE | ALTON BROWN | FOOD NETWORK
From crecipe.com
ALTON BROWN BEEF BRISKET RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ALTON BROWN – CORNED BEEF AND CABBAGE | LAPTRINHX / NEWS
From laptrinhx.com
ALTON BROWN'S CORNED BEEF RECIPE | GOOD EATS | FOOD ...
From jewishdigitaltimes.com
ALTON BROWN BRISKET OVEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ALTON BROWN'S CORNED BEEF RECIPE | FOOD NETWORK - ITALIAN FOOD
From cfood.org
ALTON BROWN BRISKET RECIPES OVEN - ALL INFORMATION ABOUT ...
From therecipes.info
ALTON BROWN – CORNED BEEF AND CABBAGE | LAPTRINHX / NEWS
From laptrinhx.com
CORNED BEEF BY ALTON BROWN RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
CORNED BEEF : ALTON BROWN : FOOD NETWORK | FOOD NETWORK ...
From pinterest.ca
ALTON BROWN CORNED BEEF - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ALTON BROWN - CORNED BEEF AND CABBAGE - HEALTH DO IT
From healthdoit.com
CORNEDBEEFBYALTONBROWN RECIPES
From tfrecipes.com
CORNED BEEF RECIPE | ALTON BROWN | FOOD NETWORK - MASTERCOOK
From mastercook.com
CORNED BEEF | RECIPE | FOOD NETWORK RECIPES, ALTON BROWN ...
From pinterest.com.au
ALTON BROWN BEEF BRISKET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORNED.BEEF RECIPE - CAKE BAKING
From cakebaking.net
CORNED BEEF RECIPE | ALTON BROWN | FOOD NETWORK RECIPE
From crecipe.com
ALTON BROWN - CORNED BEEF AND CABBAGE - RECIPE DIARIES
From recipe-diaries.com
ALTON BROWN'S CORNED BEEF RECIPE | GOOD EATS | FOOD ...
From youtube.com
CORNED BEEF AND CABBAGE — SWEETGRASS + GRITS
From sweetgrassandgrits.com
CORNED BEEF RECIPE ALTON BROWN - ALL INFORMATION ABOUT ...
From therecipes.info
ALTON BROWN CORNED BEEF BRISKET - ALL INFORMATION ABOUT ...
From therecipes.info
CORNED BEEF RECIPE : ALTON BROWN : FOOD NETWORK | FOOD ...
From pinterest.nz
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