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
The way my mum made it, the way I make it. Mum used to cook her veggies (potatoes, carrots, parsnips, tiny onions) in the water, putting them in about 45 minutes before the meat was cooked. I find them over salty done this way. Reserve a half a cup of strained cooking liquid to make my Mustard Sauce for Corned Beef recipe #21617.Leftovers make good sandwiches with relish or chutney.
Provided by JustJanS
Categories Meat
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
- Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
- Cook for about 2 hours, or until very tender.
- Allow to rest in the water for about 20 minutes before slicing.
- Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
Nutrition Facts : Calories 866.4, Fat 63.3, SaturatedFat 21.1, Cholesterol 326.7, Sodium 3836.6, Carbohydrate 8.8, Fiber 0.4, Sugar 6.1, Protein 60.9
CORNED BEEF
Steps:
- In a kettle combine beef with cold water to cover by 2 inches and bring water to just 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 on ryecorned beef hash. Corned beef keeps, covered and chilled, 4 days.
ULTIMATE CORNED BEEF
This is THE BEST corned beef recipe ever. It's from 'The Brooklyn Cookbook' by Lyn Stallworth and Rod Kennedy, Jr. The secret is that it's roasted not boiled. I usually cook 2 pieces of meat - as much as I can fit in my large roasting pan - to be sure there are leftovers. ;) I either roast my cabbage in wedges or make one of the MANY wonderful cabbage dishes here. Please don't just boil the stuff! .
Provided by Elmotoo
Categories Meat
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300°F.
- Line a roasting pan with a double layer of heavy-duty aluminum foil, enough to wrap the meat tightly.
- Rinse the corned beef and pat it dry. Place it on the foil. Arrange the onion and orange slices over and around the meat. Sprinkle on the pickling spices, lay on the celery stalks, and pour on the water. Wrap very tightly and pinch the edges well to seal.
- Bake the corned beef for 4 hours, or until a few bubbles begin to escape.
CORNED BEEF
I know there are a lot of fancier versions of corned beef on here, but this is the way my Mum always makes it, and my sister, and until now, it has always been my way of doing it too. I plan to start trying some of the other recipes on here, but something tells me I'll keep coming back to this one.
Provided by Sara 76
Categories Meat
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place vinegar, sugar, and sauce into the crockpot. Add about a cup of water and blend all the ingredients.
- Add silverside, and add enough water to cover. Cook on high for at least 4 hours, adding the carrots for the last hour.
- I like to leave mine simmering in the crockpot for asd long as possible, all day is best, but 4 hours is enough.
- To serve, cut the meat against the grain, and serve with the carrots, and some mashed potatoes, green beans, and white sauce. Yum!
Nutrition Facts : Calories 463.1, Fat 31.8, SaturatedFat 10.6, Cholesterol 163.3, Sodium 1959.8, Carbohydrate 11.4, Fiber 1.8, Sugar 7.6, Protein 30.9
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- Quick and Easy Corned Beef and Cabbage Casserole. You only need 5 ingredients to make this corned beef and cabbage casserole. Feel free to add a topping of shredded Swiss or cheddar cheese to the casserole just before it's finished baking.
- Instant Pot Corned Beef and Cabbage. The Instant Pot pressure cooker makes a complete dinner of corned beef and cabbage fast and ridiculously easy! Treat your family to this meal on St. Patrick's Day or any day of the week.
- Corned Beef and Cabbage Soup. This soup is a symphony of flavor and colors. Use leftover cooked corned beef or deli corned beef in this flavorful soup. Serve this soup with a salad and hot buttered biscuits for a delicious meal.
- Corned Beef and Noodle Casserole. Egg noodles or pasta team up with diced corned beef, cheese, and optional vegetables in this well-seasoned casserole. This all-in-one meal will satisfy even the pickiest eaters.
- Homemade Corned Beef. Make your own corned beef with spices and an easy brine. Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner.
- Corned Beef Hash With Cabbage and Carrots. This corned beef hash takes advantage of the leftovers from a corned beef and cabbage dinner, and it is extremely versatile.
- Oven Braised Corned Beef With Beer. Beer and beef broth make a flavorful braising liquid for this corned beef. A few spices and some onions flavor the corned beef perfectly.
- Crock Pot Corned Beef and Cabbage Chowder. The slow cooker makes this corned beef and cabbage chowder a snap to fix, and it makes use of all of the corned beef and cabbage dinner leftovers.
- Crock Pot Reuben Casserole With Corned Beef. This Reuben casserole is a classic combination of its namesake sandwich ingredients, layered and slow cooked to perfection.
- Reuben Egg Rolls. Make leftovers fun with this creative appetizer recipe. All of the ingredients of a Reuben sandwich—except for the Russian dressing, which becomes the dipping sauce—are nestled inside an egg roll wrapper and then deep-fried until crunchy and golden brown.
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