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 STIR-FRY
The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. -Alesah Padgett, Franklin, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside. , In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice.
Nutrition Facts : Calories 243 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 629mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
BEEF ONION STIR-FRY
This beef onion stir-fry is one of those recipes that doesn't require much more than the ingredients in the name-beef...and onions!
Provided by Sarah
Categories Beef
Time 30m
Number Of Ingredients 15
Steps:
- In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes, or up to 30 minutes.
- Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.
- Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned. Stir-fry for an additional 15-30 seconds, until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
- Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and then stir in the beef and onions for another 30 seconds. Serve over rice.
Nutrition Facts : Calories 268 kcal, Carbohydrate 9 g, Protein 26 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 68 mg, Sodium 613 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BEEF AND ONION STIR FRY
Once we moved from our first base my husband said he never wanted this again- you see it was the cheapest things we could afford to make on a regular basis and we had it every week! It was and still is a great dish- it is quick and CHEAP!!
Provided by Shawn C
Categories One Dish Meal
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- mix cornstarch, 2 T soy sauce, and 2 T sherry in a bowl.
- add meat and stir to coat.
- set aside to marinate for 1 hour turn meat every 15 minutes.
- in small bowl mix 1 T soy sauce, 2 T sherry, sugar and salt. set aside.
- heat oil in uncovered wok to 375 or nonstick skillet on medium high heat.
- add onions, lemon juice, green onion, garlic and stir fry for 2 minutes.
- add beef and soy sauce mixture and stir fry 2-4 minutes until beef is done and onions are still crispy.
- serve over rice.
THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM
Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
- Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
- Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
- Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
- For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.
BEEF AND GREEN ONION STIR FRY
This is a recipe that is full of flavor and and bursting with flavor and color. Adapted from a Southern Living recipe, try this you won't be disappointed.
Provided by Lou23919
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and slice green onions into 2" pieces and place in a large bowl.
- Clean and remove seed from bell peppers and thinly slice. Add to bowl with onions.
- Mince garlic and add to bowl.
- Cut steak into thin slices across the grain and add to the bowl.
- Sprinkle with 4 Tablespoons cornstarch and 6 Tablespoons soy sauce, tossing to coat.
- In a large skillet, saute beef mixture in the vegetable/sesame oil combination, over medium high heat for 3 to 4 minutes or until meat is done and peppers are crisp tender.
- Whisk together the beef broth, vinegar, red pepper flakes and the remaining 2 Tablespoons of corn starch. Add to beef mixture in skillet and bring to a rolling boil. Cook for 1 minute.
- Serve over hot cooked rice.
Nutrition Facts : Calories 436.7, Fat 25.3, SaturatedFat 7, Cholesterol 92.5, Sodium 1283.5, Carbohydrate 15.5, Fiber 2.6, Sugar 3.4, Protein 36.6
STIR-FRY BEEF
This beef stir-fry is a little spicy...if you need a milder version reduce the crushed red pepper by half. This comes from "Plain & Elegant: A Georgia Heritage" . The original recipe does not call for any green vegetable, but I like to add some fresh asparagus when I cook the squash....but I posted it as originally posted.
Provided by breezermom
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from the steak; slice the steak diagonally across the grain into thin strips. Set aside.
- Place the chopped red bell peppers in a food processor or blender; cover and process until smooth, stopping frequently to scrape down the sides. Set aside.
- Pour 2 tablepoons oil around the top of a preheated wok or large skillet, coating the sides; heat at medium-high (375 degrees) for 2 minutes. Add the onion and minced garlic, and stir-fry 2 minutes. Add the squash, (and asparagus if using) and stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok and set aside.
- Pour 1 tablespoon oil into the wok; add half of the steak strips, and stir-fry 2 to 3 minutes or until browned. Remove the steak from the wok, and set aside. Pour the remaining 1 tablespoon of oil into the wok. Add the remaining steak strips, and stir-fry 2 to 3 minutes or until browned.
- Combine the soy sauce, crushed red pepper, and black pepper. Add the soy sauce mixture, red bell pepper puree, reserved vegetable mixture, and steak strips to the wok. Stir fry until thoroughly heated. Serve over rice.
- Garnish with green onion strips.
Nutrition Facts : Calories 447.6, Fat 28.8, SaturatedFat 9, Cholesterol 113.4, Sodium 597.7, Carbohydrate 12.4, Fiber 3.8, Sugar 6.1, Protein 34.8
CORNED BEEF WITH ONIONS AND GREENS
Make and share this Corned Beef With Onions and Greens recipe from Food.com.
Provided by dicentra
Categories Meat
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Rinse corned beef under cold water. In a Dutch oven, heat oil over medium high. Add corned beef, fat side down, cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and cut ½ inch slices.
- In same pot, cook onions over medium heat, stirring until golden, 3-5 minutes. Add broth, beer, garlic and pepper.
- Layer corned beef slices and potato slices in onion broth mixture.
- Cover and bake 2 ½ hours. Add greens to pot. Cover and bake 15 minutes longer.
Nutrition Facts : Calories 829.4, Fat 48, SaturatedFat 15.2, Cholesterol 222.5, Sodium 2838.5, Carbohydrate 46.7, Fiber 6, Sugar 5.8, Protein 47.4
BEEF AND ONION STIR-FRY
a simple and tasty stir-fry. add other veggies like broccoli if you want. goes well with white rice.
Provided by ms_frenchie267
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- slice beef into i inch strips.
- cut onions into quarters.
- in a small bowl, mix soy sauce, and cornstarch.
- in a skillet, heat the oil and saute the garlic for a bit.
- add beef and cook until almost completely cooked.
- add onions and stir for a minute.
- add the soy sauce mixture and cook until done.
- add pepper and stir.
Nutrition Facts : Calories 909.5, Fat 87.4, SaturatedFat 34.4, Cholesterol 112.4, Sodium 4054.3, Carbohydrate 13.8, Fiber 1.9, Sugar 3.6, Protein 17.7
SPICY STIR-FRIED CORNED BEEF AND CABBAGE
This clever use of fresh cabbage and leftover boiled corned beef is inspired by Chinese American-style kung pao chicken. It gets fiery heat from chiles, tingling spice from Sichuan peppercorns and delightful crunch from roasted peanuts.
Provided by Justin Chapple
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
- Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
- Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.
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