Corned Beef No Cabbage Non Irish Food

CORNED BEEF, NO CABBAGE, NON-IRISH

Steps:

• Put corned beef into a roasting pan with a tight fitting lid (use aluminum foil to cover pan under lid to seal better). Pour wine over and spread dried onion soup on top. Pat it down with your hand so it covers the meat well.
• Roast the meat, covered, in a preheated 275 to 300 oven until it is fork-tender. This usually takes 2 to 3 hours or more, depending on size of the beef.
• When the meat is tender, spread the brown sugar evenly over the meat, return it to the oven and cook it uncovered until the sugar melts.
• If you remove the beef 30 minutes before ready to serve, it carves easier. Very sharp knife, very thin slices.
• Terrific for sandwiches.

ANNE'S FAMOUS IRISH CORNED BEEF

Steps:

• Preheat oven to 350 degrees.
• Place corned beef on a rack in a pan, fat side up, and cover with tin foil.
• Cook for 3-4 hours.
• Mix yellow mustard and brown sugar in a bowl.
• Uncover corned beef.
• Score the top of the corned beef, and stick whole cloves in the top if desired.
• Baste with gingerale.
• Spoon mustard sauce on top and sides of beef.
• Place back in oven and cook for another ½ hour or so, until nicely browned and the meat is falling apart.

KISS ME I'M IRISH CORNED BEEF

Steps:

• Preheat oven to 250.
• Place corned beef in large roasting pan (w/lid).
• Add garlic, shallots, spices, beer and whiskey.
• Cover and place in the oven.
• Braise 3 hours, turning the meat once.
• After 3 hours, add carrots, potatoes and dill.
• Cover again and braise additional 2 hours.
• Allow to stand 5-10 minutes.
• Serve immediately.

IRISH CORNED BEEF WITH CABBAGE

Steps:

• Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
• Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
• Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
• Add the carrots and bring back to the boil.
• Then add the potatoes and simmer for 15 minutes.
• Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
• Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
• Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
• Serve with some hot mustard, if you wish.

TRADITIONAL IRISH CORNED BEEF AND CABBAGE

Steps:

• In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
• Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
• Keep cabbage warm in broth until needed.
• Served corned beef with mustard and cabbage.