Corned Beef On Toast Food

CORNED BEEF ROAST

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
• Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• Cut the beef and onions very fine.
• Melt the butter or margarine in a large skillet. First add onions for 1-2 minutes then add beef.
• Sprinkle the flour over the mixture and stir well to cook the flour and melted butter,be sure it doesn't stick or burn-stir constantly.
• Gradually add the milk, continue stirring until the mixture boils, then turn the fire down and cook slowly.
• It should thicken enough to be a good gravy consistency.
• Serve over toast.
• Some people serve it on the toast with chopped hard boiled eggs.
• I am sorry there is no stove temperature.
• mentioned but this is written word for word from my mothers cook book.

CORNED BEEF SANDWICH RECIPE BY TASTY

Steps:

• In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
• Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
• Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
• Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
• Spread the mustard on both sides of the toasted rye bread. Lay the ⅓ lb corned beef and pickles on one slice of bread and top with the other slice.
• Cut the sandwich in half crosswise.
• Enjoy!

CREAMED CHIPPED BEEF ON TOAST

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

TOASTED CORNED BEEF SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Spread over two slices of bread. Top with cheese and remaining bread. Spread outside of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

CHIPPED BEEF ON TOAST

Steps:

• Cut beef into ribbons or pieces.
• Melt butter in pan on medium heat.
• Mix in flour and pepper with a whisk or fork.
• SLOWLY add milk, mixing constantly.
• Bring to simmer and add beef.
• Simmer for five minutes.
• Serve over toast.