Corned Beef With Onions And Greens Food

CORNED BEEF WITH ONIONS AND GREENS

Steps:

• Preheat oven to 325.
• Rinse corned beef under cold water to remove spices; pat dry.
• In a 6 quart dutch oven, heat oil over medium-high heat.
• Add corned beef, fat side down, and cook, turning once, until browned on both sides, 5-7 minutes.
• Remove to a cutting board and carve corned beef into 1/2 inch slices.
• In same pot, cook onions over medium heat, stirring occasionally 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 1/2 hours.
• Add greens to pot.
• Cover and bake 15 minutes longer.

CORNED BEEF ON RYE WITH CARAMELIZED ONIONS AND SAUERKRAUT

Steps:

• To prepare onions and sandwich:
• In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.
• Preheat broiler.
• Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
• Serve sandwiches with mustard.
• To prepare the corned beef:
• In a kettle combine beef with cold water to cover by 2 inches and bring water just to 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 hash. Corned beef keeps, covered and chilled, 4 days.

CORNED BEEF WITH ONIONS AND GREENS

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.