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
Steps:
- Roll brisket into cylinder, and tie with twine. Place tied beef in pot. Cover with cold water and bring to a boil. Remove the scum as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Stick cloves in onion and put in pot. Place thyme, parsley, peppercorns and bay leaf into middle of cheesecloth and tie with twine, and put into pot. Simmer for 2 to 3 hours skimming any scum that appears on the surface. Transfer beef to a clean pot. Strain, cool and degrease cooking liquid. Add onions turnips, potatoes, carrots and cabbage, and optional cider if desired into pot. Cover with strained liquid and cook at a simmer for 1 hour more, or until you can pierce beef easily with a skewer. Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley. Serve with horseradish cream sauce.
CORNED BEEF
Skip the store-bought and make your own corned beef with Alton's easy recipe.
Provided by Alton Brown
Categories beef,dinner,herbs,lunch,vegetables
Time 3h20m
Yield 6 - 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 45ºF. 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
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
CORNED BEEF CASSEROLE
Make and share this Corned Beef Casserole recipe from Food.com.
Provided by Rick Young
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the sour cream, sauerkraut, onion (if using) and garlic.
- Spread mixture onto bottom of 9x13-inch pan.
- Scatter corned beef evenly over mixture.
- Spread cheese on top of corned beef.
- Put bread on top of the Swiss cheese.
- Pour butter on top of bread.
- Bake at 350°F for 1/2 hour.
HOMEMADE CORNED BEEF
Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.
Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.
CORNED BEEF
Provided by Cathal Armstrong
Categories Beef St. Patrick's Day Meat Brisket Boil Advance Prep Required
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved. Add the ice water. Place the beef in a 2-gallon ziptop bag. Place the bag in a stockpot and pour the brine into it, over the meat. Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged. Refrigerate the beef in the bag for 10 days.
- Rinse the beef: Remove the beef from the brine; discard the brine. Thoroughly rinse the beef under cold running water, removing all of the spices, and blot it dry on paper towels.
- Season the beef with the rub: Combine all of the rub ingredients in a small bowl. Spread the rub over the beef with your hands, covering all surfaces, and place the beef in a 2-gallon zip-top bag; seal the bag, squeezing out as much of the air as possible. Place the bag on a baking dish and refrigerate for a week, turning the bag over once a day. This is known as dry brining-you will notice each day that more liquid leaches from the beef.
- Cook the beef: On the day you wish to serve the beef, place it in a large pot with all of the accumulated juices in the bag. Add water as needed to cover the meat and bring to a boil over high heat. Lower the heat to medium, cover the pot, and let the beef simmer for 3 hours, until fork tender but not falling apart.
- Present the dish: Spoon the warm parsley sauce into a small bowl. Drain the beef and transfer it to a cutting board. Let it rest for 15 minutes and then slice it 1/2 inch thick, cutting lengthwise, against the grain. Arrange the meat on a serving platter or individual plates; serve with the sauce on the side, along with your chosen side dishes.
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