Glazed Corned Beef Silver Palate Food

RUBY-GLAZED CORNED BEEF

Steps:

• Place beef in heavy large pot. Stud each onion with 4 cloves. Add to pot with carrots, celery, garlic and peppercorns. Cover with water. Bring to boil over medium heat. Reduce heat, cover and simmer until beef is tender, about 3-1/4 hours, turning beef every hour. (Can be prepared 1 day ahead. Refrigerate beef in cooking liquid. Bring to room temperature before baking.).
• For sauce: combine first 11 ingredients in heavy medium saucepan over medium-low heat. Stir until jelly ismelted. Let cool at least 30 minutes. (Can be prepared 1 day ahead.).
• Position rack in center of oven and preheat to 350 degrees. Drain beef and pat dry. Arrange fat side up in large roasting pan. Cut off any excess fat and discard. Spread coarse-grained mustard over beef. Pour 2-1/2 cups sauce over beef. Sprinkle with sugar. Bake until beef is glazed deep rich brown, basting every 15 minutes, about 45 minutes.
• Transfer to large platter. Spoon some of sauce over top. Serve immediately, passing remaining sauce separately.

GLAZED CORNED BEEF (SILVER PALATE)

Steps:

• Place corned beef in large pot and cover with boiling water.
• Bring back to boil, lower heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
• Preheat oven to 350°F
• Mix marmalade, mustard and sugar in a bowl until well combined.
• When meat is done, remove from pot and drain.
• Place meat in ovenproof dish and pour marmalade mixture over, coating thoroughly.
• Bake for 30 minutes, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating -- worth it!).
• Serve hot or at room temperature.

SPECIAL GLAZED CORNED BEEF

Steps:

• Place the corned beef in a large pot and cover with water.
• Bring to a rolling boil then tighly cover and reduce heat to a simmer for about 3 hours or until the meat reaches an internal temperature of 160.
• Remove the corned beef to cool for about 15 minutes or until easy to handle.
• Preheat the oven to 350.
• Add halved red potatoes, baby carrots, sliced onions, garlic and cabbage (cut into 8 wedges) to the pot where the meat was cooked. If needed add more water to cover all the vegetables.
• Season the vegetables with salt and pepper as desired.
• Bring the vegetables to a rolling boil then reduce heat to medium and continue cooking covered until the vegetables are tender about 20 minutes.
• Meanwhile in a small bowl combine the brown sugar and yellow mustard.
• Once the meat is cool enough to handle slice into 1/4 to 1/2 inch slices.
• Place the slices in a single layer on a sheet pan that has been covered with foil.
• Spoon the brown sugar and mustard glaze onto the meat slices evenly.
• Bake at 350 for 20 to 30 minutes or until the glaze is bubbly.
• If desired place the glazed meat under the broiler for a few minutes to "crisp" the glaze.
• Serve the vegetables in bowls with broth. Have vinegar available to those who so desire.
• Serve the meat separately from the vegetables.

GLAZED CORNED BEEF

Steps:

• Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

GLAZED CORNED BEEF

Steps:

• In slow cooker, cover corned beef with water. Cover and cook on low for 10-12 hours. Drain cooked corned beef; place on broiler pan or oven-proof platter, combine mustard, horseradish, wine vinegar, and molasses. Brush all sides of meat. Brown in 400F oven for about 20 minutes, or until it begins to brown; brush with sauce several times while browning.

CORNED BEEF WITH BOURBON-MOLASSES GLAZE

Steps:

• Corning the beef (optional): Lay the brisket on a flat surface. Feel where the fat is thickest, and use a sharp knife to trim off about half of the fat. Discard the fat. Square the meat off by trimming the edges so it cures and cooks evenly. You should be left with a brisket that's about 4-5 pounds. (Note: This recipe calls for half of a whole brisket. Save the trimmed meat for another recipe, such as Edward Lee's Korean-Style Texas Chili.)
• Place the trimmed brisket into a non-reactive container. Pour in enough cold water to cover by one inch. Add paprika, brown sugar, bay leaves, allspice, peppercorns, granulated garlic, pickling spice, and Prague powder. Use your hand to stir the ingredients into the water, and gently move the brisket around in the liquid to help dissolve the sugar. Let the meat rest fat side up in the curing mixture. Cover container with the lid and refrigerate, 7-8 days.
• Corned beef: Pour broth into a stockpot; add cinnamon, mustard seed, peppercorns, and bay leaves. Pull the corned beef brisket out of the curing solution and rinse with cold water. (Note: Alternatively, start by rinsing pickling spices off a 4- to 5-lb. store-bought corned beef.) Place the corned beef into the pot and bring to a boil over high heat. Cover, reduce to a simmer, and cook until spoon-tender, or to an internal temperature of 175 F, about 2-3 hours. (Alternatively, you can place the meat in a 275 degrees F oven for the same length of time.)
• Preheat broiler. Remove corned beef from cooking liquid, pat dry on a dish towel, and place on a rimmed baking sheet. If you're cooking the nose portion of the brisket, trim off the top for even glazing. Combine molasses, mustard powder, bourbon, and brown sugar in a bowl to make the glaze; stir until all of the ingredients are thoroughly combined. Pour ⅓ of the glaze on top of the corned beef, distributing evenly. Place the corned beef 6 inches under broiler for about 1 minute. Remove and pour on half the remaining glaze. Place under the broiler for 30-40 seconds. Remove and pour the rest of the glaze onto the corned beef and broil another 30-40 seconds.
• Assembly: Remove corned beef from oven and let rest on a cutting board while preparing the buns, about 10 minutes (reserving the drippings in the pan). In a skillet, heat 1 tablespoon of butter over medium heat until it's foaming. Add 1-2 buns, cut side down, and cook until light brown and toasted, 30 seconds. Continue with remaining butter and buns until all are toasted. Meanwhile, make Thousand Island dressing: Combine mayonnaise, relish, and chili sauce in a bowl; season to taste with salt and stir. Slice corned beef at an angle, against the grain. Place on a serving platter and drizzle with reserved drippings from the pan. To make a sandwich, layer corned beef on griddled buns and top with a dollop of dressing.

SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE

Steps:

• Day 1: Add corned beef brisket to a kettle or stockpot that is large enough to hold it. Pour in both bottles of porter or stout, the add enough water to cover the beef entirely. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Over high heat, bring to a boil, the reduce heat to a simmer and cover. Simmer for about 4 hours, until beef is fork-tender. Remove from stove and let cool, then refrigerate overnight.
• Day 2: Remove corned beef from liquid, wrap tightly in aluminum foil and refrigerate overnight. Strain liquid from kettle to remove solids, then heat over medium-high heat until liquid comes to a boil. Add cabbage, potatoes, carrots (and/or parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover and simmer for about 30 minutes or until vegetables are just crisp-tender. Remove from stove and let cool, then refrigerate overnight.
• Day 3: Remove corned beef from refrigerator, unwrap, and carefully trim off any excess fat. Allow to sit out at room temperature while finishing vegetables and glaze. Reheat vegetables over low heat (so as not to overcook them). In a small saucepan, combine corn syrup and mustard. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Preheat broiler and place rack to top of pan will be 5-6 inches from heat source. Place corned beef on broiler pan rack and brush with some of the glaze. Broil corned beef for 8-10 minutes, brushing top and sides frequently with remaining glaze. Remove from broiler and cool for about 5 minutes, then slice against the grain (at a diagonal). Using slotted spoon, remove vegetables from kettle and serve with corned beef, spooning on some vegetable cooking liquid, if desired.

GLAZED CORNED BEEF

Steps:

• Rinse off corned beef and put in a large pot of water.
• Add package of spices and bring to a boil over high heat.
• Reduce and simmer over low for 60-90 minutes.
• Remove from pot and place in a baking dish.
• Cover with foil and bake at 350F for 60-90 minutes.
• Mix Brown sugar, mustard, and corn syrup in a small saucepan.
• Bring to a boil and remove from heat.
• Pour over cooked corned beef and place back into oven for about 5-10 minutes.
• Serve with cooked cabbage. You can add the extra glaze to the cabbage.

LUXEMBOURG SALAD (SILVER PALATE)

Steps:

• 1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
• 2. Saute the bread slowly in the hot bacon fat until crisp and browned. Set aside.
• 3. Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper.
• 4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add desired dressing, toss and serve immediately. (I usually have dressing left over).
• Note: I usually add grape or cherry tomatoes to the mix for some acidity.