Lennies Corned Beef Dinner Food

CORNED BEEF DINNER

Steps:

• Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender.

CROCK POT CORNED BEEF DINNER

Steps:

• Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :).
• Remove meat and transfer liquid to another large pot.
• To the reserved liquid add potatoes.
• Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes.
• Meanwhilem, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
• This should be done about the time the vegetables are cooked through.
• I serve this with Irish soda bread and of course -- beer.
• (Note *** #8 corned beef feeds 6 adults and 5 kids, also prepare 5# potatoes, 2 # carrots and 2 heads cabbage and double glaze. It looks like a lot when you have it uncooked but meat shrinks about half once cooked. *** There will be leftovers, but you'll be happy then next day! otherwise if you are making this recipe for 1-4 people, stick to original recipe).

LENNIE'S CORNED BEEF DINNER

Steps:

• Please note that I've never written this down before, so measurements like the "1 tbsp kosher salt" are just approximations on my part; go with whatever seems right to you.
• When you're ready to start cooking, get out your biggest pot, then put that one back and get a bigger one; really.
• Into the pot goes the corned beef, taken out of its plastic casing.
• Note about corned beef: I have never bought one that had spices separate, but I've read that here at Zaar, that some have the spices in a separate little package; if your spices are separate, open up the package and put them in with the beef too.
• Pour about 3 cups of apple juice over beef, then add enough cold water to completely cover the meat.
• Turn the heat under the pot to high and bring to a boil.
• Add 1/2 cup (not tightly packed) brown sugar to the liquid, along with mustard seeds.
• When the liquid comes to a boil, skim off any scum (you won't get it all; that's not a big deal), turn the heat way down, put the lid on the pot, and simmer for 2 hours.
• While meat is simmering, prepare the veggies.
• Cut some wedges off your cabbage (I never use the whole thing unless it was a very small cabbage).
• Peel some carrots and cut into chunks (I recommend 4 carrots but you can use less, or more, depending on how much you like them); peel some parsnips and do likewise.
• Peel a couple of onions but leave the root end on; cut in half, through the root end, then in half again, through the root end (in an ideal world, this prevents the wedges from coming apart; don't be surprised if some of them do not stay in perfect segments however).
• Get someone strong to cut the rutabaga in half, then in half again; peel; cut into chunks, not too big (just under an inch or so is fine). I use about three-quarters of the rutabaga, but if you want to use the whole thing, go for it; or, use less if you want.
• Don't do anything to the potatoes but rinse them to get off any dirt.
• Wait for the 2 hours to be up.
• When your timer dings, add all the veggies except the cabbage into the pot, turn the heat back up to high, and let it come back to a boil (I add the kosher salt and black pepper at this point, but you don't have to).
• If you have to add more liquid (you likely won't), add half apple juice and half water.
• When the liquid comes back to a boil, turn it down to a simmer, put the lid back on, and cook for 15 minutes.
• When the 15 mins are up, remove lid and set it aside; you won't need it any more.
• Add cabbage to pot, curse if liquid in pot overflows, then turn heat back up to high, and when liquid comes to a boil turn heat back down to a simmer and let cook until all the veggies are done to your liking (I don't know how soft you like your turnip, cabbage, etc, but mine usually takes approximately 20 to 25 minutes after I add the cabbage).
• When done, fish out corned beef and put on a chopping board.
• Then, using a slotted spoon, get the veggies and arrange attractively on platter so your MIL will be impressed; carve up meat and place on another platter.
• Make sure salt, pepper and butter are on the table, along with an assortment of mustards.
• Realize you forgot to make the soda bread; and serve.

RANDY'S OVEN ROASTED CORNED BEEF DINNER

Steps:

• Preheat the oven to 350°.
• Peel, slice, clean & wash the veggies.
• Randomly scatter the veggies on the bottom of the pan.
• These act as a cooking rack, so DO NOT BREAK UP THE ONION or CABBAGE.
• Add the water, then sprinkle desired amount of black pepper on the veggies.
• Place the corned beef brisket FAT SIDE UP on top of the veggies.
• Sprinkle the pickling spice on top of the brisket & firmly press into the fat.
• Cover tightly & place in oven.
• Roast for 45 minutes per pound.
• Remove from oven & let rest for 15 minutes before slicing.
• PLEASE NOTE: Most corned beef brisket come with a small seasoning packet. I prefer to use a good pickling spice instead, such as PENZEYS, but that's up to you.
• http://www.penzeys.com/.

FAVORITE CORNED BEEF AND CABBAGE

Steps:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

CORNED BEEF DINNER - CROCK POT

Steps:

• Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
• Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
• Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
• Pour over brisket, cover pot.
• Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
• To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

GLAZED CORNED BEEF WITH LENTILS

Steps:

• Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
• Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
• Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
• Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.