Perfect Corned Beef From The Microwave Food

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MICROWAVE COOKED CORNED BEEF



Microwave Cooked Corned Beef image

Corned beef served with Orange & Ginger Sauce as given to me by my husband's cousin. Once you've cooked your corned beef this way, you won't do it any other way. This was cooked in a 600watt oven, so times may need changing for higher powered ovens.

Provided by Kiwi Kathy

Categories     Roast Beef

Time 2h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 kg corned beef, silverside
1 orange, cut into wedges
1 onion, Spanish preferably, roughly chopped
6 cloves, whole
6 sprigs thyme, fresh
1 1/2 liters ginger ale
1/2 cup orange juice
1/2 cup chicken stock
1 tablespoon minced ginger
2 tablespoons marmalade
2 teaspoons cornflour

Steps:

  • Place orange,onion, cloves, thyme and ginger ale into a large microwave proof casserole dish. Cook on high for 10 minutes.
  • Add meat and cook on low for 1½ to 2 hours.
  • For the Orange and Ginger Sauce:- Bring remaining ingredients to the boil stirring continuously until thickened. Serve hot.

HOW TO COOK A PERFECT CORNED BEEF



How to Cook a Perfect Corned Beef image

Enjoy this Irish Tradition, but don't know how to cook it? Here is a recipe for a perfect St. Patrick's Day Feast!

Provided by quotFoodThe Way To

Categories     One Dish Meal

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 8

5 carrots, cut into thirds
5 potatoes, peeled and quartered
1 (12 ounce) bottle of irish beer
5 -6 lbs corned beef brisket
1 medium head of cabbage, cored and quartered
2 onions, peeled and quartered
5 peppercorns
2 bay leaves

Steps:

  • Rinse a beef brisket in cold water to remove any brine and place into a large pot.
  • Pour beer over the brisket and add water until the meat is covered by the liquid.
  • Add onions, bay leaves and peppercorns. Bring to a rolling boil.
  • Cover pot and reduce heat to medium-low for a gentle boil.
  • Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
  • Add carrots, potatoes and place cabbage quarters on top of the meat.
  • Cook for an additional half-hour until the vegetables are tender. Turn off heat.
  • Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
  • Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.

Nutrition Facts : Calories 1183.1, Fat 72.2, SaturatedFat 24.1, Cholesterol 370.2, Sodium 4360.4, Carbohydrate 51.9, Fiber 9.3, Sugar 10.7, Protein 75.5

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