Spicy And Tender Corned Beef Food

SPICY CORNED BEEF

Steps:

• Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Transfer corned beef to a 13-in. x 9-in. baking dish; discard broth and vegetables. Score the surface of meat with shallow diagonal cuts. , In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325° for 1 hour, basting occasionally.

SPICY AND TENDER CORNED BEEF

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
• Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

CORNED BEEF - TENDER AND DELICIOUS

Steps:

• Remove briskets from wrapping and place in large pot or crockpot. Rinse if you don't like the brine coating.
• Add contents of 1 spice packet (discard 2nd spice packet or reserve for other use), the beer, peppercorns and bay leaves.
• Break garlic head apart and peel each clove. Add entire head to the pot.
• Add enough water to cover the meat by 1 inch. NOTE: the briskets will float, so I put a heavy heat-resistant plate or bowl on top to keep them submerged.
• STOVETOP: Turn heat to high and bring contents to a boil. Turn heat to a low simmer; cover and cook for 6 hours or more.
• CROCKPOT: Set on high cover; cook for 8-10 hours.
• When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.
• If using for sandwiches, tightly wrap each brisket in plastic and refrigerate for 1-2 hours before slicing. If you want to shred the meat, there is no need to refrigerate--just cut in thick slices and shred each slice.
• If serving as corned beef & cabbage, once meat is removed, transfer cooking liquid to large pot (if using crockpot), bring cooking liquid to boil and add vegetables. Cover and cook 30 minutes.

SPICY CORNED BEEF

Steps:

• in a large stockpot, combine all of the ingredients except the glaze and cover with warm water.
• Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 2 1/2 hours.
• the meat should be tender, but not falling apart.
• remove the beef from the broth, cover and cool, then refrigerate overnight.
• when the meat is cold, slice it very thinly and place in a 9x13" serving dish.
• cover and refrigerate.
• to serve, preheat the oven to 350*.
• make the glaze by combining the chili sauce and water.
• pour just enough glaze over beef to moisten it well.it should not cover the meat entirely.
• sprinkle the brown sugar over the top and bake the beef, uncovered for 30 minutes -- or untl the meat is heated through and the sugar is a bit crackly.you may want to turn up the heat to broil for a minute or two to achieve this effect.

MARY ELLEN'S CORNED BEEF, CARROTS AND CABBAGE WITH SPICY MUSTARD

Steps:

• I a large heavy-bottomed stockpot, combine beef, 2 onions, 2 carrots, the celery, the bay leaves and the parsley.
• Add enough cold water to cover the beef by 3 inches and bring to a boil; reduce heat to simmer and cover.
• Cook for 3 to 3 1/2 hours, turning two to three times; cook until the beef is very tender, almost shredding when speared with a fork.
• Remove the meat from the pot and strain the broth into a large bowl; discard the solids and return the meat and strained broth to the pot.
• Add the mustard, remaining onions, carrots, cabbage and potatoes;Bring to a boil, reduce heat and simmer 50 to 60 minutes until vegetables are tender, add salt & pepper if needed.
• Slice the beef into 1/4-inch-thick pieces; surround the meat with the vegetables, served whole.
• The broth should be served on the side with a ladle; make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls.
• Serve with a warm loaf of crusty country bread or soda bread.