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Thread: Corned beef

  1. Default Corned beef

    Brisket or round??

    What are you recipes?
    Last edited by Mama Mangia; 08-04-2011 at 11:59 AM. Reason: closed due to spammers

  2. Default

    For Corning

    2 pounds coarse salt
    1/2 cup granulated sugar
    4 bay leaves
    1 teaspoon saltpeter
    1 fresh thyme sprig
    1 ounce pickling spice, tied in cheesecloth
    1 (5 pound) beef brisket

    For Cooking

    3 large onions, one spiked with cloves,
    the others sliced or quartered
    1 teaspoon black peppercorns
    1 pound medium carrots, chopped
    2 medium white turnips, chopped
    5 cloves
    1 pound leeks, chopped
    1 celery stalk, chopped

    Corning the beef: Put salt, sugar and saltpeter into a large saucepan with pickling spices tied in cheesecloth. Add bay leaves, thyme and 4 1/2 quarts water. Heat gently until sugar and salt have dissolved.

    Bring to a boil, then pour into bowl and cool.

    Add the meat to the bowl, making sure that salt solution covers it. Cover with clean dish-towel and leave to soak in cold place 2 weeks. Turn the meat occasionally.

    To Cook: Remove the meat from the brine and wash under cold water. Put into a large saucepan with the clove?spiked onion. Add the celery and peppercorns to the pan. Cover with cold water and bring to
    a boil slowly. Skim, reduce heat, cover and simmer for 2 1/2 hours.

    Add vegetables to the pan, bring back to a boil, reduce heat and simmer for 30 minutes.

    Strain the liquid and use as a sauce over the meat and vegetables.

  3. Default

    Corned Beef and Cabbage

    4 pounds corned beef
    cold water
    1 sprig thyme, several sprigs parsley bound together
    1 onion stuck with 6 cloves
    pepper
    2 onions
    1 whole carrot
    1 2-pound cabbage


    Tie the beef neatly, put it into a large pot and cover it with cold water.
    No salt is needed.

    Add the other ingredients except the cabbage and bring very slowly to a boil
    with the lid off the pot so that you can see what is happening. Simmer very
    gently for 3 hours skimming as necessary.

    Remove the thyme, parsley, and cloved onion.

    Now add the cabbage which has been cut in 8 pieces and simmer for a further 15 minutes.

    Remove the meat and cut the string. Place on a hot platter and surround with the drained cabbage. Dot with butter and sprinkle with finely cut parsley.

    Serve with horseradish or mustard sauce.

  4. Default

    Corned Beef and Cabbage

    Refrigerate leftover corned beef. It makes a delicious sandwich
    when served on rye bread spread with spicy mustard and topped
    with Swiss cheese. For a Reuben, add a dab of sauerkraut.



    3 to 4 lb. corned beef brisket
    1 onion, halved
    2 ribs celery with tops
    1 carrot, peeled
    2 bay leaves
    1 tsp. black peppercorns
    2 cloves garlic
    4 to 6 new potatoes, peeled and quartered
    4 to 6 carrots, peeled and cut into bite-size pieces
    1 medium head cabbage, cut into wedges

    Cover meat with cold water and add onion, celery, 1 carrot, bay
    leaves, pepper and garlic. bring to a boil; reduce heat and simmer
    about 3 hours or until meat is tender.

    When fork pierces the meat easily, it is done. Leave in broth for
    an additional hour. Remove meat from broth. Boil potatoes,
    remaining carrots and cabbage in corned beef broth until tender,
    about 10 minutes. When vegetables are done, serve on plate with
    several slices corned beef on top of vegetables.

  5. Default

    Corned Beef Hash Pie

    1 Pillsbury refrigerated pie crust from 15 oz. pkg. softened as directed on package
    3 eggs
    1/4 cup mayonnaise
    1/2 tsp. salt
    1/2 ts. pepper
    5 cups frozen potatoes obrien with onion and peppers - 24 oz. package thawed
    1 - 12 oz. corned beef crumbled

    Oven rack at lowest position in oven - heat oven to 425
    Place pie crust on 9-in. glass pie pan and bake crust on lowest oven rack at 425 for 5 minutes
    Meanwhile, beat eggs in large bowl and add mayo, salt, & pepper, blend well.
    Add potatoes & corned beef, mix well.
    Remove partially baked crust from oven, reduce oven temp. to 375.
    Spoon potato mixture into partially baked crust. Return pie to lowest oven rack and bake at 375 for 25 minutes.
    Cover top of pie with foil to prevent excessive browning.
    Bake an additional 20 to 30 minutes or until potatoes are tender and crust is deep golden brown.
    Cut into wedges to serve.

  6. Default

    Corned Beef and Cabbage

    2 cups of water
    1/4 cup honey
    2 tablespoons Dijon-style mustard, divided
    1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)
    3 tablespoons butter or margarine, softened
    1 1/2 teaspoons chopped fresh dill, OR
    1/2 teaspoon fried dill weed
    2 1/2 to 3 1/2 pound corned beef brisket

    Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F).
    ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.
    Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.

  7. Default

    Corned Beef & Cabbage with Horseradish Sauce
    Serving Size : 8


    1 Onion
    4 Cloves -- whole
    4 pounds Corned beef
    2 Parsley sprigs
    8 Peppercorns -- whole
    2 pounds Cabbage
    1 cup Sour cream
    1 tablespoon Prepared horseradish

    Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

  8. Default

    Horseradish Sauce
    1/2 pt Whipping Cream
    2 tablespoons prepared horseradish
    Whip cream until it stand in peaks. Fold in horseradish.
    *We prefer our cabbage crispy firm, so, we cook it separately. Cooked quickly in boiling water, it retains its beautiful bright green color. We season it heavily with fresh ground pepper and we don't go easy on the butter!

    Here is another Corned Beef "sauce" which sounds really tasty: Sliced the beef and place it on an oven proof serving platter. Mix up 2 tablespoons of mustard, 2 tablespoons of catsup and 1/3 cup brown sugar (packed). Spread over the corned beef. If it is a large piece, double the recipe. Put it back in the oven for a bit to warm the sauce

  9. Default

    Crockpot Corned Beef and Cabbage

    6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
    3 medium carrots, thinly sliced
    2 ribs celery, thinly sliced
    1 corned beef brisket, about 3 pounds
    1 cabbage, about 2 pounds
    1/2 teaspoon black pepper
    1 1/2 cups water

    Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
    Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
    Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
    Serves 8.

  10. Default

    Corned Beef Noodle Casserole With Spinach and Cheese


    •8 ounces medium egg noodles
    •4 tablespoons butter, divided
    •1 cup chopped onion
    •2 1/2 to 3 cups diced corned beef, about 12 ounces
    •16 ounces chopped frozen spinach, thawed, excess water squeezed out
    •3 tablespoons all-purpose flour
    •1 cup chicken broth
    •1 cup milk (low fat is fine)
    •1/8 teaspoon black pepper
    •1/4 teaspoon dried leaf thyme
    •2 cups shredded sharp Cheddar cheese
    •1/2 teaspoon salt, or to taste
    •1/2 to 1 cup French fried onion rings or buttered bread crumbs, optional


    Using a large saucepan or stock pot, cook noodles following package directions; drain well. Put noodles back in the pot and set aside.
    In a medium saucepan, melt 2 tablespoons of butter over medium-low heat; cook onion for 2 minutes. Add corned beef and cook until lightly browned. With a slotted spoon, transfer beef mixture to the pot with noodles. Add the squeezed spinach to the pot and set aside.

    In the same medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly. Stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted. Add salt to taste. Pour sauce over the noodle and corned beef mixture; stir until well blended. Spoon the noodle mixture into prepared baking pan. If desired, top with crumbled French fried onion rings or buttered bread crumbs. Bake for 30 minutes, or until hot and lightly browned.
    Serves 4 to 6.

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