Mar 12 # 1 of 28
Brisket or round??
What are you recipes?
Mar 12 # 2 of 28
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
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
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.
Mar 12 # 3 of 28
Corned Beef and Cabbage
4 pounds corned beef
1 sprig thyme, several sprigs parsley bound together
1 onion stuck with 6 cloves
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.
Mar 12 # 4 of 28
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.
Mar 12 # 5 of 28
Corned Beef Hash Pie
1 Pillsbury refrigerated pie crust from 15 oz. pkg. softened as directed on package
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.