Annes Famous Irish Corned Beef Recipes

Steps:

• Preheat oven to 350 degrees.
• Place corned beef on a rack in a pan, fat side up, and cover with tin foil.
• Cook for 3-4 hours.
• Mix yellow mustard and brown sugar in a bowl.
• Uncover corned beef.
• Score the top of the corned beef, and stick whole cloves in the top if desired.
• Baste with gingerale.
• Spoon mustard sauce on top and sides of beef.
• Place back in oven and cook for another ½ hour or so, until nicely browned and the meat is falling apart.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese.
• Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together.
• Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan.
• Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool.
• Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well.
• When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled.

Steps:

• Trim fat from meat. Place the 5 spices in a teaball or cheesecloth. Fill 6 qt pot with water. Put in meat and spiceball. Add onions and bay leaf. Bring to boiling. Skim fat from surface. Reduce heat to a simmer, with cover ajar, for 1 hour and a half.
• Add carrots to pot. Return to boiling another 45 minutes.
• Add potatoes to pot. Return to boiling for 25 minutes.
• Add cabbage to pot. Cover and cook about 20 minutes more until vegetables and meat are tender.
• Discard bay leaf and spices. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.

Steps:

• Place beef in a large Dutch oven and cover with water. Add onion, optional beer, thyme and parsley. Bring to a boil over high heat. Meanwhile, place bay leaf, peppercorns, mustard seed and cloves into herb ball or piece of tied cheesecloth. Add to pot; reduce heat to simmer. Cover and cook for about 3-1/2 hours or until meat is very tender (takes about 1 hour per pound of meat). Add cabbage, carrots and parsnips. Simmer for 20-30 minutes until vegetables are tender. Remove the meat and cut into slices. Place on center of a large platter. Strain the vegetables and place around beef. Add pepper over all. Pass horseradish sauce and, if desired, some of the broth.

Steps:

• Cut away any large pieces of fat from corned beef and cut meat into 1-inch cubes; dredge well in flour. Melt butter in a pan. Add corned beef (including any excess flour); cook over medium-high heat, stirring frequently, until browned on all sides.
• Add spice packet and all remaining ingredients except cabbage to crockpot and stir well. Cook on high for 4 hours.
• Add cabbage and cook for 10 minutes more.