Corned Beef Tender And Delicious Recipes

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.

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.

Steps:

• Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.

Steps:

• To a large soup pot, place corned beef brisket and all the spices and juices that came in its bag. Add onions, celery, garlic, water to cover, bay leaf, salt and pepper. Bring to a boil, cover, and simmer for 3 hours.
• Add carrots. Bring to a boil and simmer for 1 hour.
• Add potatoes. Bring to a boil and simmer for 1 hour.
• Add cabbage and turnips. Bring to a boil and simmer for 40 minutes. Add Worcestershire sauce and parsley, and simmer for 20 minutes. Turn off burner.
• Remove corned beef brisket from pot. Let corn beef brisket rest for 10 minutes and then slice in 1/3 to 1/2 inch slices across the grain. Return corn beef to pot.
• Parsley Sauce: Sauté onion in butter until lightly golden on medium heat. Add garlic and sauté for 2 minutes more. Stir in flour and cook, stirring constantly, until lightly golden. Whisk in broth. Bring to a boil, and simmer for 10 minutes, stirring often.
• In a small bowl, combine sour cream, horseradish, parsley, and salt. Stir sour cream mixture into hot pan. Cook until heated through, but do not boil.
• To serve, transfer the tender corned beef, cabbage, and vegetables to a large platter or to individual plates. Pour the Parsley Sauce into a gravy bowl. Each person can use as much Parsley Sauce on top of the corned beef as they prefer.