LENNIE'S CORNED BEEF DINNER
Over the years, I've taken ideas from many great cooks and have constantly changed how I cook a corned beef dinner. But for a couple of years now, I have done it exactly this way. It's now St Patricks Day 2005, and other members want me to get this down in writing ... so here goes.
Provided by Lennie
Categories Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Please note that I've never written this down before, so measurements like the "1 tbsp kosher salt" are just approximations on my part; go with whatever seems right to you.
- When you're ready to start cooking, get out your biggest pot, then put that one back and get a bigger one; really.
- Into the pot goes the corned beef, taken out of its plastic casing.
- Note about corned beef: I have never bought one that had spices separate, but I've read that here at Zaar, that some have the spices in a separate little package; if your spices are separate, open up the package and put them in with the beef too.
- Pour about 3 cups of apple juice over beef, then add enough cold water to completely cover the meat.
- Turn the heat under the pot to high and bring to a boil.
- Add 1/2 cup (not tightly packed) brown sugar to the liquid, along with mustard seeds.
- When the liquid comes to a boil, skim off any scum (you won't get it all; that's not a big deal), turn the heat way down, put the lid on the pot, and simmer for 2 hours.
- While meat is simmering, prepare the veggies.
- Cut some wedges off your cabbage (I never use the whole thing unless it was a very small cabbage).
- Peel some carrots and cut into chunks (I recommend 4 carrots but you can use less, or more, depending on how much you like them); peel some parsnips and do likewise.
- Peel a couple of onions but leave the root end on; cut in half, through the root end, then in half again, through the root end (in an ideal world, this prevents the wedges from coming apart; don't be surprised if some of them do not stay in perfect segments however).
- Get someone strong to cut the rutabaga in half, then in half again; peel; cut into chunks, not too big (just under an inch or so is fine). I use about three-quarters of the rutabaga, but if you want to use the whole thing, go for it; or, use less if you want.
- Don't do anything to the potatoes but rinse them to get off any dirt.
- Wait for the 2 hours to be up.
- When your timer dings, add all the veggies except the cabbage into the pot, turn the heat back up to high, and let it come back to a boil (I add the kosher salt and black pepper at this point, but you don't have to).
- If you have to add more liquid (you likely won't), add half apple juice and half water.
- When the liquid comes back to a boil, turn it down to a simmer, put the lid back on, and cook for 15 minutes.
- When the 15 mins are up, remove lid and set it aside; you won't need it any more.
- Add cabbage to pot, curse if liquid in pot overflows, then turn heat back up to high, and when liquid comes to a boil turn heat back down to a simmer and let cook until all the veggies are done to your liking (I don't know how soft you like your turnip, cabbage, etc, but mine usually takes approximately 20 to 25 minutes after I add the cabbage).
- When done, fish out corned beef and put on a chopping board.
- Then, using a slotted spoon, get the veggies and arrange attractively on platter so your MIL will be impressed; carve up meat and place on another platter.
- Make sure salt, pepper and butter are on the table, along with an assortment of mustards.
- Realize you forgot to make the soda bread; and serve.
Nutrition Facts : Calories 918.3, Fat 44.3, SaturatedFat 14.6, Cholesterol 222.1, Sodium 3837.8, Carbohydrate 83.1, Fiber 12.5, Sugar 48, Protein 48.6
GLAZED CORNED BEEF DINNER
"This recipe is so tasty that it's the only way my family will eat corned beef. The glaze is the kicker!" -Shannon Strate of Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.
Nutrition Facts : Fat 17 g fat (5 g saturated fat), Cholesterol 59 mg cholesterol, Sodium 1,386 mg sodium, Carbohydrate 31 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.
GLAZED CORNED BEEF WITH LENTILS
First the brisket is simmered for several hours, and then it is baked with a honey mustard glaze. While the brisket is baking, make the lentils using the boiling liquid from the brisket. Making the lentils is optional with this recipe, but I do strongly recommend them. Try this with good beer and rye bread.
Provided by Karena
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
- Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
- Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
- Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 50 g, Cholesterol 156.8 mg, Fat 30.9 g, Fiber 15.3 g, Protein 42 g, SaturatedFat 10.2 g, Sodium 1978.7 mg, Sugar 17.7 g
CORNED BEEF DINNER
This flavorful meal is a must for St. Patrick's Day, but great anytime of the year. While it usually cooks on the stovetop, a slow cooker makes it even easier. The recipe serves four nicely with enough leftover meat for Reuben sandwiches or other dishes. -Michelle Rhodes, Fort Bliss, Texas
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender.
Nutrition Facts : Fat 30 g fat (9 g saturated fat), Cholesterol 107 mg cholesterol, Sodium 2,452 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein.
RANDY'S OVEN ROASTED CORNED BEEF DINNER
It doesn't get much better or tastier than this!!! A great comfort meal for these cold winter days. The flavor of the meat will combine with the veggies & make them very tasty. NO SALT is needed due to the corned beef brisket. I use my 12 inch cast iron covered skillet for this, but you can use whatever you have, just as long as you tightly cover it...aluminum foil will work fine.
Provided by Ackman
Categories One Dish Meal
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°.
- Peel, slice, clean & wash the veggies.
- Randomly scatter the veggies on the bottom of the pan.
- These act as a cooking rack, so DO NOT BREAK UP THE ONION or CABBAGE.
- Add the water, then sprinkle desired amount of black pepper on the veggies.
- Place the corned beef brisket FAT SIDE UP on top of the veggies.
- Sprinkle the pickling spice on top of the brisket & firmly press into the fat.
- Cover tightly & place in oven.
- Roast for 45 minutes per pound.
- Remove from oven & let rest for 15 minutes before slicing.
- PLEASE NOTE: Most corned beef brisket come with a small seasoning packet. I prefer to use a good pickling spice instead, such as PENZEYS, but that's up to you.
- http://www.penzeys.com/.
Nutrition Facts : Calories 964.8, Fat 64.9, SaturatedFat 21.7, Cholesterol 333.2, Sodium 3988.2, Carbohydrate 27.6, Fiber 9.6, Sugar 14.2, Protein 65.8
CORNED BEEF DINNER IN THE CROCK-POT
Our family favorite version of corned beef dinner for St. Patrick's Day! Great served with Nana's Irish Soda Bread recipe #361725.
Provided by BecR2400
Categories One Dish Meal
Time 12h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place sliced onions, carrots, potatoes, and celery in bottom of the crock-pot.
- Put in the rinsed beef brisket, fat side up. Add the juices and sprinkle with the spices from the seasoning packet.
- Pour ale over all.
- Sprinkle with pepper and add the bay leaf and rosemary.
- Cover and cook on low 10-12 hours (or on high 5-6 hours), until beef and vegetables are done. During the last hour or two add the cabbage wedges. Please note that cook times may vary with different crock-pot models.
- Remove brisket to cutting board and let rest 10 minutes before slicing. Always slice across the grain.
- Serve corned beef and vegetables with horseradish & mustard on the side, with some thick slices of warm Irish Soda Bread slathered in real Irish butter!
IRISH BOILED DINNER (CORNED BEEF)
Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.
Provided by Ann Hester
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
- Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
- Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g
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