ROASTED CORNED BEEF WITH A BOURBON MOLASSES GLAZE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Brisket: Preheat the oven to 325°F. Vegetables: In a large bowl, lightly coat the carrots, potatoes and onion with olive oil and season with coarse salt and pepper (about 2 teaspoons salt and 1 teaspoon pepper). Gently toss to coat, and place on a baking sheet, evenly spread apart. Set aside. Cabbage: Cut each head of cabbage in half, then quarters and remove the core and stem. Set aside. Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil* and place it in the oven for 2 hours, then uncover and generously brush the glaze all over the brisket. Continue baking for 45 minutes, to an hour. *I used a large baking dish with a glass cover. Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes---or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. Turn the oven heat up to 350°F for the roasted vegetables and place them into the oven for about 20 minutes, turning them halfway through cooking. Check for tenderness with a fork, as the potatoes will take the longest to cook. Towards the end of the brisket roasting time, make the balsamic reduction for the cabbage: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside. Note: I skipped this step by buying a ready made balsamic glaze. Next, make the cabbage: Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness (or beer) into the bottom of the pan, then carefully transfer the pan to the oven. Bake the cabbage for 20 minutes, or until tender and deeper brown. Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges and the vegetables. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices. Serve the corned beef next to the cabbage and roasted vegetables and enjoy!
SLOW-COOKER BEEF BRISKET
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
- Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
- Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g
MOLASSES MAPLE GLAZED BEEF BRISKET(CROCK POT)
Make and share this Molasses Maple Glazed Beef Brisket(Crock Pot) recipe from Food.com.
Provided by Sharon123
Categories Roast Beef
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine cayenne pepper, salt and pepper in a small bowl. Rub mixture all over the brisket. Place brisket in resealable plastic bag.
- Combine olive oil, maple syrup, molasses, brown sugar, tomato paste, orange juice, garlic and orange peel in a small bowl. Pour mixture over brisket in plastic bag.
- Refrigerate marinated brisket for at least 2 hours or overnight, turning bag several times.
- Transfer brisket and marinade to crockpot and cook on Low for 7-9 hours or on High for 3 1/2-4 hours, turning once or twice. Adjust seasonings to taste. Slice thinly across the grain and serve. Enjoy.
Nutrition Facts : Calories 801.6, Fat 52.2, SaturatedFat 19.2, Cholesterol 124.2, Sodium 1899.9, Carbohydrate 53.8, Fiber 0.5, Sugar 44.7, Protein 29.4
MAPLE-GLAZED ROAST BEEF
This is a recipe I got from Woman's World magazine. It sounds easy and tasty on these cold Autumn nights.
Provided by PsychoCasseroleStep
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Combine 3/4 tsp.
- salt and 1/4 tsp.
- pepper; sprinkle over roast.
- Place beef in roasting pan.
- Add carrots and parsnips; roast 20 minutes.
- Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
- Bring to boil.
- Reduce heat to simmer; cook until thickened about 10 minutes.
- Reduce oven temperature to 350 degrees.
- Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time.
- Let stand 10 minutes before slicing.
Nutrition Facts : Calories 232.8, Fat 4.7, SaturatedFat 1.8, Cholesterol 69.5, Sodium 344.5, Carbohydrate 19.6, Fiber 3.1, Sugar 11.6, Protein 26.6
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