Spicy Corned Beef Recipes

Steps:

• Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
• Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
• Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
• Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.

Steps:

• In a small bowl, combine coleslaw mix, green onions and jalapenos. In another small bowl, whisk salad dressing and chili sauce until combined., In a large skillet, heat oil over medium heat. Add corned beef and diced potatoes; cook and stir until heated through, 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.

Steps:

• Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Transfer corned beef to a 13-in. x 9-in. baking dish; discard broth and vegetables. Score the surface of meat with shallow diagonal cuts. , In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325° for 1 hour, basting occasionally.

Steps:

• in a large stockpot, combine all of the ingredients except the glaze and cover with warm water.
• Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 2 1/2 hours.
• the meat should be tender, but not falling apart.
• remove the beef from the broth, cover and cool, then refrigerate overnight.
• when the meat is cold, slice it very thinly and place in a 9x13" serving dish.
• cover and refrigerate.
• to serve, preheat the oven to 350*.
• make the glaze by combining the chili sauce and water.
• pour just enough glaze over beef to moisten it well.it should not cover the meat entirely.
• sprinkle the brown sugar over the top and bake the beef, uncovered for 30 minutes -- or untl the meat is heated through and the sugar is a bit crackly.you may want to turn up the heat to broil for a minute or two to achieve this effect.

Steps:

• Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
• Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
• Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.

Steps:

• Slice the Onions, Shallots, Garlic,Chilli Peppers.
• Saute the slice ingredients till you can smell the aroma.
• Put in the Corned Beef and mix thouroughly with the earlier sauteed ingredients. Leave to cook. Turn off flame once cook.(Beef should turn dark red when cook).

Steps:

• Rinse a beef brisket in cold water to remove any brine and place into a large pot.
• Pour beer over the brisket and add water until the meat is covered by the liquid.
• Add onions, bay leaves and peppercorns. Bring to a rolling boil.
• Cover pot and reduce heat to medium-low for a gentle boil.
• Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
• Add carrots, potatoes and place cabbage quarters on top of the meat.
• Cook for an additional half-hour until the vegetables are tender. Turn off heat.
• Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
• Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.