Ale Braised Corned Beef With Horseradish Gravy Swedish Style Recipes

THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM

Steps:

• Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
• Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
• Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
• Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
• For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.

ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE

Steps:

• Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
• Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
• Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
• Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
• Horseradish Gravy:.
• Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
• Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
• Kiss me, I'm Swedish & Happy "Svenskarnas Dag".

COLCANNON WITH OVEN BRAISED CORNED BEEF BRISKET

Steps:

• Pre-heat oven to 400°F.
• Heat Dutch Oven add 1-tablespoon olive oil, bay leaves, vegetables and saute' 4-5 minutes.
• Add remaining olive oil and sear Beef Brisket on both sides. Add 1/4 cup Guinness Black Lager and reduce by one-half. Add Stout, beef stock, pickling season and cover Dutch Oven. Place in pre-heated oven, reduce to 250°F and braise for 5-6 hours.
• One hour before the Corned Beef is done start preparing the "Colcannon".
• In a large pot add vegetable stock, potatoes and fine sea salt. Cook potatoes 10-15 minutes or until they are done. Strain potatoes and reserve water. Add 3 tablespoons butter and hand mash potatoes. Season with salt and pepper to taste.
• Core cabbage and slice very thin. Boil cabbage in potato water and cook until tender. Season with sea salt and black pepper to taste. Hold cabbage warm and strain.
• In a small saucepan bring cream to a full boil and reduce to a simmer. Wisk in butter, scallions, parsley, thyme, white pepper and nutmeg. Simmer for 2-3 minutes. Reseason with sea salt and white pepper to taste.
• Remove brisket, place on a cutting board to rest before slicing.
• In a large pan combine cabbage (strained), cream, bacon bits and simmer for 3-4 minutes. Fold in mashed potatoes and remaining butter. Mix Colcannon to a smooth and creamy consistency. Season with salt and pepper to taste.
• Place Colcannon in 6 large bowls and add sliced Corned Beef. Add a tablespoon butter, laddle some Beef Broth over Colcannon and serve.
• Place a bowl of creamed horseradish on the table.
• Garnish with sprigs of fresh parsley.

EGG GRAVY - SWEDISH

Steps:

• Melt butter in saucepan over low heat.
• Pour in sugar, and stir.
• Add about half of the flour and 4 eggs, stir it together.
• Pour in 2 cups of milk.
• Stirring constantly add salt and remainder of flour slowly.
• Stir until it comes to consistency like pudding or as thick as you would like.
• Remove from heat.
• Most serve this gravy over the top of"swedish rye bread" with bacon on the side for breakfast.

CORNED BEEF HASH AND POTATOES

Steps:

• Melt butter in skillet.
• Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
• Add beef and potatoes, water/stock, Worcestershire, and parsley.
• Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
• OPTIONS:.
• If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
• Poach eggs, serve over hash.

BROWN BEANS, SWEDISH STYLE

Steps:

• Wash beans. Put into a saucepan and add 5 cups water. Soak overnight.
• Set saucepan over high heat and bring water to the boiling point quickly. Reduce heat and cook over low heat about 1 hour.
• Add seasonings and continue to cook over very low heat for another hour, or until mixture thickens and beans are tender.
• If it doesn't thicken enough, remove the cover, turn heat on high and stir and cook for about 10 minutes. Add 1/2 cup water if the beans are too thick.

HORSERADISH GRAVY (FOR CORNED BEEF & CABBAGE) RECIPE - (3.7/5)

Steps:

• In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid. Stir until smooth. (Add more cooking liquid to reach desired consistency.) Add vinegar sugar and horseradish. Cook and stir over low heat until thickened and bubbly.

SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH

Steps:

• Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
• Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
• Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.

BRAISED CORNED BEEF WITH MAPLE

Steps:

• Preheat oven to 325.
• Place corned beef on rack in roasting pan and bake for 1/2 hour.
• Reduce heat to 275, cover and bake for 2 hours.
• Uncover and discard all but 1 cup liquid.
• Add maple and bourbon and continue baking and basting frequently for 1 hour more.
• Remove from oven and serve hot. Use reserved liquid as a table sauce over the meat.

ALE BRAISED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• In small skillet, saute onion in 1 T oil until transluscent. Transfer to plate or bowl & set aside.
• In remaining 1T olive oil, sear pork chops.
• Transfer chops to 9X13" baking dish and top with onions.
• In small bowl, whisk together ale, salt, pepper and marjoram; pour over pork chops.
• Cover and bake 45-60 minutes till cooked through.

BOILED BEEF WITH HORSERADISH SAUCE.. AUSTRIAN

Steps:

• In a large pot, place roast with the salt and water.
• Let stand for 20 minutes.
• Then bring slowly to a boil, skimming frequently.
• Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
• Drain the beef, and place on a serving platter, covering to keep warm.
• Strain the stock pressing all the vegetables to extract all the juices.
• Taste stock for seasoning, and remove one cup of stock to make the sauce.
• Serve the rest of the stock as a soup, before eating the beef.
• For the sauce-- Melt the butter, saute the onion over med.
• heat until soft.
• Stir in the flour, and cook until lightly browned.
• Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
• Bring sauce to a boil, stirring, simmer 3 minutes.
• Remove from heat and add the cream.
• Serve the beef with boiled potatoes, and the sauce seperately--.