Corned Beef Au Gratin Recipes

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CORNED BEEF AU GRATIN



Corned Beef Au Gratin image

This is another recipe that my mother made for us. Mother could always make a great meal even while being very frugal.

Provided by CindiJ

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups canned corned beef, cut up
1/3 cup minced celery
1/4 cup minced onion
1 teaspoon vegetable oil
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 cup fresh breadcrumb
3 tablespoons butter, melted
1 egg
1/8 teaspoon ground black pepper

Steps:

  • Preheat oven to 350°F.
  • Cut up corned beef into small cubes. Set aside.
  • In sauté pan, lightly sauté onions, celery in the vegetable oil, just until soft. Let cool approximately 10-15 minutes.
  • Stir together corned beef, sautéed vegetables, egg. Set aside.
  • In same sauté pan, melt butter. Stir in flour and stir constantly for 1 minute. Add milk to make roux; cook until thickened. Season with ground black pepper. Remove from heat and stir into meat mixture.
  • Place in greased 8x8-inch baking dish.
  • Mix bread crumbs with 3 tablespoons melted butter and sprinkle over the top of corned beef mixture.
  • Bake until bubbly - approximately 30 minutes.

Nutrition Facts : Calories 340.6, Fat 21.6, SaturatedFat 12.1, Cholesterol 103.8, Sodium 369.4, Carbohydrate 28.1, Fiber 1.6, Sugar 2.4, Protein 8.9

FRENCH BEEF AU GRATIN



French Beef Au Gratin image

Comes from "Our House to Yours" cookbook by the Pulaski Business & Professional Women's Organization.

Provided by Moe Larry Cheese

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
4 cups thinly sliced vidalia onions or 4 cups any sweet onions
1 lb beef tenderloin (I buy the pre-cut beef stew tips) or 1 lb sirloin, cut into 1/2 " cubes (I buy the pre-cut beef stew tips)
3 tablespoons flour
1 tablespoon dark brown sugar, packed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 quart beef broth
2 cups cooked fettuccine pasta
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese, grated

Steps:

  • In large, heavy bottomed pan, over medium heat, melt butter.
  • Add onions; saute, stirring often, until caramelized, but not burned, 15 to 20 minutes.
  • With slotted spoon, remove onions to medium bowl.
  • Add beef to pan; brown well on all sides.
  • Return onions and any juices to pan.
  • In small bowl, mix flour, sugar, cumin, salt and pepper and add to pan; stir 1 minute until bubbly. Gradually add broth, stirring to scrape drippings from pan; simmer 10 minutes.
  • Cook pasta according to package directions.
  • Heat broiler; place 1/2 cup fettucine in each of 4 ovenproof bowls; divide beef mixture over pasta.
  • In medium bowl, stir cheeses together; sprinkle evenly over beef.
  • Broil until cheese is melted and lightly browned, about 5 minutes. Makes 4 servings.

HOMEMADE CORNED BEEF



Homemade Corned Beef image

"The reason to corn your own beef is flavor," said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, "Charcuterie: The Craft of Salting, Smoking and Curing." "You can achieve tastes that aren't available in the mass produced versions," he said. Feel free to experiment with the "pickling spices" called for below - you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic - but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It's perfectly safe, Mr. Ruhlman exhorts: "It's not a chemical additive. Most of the nitrates we eat come in vegetables!") Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for Irish tacos.

Provided by Sam Sifton

Categories     project, main course

Time P5DT3h

Yield 8 to 12 servings

Number Of Ingredients 8

2 cups coarse kosher salt
1/2 cup sugar
5 garlic cloves, smashed
5 tablespoons pickling spices
1 tablespoon plus 1 teaspoon pink curing salt (sodium nitrite)
1 4- to 5-pound beef brisket
2 bottles of good beer
2 bottles of good ginger beer

Steps:

  • Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
  • Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
  • To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
  • Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.

PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES



Panackelty - My Grandma's Baked Corned Beef and Potatoes image

My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.

Provided by French Tart

Categories     Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (340 g) can corned beef, sliced
1 large onion, peeled and thinly sliced
3 -4 large potatoes, peeled and thinly sliced
2 beef bouillon cubes (dissolved in 3/4 pint of water)
salt and pepper

Steps:

  • Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
  • Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
  • Serve hot with fresh green vegetables.

Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7

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