Corned Beef Brisket Grocery Store Recipes
SIMPLE CORNED BEEF BRISKET
Tender corned beef brisket cooked with chicken broth, cabbage, and other vegetables to make a delicious meal for these winter months.
Provided by Laura
Categories Main Course
Time 1h45m
Number Of Ingredients 8
Steps:
- Rinse the corned beef to remove excess salt.
- Place the onion wedges in the inner pot. Place the corned beef brisket on top. Sprinkle on the seasoning packet. Pour in the chicken or beef broth.
- Close the lid and set the vent to sealing. Pressure cook on high for 80 minutes. Either do a quick release or allow a 15 minute natural release (either is fine).
- Remove the brisket from the pot and set it aside to rest.
- Place the cabbage, potatoes, and carrots in the Instant Pot in the cooking liquid. Close the lid and pressure cook for 3 minutes. Do a quick release of the pressure.
- Slice and serve the brisket with the veggies.
Nutrition Facts : Calories 332 kcal, Carbohydrate 22 g, Protein 22 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 1450 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
BRAISED CORNED BEEF BRISKET
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.
Provided by mauigirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g
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