CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
25 BEST WAYS TO USE ENGLISH MUFFINS
These English muffin recipes will totally change your sandwich game. From tuna melts to huevos rancheros to pizza, you might never go back to regular bread again.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an English muffin recipe in 30 minutes or less!
Nutrition Facts :
CORNED BEEF HASH BROWN MUFFALETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
- Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
- Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
- Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
- Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.
CORNED BEEF ON ENGLISH MUFFINS
Make and share this Corned Beef on English Muffins recipe from Food.com.
Provided by nicoleingermantown
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- Spread onto English muffins.
- Heat in oven on broil or toaster oven.
- Store in refrigerator.
Nutrition Facts : Calories 478.7, Fat 27.6, SaturatedFat 14, Cholesterol 105.2, Sodium 1317.8, Carbohydrate 29.9, Fiber 2.4, Sugar 4, Protein 27.5
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CORNED BEEF MUFFINS RECIPE - TABLESPOON.COM
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Servings 12Total Time 1 hrCategory Side Dish
- Preheat the oven to 400°F. Grease a regular-sized 12-cup muffin tin. Melt the butter over medium-high heat and cook the leeks and onions for 6-7 minutes until tender.
- While the leeks are cooking, combine the hash browns, olive oil, salt and pepper in a bowl. Press about 2 heaping tablespoons of hash brown mixture into each muffin cup. Distribute any remaining hash browns. Bake on the middle rack for 30-40 minutes or until the hash browns are golden brown.
- Make the egg mixture: Combine the beaten eggs, salt, pepper and Irish mature cheddar cheese in a bowl.
- Put a heaping tablespoon of chopped corn beef in each muffin cup followed by a heaping tablespoon of the leek mixture. Put 3 heaping tablespoons of the egg/cheddar mixture in each muffin cup. Distribute any leftover mixture.
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