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.
CORN BEEF (OVEN ROASTED CORNED BEEF)
Oven roasted corned beef. This is the only way I make corned beef now. It is almost a fix it and forget kind of dinner. It comes out very tender and moist. Add some rye bread and you are all set.
Provided by iluzen
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 300 degrees.
- Open and rinse the corned beef.
- Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat.
- Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. If it doesn't, add a little more water.
- Cover and place in the oven.
- Cook for 3 1/2 - 4 hours. It should be fork tender.
- Remove the meat and place on a plate and cover with foil.
- Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil.
- Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes.
- Add onions and cook till almost tender. About 7-10 minutes.
- Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.).
- Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking.
- Slice corned beef across the grain.
- Enjoy!
Nutrition Facts : Calories 1554.5, Fat 65.1, SaturatedFat 21.7, Cholesterol 333.7, Sodium 3979.1, Carbohydrate 97.1, Fiber 9.9, Sugar 9.5, Protein 73.9
CORNED BEEF ROAST
This is a basic corned beef roast recipe. It is easy to prepare and wonderful to eat.
Provided by LUVNGMOM
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 5h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
- Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.
Nutrition Facts : Calories 465 calories, Carbohydrate 28.4 g, Cholesterol 133.9 mg, Fat 26.1 g, Fiber 3.6 g, Protein 28.1 g, SaturatedFat 8.7 g, Sodium 1559.6 mg, Sugar 1.8 g
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- Corned Beef and Cabbage. Over a thousand reviewers loved this paired down classic recipe. The corned beef simmers first, then potatoes, carrots, and cabbage join the pot so the cooking liquid infuses everything.
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- Stout Slow Cooker Corned Beef and Veggies. As if corned beef and cabbage wasn't Irish enough, this recipe uses Irish stout beer to gently cook the beef in the slow cooker.
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- Easy Corned Beef and Cabbage. The "easy" in this recipe's title is thanks to the slow cooker. Everything goes in the pot, including cider vinegar, sugar, garlic cloves, and a bay leaf.
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