SLOW-COOKED CORNED BEEF
It's not luck; it's just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. -Heather Parraz, Rochester, Washington
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 6 servings (plus about 14 oz. cooked corned beef leftovers).
Number Of Ingredients 9
Steps:
- In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.
Nutrition Facts : Calories 557 calories, Fat 31g fat (10g saturated fat), Cholesterol 156mg cholesterol, Sodium 1825mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 4g fiber), Protein 32g protein.
SLOW ROAST CORNED BEEF
This is from the Australian Womens Weekly Fresh programme. In the cooking time I include the resting time, no time on the salad (I've only ever made the corned beef)but at a guess I would say about 30 minutes. A different way to serve corned beef for St. Patrick's Day.
Provided by ImPat
Categories Roast Beef
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- FOR CORNED BEEF.
- Preheat oven to 220°C.
- Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
- Place beef in a baking dish.
- Make 6 small slits in the beef and poke a whole clove in each one.
- Smother the corned beef with the marmalade mixture.
- Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
- Remove from heat and let rest, covered in foil, for 30 minutes.
- Serve with salad.
- FOR THE SALAD.
- Place eggs, beans and potatoes in a bowl.
- Mix mayonnaise and lemon juice well together.
- Toss mayonnaise mixture through the salad.
- Serve with corned beef.
Nutrition Facts : Calories 761, Fat 52.6, SaturatedFat 15.4, Cholesterol 271.3, Sodium 2604.8, Carbohydrate 28.7, Fiber 2.5, Sugar 9.6, Protein 42.5
CORNED BEEF ROAST (SLOW COOKER)
I tried an oven roasted corned beef recently, which I liked, but which required me to stay in the house for the entire long cooking time. I decided to experiment with the slow cooker, since the market had a great deal of corned beef recently, and I had bought a couple extra ones. This version worked well for me. I mainly want to slice the corned beef for sandwiches, so I don't add anything else to the slow cooker.
Provided by duonyte
Categories Lunch/Snacks
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- 1. Wash and dry the corned beef. Place in slow cooker fat side up (I like to use a cooking bag, it's up to you).
- 2. Sprinkle with the seasoning packet and/or mixed pickling spices. I think I used about 2 tsp for a 3 3/4 lb roast. If your mix does not contain bay leaves, consider crumbling up one dried bay leaf and adding it - I think bay leaves add a lot of flavor.
- 3. Cover with the sliced onion, if using. Insert a wired meat thermometer if you have one (highly recommended).
- 4. Time to cook depends on the size of your crockpot and the size of your roast. In my 5 quart crockpot, my 3 3/4 lb roast took 6 hours on Low to reach 196 degrees. You want it to reach between 195 and 205 degrees to melt collagen and make a tender roast. My crockpot was not half full, so the cooking time is relatively short. if your crockpot is larger, it may take even less time.
- 5. Let roast rest 10-15 minutes before slicing. For best slicing results, wrap leftover roast in foil, place on platter in fridge and weigh it down - this compacts the meat for even better slicing the next day.
Nutrition Facts : Calories 997.1, Fat 75.4, SaturatedFat 25.2, Cholesterol 389.3, Sodium 4504.8, Carbohydrate 1.9, Protein 72.2
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
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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