Steamed Corned Beef Recipes

JEWISH STYLE CORNED BEEF

Steps:

• Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
• Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
• Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres

INSTANT POT® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

HOMEMADE CORNED BEEF WITH VEGETABLES

Steps:

• Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
• Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
• Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
• Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
• Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
• Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

FAVORITE CORNED BEEF AND CABBAGE

Steps:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

PAPA'S STEAMED CORNED BEEF SANDWICHES

Steps:

• Place meat in a steamer and heat until hot, about 5-8 minutes.
• Place all ingredients onto sandwich roll.
• Heat 30 seconds to 1 minute in a microwave, if desired, to soften or melt cheese.
• Serve hot.