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CORNED BEEF

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Corned Beef and Cabbage I

3 pounds corned beef brisket

with spice packet

10 small red potatoes

5 carrots, peeled and julienned

1 large head cabbage, cut

into small wedges

Directions

1 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.

2 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.

3 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.

Glazed Corned Beef with Lentils

2 quarts water

4 pounds corned beef brisket

1 large onion

1 large carrot

1 stalk celery

2 cloves garlic

1 tablespoon pickling spice

1/4 cup packed brown sugar

1/2 teaspoon ground ginger

3 tablespoons Dijon-style prepared mustard

1/4 cup honey

1/4 cup red chile sauce (optional)

2 cups dry lentils (optional)

1 tablespoon chopped fresh parsley

Tie pickling spice in a square of cheesecloth. In a large stew pot,

combine water, brisket, whole vegetables, garlic, and pickling

spices. Bring to a boil, reduce heat, and simmer for 3 hours.

Place a cooking rack in a shallow baking dish or pan. Remove brisket

from cooking liquid, and place fat side up on rack. Reserve cooking

liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon

glaze over meat.

Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C)

for 30 to 40 minutes.

Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups

cooking liquid from the brisket, and chili sauce. Bring to a boil.

Add lentils, return to a boil, and reduce heat to simmer. Continue

cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle

with parsley, and serve with brisket.

 

CORNED BEEF BALL

1 (8 ounce) package cream

cheese, softened

2 cups shredded Cheddar cheese

1 (12 ounce) can corned beef

2 teaspoons prepared horseradish

1 1/2 teaspoons prepared mustard

1 1/2 teaspoons

Worcestershire sauce

3 tablespoons lemon juice

3/4 cup sweet pickle relish

1 Combine cream cheese, Cheddar cheese, corned beef,

horseradish, mustard, Worcestershire sauce, lemon juice, and sweet

pickle relish in a medium size bowl. Using an electric mixer,

mix at a medium speed until mixture is smooth. Shape the

mixture into a ball. Refrigerate until ready to eat.

 

CORNED BEEF NOODLE CASSEROLE

1 (8 ounce) package wide egg noodles

1 (12 ounce) can corned beef

4 ounces processed cheese

food (eg. Velveeta)

1 (10.75 ounce) can condensed

cream of chicken soup

1 cup milk

1/2 cup chopped onion

1 cup seasoned dry bread crumbs

1 Preheat oven to 350 degrees F (175 degrees C).

2 Cook noodles until tender and drain.

3 Combine noodles, corned beef, cheese, cream of chicken

soup, milk and onion. Pour into a 2 quart casserole dish.

Top with buttered bread crumbs.

4 Bake at 350 degrees F (175 degrees C) for 45 minutes.

RUEBEN SOUP

1/2 cup chopped onion

1/4 cup chopped celery

3 tablespoons butter

1/4 cup all-purpose flour

3 cups water

4 cubes beef bouillon

8 ounces shredded corned beef

1 cup sauerkraut, drained

3 cups half-and-half cream

3 cups shredded Swiss cheese

8 slices rye bread, toasted

and cut into triangles

1 In a large saucepan, cook onion and celery in butter

until tender; stir in flour until smooth. Gradually stir in

water and bouillon, and bring to a boil. Reduce heat to low,

and simmer for 5 minutes.

2 Stir in corned beef, sauerkraut, cream, and 1 cup of

the cheese. Cook and stir for 30 minutes or until slightly thickened.

3 Preheat broiler.

4 Ladle soup into 8 ovenproof bowls. Top each serving

with a slice of bread and sprinkle 1/4 cup of the cheese on

top of each slice of bread. Place in oven under broiler

until the cheese melts and lightly browns

CORNED BEEF AND CABBAGE

1 pound kosher salt

2 gallons water, divided

8 pounds beef brisket

6 bay leaves

8 black peppercorns

1 onion, chopped

1 medium head cabbage, quartered

1 pound carrots, sliced

1 turnip, chopped

1 teaspoon chopped fresh cilantro

8 potatoes - peeled and cubed

1 In a large stainless steel or cast iron pot, combine

the salt, water and brisket. Cover and let sit for 7 days

in the refrigerator. (Note: brisket must be completely

submerged, so double the salt and water if necessary.)

2 After 7 days, drain the brine and add 1 gallon fresh

water, bay leaves and peppercorns. Bring to a boil, reduce

heat to low/medium low, and simmer for 3 to 3 1/2 hours.

3 During the last 45 minutes of cooking, add the onion,

cabbage, carrots, turnip, cilantro, and potatoes. Continue

simmering until all vegetables are tender

CORNED BEEF CABBAGE 2

4 1/2 pounds corned beef brisket

5 black peppercorns

1/2 teaspoon garlic powder

1 onion, peeled and left whole

2 bay leaves

1 pinch salt

1 small head cabbage, cored and cut into wedges

6 large potatoes, quartered

4 large carrots, peeled and sliced

1/4 cup chopped fresh parsley

2 tablespoons butter

In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic

powder, onion, bay leaves and salt. Fill pan with water to cover

everything plus one inch. Bring to a boil and cook for 20 minutes.

Skim off any residue that floats to the top. Reduce heat to a simmer

and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

Once the meat is done, add the cabbage, potatoes and carrots,

pressing them down into the liquid. Simmer for an additional 15

minutes or until the potatoes are tender. Skim off any oil that comes

to the surface. Stir in the butter and parsley. Remove the pot from

the heat.

Remove meat from the pot and place onto a serving dish and let rest

for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice

meat on the diagonal against the grain. Serve meat on a platter and

spoon juices over meat and vegetables.

 

GLAZED CORNED BEEF

4 1/2 pounds corned beef, rinsed

1 cup water

1 cup apricot preserves

4 tablespoons brown sugar

2 tablespoons soy sauce

1 Preheat oven to 350 degrees F (175 degrees C).

2 Coat a large pan with non-stick cooking spray. Place

corned beef in dish and add water. Cover tightly with

aluminum foil and bake for 2 hours; drain liquid.

3 In a small bowl combine apricot preserves, brown sugar,

and soy sauce. Spread the apricot mixture evenly over the

corned beef.

4 Bake uncovered at 350 degrees F (175 degrees C) 25 to

30 more minutes, or until the meat is tender; basting

occasionally with pan drippings.

5 Slice corned beef across grain and serve.

 

GUINESS CORNED BEEF

4 pounds corned beef brisket

1 cup brown sugar

1 (12 fluid ounce) can or

bottle Irish stout beer

1 Preheat oven to 300 degrees F (150 degrees C). Rinse

the beef completely and pat dry.

2 Place the brisket on rack in a roasting pan or Dutch

oven. Rub the brown sugar on the corned beef to coat entire

beef, including the bottom. Pour the bottle of stout beer

around, and gently over the beef to wet the sugar.

3 Cover, and place in preheated oven. Bake for 2 1/2

hours. Allow to rest 5 minutes before slicing.

During the last hour, you may put vegetables in the

roasting pan as well. Try a wedge of cabbage, new potatoes,

onion, carrots, etc. You may need to add a little more beer

with your vegetables.

RUEBEN SANDWICH

2 slices rye bread

1 tablespoon butter, softened

2 ounces thinly sliced corned beef

2 ounces sauerkraut

1 slice mozzarella cheese

Heat medium skillet over medium heat. Butter bread on

one side. Place one slice of bread, buttered side down,

in skillet. Layer corned beef, sauerkraut and mozzarella

on bread. Top with remaining slice of bread. Cook,

turning once, until bread is browned, sandwich is heated

through and cheese is melted. Serve immediately

RUEBEN SANDWICH 2

1 tablespoon chili sauce

1/3 cup mayonnaise

1/4 cup butter, softened

8 slices rye bread

1/2 pound thinly sliced

corned beef

1/2 pound sliced Swiss cheese

1 pound sauerkraut

Preheat oven broiler.

Mix chili sauce and mayonnaise until smooth. Spread

mayonnaise mixture and butter on bread slices. Layer corned

beef, Swiss and sauerkraut on 4 slices and top with

remaining slices. Place on baking sheet under preheated broiler

and broil until browned, turning once, 2 minutes.