CORNED BEEF IN BEER (CROCK POT)
The best Corned Beef I've ever made was in the Crock pot. (You can substitute water for beer, but the flavor won't be the same) NOTE: If you make more than 3-4 lbs., cook it on HIGH. I've made 6-7 lbs., and it won't be done after 9 hours on LOW. ANOTHER NOTE: This makes wonderful sandwiches if you cook it, then chill it before slicing.
Provided by papergoddess
Categories One Dish Meal
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes, onions, carrots, and bay leaf in crock pot.
- Trim excess fat from brisket; put meat on top of veges.
- Mix molasses with beer and pour over all.
- Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
- Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
- Serve with vegetables.
IRISH BEER CHEESE PUFFS
While this is by no means an authentic Irish recipe, I do use Irish beer, Irish butter, and sharp Irish Cheddar (along with a French technique!) to make these easy, cheesy puffs that are perfect for entertaining. Delicious to eat alone or with this spring onion and mascarpone spread.
Provided by Chef John
Categories Appetizers and Snacks
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
- Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
- Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
- Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
- Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
- Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
- Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
- Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
- Serve cheese puffs with spread.
Nutrition Facts : Calories 159 calories, Carbohydrate 7.2 g, Cholesterol 60.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 251.8 mg
PARTY CORNED BEEF PUFFS
Delicious, bite-sized party appetizers that can be made a day ahead and served cold. Easy to make and go in a flash. I made the puffs in the shape of footballs for a Super Bowl party.
Provided by Barb1970
Categories Appetizers and Snacks Pastries
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
- Preheat an oven to 450 degrees F (230 degrees C).
- In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
- Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
- When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 9.8 g, Cholesterol 98.2 mg, Fat 12 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 6.2 g, Sodium 515.5 mg, Sugar 0.3 g
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