A SLICE OF HEAVEN (BAKED CORNED BEEF)
With only 2 ingredients and 10 minutes prep time, chefs of any skill level can create this heavenly-tasting dish! After 2 hours, discard the liquid and slice very thin and serve rolled up in warmed tortillas (warmed in the microwave oven).
Provided by caribbean joe
Categories Main Dish Recipes Roast Recipes
Time 2h10m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 270 degrees F (132 degrees C).
- Rinse corned beef in running water to remove about 1/2 of the salt and trim away any fat. Place corned beef in a baking dish and spread a 1/4-inch layer brown sugar over beef. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 3.8 g, Cholesterol 58.3 mg, Fat 11.3 g, Protein 10.8 g, SaturatedFat 3.8 g, Sodium 675.7 mg, Sugar 3.5 g
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.
BAKED CORNED BEEF BRISKET
OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843
Provided by Chicagoland Chef du
Categories St. Patrick's Day
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
- NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
- Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry.
- Get out your 9 x 13 baking dish.
- Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
- Place the corned beef on the foil, in a baking dish, fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up & around the corned beef, do not close up the foil.
- Bake, unwrapped, for 2 hours.
- After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
- Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
- Allow the meat to rest before slicing. Cut against the grain.
- I prefer to use an electric knife to get nice thin slices.
- Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
- Enjoy!
BAKED CORNED BEEF
This classic Irish-American dish is traditionally boiled with cabbage, but if you want the most flavorful, tender corned beef, there's a better way. This baked corned beef is topped with mustard and brown sugar and braised in Guinness. Serve it with mashed potatoes and sautéed cabbage for a complete St. Patrick's Day meal.
Provided by Melissa Belanger
Categories Mains
Time 4h20m
Number Of Ingredients 4
Steps:
- Preheat oven to 325˚F.
- Submerge corned beef in cold water for 15 minutes. Drain and pat dry.
- Place corned beef in a baking dish and add Guinness to the pan.
- In a small bowl, stir together the brown sugar, mustard and seasoning packet that came with the corned beef. Rub this onto the top of the corned beef.
- Cover the pan and bake for 4 hours, removing the cover for the final 30 minutes of cooking.
- Remove from oven and allow the corned beef to rest for about 10 minutes before slicing.
Nutrition Facts : Calories 482 calories, Sugar 3.1 g, Sodium 2766.4 mg, Fat 34.4 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 0.2 g, Protein 33.9 g, Cholesterol 122.7 mg
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
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