Best Corned Beef Recipes

KEVIN'S BEST CORNED BEEF

Steps:

• Use a 14 to 20 qt. pan.
• Coarsely chop enough onions and carrots to make 1 cup each.
• In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.
• Add water to barely cover beef.
• Cover pan and bring to a boil over high heat.
• Simmer till meat is tender when pierced, 2 1/2 to 3 hours.
• Meanwhile, cut remaining onions into wedges.
• Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.
• Cut cabbage in half through cores, then into wedges.
• Scrub potatoes.
• Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
• Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes.
• With slotted spoon, scoop out vegetables onto warm serving dishes.
• Using tongs and a slotted spoon, remove beef to a cutting board.
• Cut off fat.
• Slice meat across grain, place on warm platters.
• Serve meat and vegetables with mustards.

CORNED BEEF

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.

CORNED BEEF

Steps:

• Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
• Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
• Cook for about 2 hours, or until very tender.
• Allow to rest in the water for about 20 minutes before slicing.
• Recommend serving with Mustard Sauce for Corned Beef recipe#21617.