Claimjumpers Corned Beef Recipes
OVEN-ROASTED CORNED BEEF FOR SANDWICHES
Oven-roasted corned beef to slice for sandwiches. Easy. Tasty. You can just put a pile of meat on some nice pumpernickel with good mustard or make delicious Reuben sandwiches.
Provided by Crockpot Carlo
Categories Everyday Cooking Special Collection Recipes New
Time 4h35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.
- Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.
- Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
- Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.
- Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 4.6 g, Cholesterol 99.5 mg, Fat 19.3 g, Fiber 0.6 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1154 mg, Sugar 0.5 g
BREAKFAST SLIDERS WITH CORNED BEEF AND EGGS
Yet another way to use up leftover corned beef. The perfect grab-and-go breakfast for those hectic weekdays.
Provided by lutzflcat
Categories Sliders
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
- Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
- Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 159.2 g, Cholesterol 149.9 mg, Fat 9.5 g, Fiber 0.1 g, Protein 9.7 g, SaturatedFat 2.9 g, Sodium 153.8 mg
CHEF JOHN'S CORNED BEEF AND CABBAGE
It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
- Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
- Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
- Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 29 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 5.5 g, Protein 22.4 g, SaturatedFat 6.5 g, Sodium 1504.1 mg, Sugar 6.5 g
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