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
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
CORNED BEEF ROAST
This is a basic corned beef roast recipe. It is easy to prepare and wonderful to eat.
Provided by LUVNGMOM
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 5h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
- Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.
Nutrition Facts : Calories 465 calories, Carbohydrate 28.4 g, Cholesterol 133.9 mg, Fat 26.1 g, Fiber 3.6 g, Protein 28.1 g, SaturatedFat 8.7 g, Sodium 1559.6 mg, Sugar 1.8 g
FIRE-ROASTED CORN AND BEEF SKILLET PIE
This zesty take on a comforting pot pie gets a spicy kick with pepper Jack cheese. Have some pizza seasoning in your spice cabinet? Sprinkle it over the breadsticks before baking.
Provided by Doug
Categories Beef Pie
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook ground beef, stirring and breaking up lumps, in a large cast iron skillet until browned, about 10 minutes. Stir in pasta sauce and corn. Bring to a boil, then stir in cheese.
- Unroll breadstick dough and loosely weave on top of filling.
- Bake in the preheated oven until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 591.5 calories, Carbohydrate 52.7 g, Cholesterol 84.2 mg, Fat 31.5 g, Fiber 4.9 g, Protein 23.8 g, SaturatedFat 12 g, Sodium 999 mg
SLOW ROAST CORNED BEEF
This is from the Australian Womens Weekly Fresh programme. In the cooking time I include the resting time, no time on the salad (I've only ever made the corned beef)but at a guess I would say about 30 minutes. A different way to serve corned beef for St. Patrick's Day.
Provided by ImPat
Categories Roast Beef
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- FOR CORNED BEEF.
- Preheat oven to 220°C.
- Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
- Place beef in a baking dish.
- Make 6 small slits in the beef and poke a whole clove in each one.
- Smother the corned beef with the marmalade mixture.
- Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
- Remove from heat and let rest, covered in foil, for 30 minutes.
- Serve with salad.
- FOR THE SALAD.
- Place eggs, beans and potatoes in a bowl.
- Mix mayonnaise and lemon juice well together.
- Toss mayonnaise mixture through the salad.
- Serve with corned beef.
Nutrition Facts : Calories 761, Fat 52.6, SaturatedFat 15.4, Cholesterol 271.3, Sodium 2604.8, Carbohydrate 28.7, Fiber 2.5, Sugar 9.6, Protein 42.5
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