Corned Beef Braid Recipes

CORNED BEEF SAUERKRAUT REUBEN BRAID

Steps:

• Preheat the oven to 350° F. Roll out the dough and with your hands, shape it into a long rectangle. Spread the 1/4 cup of 1000 island dressing onto the dough.
• Lay corned beef down the center of the dough.
• Next layer on your sauerkraut.
• And finally top with slices of cheese.
• With a knife, make cuts on either side of the dough, approximately ½ inch apart from each other. Starting from the top, take one strip and cross it over to the other side on a diagonal, and then cross the opposite strip of dough over the first one, also in a diagonal. Continue this patter until you reach the bottom. Carefully transfer to a baking sheet. Brush top with melted butter and bake for approximately 15 - 20 minutes or until the top is golden brown.
• After removing from the oven, let rest for 5 minutes and then slice. Use the 1/2 cup of dressing as a dipping sauce.

BRAISED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
• Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
• Roast in the preheated oven until meat is tender, about 6 hours.

CORNED BEEF BRAID

Steps:

• Spray counter lightly with non-stick cooking spray. Combine dinner or Texas rolls and roll into a 12x16-inch rectangle. Cover with plastic wrap and let rest 20-25 minutes.
• Remove wrap and spread mustard lengthwise in a 4-inch strip down center of dough. Top with corned beef, spinach and potatoes. Sprinkle potatoes with salt and pepper. Top with grated cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.
• Begin braid by folding top and bottom strips toward filling. Then braid strips alternately over filling. Finish by pulling last strip over and tucking under braid.
• Lift braid with both hands and place on sprayed baking sheet. Brush with beaten egg and sprinkle with caraway seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 20-25 minutes.

BRAISED CORNED BEEF

Steps:

• To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS

Steps:

• Preheat the oven to 250 degrees F.
• Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

CIDER-BRAISED CORNED BEEF WITH RUTABAGA

Steps:

• Preheat the oven to 325 degrees F. Trim the fat cap on the corned beef to about 1/4 inch thick, then rinse the corned beef. Place in a large Dutch oven and cover with water by 1 inch. Bring to a boil, then turn off the heat and skim off any foam from the top. Transfer the beef to a plate, discard the water and wipe out the pot. Combine the allspice, peppercorns, bay leaves, thyme and garlic on a large square of cheesecloth. Gather the edges to make a bundle, tie with kitchen twine and set aside.
• Return the beef to the pot. Add the cheesecloth bundle, cider, whiskey and 4 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cover, transfer to the oven and bake 1 1/2 hours. Remove the pot from the oven and flip the beef; cover and continue baking until tender, about 1 1/2 more hours.
• Line a rimmed baking sheet with parchment paper. Transfer the pot to the stovetop and increase the oven temperature to 400 degrees F. Remove the beef from the liquid and place on the prepared baking sheet, fat-side up; reserve the pot of liquid.
• Whisk the mustard, brown sugar, honey and horseradish in a bowl. Brush 1/4 cup of the mustard glaze on the corned beef. Return to the oven and bake until the glaze is lightly browned and sticky, about 15 minutes. Brush with the remaining glaze and bake 15 more minutes. Remove from the oven and let rest 10 minutes.
• Meanwhile, bring the liquid in the pot to a boil. Add the rutabaga and reduce the heat so the liquid simmers; cook until the rutabaga is very tender, about 20 minutes, adding the leeks halfway through. Transfer the vegetables to a platter using a slotted spoon. Slice the corned beef and arrange on the platter; sprinkle the vegetables with parsley.

REUBEN BRAIDS

Steps:

• In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations. , Spread half of corned beef filling down center of rectangle. On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with sesame seeds. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Freeze option: Freeze cooled unsliced loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through.

CORNED BEEF SANDWICH RECIPE BY TASTY

Steps:

• In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
• Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
• Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
• Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
• Spread the mustard on both sides of the toasted rye bread. Lay the ⅓ lb corned beef and pickles on one slice of bread and top with the other slice.
• Cut the sandwich in half crosswise.
• Enjoy!

CORNED BEEF BRAID

Steps:

• Spray counter lightly with non-stick cooking spray. Combine dinner or Texas rolls and roll into a 12x16-inch rectangle. Cover with plastic wrap and let rest 20-25 minutes.
• Remove wrap and spread mustard lengthwise in a 4-inch strip down center of dough. Top with corned beef, spinach and potatoes. Sprinkle potatoes with salt and pepper. Top with grated cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.
• Begin braid by folding top and bottom strips toward filling. Then braid strips alternately over filling. Finish by pulling last strip over and tucking under braid.
• Lift braid with both hands and place on sprayed baking sheet. Brush with beaten egg and sprinkle with caraway seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 20-25 minutes.