Corned Beef On English Muffins Recipes

CRISP TEMPURA POACHED EGG OVER ENGLISH MUFFIN WITH RED PEPPER CORNED BEEF HASH

Steps:

• For the red pepper corned beef hash: In a medium saute pan, add the oil and heat over medium heat. Add the onions, bell peppers and thyme, season with salt and pepper and cook until softened, about 15 minutes. Add the corned beef and cook, stirring occasionally, until crisp, another 10 minutes. Remove from the heat and reserve.
• For the tempura poached egg: Fill a high-sided pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Mix the flour, seltzer and egg yolk together in a bowl. Mix in some salt and pepper and set aside.
• Preheat the broiler.
• Bring a saucepan of water to a simmer and add the vinegar. Crack each egg into a separate small bowl, turn off the heat under the saucepan and immediately slide each individual egg into the water, allowing the whites to congeal around the yolks. Cover for 3 minutes, then remove the eggs with a slotted spoon, letting the water drain off. Dip the eggs directly in the batter, and then transfer them immediately to the hot oil. Fry the eggs for 30 seconds; remove to a plate.
• To serve, sprinkle your English muffin halves with some Cheddar and place under the broiler until melted. Cover each melty side with some of the hash and put an egg on top. Not too much more to say except, knife and fork!

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

CORNED BEEF ON ENGLISH MUFFINS

Steps:

• Mix all ingredients well.
• Spread onto English muffins.
• Heat in oven on broil or toaster oven.
• Store in refrigerator.

CORNED BEEF HASH BROWN MUFFALETTA

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
• Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
• Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
• Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
• Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.

GRANDMA'S CORNED BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place brisket and water in a Dutch oven. Cover tightly.
• Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
• Remove from the oven and turn on the broiler.
• Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
• Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.

BREAKFAST SLIDERS WITH CORNED BEEF AND EGGS

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.

BROILED ROAST BEEF 'N CHEESE ENGLISH MUFFINS

Steps:

• Lightly spray cookie sheet.
• Put muffins on sheet.
• Mix together hash, ketchup, onion, parsley flakes, and oregano. Divide mixture on muffins.
• On each muffin, add two tablespoons cheese.
• Broil for 8 to 10 minutes or until cheese is bubbly and meat mixture is hot.
• Makes either 4 servings or cut each muffin into fourths and serve as a "nosh".

BREAKFAST CORNED BEEF SANDWICH

Steps:

• Toast the English muffin in your toaster. In a medium sized skillet add the three to four pieces of thinly sliced corned beef. Heat the corned beef over a medium heat. If your skillet is not a non-stick skillet add about a teaspoon of butter and cook the egg in the melted butter. Season egg with salt and pepper. Flip the slices of corned beef over and add 1 slice of the Swiss cheese to the corned beef in the pan. Spread honey mustard onto the English muffin. Add corned beef with Swiss cheese to the muffin. Top corned beef with egg, and then add the remaining slice of Swiss cheese on top of the egg. Top with remaining bun.

TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY

Steps:

• Warm up the milk at 45°C, mix in the yeast, and set aside.
• Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
• Knead dough until homogenous.
• Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
• Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
• Sprinkle with corn meal and cook on low heat, until golden brown on each side.
• Serve warm, accompanied by jam and butter.
• Enjoy!

CORNMEAL-OAT ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve yeast in water; let stand 5 minutes until yeast foams.
• Add shortening, sugar, salt, cornmeal, oats, and 1 cup flour; beat until smooth.
• Gradually add remaining flour to make a stiff dough, beating well after each addition ( I added it 1 cup at a time). Dough will be quite stiff at end. I did not use a mixer, just a wooden spoon and a slow and steady pace.
• On floured surface, roll out to 1/4" to 3/8" thickness.
• Cut into rounds with floured 4" cutter (or tuna can).
• Place on ungreased baking sheets sprinkled with cornmeal.
• Sprinkle cornmeal on top of rounds.
• Let rise in a warm place for 30 minutes, or until light.
• With spatula, carefully move muffins onto a preheated griddle or electric fry pan, about 360°F.
• Bake for 7 minutes on each side until light golden brown.
• Let cool.
• Split, toast, and enjoy.