GUINESS BAKED CORN BEEF BRISKET
This recipe is from an ol' friend, Kevin The BBQGURU at RecipeGoldmine.com. Be sure to read Kevin's tips before you start. * The process needs to be started the night before. Oven time is estimated depending on the size of the brisket used. Wonderful with Recipe#254973, fresh rye bread, horseradish and Recipe#15843. March 2012 UPDATE: by the photo you can see the beauty of this corned beef brisket. I decided to add a 1/2 bottle of Guinness Draught before closing up the foil and braising for the final few hours. You might like to try this too! The flavor. with or without the beer will knock your socks off, even if you are not wearing any! Soaking the brisket in water makes a huge difference and you will not miss the salty flavor. The rub will more than make up for it. Man oh man, this is good stuff!
Provided by Chicagoland Chef du
Categories Meat
Time P1DT5h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
- Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
- Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
- BEGIN DIRECTIONS:.
- Soak corned brisket for 2-4 hours, changing water every 30 minutes.
- Grind peppercorns and coriander seeds. Add remaining ingredients.
- Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
- Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
- Preheat oven to 250-275°.
- Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
- Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
- Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
- My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
- In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
- Enjoy!
Nutrition Facts : Calories 873.4, Fat 64.9, SaturatedFat 21.6, Cholesterol 333.2, Sodium 3858.2, Carbohydrate 6.3, Fiber 1.8, Sugar 0.2, Protein 62.6
CORNED BEEF OVEN BBQ STYLE
This is a twist on the classic Corned Beef Brisket that my family always made for St. Patrick's Day. It's the typical corned beef brisket with a tangy twist.
Provided by mt.longley
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Add brisket, onion, celery and carrot to crockpot and cook on low, 8 hours.
- 2. Remove brisket and place in 8"x 8" baking dish.
- 3. Mix sauce ingredients, butter, mustard, brown sugar, ketchup, vinegar, and water.
- 4. Pour sauce over cooked corned beef brisket and bake in 350 degree oven for 30 minutes.
Nutrition Facts : Calories 127.5, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 269.5, Carbohydrate 22.6, Fiber 2.2, Sugar 18.4, Protein 1.2
BBQ CORNED BEEF AND CABBAGE
Steps:
- For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
- Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.
- For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.
- For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.
- In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.
- Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.
- Serve with any dark beer.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the 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
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