Corned Beef Sarnie Recipes

CORNED BEEF

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

CORNED BEEF SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

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 SARNIE

Steps:

• Warm up the corned beef in a frying pan (no oil needed).
• Mash it up a bit and spread it around.
• When it starts crackling merrily over the heat, put in the ketchup and worcestershire sauce.
• Sprinkle with some chili flakes (my sister apparently used thai chili flakes but she said any will do).
• Put in loads of ground white/black pepper.
• Mix it all up in the pan until its hot and slightly seared in some places (the charring adds flavour).
• Spread on toasted bread (while hot) and top with tomato slices. No need for butter or other spreads.

LENNIE'S CORNED BEEF DINNER

Steps:

• Please note that I've never written this down before, so measurements like the "1 tbsp kosher salt" are just approximations on my part; go with whatever seems right to you.
• When you're ready to start cooking, get out your biggest pot, then put that one back and get a bigger one; really.
• Into the pot goes the corned beef, taken out of its plastic casing.
• Note about corned beef: I have never bought one that had spices separate, but I've read that here at Zaar, that some have the spices in a separate little package; if your spices are separate, open up the package and put them in with the beef too.
• Pour about 3 cups of apple juice over beef, then add enough cold water to completely cover the meat.
• Turn the heat under the pot to high and bring to a boil.
• Add 1/2 cup (not tightly packed) brown sugar to the liquid, along with mustard seeds.
• When the liquid comes to a boil, skim off any scum (you won't get it all; that's not a big deal), turn the heat way down, put the lid on the pot, and simmer for 2 hours.
• While meat is simmering, prepare the veggies.
• Cut some wedges off your cabbage (I never use the whole thing unless it was a very small cabbage).
• Peel some carrots and cut into chunks (I recommend 4 carrots but you can use less, or more, depending on how much you like them); peel some parsnips and do likewise.
• Peel a couple of onions but leave the root end on; cut in half, through the root end, then in half again, through the root end (in an ideal world, this prevents the wedges from coming apart; don't be surprised if some of them do not stay in perfect segments however).
• Get someone strong to cut the rutabaga in half, then in half again; peel; cut into chunks, not too big (just under an inch or so is fine). I use about three-quarters of the rutabaga, but if you want to use the whole thing, go for it; or, use less if you want.
• Don't do anything to the potatoes but rinse them to get off any dirt.
• Wait for the 2 hours to be up.
• When your timer dings, add all the veggies except the cabbage into the pot, turn the heat back up to high, and let it come back to a boil (I add the kosher salt and black pepper at this point, but you don't have to).
• If you have to add more liquid (you likely won't), add half apple juice and half water.
• When the liquid comes back to a boil, turn it down to a simmer, put the lid back on, and cook for 15 minutes.
• When the 15 mins are up, remove lid and set it aside; you won't need it any more.
• Add cabbage to pot, curse if liquid in pot overflows, then turn heat back up to high, and when liquid comes to a boil turn heat back down to a simmer and let cook until all the veggies are done to your liking (I don't know how soft you like your turnip, cabbage, etc, but mine usually takes approximately 20 to 25 minutes after I add the cabbage).
• When done, fish out corned beef and put on a chopping board.
• Then, using a slotted spoon, get the veggies and arrange attractively on platter so your MIL will be impressed; carve up meat and place on another platter.
• Make sure salt, pepper and butter are on the table, along with an assortment of mustards.
• Realize you forgot to make the soda bread; 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.

THE BEST BACON SARNIE

Steps:

• To get a really crisp edge, snip a few small cuts in the fat around each bacon rasher. This will also stop it from curling up too much when cooking.
• It's best to buy dry-cure bacon if you can, as less water is released when frying, ensuring really crisp fat (the best bit) and a better flavour.
• Place a large frying pan over a medium heat and add a trickle of oil.
• Lay the bacon in the pan and cook for about 3-4 minutes on each side or until it's as crispy as you prefer. Remove the bacon and divide between 2 slices of bread. Spread either tomato ketchup or brown sauce on to the remaining 2 slices and place sauce-side down in the pan.
• Leave for about a minute to absorb all the juices in the pan, also warming (but not toasting) the bread.
• The other 2 pieces will be warmed through by the hot bacon on top, with any bacon fat seeping through the bread. Assemble the sandwiches and eat straight away.

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.