Corned Beef Tender And Delicious Recipes

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SPICY AND TENDER CORNED BEEF



Spicy and Tender Corned Beef image

It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and fork-tender treat. My Mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a Lucky Lassie to have him, and he loves this dish!

Provided by June Mc

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h30m

Yield 6

Number Of Ingredients 10

½ (12 fluid ounce) can or bottle dark beer
1 tablespoon dry mustard
1 pinch salt and ground black pepper to taste
3 cloves garlic, cut into slivers
3 whole cloves, or to taste
1 (3 pound) round-cut corned beef roast with spice packet
1 (16 ounce) package carrots, cut into 2-inch pieces
1 (16 ounce) package small red potatoes
1 head green cabbage, cored and cut into wedges
1 tablespoon butter, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
  • Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 33.2 g, Cholesterol 102.4 mg, Fat 21.8 g, Fiber 8.6 g, Protein 23.4 g, SaturatedFat 7.6 g, Sodium 1260.2 mg, Sugar 10.6 g

CORNED BEEF - TENDER AND DELICIOUS



Corned Beef - Tender and Delicious image

Over the years, I developed this corned beef recipe for sandwiches. If I'm making it for a party, I make 3-4 briskets because it's always the first thing to go. Don't be afraid of the amount of garlic--no one has ever complained that it's too garlicky. It can also be used to make the traditional corned beef & cabbage meal by removing the beef once it's fully cooked and adding cabbage, carrots, potatoes, etc. to the cooking liquid--only adds about 30 more minutes to the cooking time.

Provided by Suze K

Categories     One Dish Meal

Time 6h10m

Yield 15 serving(s)

Number Of Ingredients 5

2 (3 lb) corned beef brisket
2 (12 ounce) bottles beer
1 head garlic clove, peeled
1/4 cup peppercorn
3 -4 bay leaves

Steps:

  • Remove briskets from wrapping and place in large pot or crockpot. Rinse if you don't like the brine coating.
  • Add contents of 1 spice packet (discard 2nd spice packet or reserve for other use), the beer, peppercorns and bay leaves.
  • Break garlic head apart and peel each clove. Add entire head to the pot.
  • Add enough water to cover the meat by 1 inch. NOTE: the briskets will float, so I put a heavy heat-resistant plate or bowl on top to keep them submerged.
  • STOVETOP: Turn heat to high and bring contents to a boil. Turn heat to a low simmer; cover and cook for 6 hours or more.
  • CROCKPOT: Set on high cover; cook for 8-10 hours.
  • When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.
  • If using for sandwiches, tightly wrap each brisket in plastic and refrigerate for 1-2 hours before slicing. If you want to shred the meat, there is no need to refrigerate--just cut in thick slices and shred each slice.
  • If serving as corned beef & cabbage, once meat is removed, transfer cooking liquid to large pot (if using crockpot), bring cooking liquid to boil and add vegetables. Cover and cook 30 minutes.

Nutrition Facts : Calories 481.4, Fat 34.4, SaturatedFat 11.5, Cholesterol 177.7, Sodium 2058.9, Carbohydrate 3.8, Fiber 0.1, Protein 33.4

TENDER CORNED BEEF 'N' CABBAGE



Tender Corned Beef 'n' Cabbage image

I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.-Jo Ann Honey, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h5m

Yield 6 servings.

Number Of Ingredients 5

1 large onion, cut into wedges
1 cup apple juice
1 bay leaf
1 corned beef brisket with spice packet (2-1/2 to 3 pounds) , cut in half
1 small head cabbage, cut into wedges

Steps:

  • Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.

Nutrition Facts :

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