Drunken Corned Beef Recipes

CORNED BEEF SANDWICH RECIPE BY TASTY

Corned Beef Sandwich Recipe by Tasty image

Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, rye toast, english mustard, kosher dill pickle

Provided by Matthew Johnson

Categories Dinner

Time P10DT20h

Yield 12 servings

Number Of Ingredients 23

Ingredients

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
fresh ginger, 2-in (5 cm) sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, good-quality, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
2 bottles ginger beer
2 bottles dark extra-stout beer
2 slices rye toast
english mustard, to taste
kosher dill pickle, sliced lengthwise to taste

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!

Nutrition Facts : Calories 634 calories, Carbohydrate 23 grams, Fat 41 grams, Fiber 1 gram, Protein 34 grams, Sugar 18 grams

CORNED BEEF 'N' SAUERKRAUT BAKE

Corned Beef 'n' Sauerkraut Bake image

I love Reuben sandwiches, so this recipe was a dream come true! We especially like it with my husband's homemade sauerkraut.-Susan Stahl, Duluth, Minnesota

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1-3/4 cups sauerkraut, rinsed and well drained
1/2 pound thinly sliced deli corned beef, julienned
2 cups shredded Swiss cheese
1/4 cup Thousand Island salad dressing
2 medium tomatoes, thinly sliced
6 tablespoons butter, divided
1 cup coarsely crushed seasoned rye crackers

Steps:

Preheat oven to 400°. In a greased 1-1/2 -qt. baking dish, layer half the sauerkraut, corned beef and cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Arrange tomato slices over the top; dot with 2 tablespoons butter., In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, 30-35 minutes or until heated through.

Nutrition Facts : Calories 380 calories, Fat 27g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 1142mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.