Excellent Corned Beef In Seven Days Recipes

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CORNED BEEF (10 DAYS)



Corned Beef (10 Days) image

Make and share this Corned Beef (10 Days) recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time P11DT20m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 lbs ice
1 (4 -5 lb) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

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.

Nutrition Facts : Calories 842.3, Fat 34.6, SaturatedFat 12, Cholesterol 281.2, Sodium 28712.3, Carbohydrate 34, Fiber 2.7, Sugar 28.6, Protein 94.9

OLD-WORLD CORNED BEEF AND VEGETABLES



Old-World Corned Beef and Vegetables image

This traditional corned beef dinner is a winner with my husband, family and friends. It's a nice meal-in-one.-Ruth Burrus, Zionsville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 pounds red potatoes, quartered
2 cups fresh baby carrots
1 package (10 ounces) frozen pearl onions
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
1/2 cup water
1 tablespoon marinade for chicken
1/8 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add beef; discard spice packet from corned beef or save for another use. Combine the water, marinade for chicken and pepper; pour over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.

Nutrition Facts : Calories 446 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 1419mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.

CORNED BEEF DINNER FOR ST. PATRICK'S DAY



Corned Beef Dinner for St. Patrick's Day image

"This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired."

Provided by Mmnadiv

Yield 8

Number Of Ingredients 12

4 pounds corned beef brisket, or more to taste
water to cover
1 medium head cabbage, cored and cut into 6 wedges
12 small red potatoes, halved
1 pound small white onions, peeled
6 large carrots, peeled and cut in chunks
Sauce:
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 tablespoon red wine vinegar
1/2 cup reduced-fat sour cream
2 tablespoons coarse Dijon mustard

Steps:

  • Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
  • Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
  • Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

More about "excellent corned beef in seven days recipes"

TOP 21 WAYS TO USE CORNED BEEF - THE SPRUCE EATS
top-21-ways-to-use-corned-beef-the-spruce-eats image

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  • Quick and Easy Corned Beef and Cabbage Casserole. You only need 5 ingredients to make this corned beef and cabbage casserole. Feel free to add a topping of shredded Swiss or cheddar cheese to the casserole just before it's finished baking.
  • Instant Pot Corned Beef and Cabbage. The Instant Pot pressure cooker makes a complete dinner of corned beef and cabbage fast and ridiculously easy! Treat your family to this meal on St. Patrick's Day or any day of the week.
  • Corned Beef and Cabbage Soup. This soup is a symphony of flavor and colors. Use leftover cooked corned beef or deli corned beef in this flavorful soup. Serve this soup with a salad and hot buttered biscuits for a delicious meal.
  • Corned Beef and Noodle Casserole. Egg noodles or pasta team up with diced corned beef, cheese, and optional vegetables in this well-seasoned casserole. This all-in-one meal will satisfy even the pickiest eaters.
  • Homemade Corned Beef. Make your own corned beef with spices and an easy brine. Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner.
  • Corned Beef Hash With Cabbage and Carrots. This corned beef hash takes advantage of the leftovers from a corned beef and cabbage dinner, and it is extremely versatile.
  • Oven Braised Corned Beef With Beer. Beer and beef broth make a flavorful braising liquid for this corned beef. A few spices and some onions flavor the corned beef perfectly.
  • Crock Pot Corned Beef and Cabbage Chowder. The slow cooker makes this corned beef and cabbage chowder a snap to fix, and it makes use of all of the corned beef and cabbage dinner leftovers.
  • Crock Pot Reuben Casserole With Corned Beef. This Reuben casserole is a classic combination of its namesake sandwich ingredients, layered and slow cooked to perfection.
  • Reuben Egg Rolls. Make leftovers fun with this creative appetizer recipe. All of the ingredients of a Reuben sandwich—except for the Russian dressing, which becomes the dipping sauce—are nestled inside an egg roll wrapper and then deep-fried until crunchy and golden brown.


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