Corned Beef Hommie Home Fries Recipes

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HOMEMADE CORNED BEEF



Homemade Corned Beef image

Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 12 servings.

Number Of Ingredients 11

1 gallon water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt #1
4 garlic cloves, minced
2 oven roasting bags
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped

Steps:

  • In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.

CORNED BEEF FRIES



Corned Beef Fries image

This St. Paddy's day, make a variation on Canadian Poutine by dousing fries in corned beef, cheese and Guinness gravy.

Provided by Food.com

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

4 slices thick cut bacon, cubed
1 yellow onion, peeled, halved and sliced into thin 1/2 moons
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 tablespoons unsalted butter
2 tablespoons flour
1 (11 1/4 ounce) bottle irish stout beer (Guinness)
1 cup chicken broth
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
2 teaspoons sugar
3 cups green cabbage, cut into 1-inch dice
3 cups shredded cooked corned beef
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
2 lbs krinkle-cut French fries, cooked
2 cups cheese curds
2 tablespoons chopped parsley

Steps:

  • In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
  • Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
  • Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.

Nutrition Facts : Calories 544.5, Fat 18.8, SaturatedFat 6.7, Cholesterol 20.7, Sodium 1844.1, Carbohydrate 79.3, Fiber 9, Sugar 7.7, Protein 10.5

CORNED BEEF HOMMIE HOME FRIES



Corned Beef Hommie Home Fries image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Salt
2 pounds red potatoes, sliced 1/4-inch
5 tablespoons olive oil, divided
1 tablespoon butter
1 cup red onion, diced
1/2 cup diced Anaheim chile pepper
1/2 cup diced red bell pepper
8 ounces corned beef, diced
3 tablespoons minced garlic
Freshly ground black pepper
1 teaspoon paprika
1 cup shredded Cheddar
2 avocados, sliced
1/2 cup sour cream
1/2 cup diced green onions

Steps:

  • In a medium pot, boil water and add 1 teaspoon salt, add potatoes and cook until almost fork tender. When cooked, strain potatoes, and pat dry with paper towels.
  • Meanwhile in a large saute pan, add 2 tablespoons olive oil, and 1 tablespoon butter, add red onions, peppers and corned beef. Saute until onions are translucent, then add garlic, season with salt, pepper, and paprika. Cook for 2 minutes, remove from pan and hold hot.
  • In the same pan, add 3 tablespoons olive oil, and the potatoes. Cook until crispy on all sides. When cooked and crispy, add the pepper, onion and corned beef mixture. Combine thoroughly, being careful to not break the potatoes.
  • Pour mixture into a serving bowl, top with Cheddar, avocado slices, sour cream and green onions.

HOW TO MAKE HOMEMADE CORNED BEEF (HOME CURED)



How to Make Homemade Corned Beef (Home Cured) image

Learn how to make homemade corn beef with this recipe - with spices and a salt and sugar brine. A delicious meal you should start a week in advance.

Provided by Diana Rattray

Categories     Dinner     Entree

Time P7DT3h50m

Number Of Ingredients 16

For the Beef:
10 cups water
1 1/2 cups Kosher salt
1 cup granulated sugar
2 tablespoons dry mustard
3 tablespoons pickling spices
3 cloves garlic (minced)
1 fresh beef brisket (7 to 9 pounds)
For the Vegetables:
3 ribs celery (cut into 2-inch pieces)
2 large onions (cut into wedges)
2 cloves garlic (minced)
6 medium red potatoes (halved)
5 carrots (cut into thirds)
2 small rutabagas (or 1 medium rutabaga, cut into 2-inch chunks)
1 head of cabbage (cut into 6 or 8 wedges)

Steps:

  • Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
  • Bring to a boil over high heat. Remove from heat and set aside to cool.
  • When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef.
  • Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.
  • On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves minced garlic. Bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
  • Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt ; add the cabbage or other vegetables which wouldn't fit.
  • Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
  • If cooking some vegetables in another pot, cook just until tender and keep warm.​ You Might Also Like Oven Braised Corned Beef With Beer Simmered Corned Beef with Tangy Mustard Sauce Corned Beef Hash With Optional Cabbage and Carrots

Nutrition Facts : Calories 1801 kcal, Carbohydrate 72 g, Cholesterol 545 mg, Fiber 9 g, Protein 155 g, SaturatedFat 38 g, Sodium 11667 mg, Sugar 37 g, Fat 97 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g

CORNED BEEF HOMIE HOME FRIES



Corned Beef Homie Home Fries image

Provided by Guy Fieri

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
2 pounds red-skinned potatoes, cut into 1/2-inch pieces
5 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup diced red onion
1/2 cup diced Anaheim chile pepper
1/2 cup diced red bell pepper
8 ounces corned beef, diced
3 tablespoons minced garlic
1 teaspoon paprika
Freshly ground pepper
Shredded cheddar cheese, sliced avocado, sour cream and sliced scallions, for topping

Steps:

  • Bring a large pot of water to a boil and add 1 teaspoon salt. Add the potatoes and cook until almost fork-tender, about 5 minutes. Drain the potatoes and pat dry with paper towels.
  • Meanwhile, heat 2 tablespoons olive oil and the butter in a large saute pan over medium heat. Add the onion, chile pepper, bell pepper and corned beef and saute until the onion is translucent, about 5 minutes. Add the garlic and paprika and season with salt and pepper. Cook 2 minutes, then remove the mixture from the pan and keep hot.
  • Add the remaining 3 tablespoons olive oil and the potatoes to the same pan. Cook, turning occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and combine thoroughly, being careful to not break the potatoes.
  • Serve the home fries topped with cheese, avocado, sour cream and scallions.

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