HOME CURED CORNED BEEF
Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
Provided by Elise Bauer
Categories How To Beef Corned Beef
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Make curing brine: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
Nutrition Facts : Calories 531 kcal, Carbohydrate 9 g, Cholesterol 180 mg, Fiber 3 g, Protein 50 g, SaturatedFat 13 g, Sodium 2530 mg, Sugar 4 g, Fat 32 g, UnsaturatedFat 0 g
CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
HOMEMADE CORNED BEEF
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
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 SARNIE
I got this sandwich filling recipe from my elder sister. I haven't cooked it myself, but when I ate it at her house, it was incredible! She's a slap-dash kinda cook, so I'm just guessing on the servings and cooking time. If I ever get around to cooking this, I'll correct it. Or you guys can cook it and correct the amount for me. I'll thank you!
Provided by Hani Selamat
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 354.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 83.3, Sodium 1401.8, Carbohydrate 27.9, Fiber 1.2, Sugar 4, Protein 19.4
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