Sundays Corned Beef Recipes
SUNDAY'S CORNED BEEF
Here's an old Irish recipe I've been making for decades-and not just on St. Patrick's Day-because it's so fast and easy to prepare! -Pam Allen, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan., Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag., Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables.
Nutrition Facts : Calories 419 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 1371mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 24g protein.
CORNED BEEF (SILVERSIDE)
An easy corned beef recipe that is the perfect alternative to a Sunday roast dinner. Leaving you with plenty of leftover beef for easy lunches during the week or a corned beef hash.
Provided by Sara McCleary
Categories Main (entree)
Time 2h40m
Number Of Ingredients 16
Steps:
- Trim corned silverside/brisket or any excess fat or visible sinew.
- Place corned silverside/brisket into a large pot that has a lid with all of the ingredients. Cover with cold water.
- Bring the pot to a boil and then reduce to a gentle simmer. Put the lid on pot the and simmer for 2 ½ hours.
- Skim any brown scum/foam from the pot as it forms.
- Leave corned beef to cool in the cooking liquid.
- Warm sliced garlic and olive oil in a small saucepan over low heat for a minute or two. It is important not to fry the garlic, you want it to soften slightly. Place to the side to cool.
- In a small bowl soak panko crumbs in milk.
- Place walnuts in a saucepan of cold water. Bring to the boil over high heat and then drain immediately in a colander. Rinse walnuts with cold tap water and place back in the saucepan again. Cover with cold water and bring to the boil again. Repeat this process twice.
- In a small food processor or blender, blend walnuts, soaked panko crumbs, parmesan, and a pinch of salt until smooth.
- Add garlic, oil, and a tablespoon or two of water. Blend until you have a thick sauce. Adjust water as needed.
- Season to taste and serve with corned beef.
- Store excess sauce in a container in the fridge for up to a week
Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 917 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CORNED BEEF SPREAD
Steps:
- Flake corned beef into mixing bowl, removing pieces of excess fat.
- Have cream cheese softened to room temperature and blend with sour cream and soy sauce.
- Pour mixture over corned beef and mix well.
- Stir in dill pickle.
- Place in a serving bowl and sprinkle with paprika. Serve with crackers. Yield: About 2 1/2 cups
Nutrition Facts :
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