Best 2 Caramelized Corned Beef Recipes

**Caramelized Corned Beef: A Sweet and Savory Delicacy Explored**

Corned beef, a traditional Irish dish, is renowned for its distinctive flavor and versatility. The process of curing and brining the beef infuses it with a delightful saltiness, making it a popular choice for various culinary creations. In this article, we present a comprehensive guide to caramelized corned beef, a delectable dish that elevates the classic corned beef experience. We'll take you on a culinary journey, exploring the intricacies of selecting the perfect corned beef, mastering the art of caramelization, and discovering a symphony of flavors that will tantalize your taste buds. Along the way, we'll unveil three distinct recipes that showcase the versatility of caramelized corned beef: a hearty Reuben sandwich, a savory hash, and a flavorful stir-fry. Get ready to embark on a culinary adventure that will transform your perception of this classic dish.

Let's cook with our recipes!

CARAMELIZED CORNED BEEF

Caramelized Corned Beef image

If you are tired of flavorless boiled corned beef, try cooking it in the oven. The key to this recipe is melting the fat and caramelizing the meat in the oven. As long as you are dragging out the slow cooker, you may want to cook an extra corned beef and potatoes to use for a second meal or corned beef hash.

Provided by mhonomichl

Categories Main Dish Recipes Beef Corned Beef Recipes

Yield 6

Number Of Ingredients 6

Ingredients

1 (3 pound) flat-cut corned beef
1 (32 ounce) carton beef stock
water as needed
5 large red potatoes, quartered
3 tablespoons olive oil
1 small head red cabbage, cut into 2-inch wedges

Steps:

Place corned beef in a slow cooker. Pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.
Cook on Low for 5 hours 15 minutes to 7 hours 15 minutes. Add potatoes to slow cooker and cook for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C) and set rack to center. Grease a roasting pan.
Remove corned beef from slow cooker and blot dry with a paper towel. Strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. Place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.
Cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.
Place cabbage in the slow cooker; cook on Low until tender, 15 to 20 minutes.
Slice corned beef and serve in roasting pan with potatoes. Strain cabbage and serve on the side.

Nutrition Facts : Calories 582.1 calories, Carbohydrate 58.6 g, Cholesterol 97.3 mg, Fat 26.9 g, Fiber 7.5 g, Protein 27.9 g, SaturatedFat 7.6 g, Sodium 1229.8 mg, Sugar 8.6 g

CORNED BEEF ON RYE WITH CARAMELIZED ONIONS AND SAUERKRAUT

Corned Beef on Rye with Caramelized Onions and Sauerkraut image

Categories Sandwich Onion Quick & Easy Brisket Spring Swiss Cheese Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

Ingredients

3 cups thinly sliced onion
2 tablespoons vegetable oil
3/4 cup drained sauerkraut
1/2 Granny Smith apple, grated coarse
3 tablespoons water
unsalted butter, softened, for buttering bread
8 large 1/2-inch-thick slices rye bread
1 large garlic clove, halved
1 large dill pickle, sliced paper-thin
3/4 pound thinly sliced chilled cooked corned beef (about half a cooked 3 1/2-pound corned beef; recipe follows)
1 cup coarsely grated Swiss cheese
mustard as an accompaniment
Corned beef:
a 3-to 4-pound corned beef brisket

Steps:

To prepare onions and sandwich:
In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.
Preheat broiler.
Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
Serve sandwiches with mustard.
To prepare the corned beef:
In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.

Tips:

To achieve the perfect caramelization, cook the corned beef in a single layer in a wide skillet, allowing enough space between each piece to ensure even browning.
Use a combination of butter and oil to prevent the butter from burning. The oil will help to regulate the temperature and prevent the butter from becoming too hot.
Do not overcrowd the skillet, as this will result in steamed rather than caramelized corned beef.
Be patient and allow the corned beef to caramelize slowly over medium heat. Rushing the process will result in unevenly cooked and tough beef.
To add a sweet and tangy flavor to the corned beef, deglaze the skillet with a mixture of brown sugar, apple cider vinegar, and water before adding the beef broth.
Serve the caramelized corned beef with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp green salad.

Conclusion:

Caramelized corned beef is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Whether you choose to pan-fry, bake, or slow-cook your corned beef, the result will be a tender and flavorful meal that is sure to impress. So next time you're looking for a hearty and satisfying dish, give caramelized corned beef a try!