Best 7 Deli Corned Beef Recipes

HOMEMADE CORNED BEEF

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.

CORNED BEEF

Steps:

• Place corned silverside/brisket in a saucepan or stockpot.
• Add the brown sugar on top of the meat and use a spoon to coat the meat with the sugar.
• Pour the vinegar into the saucepan and fill with water until the meat is mostly covered.
• Heat the saucepan on the stove on high until boiling, then lower to simmer.
• Cook the meat for 50-60 minutes per pound (500 grams). This will be 2 hours for 1 kg size beef we used.
• After cooking, remove the meat from the saucepan, trim excess fat, slice, and serve.

DELI STYLE CORNED BEEF

Steps:

• Preparation.
• Trim surface of fat from brisket. In a small bowl, mix Tender Quick mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.
• Cooking
• Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.

HOMEMADE CORNED BEEF

Steps:

• Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
• Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
• To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
• Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.

DELI CORNED BEEF

Steps:

• 1. Mix 4 cups water with the seasonings;bring to a boil. Allow to cool.
• 2. Place brisket in a large crock or pan. Pour mixture over brisket. Arrange so that the brisket remains completely covered with brine. Cover with tin foil and refrigerate for 7 days.
• 3. Drain and rinse the brisket. Place brisket in a large pot or Dutch oven.
• 4. Add the onion and celery. Pour in 4 cups water. Bring to a boil. Reduce heat to a simmer. Simmer for 3 hours. Cool for 30 minutes in liquid.
• 5. Remove to a pastry sheet. Brush with mustard. Sprinkle with brown sugar.
• 6. Bake in a 350 oven for 30 minutes. Slice and serve.

SLOW COOKER CORNED BEEF

Steps:

• Pour into slow cooker water and vinegar,
• peel and cut onion into quarters, add to slow cooker,.
• sprinkle in brown sugar,.
• place meat into slow cooker,
• cover, set to low and leave for seven hours.
• Let stand for ten minutes before slicing, meat is so succulent.
• Top meat with mustard pickles, chutney or relish.
• Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!

EASY CORNED BEEF FOR DELI SANDWICHES

Steps:

• Remove brisket from vacuum packaging.
• Remove visible outside fat and wash.
• Place in crockpot.
• Add pickling spices and the beer.
• Cook on High for about 6-8 hours.
• (You may wish to turn the corned beef once).
• Continue cooking until beef is tender but not falling apart.
• Total time will depend on size of roast.
• Gently remove corned beef from crockpot, keeping it in one piece if possible.
• If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
• Scrape off any outside fat, using a very sharp knife.
• TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
• Snugly fold ends of plastic to completely encase beef.
• The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
• Put wrapped beef in a Zip-lock bag and REFRIGEATE.
• When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
• NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
• I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.