Best 2 Excellent Corned Beef In Seven Days Recipes
**Corned Beef: A Traditional Delicacy with a Modern Twist**
Corned beef, a classic dish with a rich history, is a salted beef brisket that has been preserved in a brine solution and seasoned with spices. Traditionally enjoyed as a hearty meal during St. Patrick's Day celebrations, corned beef's popularity has extended beyond this occasion, becoming a staple in many households. This article presents a collection of exceptional corned beef recipes that cater to diverse preferences and skill levels. From the classic corned beef and cabbage to innovative dishes like corned beef tacos and corned beef hash, these recipes offer a delightful culinary journey that showcases the versatility of this timeless ingredient. Whether you're a seasoned cook or a beginner looking to explore new flavors, this comprehensive guide will equip you with everything you need to create mouthwatering corned beef dishes that will impress your family and friends.
ULTIMATE CORNED BEEF
This is THE BEST corned beef recipe ever. It's from 'The Brooklyn Cookbook' by Lyn Stallworth and Rod Kennedy, Jr. The secret is that it's roasted not boiled. I usually cook 2 pieces of meat - as much as I can fit in my large roasting pan - to be sure there are leftovers. ;) I either roast my cabbage in wedges or make one of the MANY wonderful cabbage dishes here. Please don't just boil the stuff! .
Provided by Elmotoo
Categories Meat
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300°F.
- Line a roasting pan with a double layer of heavy-duty aluminum foil, enough to wrap the meat tightly.
- Rinse the corned beef and pat it dry. Place it on the foil. Arrange the onion and orange slices over and around the meat. Sprinkle on the pickling spices, lay on the celery stalks, and pour on the water. Wrap very tightly and pinch the edges well to seal.
- Bake the corned beef for 4 hours, or until a few bubbles begin to escape.
HOW TO MAKE HOMEMADE CORNED BEEF (HOME CURED)
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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
Tips:
- Choose a high-quality corned beef brisket: Look for a brisket that is evenly trimmed and has a good amount of marbling.
- Prepare the brine properly: Make sure the brine is completely dissolved in the water and that the corned beef is completely submerged in the brine.
- Keep the corned beef in the brine for the recommended amount of time: The longer the corned beef is in the brine, the more flavorful it will be. However, do not brine the corned beef for more than 10 days, as this can make it too salty.
- Rinse the corned beef thoroughly before cooking: This will remove any excess salt from the brine.
- Cook the corned beef slowly: The best way to cook corned beef is to simmer it in water for several hours. This will help to tenderize the meat and develop its flavor.
- Serve the corned beef with your favorite sides: Some popular sides for corned beef include boiled potatoes, cabbage, carrots, and horseradish sauce.
Conclusion:
Corned beef is a delicious and versatile dish that can be enjoyed by people of all ages. It is a perfect meal for a special occasion or a simple weeknight dinner. With a little planning and preparation, you can easily make corned beef at home that is just as good as, if not better than, what you would find at a restaurant.
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