Best 2 Grobbels Gourmet Flat Corned Beef Briskets Recipes

Embark on a culinary journey with Grobbel's Gourmet Flat Corned Beef Briskets, a delectable dish that promises an explosion of flavors. These carefully selected briskets are renowned for their exceptional quality and undergo a special curing process that infuses them with a symphony of rich spices and savory aromas. Prepare to tantalize your taste buds with three distinct recipes that showcase the versatility of this gourmet delicacy. Dive into the classic preparation of Corned Beef and Cabbage, where the brisket is paired with tender cabbage, potatoes, and carrots, all simmering in a flavorful broth. For a hearty and comforting meal, try the Corned Beef Hash, a delightful combination of corned beef, potatoes, onions, and bell peppers, pan-fried to golden perfection. And for a unique twist, indulge in the Corned Beef Tacos, where succulent corned beef is nestled in a warm tortilla, topped with a zesty salsa and tangy sour cream. Grobbel's Gourmet Flat Corned Beef Briskets offer an unforgettable culinary experience, whether you're a seasoned chef or a home cook seeking new adventures in the kitchen.

Here are our top 2 tried and tested recipes!

GROBBEL'S GOURMET FLAT CORNED BEEF BRISKETS

Grobbel's Gourmet Flat Corned Beef Briskets image

This recipe was on a package of GROBBEL'S (BRAND NAME) Corned Beef that I made a few weeks ago. Since the Brisket is a gourmet cut, I thought I would try the recipe. I did add a glaze to the briskets, the GLAZE I used in my Blue Ribbon winning recipe...

Provided by Rose Mary Mogan

Categories Other Main Dishes

Time 3h30m

Number Of Ingredients 15

Ingredients

6 lb corned beef flats (not the point cut)
2 seasoning packets from briskets
2 large onions quartered
6 large yukon gold,(cut in half) red or russet if desired
1 lb baby carrots
1 large cabbage, cored and cut into wedges (save outer leaves)
2 sprig(s) green onions (chopped) plus red bell pepper half chopped optional for garnish
5-6 large outer cabbage leaves (blanched to line serving platter if desired)
CORNED BEEF BRISKET GLAZE (OPTIONAL)
1/2 stick butter
1 c each heinz catsup and splenda brown sugar blend(not firmly packed)
2 Tbsp brown mustard or dijon mustard
1/3 c apple cider vinegar
2 tsp worcestershire sauce
2 tsp horseradish (from refrigerated section)

Steps:

1. I used 2 three pound Brisket flats for this recipe. Because Corned Beef Briskets tend to shrink quite a bit during cooking. FYI- I did add my own spin to the basic recipe.
2. Add both briskets to a large pot.
3. Cover with water and then add in the spice packets for more flavor if desired. Add lid to pot. Bring pot to a boil, then skim off the excess foam on top. LOWER HEAT TO A SIMMER. Cover with lid. Then cook over medium high heat for about 3 hours, or until internal temperature reaches 165 degrees F.
4. Prep veggies during the last hour of briskets cooking. Then remove briskets from pot, to a baking rack, and place briskets in preheated 350 degree oven and bake for an additional 30 minutes with or without adding glaze to briskets. Remove from oven let rest about 10 minutes then slice with an electric knife.
5. Now add the onions, carrots and potatoes to pot that briskets were cooked in. Cover with lid and cook for 15 minutes.
6. After the 15 minutes has elapsed add the cabbage wedges., and cook UNCOVERED FOR ABOUT 15 MINUTES OR UNTIL CABBAGE ARE TENDER. Blanch the outer leaves of cabbage if desired either in microwave with a little water, covered with saran wrap or in a large pot on stove top. Just until leaves turn bright green.
7. Line serving platter with outer leaves, then arrange the cooked veggies to one side of platter, and the sliced Corned Beef Briskets to the other side of platter. Garnish with chopped red bell peppers, & onions and sprigs of fresh green onion if desired. Serve and enjoy.
8. If you plan to add the glaze, add all of the glaze ingredients to a small sauce pan, and bring to a simmer, just until the butter melts, then brush over the briskets, every 10 minutes while briskets are baking in the oven. Serve any left over sauce with the sliced corned beef.

BRAISED CORNED BEEF BRISKET

Braised Corned Beef Brisket image

You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.

Provided by mauigirl

Categories World Cuisine Recipes European UK and Ireland Irish

Time 6h30m

Yield 6

Number Of Ingredients 6

Ingredients

1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
Roast in the preheated oven until meat is tender, about 6 hours.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g

Tips:

Choose the right cut of beef: Look for a flat cut of beef brisket that is well-marbled with fat. This will help to ensure that the corned beef is tender and flavorful.
Use a good quality corned beef brine: There are many different recipes for corned beef brine, so choose one that you like and that uses high-quality ingredients. Some popular ingredients to include in a corned beef brine are salt, sugar, bay leaves, juniper berries, and coriander seeds.
Brine the beef for at least 5 days: The longer you brine the beef, the more flavorful it will be. However, you should not brine the beef for more than 10 days, as this can make it too salty.
Rinse the beef before cooking: Before you cook the beef, be sure to rinse it thoroughly to remove any excess brine. This will help to prevent the beef from becoming too salty.
Cook the beef slowly: Corned beef is a tough cut of meat, so it needs to be cooked slowly to tenderize it. The best way to cook corned beef is in a slow cooker or in a Dutch oven over low heat.
Serve the beef with your favorite sides: Corned beef is a delicious dish that can be served with a variety of sides. Some popular sides for corned beef include boiled potatoes, cabbage, carrots, and horseradish sauce.

Conclusion:

Corned beef is a classic dish that is enjoyed by people all over the world. It is a delicious and versatile dish that can be served with a variety of sides. If you are looking for a new recipe to try, I encourage you to give corned beef a try. You may be surprised at how much you enjoy it!