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Recipe for corned beef without cabbage?

Denise P - 2007-04-30 09:00:09 - Cooking Recipes

I bought a corned beef because it was on sale and because I wanted to try something different. I don't have cabbage and don't want to make hash. Any recipes on how to cook it with simple on-hand ingredients? All good ideas, but I don't have a lot of the ingredients listed for the recipes. If I wanted to roast it with potatoes and onions, are there any special steps I should take? I want to make it for dinner tonight.

Best Answer:

Here is a link to a multitude of corned beef recipes... I hope one tickles your fancy. Enjoy! http://allrecipes.com/Search/Recipes.aspx?WithTerm=corned+beef

Answers:

Here is a link to a multitude of corned beef recipes... I hope one tickles your fancy. Enjoy! http://allrecipes.com/Search/Recipes.aspx?WithTerm=corned+beef

u can cook it 2 ways 1 is in the oven and next is in the slower cooker and cook it by the pound and it's really delious

Guinness-Braised Beef Brisket Cooking Light, MARCH 2003 Tender from gentle cooking, this entree is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread. 2 cups water 1 cup chopped onion 1 cup chopped carrot 1 cup chopped celery 1 cup Guinness stout 2/3 cup packed brown sugar 1/4 cup tomato paste 1/4 cup chopped fresh or 1 tablespoon dried dill 1 (14 1/2-ounce) can low-salt beef broth 6 black peppercorns 2 whole cloves 1 (3-pound) cured corned beef brisket, trimmed Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture. Yield: 6 servings (serving size: 3 ounces)

First use a large pot. Place your corned beef into the pot after you have given it a good wash in cold water. Fill the pot with cold water and just about 1 inch above your beef (in otherwords, just to cover it). Add 1 large carrot, 1 large onion, quarter of a cup of brown vinegar, a table spoon of brown sugar, about 2 teaspoons of black pepper corns and 8 to 10 cloves and a table teaspoon of dry mustard powder. Cover the pot. Turn your heat on the stove top up to full and bring the beef ONLY JUST to the boil and then turn the heat down to as low as possible. Your corned been should NEVER boil, it should be simmered. Make sure that the water is hot enough to be only moving. Leave it to simmer (extemely slowly). This should take about 1 and a half to 2 hours. Take a wooden skewer and prick the carrot, if the carrot is floating on the top of the water and it's just about quite soft, your corned beef is done. Turn the heat off now. You'll probably need a mustard sauce to go with it. About half an hour before the beef is ready, take 2 table spoons of the liquor that the corned beef is cooking in and put that in a cup and put it in the freezer (it must be cold). Take a saucepan and add the following: I often use rule of thumb when I'm cooking, but with this recipe, I always measure each of the ingredients, it's very important. 1 table spoon mustard powder 2 table spoons white sugar 4 table spoons brown vinegar 1 table spoon butter (a heaped one) 1 raw egg AND the 2 table spoons of the liquor from the corned beef (get it out of the freezer, it should be cool now). Mix all the ingredients together and beat the egg in the sauce pan at the same time, THEN bring to the boil slowly - stirring all the time. If you heat it up too quickly and before the egg is put in you will end up with a scrambled egg. Just simply throw all the ingredients in the sauce pan, place on the slow heat and start stirring - that's it. The sauce will keep for a long, long time. Have a nice meal