Best 2 Caramelized Corned Beef Recipes

Caramelized corned beef is a delectable dish enjoyed by many. The combination of sweet and savory flavors creates a mouth-watering experience. Perfectly caramelized corned beef is crispy on the outside and tender on the inside, with a beautiful glaze. Whether you are cooking for a special occasion or a casual weekday dinner, this versatile dish can be easily customized to suit your taste preferences. So, grab your aprons, gather your ingredients, and prepare to embark on a culinary journey as we unravel the secrets of cooking the perfect caramelized corned beef.

Here are our top 2 tried and tested 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:

Choose the right cut of corned beef. Brisket is the most popular cut, but you can also use chuck roast or rump roast.
Cook the corned beef properly. The best way to cook corned beef is to boil it in a large pot of water with vegetables and spices. You can also cook it in a slow cooker or pressure cooker.
Make sure the corned beef is tender before caramelizing it. You can check this by inserting a fork into the meat. If it goes in easily, the meat is tender.
Use a heavy skillet or Dutch oven to caramelize the corned beef. This will help to prevent the meat from sticking and burning.
Cook the corned beef over medium heat. This will allow the meat to caramelize slowly and evenly.
Don't overcrowd the skillet. If you do, the meat will not caramelize properly.
Stir the corned beef frequently. This will help to prevent it from burning.
Add a little bit of brown sugar or honey to the skillet. This will help to create a nice glaze on the corned beef.
Serve the caramelized corned beef immediately. It can be served with roasted potatoes, vegetables, or a salad.

Conclusion:

Caramelized corned beef is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover corned beef, and it is also a popular dish to serve on St. Patrick's Day. If you are looking for a new and exciting way to cook corned beef, give this recipe a try. You won't be disappointed!