Best 3 Sundays Corned Beef Recipes
When it comes to creating a delectable and memorable Sunday brunch or dinner, few dishes can rival the classic corned beef. Originating from the tradition of preserving meat, corned beef has captured the hearts and taste buds of people worldwide with its unique blend of savory and salty flavors. Whether you prefer a traditional Irish-style preparation or a modern twist, cooking the perfect corned beef can be an enjoyable and rewarding experience. Embark on a culinary journey as we explore the secrets to creating a fork-tender, flavorful corned beef that will elevate your Sunday feast to new heights.
Let's cook with our recipes!
SUNDAY'S CORNED BEEF
Here's an old Irish recipe I've been making for decades-and not just on St. Patrick's Day-because it's so fast and easy to prepare! -Pam Allen, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan., Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag., Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables.
Nutrition Facts : Calories 419 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 1371mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 24g protein.
SUNDAY LUNCH CORNED BEEF CASSEROLE
During my high school years, my mom made this quite often on Sunday for lunch after church...she'd get it mostly put together before we left, and then pop it in the oven as soon as we got back home.
Provided by Debber
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350; butter a casserole pan.
- Mix soup and milk, stirring to blend well.
- Add beef and cheese to soup-milk; mix well.
- Dump into casserole dish.
- Sprinkle top with crushed potato chips or French-fried onions.
- Bake for 30 minutes until bubbly.
Nutrition Facts : Calories 573.8, Fat 30.5, SaturatedFat 13.3, Cholesterol 109.9, Sodium 1517.3, Carbohydrate 43.7, Fiber 1.5, Sugar 2.4, Protein 29.6
CORNED BEEF (10 DAYS)
Make and share this Corned Beef (10 Days) recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time P11DT20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Nutrition Facts : Calories 842.3, Fat 34.6, SaturatedFat 12, Cholesterol 281.2, Sodium 28712.3, Carbohydrate 34, Fiber 2.7, Sugar 28.6, Protein 94.9
Tips:
- Choose a good cut of meat: Corned beef is typically made from brisket, but you can also use chuck roast or top round. Look for a piece of meat that is well-marbled and has a good amount of fat.
- Brine the corned beef: Brining the meat helps to tenderize it and add flavor. You can either use a store-bought brine or make your own. To make your own brine, dissolve 1/4 cup of salt, 1/4 cup of sugar, and 1 tablespoon of pickling spice in 1 gallon of water. Add the corned beef to the brine and refrigerate for at least 24 hours, or up to 5 days.
- Rinse the corned beef: Before cooking the corned beef, rinse it thoroughly under cold water to remove any excess salt.
- Cook the corned beef: You can cook the corned beef in a variety of ways, including boiling, braising, or roasting. The cooking time will vary depending on the method you choose.
- Serve the corned beef: Corned beef is typically served with boiled potatoes, cabbage, and carrots. You can also serve it with rye bread or horseradish sauce.
Conclusion:
Corned beef is a delicious and versatile dish that is perfect for any occasion. By following these tips, you can make sure that your corned beef turns out perfect every time. So what are you waiting for? Give corned beef a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love