Corned Beef Stew
Corned Beef and Cabbage
Corned Beef and Cabbage
Ingredients
1 large corned beef brisket
2 or 3 cans of cheap beer, e.g. MGD
a couple of dried chilies, perhaps serranos
1 or 2 teaspoons coriander seeds
1 or 2 teaspoons mustard seeds
a few dashes cinnamon
a few dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in quarters
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 lb mixed beans
Directions:
Buy a corned beef brisket at your local supermarket. In a pot, pour 12
ounces of beer. Add a bay leaf or two, a dried red chile or two, a
teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds,
a few dashes of cinnamon, a few dashes of allspice, and all the juice
from the corned beef pack. Put the corned beef on a steamer rack in the
pot and add water to bring the liquid level up to the bottom of the
rack.
Cover the pot and put it on some heat and bring the liquid to a boil.
Steam for several hours (it took me five hours for a 4 lb brisket) until
the meat doesn't feel rubbery when you stick a fork in it. Add water or
beer or both as needed to keep some liquid in the pot. [I usually steam
the corned beef over night.]
Remove the meat and slice. Remove the steamer rack. [I just leave the
meat in at this point. It's in no condition to slice.] Leave all the
otherstuff in the pot and put in some potatoes and carrots and turnips
or whatever. Add water [or MGD!] to cover and boil until the stuff is
cooked. Remove all the vegetables and potatoes. [I leave the potatoes,
carrots and turnips in.] Put the steamer rack back in and put in some
cabbage wedges. Steam them for about five to ten minutes, depending
on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve.
Get out some beans which you have thoughtfully left soaking overnight
in water (I used white beans, red beans and black beans all mixed up).
Drain them and put them in a pot. Cover them with the liquid that you
have been using to cook the corned beef and cabbage and potatoes and
vegetables. The liquid should be about an inch higher than the beans.
Simmer for three or four hours or until the beans are as firm or as
mushy as you like them. The beans will not be ready with the rest of
the meal but, as the original poster noted, you can eat them reheated
the next day when the flavors have had a chance to "marry".
The Quiet Man Irish Pub Cream of Corned Beef, Cabbage and Potato Soup
Source: The Quiet Man Irish Pub, Dover, New Jersey
2 quarts reserved corned beef cooking liquid
1/2 pound shredded, cooked corned beef
1 large potato, diced medium
1 small onion, diced medium
1/4 head cabbage, diced medium
1 or 2 carrots, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint heavy cream
Chopped parsley
4 tablespoons unsalted butter
3 ounces beer (optional)
Salt and pepper to taste
Combine first 6 ingredients in large pot. Bring to boil, reduce heat
and cook until vegetables are tender.
Mix cornstarch and water together to make a paste. Bring the soup
back to a boil, add the paste with a whisk, until the soup is thick.
Now simmer, then add cream, butter, salt, pepper and beer.
Garnish with chopped parsley.
Corned Beef
Corned Beef Recipes
5-6 pounds corned beef
1 onion, chopped
1 small carrot , peeled and sliced
1 bay leaf
2 onions, sliced
water to cover
1 cup water
Baking Mixture:
1/2 pound brown sugar
1 tablespoon chili powder
1/2 cup onion, chopped fine
2 teaspoons garlic, chopped fine
1 dash ground cloves
4 ounces tomato juice
3 dashes ground white pepper
1/4 cup vegetable oil
Preparation:
Rinse corned beef under cold water.
Place in a pot with 1 onion, carrot and bay leaf.
Bring to a boil and then reduce the heat.
Simmer for two hours, partially covered.
Remove from the pot and place in a baking pan
on top of 2 sliced onions.
Combine the ingredients for the baking mixture and mix well.
Moisten the top of the corned beef with the water and place the
baking mixture over the top of the corned beef and cover loosely
with aluminum foil and place in a pre-heated oven
at 325 degrees F for 1 1/2 hours.
Uncover during the last half hour and baste with pan juices.
Check for tenderness and if necessary cook until desired doneness is achieved.
You may briefly place the roast under a broiler to crisp it.
Remove from the pan and place on a serving platter and keep warm.
Place the juices in the baking pan in a sauce pot, bring to a boil,
reduce the heat and cook until slightly thickened, like maple syrup.
Slice the roast across the grain of the meat and serve with the
reduced sauce and your choice of accompaniments.
Corned Beef and Cabbage
Corned Beef Hash Stir-Up
1-7 oz. pkg. elbow macaroni
3/4 c. water
1/3 c. instant powdered milk
1-15 oz. can corned beef hash, crumbled
1 c. shredded, processed American cheese
1 can cream of celery soup
2 T. instant minced onion
1 t. onion salt
chopped green pepper
chopped pimento
In a saucepan, cook macaroni as directed on package; drain. In a 2
quart baking dish, mix water and milk. Stir in macaroni and remaining
ingredients. Bake at 350° until bubbly. Sprinkle with green pepper and
pimento. Makes 5 servings.
Milwaukee Hot Corned Beef
8 oz. Deli corned beef, chopped
1/4 cup onion, minced
1 16 oz. Glass jar sauerkraut, drained
1/2 cup mayonnaise or salad dressing
1/2 teaspoon prepared horseradish
8 oz. Swiss cheese, shredded8 slices marble rye bread or any other type of
rye bread
Preheat oven 350-degrees or use microwave.
In a casserole (microwave proof) casserole dish, combine corned beef,
onion, sauerkraut, mayonnaise or salad dressing, prepared
horseradish, and Swiss cheese.
Heat in oven for 20 minutes or 5 minutes in microwave.
Sever on marble rye bread.
Makes 4 servings.
Easter Recipes
