FRIED CORNED BEEF RECIPES

Name: Corned Beef
Prep time: 10 min
Cook time: 2 h
Yield: 6 servings
Cuisine: Irish
Ingredients: 12 ounces Guinness stout (or other dark beer or beef broth); 3-4 lbs corned beef ( with seasoning packet); 10 - 12 potatoes (skin on, egg-sized ); 1 1/2 cups baby carrots; 1/2 head cabbage (cut in half (optional))

CORNED BEEF – INSTANT POT RECIPES

Corned Beef – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 120 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 ounces Guinness stout (or other dark beer or beef broth)
3-4 lbs corned beef ( with seasoning packet)
10 - 12 potatoes (skin on, egg-sized )
1 1/2 cups baby carrots
1/2 head cabbage (cut in half (optional))

Steps:

Pour beer into Instant Pot.
Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.
Slice the corned beef against the grain and serve with vegetables.

HOMEMADE CORNED BEEF RECIPE: HOW TO MAKE IT

Homemade Corned Beef Recipe: How to Make It image

Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. —Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 30 minutes

Prep Time 30 minutes

Cook Time 03 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 gallon water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt #1
4 garlic cloves, minced
2 oven roasting bags
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped

Steps:

In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

Nutrition Facts : Calories 277 calories, FatContent 21g fat (7g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 1252mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 20g protein.

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