RECIPE CORNED BEEF SPICES RECIPES

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CORNED BEEF BRISKET RECIPE - FOOD.COM



Corned Beef Brisket Recipe - Food.com image

A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 4 serving(s)

Number Of Ingredients 10

2 quarts water
2 tablespoons brown sugar
3/4 cup kosher salt
1/2 cup apple cider vinegar
1 (3 lb) beef brisket
4 garlic cloves, smashed
2 tablespoons pickling spices
1 teaspoon peppercorn, whole
1 teaspoon mustard seeds
2 teaspoons paprika

Steps:

  • Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
  • After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
  • Serve with nice mustard and a horseradish sauce.

Nutrition Facts : Calories 1126.1, FatContent 91, SaturatedFatContent 36.5, CholesterolContent 248.3, SodiumContent 21455.9, CarbohydrateContent 14.2, FiberContent 2.8, SugarContent 7, ProteinContent 59.1

CORNED BEEF BRISKET RECIPE - FOOD.COM



Corned Beef Brisket Recipe - Food.com image

A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 4 serving(s)

Number Of Ingredients 10

2 quarts water
2 tablespoons brown sugar
3/4 cup kosher salt
1/2 cup apple cider vinegar
1 (3 lb) beef brisket
4 garlic cloves, smashed
2 tablespoons pickling spices
1 teaspoon peppercorn, whole
1 teaspoon mustard seeds
2 teaspoons paprika

Steps:

  • Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
  • After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
  • Serve with nice mustard and a horseradish sauce.

Nutrition Facts : Calories 1126.1, FatContent 91, SaturatedFatContent 36.5, CholesterolContent 248.3, SodiumContent 21455.9, CarbohydrateContent 14.2, FiberContent 2.8, SugarContent 7, ProteinContent 59.1

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Corned beef — brisket cured in brine — is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef’s saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and oven versions of the recipe.)
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Reviews 4
Total Time 8 hours 15 minutes
Cuisine american, irish
Calories 972 per serving
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After making this Slow-Cooker Corned Beef and Cabbage dish, you'll be wondering why you waited until Saint Patrick's Day to enjoy it. Our corned beef and cabbage slow cooker recipe begins with a perfectly seasoned corned beef simmered in beer, served with potatoes, carrots, and onions, and topped with an applesauce and Dijon sauce. You don't need extra luck to create this one—simply follow our steps and enjoy!
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CORNED BEEF BRISKET RECIPE - FOOD.COM
A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket.
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Reviews 5.0
Total Time 3 hours 30 minutes
Calories 1126.1 per serving
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After making this Slow-Cooker Corned Beef and Cabbage dish, you'll be wondering why you waited until Saint Patrick's Day to enjoy it. Our corned beef and cabbage slow cooker recipe begins with a perfectly seasoned corned beef simmered in beer, served with potatoes, carrots, and onions, and topped with an applesauce and Dijon sauce. You don't need extra luck to create this one—simply follow our steps and enjoy!
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SLOW-COOKED CORNED BEEF DINNER RECIPE - BETTYCROCKER.…
Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick’s Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.
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Calories 380 per serving
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