REUBEN CORNED BEEF BRISKET RECIPES

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BRAISED CORNED BEEF RECIPE: HOW TO MAKE IT



Braised Corned Beef Recipe: How to Make It image

You’ll need a bit of time to prepare this braised corned beef, but the end results make all that time worth it. Cook this for your St. Patrick’s Day celebration or for an extra-special meal. —Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 20 minutes

Prep Time 20 minutes

Cook Time 05 hours 00 minutes

Yield 10

Number Of Ingredients 20

FOR BRINE:
2 quarts plus 2 cups water, divided
1 cup kosher salt
3/4 cup packed brown sugar
2 tablespoons curing salt, such as Prauge powder
2 tablespoons whole peppercorns
1 tablespoon mustard seed
1 teaspoon ground ginger
10 whole allspice
10 whole cloves
10 whole juniper berries
2 bay leaves
2 cinnamon sticks (2-3 inches)
2 whole star anise
2 pounds ice cubes
1 fresh beef brisket (4 to 5 pounds), trimmed
FOR BRAISING:
3 large carrots, peeled and cut into thirds
3 celery ribs, cut into thirds
2 large onions, skins removed and quartered

Steps:

  • To make brine, place 2 quarts water plus the next 12 ingredients in a large 6-8 quart stockpot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. In a large bowl or shallow dish, add brisket and pour brine over beef. Cover, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bowl occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups water into pan until water level is 1/2 inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender, 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

Nutrition Facts : Calories 194 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 938mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 31g protein.

BRAISED CORNED BEEF RECIPE: HOW TO MAKE IT



Braised Corned Beef Recipe: How to Make It image

You’ll need a bit of time to prepare this braised corned beef, but the end results make all that time worth it. Cook this for your St. Patrick’s Day celebration or for an extra-special meal. —Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 20 minutes

Prep Time 20 minutes

Cook Time 05 hours 00 minutes

Yield 10

Number Of Ingredients 20

FOR BRINE:
2 quarts plus 2 cups water, divided
1 cup kosher salt
3/4 cup packed brown sugar
2 tablespoons curing salt, such as Prauge powder
2 tablespoons whole peppercorns
1 tablespoon mustard seed
1 teaspoon ground ginger
10 whole allspice
10 whole cloves
10 whole juniper berries
2 bay leaves
2 cinnamon sticks (2-3 inches)
2 whole star anise
2 pounds ice cubes
1 fresh beef brisket (4 to 5 pounds), trimmed
FOR BRAISING:
3 large carrots, peeled and cut into thirds
3 celery ribs, cut into thirds
2 large onions, skins removed and quartered

Steps:

  • To make brine, place 2 quarts water plus the next 12 ingredients in a large 6-8 quart stockpot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. In a large bowl or shallow dish, add brisket and pour brine over beef. Cover, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bowl occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups water into pan until water level is 1/2 inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender, 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

Nutrition Facts : Calories 194 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 938mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 31g protein.

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CORNED BEEF RECIPE - BON APPéTIT
This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
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Reviews 4.9
  • Slice corned beef against the grain and serve. Do Ahead: Corned beef can be cooked 1 week ahead; cover with plastic and chill.
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BRAISED CORNED BEEF RECIPE: HOW TO MAKE IT
You’ll need a bit of time to prepare this braised corned beef, but the end results make all that time worth it. Cook this for your St. Patrick’s Day celebration or for an extra-special meal. —Josh Rink, Taste of Home Food Stylist
From tasteofhome.com
Total Time 05 hours 20 minutes
Category Dinner
Cuisine Europe, Irish
Calories 194 calories per serving
  • To make brine, place 2 quarts water plus the next 12 ingredients in a large 6-8 quart stockpot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. In a large bowl or shallow dish, add brisket and pour brine over beef. Cover, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bowl occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups water into pan until water level is 1/2 inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender, 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.
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CORNED BEEF RECIPE - BON APPéTIT
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