SLICED CORNED BEEF RECIPE RECIPES

CORNED BEEF RECIPE | MYRECIPES

Corned Beef Recipe | MyRecipes image

Provided by MyRecipes

Yield 10 servings

Number Of Ingredients 6

Ingredients

1 (3- to 4-pound) brisket
1 cup salt
2 tablespoons whole mixed pickling spice
½ teaspoon sugar
Pinch of alum
1 clove garlic, minced

Steps:

Place brisket in a large plastic, glass, or stainless steel container with a tight-fitting lid; cover with water. Add remaining ingredients, stirring until salt dissolves. Cover and marinate 21 days in the refrigerator, turning meat occasionally.
Remove brisket from marinade; discard marinade.
Place brisket in a large Dutch oven with water to cover. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours. Remove from heat; let stand, without removing cover, for 2 hours.
Remove brisket from cooking liquid; discard cooking liquid. Rinse brisket in cool water; drain. Firmly press entire surface of brisket to remove remaining cooking liquid. Cover and refrigerate.
Cut corned beef diagonally across the grain into thin slices for sandwiches or follow specific recipe directions for preparing corned beef.

CORNED BEEF STIR-FRY RECIPE: HOW TO MAKE IT

Corned Beef Stir-Fry Recipe: How to Make It image

The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. —Alesah Padgett, Franklin, Georgia

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

7 tablespoons canola oil, divided
3 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon celery seed
1/4 teaspoon salt
6 cups coarsely chopped cabbage
1 cup shredded carrots
1/4 cup chopped green onions
1/2 pound thinly sliced deli corned beef
Hot cooked rice, optional

Steps:

In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside. , In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice.

Nutrition Facts : Calories 243 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 629mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 9g protein.

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