Corned Beef (3) Collection

Discussion in 'Food and nutrition' started by Floyd & Martha Payne, Apr 4, 2006.

  1. Corned Beef
    Dublin Sunday Corned Beef & Cabbage
    Old Fashion Corned Beef & Cabbage



    Dublin Sunday Corned Beef & Cabbage

    How to make corned beef and recipes to prepare it.

    Corned Beef

    1 beef brisket
    1/4 tsp saltpeter
    1/4 cup warm water
    2 Tbsp sugar
    2 cloves garlic, minced
    2 tsp paprika
    1 Tbsp mixed pickling spices
    3/4 cup salt
    2 quarts water

    Place the meat in a large crock. Dissolve the saltpeter in the warm water. Add the next
    four ingredients. Dissolve the salt in the 2 quarts of water. Mix everything together
    and pour over the meat. Be sure the meat is beneath the surface of the liquid.
    Refrigerate for three
    weeks, turning the meat once or twice per week. Prepare according to any standard
    recipe for corned beef.
    Salt peter is commonly used in veterinary medicine. Some drugstores carry it. King
    Soopers
    pharmacy will special order it on request.




    Dublin Sunday Corned Beef & Cabbage

    Yield: 8 servings

    5 lb Corned beef brisket
    1 lg Onion stuck with 6 whole --cloves
    6 Carrots, peeled and sliced
    8 Potatoes, peeled and cubed
    1 tsp Dried Thyme
    1 sm Bunch Parsley
    1 Head Cabbage (about 2 lbs)--cut in quarters
    --------------------Horseradish Sauce---------------------
    1/2 pt Whipping Cream
    2 Tbsp -to 3 Tbsp prepared horseradish

    Put beef in a large pot and cover with cold water. Add all other ingredients except
    cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3
    hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage.
    Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces.
    Place on center of a large platter. Strain the cabbage and season it heavily with black
    pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with
    horseradish sauce. Horseradish Sauce: Whip cream until it stand in peaks. Fold in
    horseradish.

    Source: "The Cookin' O'The Green" - Family magazine
    Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.


    Old Fashion Corned Beef & Cabbage

    (8 servings)

    5 lb Corned-Beef brisket
    1/2 cup pickling spice
    8 Medium Potatoes, pared
    1 Medium cabbage,cut in wedges
    Chopped parsley
    1 Clove Garlic
    10 Whole black Peppers
    8 Medium Carrots, Pared
    8 Medium yellow onions, peeled
    2 Tbsp Butter

    Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add
    garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat;
    simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned
    beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add
    cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across
    the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle
    with chopped parsley. Serve along with rest of vegetables and Mustard Sauce.

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