Corned Beef any good recipes out there? Is it better to oven cook or slow cook or stove top?!
Answers:
slow cook on top of stove or crock pot in plenty of water!.!.!.until done!.!.!.!.!.!.!.!.here's the trick to get it to slice nice and not shred!.!.!.place in oven @ 325' for 20 min!. uncovered
If you don't do the oven thing it will not slice nice, and remember to slice on the diagonalWww@FoodAQ@Com
If you don't do the oven thing it will not slice nice, and remember to slice on the diagonalWww@FoodAQ@Com
I just boil it stove top!.!.!.!.!.!.Is there any other way to cook it!?Www@FoodAQ@Com
Slow cooking it is the very best way to cook it!.Www@FoodAQ@Com
Usually you boil it!.!.!.but my mum puts in carrots, potatoes, and cabbage after the meat has started to cook as to not overcook either!.Www@FoodAQ@Com
Corned Beef!!!! Part from shoving it between 2 slices o' bread, bin it, and use some decent ingredients!Www@FoodAQ@Com
I always cook mine in a crock pot!. Slow cooking makes it more tender!.Www@FoodAQ@Com
Slow Cooked, here's a recipe! St!. Paddy's Day Recipe:
***** 5 STAR*****
Ingredients
2 1/4-3 lbs corned beef briskets, drained, rinsed, and trimmed
water
4 bay leaf
2 (12 ounce) bottles red Irish ale (such as Killian's)
1 dash crushed red pepper flakes
3 cinnamon stick
12 peppercorn
3 garlic clove, peeled
3 clove
1 large red onion, cut into large chunks (or other onion)
4-6 carrot, peeled and cut into large chunks
4-6 medium red potato, quartered
Dry Rub
1/2 cup brown sugar (brown sugar Splenda works fine too)
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/4 teaspoon celery salt
Directions
1)BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET!
2)Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process)!.
3)Place meat in a large Dutch oven and cover with water!.
4)Add ale,bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot!.
5)Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork!.
6)Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces, especially in the first hour (It should still be hot enough to still gently boil, but not spilling over the sides of the pot)!.
7)Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size!.
8)In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl!.
9)Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces)!.
10)Surround meat with boiled carrots, potatoes, and onion pieces!.
11)Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables!.
12)If needed, make up extra dry rub to coat the vegetables (we often do this)!.
13)Bake,uncovered,in a preheated 325 F oven for about 20 minutes until the top of the meat begins to look shiny!.
14)Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat!.Www@FoodAQ@Com
***** 5 STAR*****
Ingredients
2 1/4-3 lbs corned beef briskets, drained, rinsed, and trimmed
water
4 bay leaf
2 (12 ounce) bottles red Irish ale (such as Killian's)
1 dash crushed red pepper flakes
3 cinnamon stick
12 peppercorn
3 garlic clove, peeled
3 clove
1 large red onion, cut into large chunks (or other onion)
4-6 carrot, peeled and cut into large chunks
4-6 medium red potato, quartered
Dry Rub
1/2 cup brown sugar (brown sugar Splenda works fine too)
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/4 teaspoon celery salt
Directions
1)BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET!
2)Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process)!.
3)Place meat in a large Dutch oven and cover with water!.
4)Add ale,bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot!.
5)Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork!.
6)Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces, especially in the first hour (It should still be hot enough to still gently boil, but not spilling over the sides of the pot)!.
7)Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size!.
8)In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl!.
9)Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces)!.
10)Surround meat with boiled carrots, potatoes, and onion pieces!.
11)Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables!.
12)If needed, make up extra dry rub to coat the vegetables (we often do this)!.
13)Bake,uncovered,in a preheated 325 F oven for about 20 minutes until the top of the meat begins to look shiny!.
14)Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat!.Www@FoodAQ@Com
For the past few years I have been buying the flat brisket and have baked it in the oven!. It's the best!. If you buy the cheaper point cut, I would recommend boiling as it has a large quantity of fat on it and if you were to bake it, it would be way too greasy!. So it depends on what cut you buy, really!.Www@FoodAQ@Com
The old fashioned pressure cooker!. Serve w/ steamed cabbage(butter, salt, pepper) and parsley potatoes (salt pepper, butter and parsley)!.Www@FoodAQ@Com
Simmer it for a long time on the stovetop!. Corned Beef has a flavor packet that you add to water to cook it!.!.!.!.!.!. If you put it in the oven, how would it simmer in the flavoring!? You can slow-cook briskets in the oven to make pot roast though!.!.!.!.!.Www@FoodAQ@Com