OUR KITCHEN~Food & Recipe Discussion forum: Corned Beef

Views: 4, Replies: 3 » Jump to the end
Imageherbie43
Mar 16, 2015 6:15 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
I got this recipe from one of my recipe web sites and it got rave reviews so I will try it for St. Pat's day dinner. The meat braises rather than boils and it's made in the oven. I will leave out the glaze and use one cup of water and one cup of apple cider,

1 boneless corned beef brisket (3.5 to 4 lbs)
6 garlic cloves, pealed (I crushed mine as well)
2 teaspoons whole black peppercorns
2 cups water
6 tablespoons butter
1 cup thinly sliced green onion, including white and green parts
1⁄2 cup prepared horseradish sauce
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1.5 lbs)
1 1⁄2 lbs small red potatoes, cut in half
glaze
2 tablespoons orange marmalade
2 teaspoons dijon-style mustard


Directions
Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired). Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet). Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket for 55 minutes. Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
Combine glaze ingredients in a small bowl. Remove cooked brisket from roasting pan, place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket, broil 2 to 3 minute or until glaze is bubbly and beginning to brown.
Carve brisket diagonally across grain into thin slices.




Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Imageherbie43
Mar 18, 2015 9:54 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
I think I liked the corned beef cooked in a pot of water on the stovetop instead of the oven but I liked the vegetables cooked in the oven better than just boiled.
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
ImageTwinLakesChef
Apr 22, 2015 5:33 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Was it not tender? What didn't you like about it?
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
Imageherbie43
Apr 22, 2015 7:16 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
I think it is more tender boiled.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .

« Back to the top
« Cubits.org homepage
« YumYum Divas cubit homepage
« OUR KITCHEN~Food & Recipe Discussion forum

Only subscribed members of this cubit may reply to this thread. There is a "Join this cubit" button at the bottom of this page.

YumYum Divas

Come share our passion for all things edible!

Cubit owners:

Admin team:

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles


Browse Cubit's 103 Databases


Popular Collections
Appetizers
Beverages
Breakfast
Brunch
Casseroles
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pasta
Pizza with Pizzazz
Salsa
Sandwiches
Too Busy to Cook!
Leftovers
General
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Menus
Vegetables
Wine & Spirits
Specialties
Cooking Under Pressure
Crepe Cookery
Fondue
Freezing & Canning
Gourmet
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Bread
Cold Soups
Hot Soups
Salads
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Beef
Chicken
Ham
Lamb
Meat Sides
Pork
Savory Sauces
Seafood
Turkey
Veal
Sweet Treats
Cakes & Frosting
Candy
Cheesecake
Cookies & Bars
Desserts
Fudge
Ice Cream
Muffins
Pie
Scones
Sorbet
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Diabetic
Gluten Free
Low Calorie
Low Carb
Tofu
Vegetarian/Vegan
Extras
Butters
Condiments
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review