Try this Cooking Corned Beef recipe, or contribute your own.
Suggest a better descriptionWash under running water to remove surface brine. Cover with boiling water and simmer, allowing about 1 hour per pound, or until a fork can penetrate to center. Always slice corned beef very thin, diagonally across the grain. A classic accompaniment of corned beef served hot is: Cabbage wedges simmered with the beef the last 15 minutes of cooking. Serve hot with: Horseradish Sauce Boiled Potatoes Gnocchi with Farina Serve corned beef cold with: Horseradish To press for slicing, cool the meat and force it into a deep pan; cover and refrigerate weighted. The moisture pressed from the meat should form a jellied coating. After cooking corned beef as in 1, above, you may coat it with the following glaze and bake in a preheated 350F oven for 15 minutes or until the topping is set. Combine and mix well: 1 tablespoon brown sugar 1 tablespoon water 1 tablespoon soy sauce 2 teaspoons paprika 1/2 teaspoon ginger Tenderized corned beef can now be bought for oven roasting; follow manufacturers directions. Posted by Stephen Ceideberg; November 18 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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