Chef Brian McCarthy presents No Knead to knead corned beef! Incredibly easy to assemble and the result is out of this world. You gotta try this at home.
In a large pot, bring 1 gallon of water to a simmer.
In a large bowl, whisk together the gluten, onion powder, paprika, fennel, caraway, salt, cloves and black pepper.
In a separate bowl, whisk together the vegetable broth, oil, molasses, and vinegar.
Combine wet ingredients with the dry ingredients.
Form into a 5-inch by 8-inch loaf that will be about 1_ -inches thick.
Place corned beef loaf on cheese cloth and roll-up like a big flat rectangle tootsie roll (not to tight). Tie each end with a piece of string.
Place in simmering water, cover, and simmer for 1 hour and 15 minutes.
Take roast out of liquid and remove cheese cloth. Serve warm or place in refrigerator to make sandwiches with later.
Copyright � 2006 Brian P. McCarthy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (347g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 464 | ||
Calories from Fat: 262 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 581.4mg | 20 % | |
Potassium 1065.8mg | 28 % | |
Total Carbohydrate 53.5g | 16 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 47g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 464
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