Beef Recipes for Dinner Quick
Quick and Easy to Manage Corned Beef Recipes
Here are some delectable and delicious recipes you can make with corned beef:
1. Corned Beef Brisket
o 2 cans regular beer (24 ounces)
o Approx. 9 lbs beef brisket (cut into half)
o cold water (for cover)
o 2 large onions with skins (halved)
o garni bag
o 5 cloves garlic (including skins)
o 1/4 cup brown sugar
o 3 tablespoons dry mustard
Cut the beef brisket in half. Rinse and place into a large kettle. Cover with cold water and bring it to a boil. Cook for about 15 minutes then drain water.
To make a garni bag use cheesecloth and tie it with string. In the brisket, add beer, cold water (for covering, a garni bag, large halved onions, garlic, mustard, and brown sugar). Bring to a simmer and boil for about 2 to 2-1/2 hours.
Prepare one day ahead to exude more flavor. Conserve water and save the garni bag. Make sure that the beef brisket is inside the cooked mixture.
Serve the corned beef brisket with potatoes and carrots separately in small pots. Ladle the mixture and pour in cups. Chop cabbages and add to the brisket. Cook until cabbage is tender.
Combine the horseradish sauce ingredients (as listed below). You can serve this with corned beef for dinner.
For Garni Bag:
o 10 whole peppercorns
o 2 tbsps pickling spice (including spices, packed along the brisket)
o 7 whole cloves
o parsley (chopped)
o 3 bay leaves (crumbled)
Horseradish Mustard Sauce
o 1 1/2 – 2 teaspoon dry mustard
o 1/2 cup sour cream
o 1+ teaspoon horseradish (for taste)
o 1/4 teaspoon onion salt
2. Corned Beef and Sauerkraut Sandwich
This is a delectable corned beef sandwich recipe with Swiss cheese.
o Swiss cheese
o Rye bread
o Corned beef
Arrange several layers of Swiss cheese in a dark rye bread. Top it with some slices of hot corned beef and drained sauerkraut. Spread mustard then top with another slice of rye bread.
3. Corned Beef Hash with Eggs
This is a tasty and favorable brunch (breakfast and lunch) dish.
o 1/2 cup green bell pepper (chopped)
o 1/4 cup onions (minced)
o 2 tbsp butter
o 4 cups cooked potatoes (diced)
o 4 to 5 cups corned beef (cooked, chopped)
o 1/2 tsp pepper
o Pepper and salt (to taste)
o 12 eggs
Saute green pepper and onions in butter, until the mixture becomes tender. Add potatoes, corned beef and pepper. Mash together and mix well.
Flatten the mixture between 2 sheets of wax paper until 1-inch thickness is achieved. Cut into 12 large circles. Cook in a skillet until both sides turn brownish.
Add poached egg on both sides. Sprinkle with pepper and salt. Refrigerate and cook before serving.
4. Corned Beef and Vegetables
o 2 turnips or 1 medium rutabaga (cut this into 2-inch chunks)
o 3 to 4 carrots (cut crosswise and halved lengthwise into 2 to 3 inch pieces
o corned beef brisket of 3-4lbs (cut if necessary)
o 1-1/2 cups water
o 3 medium onions (sliced in 4)
o pepper and salt (to taste)
o 1 small cabbage
Combine all ingredients except cabbage and cook in low heat. Cover and cook for another 4 hours in low heat, or another 2 hours in high heat. Add cabbage. Sprinkle with pepper and salt.
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