CORNED BEEF DINNER | It's a complete dinner idea!!!
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This CORNED BEEF DINNER is so easy to make, all you need is one pot, a bit of time, and a hungry crowd to enjoy it.
Nowadays it seems like people only search for how to make corned beef on St. Patrick’s Day. If you’re here looking for your Paddy’s Day fix, get to it. We’re hoping this post inspires you to remember it throughout the year. After all, there’s something so pleasing about one-pot dinner recipes that require minimal effort to feed a crowd.
Here’s why this easy CORNED BEEF DINNER works:
THE CORNED BEEF
Corned beef is a piece of beef brisket that has been cured in salt brine. The brine often includes pickling spices for flavour and the process helps to tenderize the meat. Corned beef is usually cooked slowly on a low heat to further yield a more tender finished serving of the beef.
THE BOUQUET GARNIS
The first part of this recipe involves cooking the corned beef slowly in apple cider, beer, and water. To add more flavour, we also included a bouquet garni to the pot. This simple, homemade sachet of spices is created by tying up mustard seed, peppercorns, coriander and cloves in a square of cheesecloth. Having these spices infuse the broth and meat this way is both effective and less messy than having the spices floating loosely in the pot.
VEGETABLE SIDES
The complete meal is made by adding carrots, potatoes, pearl onion, and cabbage to the slowly simmering pot for the second two hours of cooking. The vegetables become perfectly tender, and a quick chop and toss with butter and parsley make them instant side dishes. It’s all so easy!
CREAMY HORSERADISH SAUCE
We were in the middle of shooting this story when two of my visiting cousins asked: “Are you serving it with a horseradish cream sauce?” I’d never heard of such a thing. Thankfully, they offered to guide me as we made this perfect condiment in record time. Make sure to click the link in the video to see how we made the sauce - I wouldn’t serve this meal without it.
Although we purposely created this story as a complete meal idea, I can’t miss the chance to suggest a few things to go with it. Nothing complicated - serve it with this CREAMY COLESLAW and OMA’S APPLE CAKE for dessert.
This CORNED BEEF DINNER sure is simple and delicious. Who’s ready to enjoy?
INGREDIENTS
3 pounds of corned beef
1 tablespoon of black peppercorns
1 teaspoon each: coriander seeds, cloves, and mustard seed
2 cups of apple cider
2 bottles of beer
1 cup of water
1 large white or Vidalia onion
½ head of cabbage, sliced
2 large carrots, ends trimmed
4 potatoes, quartered
2 cups of pearl onions, peeled
2 tablespoons of butter
1 tablespoon of chopped parsley
creamy horseradish sauce
INSTRUCTIONS
1) Preheat oven to 275°F. Place all of the spices onto a square of cheesecloth and tie up to create a bouquet garni. Cut the onion into slices and place into the bottom of a soup pot or Dutch oven. Place the corned beef on top of the onion. Tuck the sachet of spices next to the corned beef add the liquids. Cover and transfer to oven, cooking undisturbed for 2 hours.
2) At the 2-hour mark, carefully remove the pot from the oven. Add the carrots, onion, and potatoes. Lastly, nestle the sliced cabbage on top. Cover and return to the oven and slow-cook for another 2 hours.
3) Once the meal is cooked, remove the pot from the oven. Remove the cabbage, place into a bowl and cover. Remove the veggies to another bowl. Chop up the carrots, pearl onions and potatoes and then toss them in the butter and chopped parsley. Place into a serving bowl.
4) To serve the corned beef: Arrange the cabbage on a serving platter. Thinly slice the corned beef and add to the platter with cabbage.
5) Serve immediately with creamy horseradish sauce or other condiments of your choice.
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Betty's New England Boiled Corned Beef Dinner
Betty demonstrates how to make a New England Boiled Dinner. This is similar to the dish from Betty's Kitchen last year for St. Patrick's Day (Corned Beef and Cabbage), but it also contains potatoes, carrots, and onions.
New England Boiled Corned Beef Dinner
2.5 pound to 3 pound corned beef brisket
packet of seasoning, if it comes with your corned beef brisket (If your corned beef brisket does not come with seasonings, add spices you like, such as thyme, red pepper flakes, ground mustard, and black pepper—or omit this step.)
4 to 5 cups water, just enough to barely cover brisket in cooking pot
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt, or as needed
8 small new potatoes, washed , but unpeeled (I used golden potatoes, but red potatoes or potato sections may be used.)
4 medium carrots, peeled and quartered
4 small boiling onions, peeled and halved (I used 2 medium onions, quartered)
1 medium head cabbage, cut into 8 wedges (You may remove the core or leave it in. I have a Quick Tip 102 in Betty's Kitchen for removing the core from a head of cabbage.)
Place a 2.5 to 3 pound corned beef brisket in a Dutch oven or large pot with fitting lid. If desired, pat packet seasonings (or homemade seasonings) over the top and bottom of the brisket. Add water to just barely cover the brisket, about 4 to 5 cups. Add 2 minced garlic cloves, and 2 bay leaves. Bring to a boil over medium to high heat. Cover, reduce heat to low, and simmer for about 2 hours, or until meat reaches a temperature of about 160 degree (F) on a meat thermometer. Add potatoes, carrots, and onions into the broth around the brisket. Cover, and cook 10 minutes, or until the potatoes are partially cooked, but slightly firm. Taste potatoes for salt, and add salt, as needed—probably about 1 teaspoon. Add cabbage wedges over top of brisket and vegetables. Cover, and cook 10 to 15 minutes--or longer, if needed. Potatoes should be fork-tender. Remove the 2 bay leaves and discard. Arrange your New England Boiled Dinner on a large platter, using the cabbage wedges around the outside of the platter, and the cooked corned beef brisket down the center of the platter, sliced in about ½-inch slices. Surround corned beef slices with onions, potatoes, and carrots, arranged in a pleasing fashion. Serve immediately. I hope your family loves this traditional New England Boiled Dinner! Love, Betty ♥
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Classic Caribbean Corned Beef and Rice Recipe|THE RAINA’S KITCHEN
In this video, I have shared how to make a classic caribbean corn beef and rice recipe.
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RECIPE
4 lbs (2kg) corned beef
1/4 cup (85g) honey
1/2 teaspoon salt
1 large head of Cabbage
1 Yellow Onion
2 Leeks
2 cups (475ml) beef broth
1 teaspoon salt
1 optional teaspoon of pepper
Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken.
For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes.
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WEST INDIAN CLASSIC CORNED BEEF RECIPE || TERRI-ANN’S KITCHEN
Ingredients List
1 Tsp Oil
1 Medium Onion
1/2 tsp Black Pepper
1 Spring Onion
1 Garlic Clove
1 Tin Corned Beef (of choice)
1 slice Red Bell Pepper (Optional)
1 Slice Scotch Bonnet Pepper for heat (Optional)
1 Cup Sweetcorn (Optional)
Ultimate corned beef hash | School dinner recipe
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Corned beef hash was a favourite at school dinner times, and I always looked forward to it coming on the menu. It was never an attractive looking dish, and was a homogeneous pile of corned beef, mashed potato and baked beans, and it was delicious!
Making corned beef hash is a simple thing, and it's cheap as chips too! There are lots of different ways to make it, but my recipe uses chunks of potatoes rather than mash, and I don't add baked beans either. I like my hash to have a bit of texture. I also think it needs a little spike of heat and acidity to cut through the fattiness. I used some worcester sauce and English mustard for that.
To make my corned beef hash you will need:
► 600g of maris piper potatoes
► 340g of corned beef
► 2 small onions
► 2 garlic cloves
► 1+1/2 tbsp of worcester sauce
► 2 tsp of English mustard
► About 450ml of beef stock
► Pepper
► Small knob of butter
► Oil for cooking
► Serve with fried eggs
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