Corned Beef, Glazed and Oven Roasted ~ Noreen's Kitchen
Since St. Patrick's day is this week, I thought it might be fun to share a different way of preparing a corned beef brisket that did not require you to slow cook it or pressure cook it.
When I was a kid my grandmother used to roast her corned beef with a brown sugar glaze. I took mine one step further. I mixed the brown sugar with some brown mustard and then slathered this mixture all over my trimmed brisket. I then liberally topped the roast with a good dose of cracked black pepper.
This roast took about two hours to bake, but yours will take more or less depending on how big your brisket may be. You simply need to roast it until it is tender and slice-able. You just keep checking after two hours and you'll be good.
I served mine with a hot sweet and sour slaw that I cooked in the oven as well as some baked potatoes. This meal was a winner, I only wish I had done two of the corned beef so I could have had leftovers of the meat. It was so good, my family devoured it!
I hope you will give this simple recipe for an oven roasted corned beef with brown sugar and mustard glaze a try and I hope you love it!
Happy Eating!
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Ree's Corned Beef Hash | The Pioneer Woman | Food Network
The Pioneer Woman fills her breakfast skillet with roasted potatoes, seasoned corned beef and sunny-side-up eggs!
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Corned Beef Hash
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
1 large russet potato, diced small
1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish
Directions
Preheat the oven to 425 degrees F.
Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.
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Ree Drummond's Corned Beef Hash | The Pioneer Woman | Food Network
Corned Beef Macaroni Spaghetti || Easy and Yummy Recipe || Filipino Style
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Corned Beef Macaroni Spaghetti || Easy and Yummy Recipe || Filipino Style
Ingredients:
400g Macaroni Pasta
1 tbsp Salt(for Pasta)
1 tbsp Oil(for Pasta)
2 to 3 tbsp Cooking oil
4 cloves Garlic
1 pc Onion
7 pcs Hotdog(sliced)
1 can(260g) Corned Beef
1 can(400g)Jolly Mushrooms
1 kg Pasta Sauce(Filipino Style)
2 tbsp Soy sauce
Cheese
1/2 can(150ml) condensed milk
Salt and pepper to taste
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CREAMY Spaghetti with corned beef and hotdogs
Day 6 of 10days lockdown
How To Make Jamaican Corned Beef | Recipes By Chef Ricardo
How To Make Jamaican Corned Beef
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Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
How To Make Jamaican Corned Beef | Recipes By Chef Ricardo
Chef Ricardo Cooking
ProTips | Corned Beef Silverside with Mustard Sauce
Ingredients:
1.3kg piece corned silverside
150g carrots, roughly chopped
150g brown onions, quartered
6 juniper berries
12g black peppercorns
60g flat leaf parsley
3 bay leaves
10g thyme
Water to cover
100mls apple cider vinegar
Seasonal roast vegetables to serve
Flat leaf parsley, chopped to serve
Mustard Sauce
100g butter
50g plain flour
1 litre milk
20g wholegrain mustard
80g chopped flat leaf parsley
Sea salt cracked black pepper
Method:
Place beef in a large saucepan with carrots, brown onions, juniper berries, peppercorns, parsley, bay leaves and thyme. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer, skimming surface occasionally, for 3- 4 hours or until meat is very tender.
For Mustard Sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and parsley, season to taste.
Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with seasonal roast vegetables and sauce. Garnish with parsley.
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