Post by Loupy on Mar 13, 2016 13:42:23 GMT -7
Glazed Corned Beef & Cabbage N Irish Stout Beer
From: Rose Mary Morgan @ www.cookinginillinois.com
Today my husband & I decided to add a new twist to our TRADITIONAL CORNED BEEF & CABBAGE DINNER, with carrots, Bell Peppers, garlic & onions by cooking the corned beef with an Irish Stout Beer his suggestion, & then Glazing it after it was cooked, which was my suggestion.
We were both very impressed with the outcome of the meal. I served it with Dan's Favorite Irish Soda Bread.
The meal was worth it & something my husband looks forward to yearly.
Prep: 30 Min
Cook: 3 Hr 35 Min
Serves: 8 or more depending on portion size
Ingredients
6 1/2 lb corned beef flats (not the point cuts)
1 bottle 12 oz. Irish stout beer (more if desired)
2 bay leaves
6 cloves garlic chopped in large pieces
3 lb red skin potatoes, washed & quartered
2 lb baby carrots
3 large onions, cut into 6's or 8's pcs.
1 bunch green onions, chopped (optional)
1-2 cabbage heads, cut into wedges
6-8 large cabbage leaves, blanched or mircowaved for garnish (optional)
CORNED BEEF BRISKET GLAZE
1/2 stickbutter
1 cup Heinz catsup (my personal favorite)
1 cup Splenda brown sugar blend (not firmly packed)
2 Tbsp brown mustard or dijon mustard
1/3 cup apple cider vinegar
2 tsp worcestershire sauce
2 tsp horseradish (from refrigerated section)
Instructions:
The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the.
These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
ADD BRISKETS TO A LARGE POT, THEN ADD CONTENTS OF SPICE PACKET.
Cover briskets completely with water.
Add the beer if using.
Turn the fire to medium high, and then bring to a boil.
When it comes to a boil , skim foam from top of water.
Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one.
Or cook till meat has reached desired tenderness.
When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PREHEAT OVEN TO 350 DEGREES F.
Prepare glaze, by combining all the glaze ingredients in a small sauce pan, bring to a simmer till butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times.
Cook for 25 to 30 minutes meat.
When glaze has set, remove from oven,and let set for about 10 minutes before slicing to serve.
You will have some glaze left over.
Can serve on the side with the corned Beef, and can also be used on a ham.
While corned Beef is baking in oven cook the remaining vegetables.
Add Onions, garlic potatoes & carrots to the pot the briskets were cooked in, and cook for 10 minutes, then add the cabbage wedges, and continue to cook for 20 to 25 minutes longer, or until all the veggies are tender.
Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes.
Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retreive the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped Green onions or chopped chive, garnish with bell pepper strips if desired.
Slice corned Beef Brisket with electric knife, and arrange on top of veggies before taking to table.
Place on table and allow guest to help themselves.
Enjoy!!
From: Rose Mary Morgan @ www.cookinginillinois.com
Today my husband & I decided to add a new twist to our TRADITIONAL CORNED BEEF & CABBAGE DINNER, with carrots, Bell Peppers, garlic & onions by cooking the corned beef with an Irish Stout Beer his suggestion, & then Glazing it after it was cooked, which was my suggestion.
We were both very impressed with the outcome of the meal. I served it with Dan's Favorite Irish Soda Bread.
The meal was worth it & something my husband looks forward to yearly.
Prep: 30 Min
Cook: 3 Hr 35 Min
Serves: 8 or more depending on portion size
Ingredients
6 1/2 lb corned beef flats (not the point cuts)
1 bottle 12 oz. Irish stout beer (more if desired)
2 bay leaves
6 cloves garlic chopped in large pieces
3 lb red skin potatoes, washed & quartered
2 lb baby carrots
3 large onions, cut into 6's or 8's pcs.
1 bunch green onions, chopped (optional)
1-2 cabbage heads, cut into wedges
6-8 large cabbage leaves, blanched or mircowaved for garnish (optional)
CORNED BEEF BRISKET GLAZE
1/2 stickbutter
1 cup Heinz catsup (my personal favorite)
1 cup Splenda brown sugar blend (not firmly packed)
2 Tbsp brown mustard or dijon mustard
1/3 cup apple cider vinegar
2 tsp worcestershire sauce
2 tsp horseradish (from refrigerated section)
Instructions:
The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the.
These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
ADD BRISKETS TO A LARGE POT, THEN ADD CONTENTS OF SPICE PACKET.
Cover briskets completely with water.
Add the beer if using.
Turn the fire to medium high, and then bring to a boil.
When it comes to a boil , skim foam from top of water.
Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one.
Or cook till meat has reached desired tenderness.
When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PREHEAT OVEN TO 350 DEGREES F.
Prepare glaze, by combining all the glaze ingredients in a small sauce pan, bring to a simmer till butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times.
Cook for 25 to 30 minutes meat.
When glaze has set, remove from oven,and let set for about 10 minutes before slicing to serve.
You will have some glaze left over.
Can serve on the side with the corned Beef, and can also be used on a ham.
While corned Beef is baking in oven cook the remaining vegetables.
Add Onions, garlic potatoes & carrots to the pot the briskets were cooked in, and cook for 10 minutes, then add the cabbage wedges, and continue to cook for 20 to 25 minutes longer, or until all the veggies are tender.
Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes.
Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retreive the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped Green onions or chopped chive, garnish with bell pepper strips if desired.
Slice corned Beef Brisket with electric knife, and arrange on top of veggies before taking to table.
Place on table and allow guest to help themselves.
Enjoy!!
