St Patricks Day came early for us. My local market brines their own brisket and there it was ready to go yesterday. Ater baking it last year it was my method of choice. Perfect. The apricot, mustard, and horseradish glaze tops it off perfect. Another winner from this site, thanks!
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Baked Corned Beef method of choice
- Thread starter suz
- Start date
janet-in-nc
Well-known member
I agree. I read it here and have never done it anothe way, except I skip the glaze. I serve it with
Emeril's huge casserole dish of cabbage, potatoes, carrots and smokey bacon usually but this year for my party I may make colchanan (sp?)
Emeril's huge casserole dish of cabbage, potatoes, carrots and smokey bacon usually but this year for my party I may make colchanan (sp?)
sarah-in-charleston
Well-known member
Last night's Corned beef and veggies Rec. modified from Anne in S.F.
was rated the best ever by my guests.
4.3 lb flat cut corned beef
8-9 cloves garlic
left over onion pieces
pepper corns
2 bottles dark beer
cabbage, quartered
carrots, 3 inch pieces
potatoes, quartered lengthwise
onions, whole
parsnips, cut the size of the carrots
butter and olive oil
put the beef on a rack in a roasting pan. Pour beer in the bottom. Toss in the onion , a couple of cloves of garlic. Slice the rest of the garlic and lay it on top of the beef. Sprinkle the spice packet and more pepper corns on top. Seal the pan up really well with tin foil. Bake at 300¡ for 1 hour per pound, but no more than 4 hours - did this one 4 hrs.
gently boil the carrots, potatoes, onions and parsnips for 10 min. Drain, put back in pan, cut onions in half lengthwise, then add butter and oil to coat. Salt and pepper. Put on jelly roll pan.
Put the cabbage pieces on the pan, drizzle with melted butter and oil left in the above pan and add more if needed. Sprinkle with caraway seed and salt and pepper. While corned beef is resting, roast these veggies at 375 for 25-30 min.
My tongue slapped my brain silly it was so tender and very flavorful,
was rated the best ever by my guests.
4.3 lb flat cut corned beef
8-9 cloves garlic
left over onion pieces
pepper corns
2 bottles dark beer
cabbage, quartered
carrots, 3 inch pieces
potatoes, quartered lengthwise
onions, whole
parsnips, cut the size of the carrots
butter and olive oil
put the beef on a rack in a roasting pan. Pour beer in the bottom. Toss in the onion , a couple of cloves of garlic. Slice the rest of the garlic and lay it on top of the beef. Sprinkle the spice packet and more pepper corns on top. Seal the pan up really well with tin foil. Bake at 300¡ for 1 hour per pound, but no more than 4 hours - did this one 4 hrs.
gently boil the carrots, potatoes, onions and parsnips for 10 min. Drain, put back in pan, cut onions in half lengthwise, then add butter and oil to coat. Salt and pepper. Put on jelly roll pan.
Put the cabbage pieces on the pan, drizzle with melted butter and oil left in the above pan and add more if needed. Sprinkle with caraway seed and salt and pepper. While corned beef is resting, roast these veggies at 375 for 25-30 min.
My tongue slapped my brain silly it was so tender and very flavorful,
janet-in-nc
Well-known member
Is a 4.7 lb corned beef enough for 6? 2 men, 4 women. Also having colcannon and root veggies. TIA
sarah-in-charleston
Well-known member
I had 5, 4 females 1 male
and I have 1/3 left over. BUT we also had dark and tans first and I made these lighter than air really big yeast rolls...
and I have 1/3 left over. BUT we also had dark and tans first and I made these lighter than air really big yeast rolls...
janet-in-nc
Well-known member
The recipe I have from the swap is from Tammy/Arcadia, CA on the old Gails
It isn't really a recipe, she just says that she discards the spice pack, wraps it tightly in foil and bakes at 275-300 for an hour a pound. The glaze has no proportions but says mix apricot preserves, mustard and horseradish and paint on and put under the broiler until set. She goes on to say it is from the Santa Anita Race Track.
I have never simmered a corned beef since. This really works and it shrinks a lot less.
It isn't really a recipe, she just says that she discards the spice pack, wraps it tightly in foil and bakes at 275-300 for an hour a pound. The glaze has no proportions but says mix apricot preserves, mustard and horseradish and paint on and put under the broiler until set. She goes on to say it is from the Santa Anita Race Track.
I have never simmered a corned beef since. This really works and it shrinks a lot less.
janet-in-nc
Well-known member
I bought another one so I'll cook it to be sure and to have leftovers. Thanks all.
It's the recipe I followed as well. I cooked at 275, I figure 50 min per lb
to be on the safe side. Check and then continue from there.I rinsed the meat first just to make sure it wasn't too salty. Just some extra notes that may help! btw put the packet on a cookie sheet, it may leak.
to be on the safe side. Check and then continue from there.I rinsed the meat first just to make sure it wasn't too salty. Just some extra notes that may help! btw put the packet on a cookie sheet, it may leak.
Pat captured this last year from Anne's posts >>>
http://eat.at/swap/forum1/113859_Heres_what_I_have_in_my_files_pulled_together_from_several_posts_at_Gails
http://eat.at/swap/forum1/113859_Heres_what_I_have_in_my_files_pulled_together_from_several_posts_at_Gails