Does anyone have a Gail's Recipe Swap Recipe for baked corned Beef?

S

sarah-in-charleston

Well-known member
I think Anne posted it and I have lost it. It is an excellent way to cook the corned beef. I know you cover the top with the spices that come with it, I add some garlic and onion slices. Wrap tightly in tin foil and bake it at ? ¡ for ? hours/ pound.

Thanks for your help.

 
Haven't tried that one, Sarah, but this one from ( ) via Charlie is terrific

You bring the broth up to a boil and simmer for a few hours, so I don't know why you can't do that step in the oven.

The thing I loved about this recipe was the layering. All the veggies stayed nice, especially the quartered cabbage, so it was pretty to serve.

I'll toodle around and see if I can find Anne's.

http://boards.epicurious.com/thread.jspa?messageID=427158񨒖

 
Sarah, here is a brief synopsis of Anne's corned beef.

The original recipe is at Archive 49873 (4th response). Lord knows I can't get there from here. But here are some words she wrote about what she did.

Anne in SF: What I will do for St. Pat's...
Posted: Mar 13, 2002 12:48 PM
in response to: Guest
in response to: Guest

This is how I do corned beef: First I place the corned beef fat side up (I usually do 2 at a time in 1 large pan) on a rack in a pan, sprinkle the contents of the spice packet on top, pour a can of beer over the corned beef, cover pan with foil, and bake at 325 for 2.5-3 hours depending on how large/how many I am making. You can also do Tammy/Arcadia's glaze of Apricot preserves, mustard and horseradish under the broiler after it is baked to finish it off. For potatoes, I do potatoes colcannon (potatoes, some chopped cabbage, little bit of minced garlic, little bit of green onions, little bit of grated cheese all mixed up together to taste) For cabbage, I do a very nontraditional Savoy Cabbage and Lemon Slaw. It's light and tasty and very salady for those who don't particularly care for cabbage. (I do live in California, after all.) I'll do Amy/CT's (31117) Irish Soda Bread Muffins this year, a first for me. Muffins just seem easier/more elegant for a dinner party. I will make the Peanut butter cake & chocolate frosting at 43569. I made it last week and it went over well. I made some tweaks out of necessity since I ran out of bakers chocolate. I did, however, have mexican chocolate (it has a cinamon flavor to it), and added that to it to get the right quantity of chocolate. I also ran out of regular white sugar, so I used brown instead. This next time I make it, I will try using fat free evaporated milk just to see if it works. But I will also have a can of regular in case it doesn't. I will also do an interesting variation to the cake, which I saw on the cake box directions, whereby I will use all water in the cake (omitting the oil) since the peanut butter that I use is oily enough, I think (I use natural--just peanuts and salt--not that other stuff with all the additives, preservatives, etc.).

 
Here is one baked corned beef from Tammy/Arcadia from the old Gails...

"I always bake mine - yes Bake! You will be amazed at how little it will shrink. You simply wrap it up tightly in foil (discard spice packet)and bake it very slowly at 275-300 degrees for approx 1 hour per pound. To finish it off, if I want to have something really special, I mix Apricot preserves, mustard and horseradish, slather it on after it's baked and throw it under the broiler for a couple of minutes."

She goes on to say that this is the way it is cooked at the Santa Anita Racetrack which is famous for its corned beef sandwiches.

I usually do two at once and have found it to be good. I think the sucess of any corned beef recipe depends very much on the quality of the corned beef to begin with, like anything else.

I serve it with a good recipe of Emerils that combines cabbage, potaoes, and carrots with lots of onion, bacon and some chicken broth. It is covered and baked in the oven. Makes it easy if you have guests for St Patricks Day.

 
Thanks for remembering! I still do it this way, and wouldn't even

consider going back to boiling!! its just tht the smell is SO intoxicating, while baking, and its hard to wait ALL that time!!!

Wow, looks like I actually "left my mark" at Gails, way back when.....

 
I do mine this way as well, thanks to you Tammy. I haven't made it to the track yet

to try the sandwiches.

 
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