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I searched for roasted corned beef but all the links were broken. Can anyone help?
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thanks, still getting lots of broken links but found what I needed in the messages
Mustard-Glazed Corned Beef Brisket from SusanKentfieldCa...is this the recipe you were searching? I
noticed one of the links for it was broken. As Susan noted this was posted as one paragraph. I tried to reformat it into a more readable recipe, below.
Mustard-Glazed Corned Beef Brisket
6 servings
1 4-5 lb corned beef brisket
8 whole black peppercorns
2 bay leaves
1/2 cup Dijon mustard
1 t dry mustard
1/2 cup honey
1/3 cup Sherry wine vinegar
1/3 cup firmly packed brown sugar
1 T sesame oil
Place brisket in large pot. Add water to cover. Cover pot. Refrig 6 hrs or overnight. Drain brisket.
Add water to cover,peppercorns and bay leaves. Bring to boil. Reduce heat, cover and simmer about 3 1/2 hours. Drain. Cool. Cover and chill overnight.
Transfer brisket to heavy shallow roasting pan, fat side up. Bring brisket to room temp.
Preheat 350.
Whisk mustards in heavy sm. saucepan. Stir in remaining ingredients. Simmer 5 min. Spread evenly over top of brisket. Bake 45 min.
Peppery Sauted Cabbage and Noodles
6 servings
1/2 cup butter
6 cups shredded cabbage
2 T sugar
salt & pepper
12 ozs. cooked egg noodles
Melt butter in lg skillet over med-high heat. Add cabbage and saute until lightly browned, about 8 minutes. Mix in sugar, salt and pepper. Add noodles and toss to combine. Reduce heat to low and stir until warmed through. Serve immediately.
I add 2 T poppy seeds when I make this.
*Sorry about the format, I copied and pasted from the swap. Don't know how they got the archives so messed up. This is not how I posted it there.
Also, I don't use that much sesame oil. We just had this last night! I was a little slow getting started this year! Plus mine was 6 1/2 lbs, friends request leftovers every year.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=48572
noticed one of the links for it was broken. As Susan noted this was posted as one paragraph. I tried to reformat it into a more readable recipe, below.
Mustard-Glazed Corned Beef Brisket
6 servings
1 4-5 lb corned beef brisket
8 whole black peppercorns
2 bay leaves
1/2 cup Dijon mustard
1 t dry mustard
1/2 cup honey
1/3 cup Sherry wine vinegar
1/3 cup firmly packed brown sugar
1 T sesame oil
Place brisket in large pot. Add water to cover. Cover pot. Refrig 6 hrs or overnight. Drain brisket.
Add water to cover,peppercorns and bay leaves. Bring to boil. Reduce heat, cover and simmer about 3 1/2 hours. Drain. Cool. Cover and chill overnight.
Transfer brisket to heavy shallow roasting pan, fat side up. Bring brisket to room temp.
Preheat 350.
Whisk mustards in heavy sm. saucepan. Stir in remaining ingredients. Simmer 5 min. Spread evenly over top of brisket. Bake 45 min.
Peppery Sauted Cabbage and Noodles
6 servings
1/2 cup butter
6 cups shredded cabbage
2 T sugar
salt & pepper
12 ozs. cooked egg noodles
Melt butter in lg skillet over med-high heat. Add cabbage and saute until lightly browned, about 8 minutes. Mix in sugar, salt and pepper. Add noodles and toss to combine. Reduce heat to low and stir until warmed through. Serve immediately.
I add 2 T poppy seeds when I make this.
*Sorry about the format, I copied and pasted from the swap. Don't know how they got the archives so messed up. This is not how I posted it there.
Also, I don't use that much sesame oil. We just had this last night! I was a little slow getting started this year! Plus mine was 6 1/2 lbs, friends request leftovers every year.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=48572
Oven-Braised Corned Beef Brisket is one I saved from Sunset magazine.
* Exported for MasterCook 4 by Living Cookbook *
Oven-Braised Corned Beef Brisket
Recipe By : Sunset, MARCH 1999
1 piece center-cut corned beef brisket (about 4-lb)
1 lemon, ends trimmed
1 onion, peeled (about 1/2 lb.)
1 tsp black peppercorns
1/2 tsp whole allspice
6 whole cloves
1/4 cup Dijon mustard
1/4 cup brown sugar
1. Trim and discard most of the surface fat from brisket. Rinse meat well
under cool running water, rubbing gently to release its corning salt.
2. Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch
roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices
over meat. Sprinkle with peppercorns, allspice, and cloves.
3. Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water
around brisket, seal the pan with foil, and bake until meat is very tender
when pierced, about 4 hours. Uncover and drain off all but about 1 cup of
the liquid. If desired, reserve the lemon and onion slices and rearrange
them on top of the meat.
4. In a small bowl, mix the mustard and brown sugar; spread evenly over
meat, on top of the onion-lemon mixture. Broil about 8 inches from heat
until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the
brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.
Recipe Source: Sunset, MARCH 1999
* Exported for MasterCook 4 by Living Cookbook *
Oven-Braised Corned Beef Brisket
Recipe By : Sunset, MARCH 1999
1 piece center-cut corned beef brisket (about 4-lb)
1 lemon, ends trimmed
1 onion, peeled (about 1/2 lb.)
1 tsp black peppercorns
1/2 tsp whole allspice
6 whole cloves
1/4 cup Dijon mustard
1/4 cup brown sugar
1. Trim and discard most of the surface fat from brisket. Rinse meat well
under cool running water, rubbing gently to release its corning salt.
2. Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch
roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices
over meat. Sprinkle with peppercorns, allspice, and cloves.
3. Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water
around brisket, seal the pan with foil, and bake until meat is very tender
when pierced, about 4 hours. Uncover and drain off all but about 1 cup of
the liquid. If desired, reserve the lemon and onion slices and rearrange
them on top of the meat.
4. In a small bowl, mix the mustard and brown sugar; spread evenly over
meat, on top of the onion-lemon mixture. Broil about 8 inches from heat
until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the
brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.
Recipe Source: Sunset, MARCH 1999
G
Guest
Guest
thanks for both your posts
I ended up oven braising in dark beer. The meat was very good. I tasted the braising liquid was quite bitter.
I ended up oven braising in dark beer. The meat was very good. I tasted the braising liquid was quite bitter.