were dashing off to the movies and I didn't want to leave a corned beef simmering away on the stove so I decided to try your method. Wrapped the 3 lb. corned beef in foil, popped it in the oven at 300 degrees, and when we returned 2-1/2 hours later it was nearly done...just enough time to put some cut up carrots, potatoes, turnips, onions, garlic, cabbage, in half broth/half water, along with some of the spice packet in a big saucepan stovetop to finish the meal. Didn't try the glaze this time just served with horseradish. The meat was a teeny bit salty so next time I'll opt for rinsing the corned beef first before sealing it in foil (didn't even think about that as we were hustling to get out the door for the movies...lol). Can't wait to make baked corned beef again...it was just delicious and no shrinkage as when boiling. I may never go back to boiling corned beef. Thanks again, Tammy, for a keeper.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=45670
Tammy/Arcadia, a big thank you for your baked corned beef recipe. We
- Thread starter pat-nocal
- Start date
)Good idea. I've only made corned beef once and used charlie's recipe. It was also a winner.
Charlie : This rather unconventional REC: for Corned Beef & Cabbage posted by () is really delicious...
Posted: Mar 9, 2001 9:43 AM
The only change I'd make is---I never use "Lean" corned beef. First Cut is never as juicy and flavorful as whole untrimmed corned beef. When it is tender,trim off the excess fat and continue with the recipe.
CORNED BEEF AND CABBAGE
6 pounds lean corned beef brisket -- (6 to 7)
2 pounds onions
3 pounds carrots
1 cup malt vinegar
1 cup Guinness Stout
1 tablespoon coriander seed
1 tablespoon black peppercorns
1 tablespoon mustard seed
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
3 bay leaves
4 pounds cabbage -- rinsed
3 pounds small red potatoes
1/4 cup mixed fruit jelly
3/4 cup light brown sugar
1/4 cup coarse grain mustard
2 tablespoons fresh ground horseradish
You will need a 14 to 20 quart stock pot with a tight fitting cover. Coarsely chop enough carrots and onions to make 1 cup each and add to the bottom of the pan. Place the corned beef in the pot with with any liquid from the package, the vinegar, Stout and all of the spices. Add enough water to barely cover the beef and bring to a rolling boil. Cover pot, reduce heat and simmer 2 1/2 to 3 hours or until meat is tender when pierced with a fork. Cut the remaining onions into wedges. Cut the remaining carrots into 3 inch lengths;halve them lengthwise if large. Cut cabbages in half through the core and then into wedges. Scrub potatoes. Add the onions, carrots and potatoes to the pot with the tender corned beef, arrange cabbage wedges on top, cover and continue to simmer until vegetables and cabbage are tender when pierced, 20 to 30 minutes. In a small bowl, combine the brown sugar, jelly, mustard and horseradish and mix well. With a slotted spoon remove vegetables to warm serving dishes, cover and keep warm. Using tongs and a slotted spoon, remove beef to a shallow baking pan and cover with brown sugar mixture. Place in a pre-heated 375 degree oven to glaze, about 15 minutes. Remove glazed meat to a cutting board, slice across the grain and place on warm serving platters.
Source: "Gail's" S(Forum Member): "()" Start to Finish Time: "4:30" T(Cooking Time): "3:45" Serving Ideas : Serve meat and vegetables with coarse-grain mustard, fresh horseradish and warm Irish Soda bread.
http://boards.epicurious.com/thread.jspa?messageID=427158
Charlie : This rather unconventional REC: for Corned Beef & Cabbage posted by () is really delicious...
Posted: Mar 9, 2001 9:43 AM
The only change I'd make is---I never use "Lean" corned beef. First Cut is never as juicy and flavorful as whole untrimmed corned beef. When it is tender,trim off the excess fat and continue with the recipe.
CORNED BEEF AND CABBAGE
6 pounds lean corned beef brisket -- (6 to 7)
2 pounds onions
3 pounds carrots
1 cup malt vinegar
1 cup Guinness Stout
1 tablespoon coriander seed
1 tablespoon black peppercorns
1 tablespoon mustard seed
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
3 bay leaves
4 pounds cabbage -- rinsed
3 pounds small red potatoes
1/4 cup mixed fruit jelly
3/4 cup light brown sugar
1/4 cup coarse grain mustard
2 tablespoons fresh ground horseradish
You will need a 14 to 20 quart stock pot with a tight fitting cover. Coarsely chop enough carrots and onions to make 1 cup each and add to the bottom of the pan. Place the corned beef in the pot with with any liquid from the package, the vinegar, Stout and all of the spices. Add enough water to barely cover the beef and bring to a rolling boil. Cover pot, reduce heat and simmer 2 1/2 to 3 hours or until meat is tender when pierced with a fork. Cut the remaining onions into wedges. Cut the remaining carrots into 3 inch lengths;halve them lengthwise if large. Cut cabbages in half through the core and then into wedges. Scrub potatoes. Add the onions, carrots and potatoes to the pot with the tender corned beef, arrange cabbage wedges on top, cover and continue to simmer until vegetables and cabbage are tender when pierced, 20 to 30 minutes. In a small bowl, combine the brown sugar, jelly, mustard and horseradish and mix well. With a slotted spoon remove vegetables to warm serving dishes, cover and keep warm. Using tongs and a slotted spoon, remove beef to a shallow baking pan and cover with brown sugar mixture. Place in a pre-heated 375 degree oven to glaze, about 15 minutes. Remove glazed meat to a cutting board, slice across the grain and place on warm serving platters.
Source: "Gail's" S(Forum Member): "()" Start to Finish Time: "4:30" T(Cooking Time): "3:45" Serving Ideas : Serve meat and vegetables with coarse-grain mustard, fresh horseradish and warm Irish Soda bread.
http://boards.epicurious.com/thread.jspa?messageID=427158
sarah-in-charleston
Well-known member
This is the only way I cook it now and I
roast the veggies including the cabbage - yummm
roast the veggies including the cabbage - yummm
Mine was a little salty,
but I hadn't rinsed it (wish I had). Waiting to hear back from a girlfriend who made it yesterday...I told her to rinse it well first then add about 1/4 cup water before sealing the foil package and baking. Got the idea from Curious's post at the link, which I wish I'd seen *before* I did mine. ;o)
I really like the texture of baking vs boiling and will be playing around with it some more.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=52485
but I hadn't rinsed it (wish I had). Waiting to hear back from a girlfriend who made it yesterday...I told her to rinse it well first then add about 1/4 cup water before sealing the foil package and baking. Got the idea from Curious's post at the link, which I wish I'd seen *before* I did mine. ;o)
I really like the texture of baking vs boiling and will be playing around with it some more.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=52485