Recipe number 17757 is

Cooking Corned Beef



The ingredients are:
Text Only

The recipe yield is:
1 servings

Info:
Wash under running water to remove surface brine. Cover with boiling water and simmer, allowing about 1 hour per pound, or until a fork can penetrate to center. Always slice corned beef very thin, diagonally across the grain. A classic accompaniment of corned beef served hot is: Cabbage wedges simmered with the beef the last 15 minutes of cooking. Serve hot with: Horseradish Sauce Boiled Potatoes Gnocchi with Farina Serve corned beef cold with: Horseradish To press for slicing, cool the meat and force it into a deep pan; cover and refrigerate weighted. The moisture pressed from the meat should form a jellied coating. After cooking corned beef as in 1, above, you may coat it with the following glaze and bake in a preheated 350F oven for 15 minutes or until the topping is set. Combine and mix well: 1 tablespoon brown sugar 1 tablespoon water 1 tablespoon soy sauce 2 teaspoons paprika 1/2 teaspoon ginger Tenderized corned beef can now be bought for oven roasting; follow manufacturer's directions. Posted by Stephen Ceideberg; November 18 1992.

Note:
Beef; Ceideburg 2



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