What is the best recipe to make Corned Beef from Brisket?

Answer 1

Corned Beef Bake

INGREDIENTS:
1 corned beef brisket, about 4 pounds
2 cups baby carrots
1 cup prunes
1 orange, sliced
1 medium onion, sliced
1 bay leaf
1/4 cup brown sugar, packed
1 tablespoon orange juice

PREPARATION:
Trim excess fat and discard. Cover corned beef with water; soak for about 1 hour. Rinse and pat dry. Place corned beef on a large piece of heavy duty foil (large enough to wrap the brisket. Place in a 13x9x2-inch baking or roasting pan. Top corned beef with carrots, prunes, orange slices, onion slices, and bay leaf. Seal foil over the brisket. Bake at 350° for 3 1/2 hours. Combine brown sugar and orange juice. Open foil and brush with mixture. Bake for 30 minutes longer. Serves 8 to 10.


Corned Beef Brisket

INGREDIENTS:
9 lb.+ brisket of beef, cut in half
2 cans of beer, regular (24 ounces)
cold water to cover
garni bag
2 large onions halved w/skins
5 cloves of garlic w/skins
3 TBL dry mustard
1/4 C brown sugar

PREPARATION:
Cut brisket in half; rinse off and put in large kettle and cover with cold water; bring to boil and cook 15 minutes. Discard water. Make garni bag (below), use cheescloth and tie with string.
To the brisket, add the beer, cold water to cover, garni bag, the large halved onions, garlic, mustard, and brown sugar. Bring to boil and simmer for 2 - 2 1/2 hours. Do this the day before so the brisket will have great flavor. Save the water and the garni bag. Always keep brisket in the cooked liquid. Serving day, put carrots and potatos in smaller pots and ladle liquid into them to cook them, put cabbage cut in fourths into pot with brisket and cook until cabbage is tender.

Combine horseradish sauce ingredients (below) and serve with corned beef dinner.


For Garni Bag:

2 tablespoons pickling spice, along with spices packed with the brisket
10 whole peppercorns
7 whole cloves
3 bay leaves crumbled
parsley chopped


Horseradish Mustard Sauce

1/2 C sour cream
1 1/2 - 2 tsp dry mustard
1 tsp (+) horseradish (to taste)
1/4 tsp onion salt

Mix and serve with corned beef.

Answer 2

Serving 2-3 human beings. overlook the crockpot. In great pot, place rinsed corned beef lined with water and bring to boil, skim foam and return to simmer. do no longer upload any spices. Simmer for one hour. do away with meat, skim foam and reserve. In yet another pot place meat, cloves, bay leaf, peppercorns, and canopy with sparkling water. Simmer 2 greater hours. After meat chefs for yet another hour, in unique pot with first water, prepare dinner peeled carrots, a peeled total onion, peeled pink potatoes (do no longer use Idahos or russets), and cabbage decrease into wedges. seize area of the middle on each and each wedge to hold the wedges collectively. Simmer one hour. Serve a platter with sliced around the grain corned beef, potatoes, carrots and onion. Rye bread, deli mustard, a million/2 bitter pickles, and a sturdy beer. You ask your self why 2 pots? the 1st boil flavors the water and removes a great form of the salt from the beef. the 2nd boil pot has the spices further to the beef. The vegetables are cooked contained in the 1st water that's flavorful, yet has no loose spices floating around, and not a great form of fat floating on ideal. do no longer prepare dinner in beer, no wine, no longer something fancy purely spices and water. -chef instructor.

Answer 3

i bottle of beer ( any kind) to 8 cups of water add brisket add ground pepper, small red potatoes 1 large purple onion, i bag of baby carrots boil till meat & veggies are tender drain water in strainer & serve

Answer 4

I THINK THE BEST WAY IS TO BUY A BRISKET ALREADY PACKAGED W/THE SPICES INCLUDED IN A PACKAGE. BY THE TIME YOU BUY ALL THE SPICES NEEDED ETC THE THING WILL COST A FORTUNE.

Answer 5

put it all in a crock pot with potatoes (red and golden) carrots, celery, mushrooms, onions, green and red peppers, green beans with a pack of brown gravy mix or some flour to thicken up the water and juices