anyone know of what i can cook with a giant corned beef brisket?

Question

other than make corned beef sandwiches. i was thinking of crockpotting it, but doing just that seems a little vanilla.

Answer 1

Crock Potting it is the way to go. Just add a little something extra to give it a more exciting flavor. Personally this is my favorite recipe for the fall and with some applesauce on the side, it is awesome.

This crockpot corned beef recipe is made with apple cider, cabbage, carrots, and other ingredients.
INGREDIENTS:

* 3 medium onions, sliced
* 1 small head cabbage, cut in wedges
* 4 medium carrots, cut in large chunks
* 1 3-4 pound corned beef brisket
* 1 cup apple cider
* 1/4 cup packed brown sugar
* 2 teaspoons grated orange peel
* 2 teaspoons prepared mustard
* dash allspice
* 3 whole cloves

PREPARATION:
Place sliced onions, cabbage wedges, and carrots in the crockpot. Trim excess fat from corned beef; place meat on the cabbage. In a bowl, combine together cider, brown sugar, orange peel, mustard, allspice, and cloves; pour over meat.
Cover; cook on low-heat setting for 8-10 hours.
Serves 6-8 servings.

If that doesnt work here is an entire list of recipes you can make with a corned beef brisket!

Answer 2

I've never tried it, but I would normally serve that type of thing with bulgur wheat or cous cous flavoured with a stock cube, then serve with a rich, fruity sauce made with tomatoes, chilli powder, finely minced onion, a little sugar and any spice u like, such as nutmeg or cinnamon. I like to add chopped dried apricots and carribean seasoning, or spicy plum sauce like Sharwoods. This also works well with dishes such as gammon. I also would do some roasted veg(peppers, courgette, aubergine, etc). You can then use cold meat and veg in one of those loaf sandwiches, where you hollow out the bread and put sliced meat and veg inside with oil and seasoning (cut the end off the loaf carefully so you can put it back together). You could make the leftovers into a casserole. I think I'll have to give it a try myself now!

Answer 3

What I've learned about cheaper cuts of meat is, cook them till done. Then cook them some more. The additional cooking time does a great job of breaking down the grisle and sinew, for a much more tender piece of meat. And yes, go with the crockpot....ChefGuy

Answer 4

Yes! Do put it in the crockpot! With potatoes, celery, bayleaves, peppercorns, garlic, water, and a beer. Serve with mashed potatoes and gravy and stuffing. Bake a couple potatoes and then put them in the fridge. The next day, dice up the brisket, onion, more garlic, green peppers, and the cold baked potatoes and fry them up to make hash. We love doing this on weekends.

Answer 5

stuff it inside pumpernickle bread bowls much like you would when preparing a muffaletta sandwhich. ONly they will taste like Reubens.

I like corn beef in the crock pot with potatoes and cabbage. I serve it with sour cream mixed with horseradish. That might be a bit too traditional for you, but since I only have it a couple times a year, it really hits the spot.

Answer 6

I tried this and it turned out well.

You can bake the brisket.

Give a very litte coating of mustard then give it a coating of brown sugar.

Bake about 6 to 7 hours at 200F.

It's something different from crock potting and just as easy.

Answer 7

just get some bread and hot sauce and serve it up with a cold beer.