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Tuesday, March 17

Happy St. Patrick’s Day…have some corned beef!

Happy St Patrick’s Day!  I had visions of turning all of our food green today, but Cate wouldn’t have it.  When I offered green pancakes or oatmeal this morning she replied, “I had green eggs and ham at school and it wasn’t good.  No thanks!” So much for being a fun mom.

I promised corned beef recipes, so here we go!

Straight-Up Corned Beef
 
Delicious corned-beef hoagies with melted cheese!
Author:
Recipe type: Main Dish, Beef
Ingredients
  • 3 – 3½ lb corned beef
  • 2 bay leaves
  • 12 black peppercorns
  • juniper berries
  • seasoning packet
  • mustard
  • brown sugar
Instructions
  1. Rinse meat under cold water. Place in large pot – cover with 6 in cold water. Cover pot – bring water to boil. Pour off water. Put 6 in cold water back in pot. Bring to boil covered. Repeat if want less salty taste.
  2. Skim off scum. Add spices (p.s. I always forget to buy juniper berries, but the little spice packet that comes with the meat seems to be enough) . Lower heat, cover and simmer til very tender but still holds together, ~1 hour per pound.

 

Corned Beef and Glaze
 
From my mom-in-law Pat…who is a McCarthy, so I would trust her with an Irish recipe. She says this is a yummy way to get corned beef down the throats of the non-Irish.
Author:
Recipe type: Main Dish, Beef
Ingredients
  • 1 or 2 point cut briskets
  • large can peaches(mashed up)
  • dark brown sugar
  • butter
  • OJ
  • marmalade
  • maple syrup
Instructions
  1. Cover the briskets with water and boil, then simmer for 3 or 4 hours. Take outta the water and save water to cook your cabbage, carrots and potatoes in. Heat oven to 425 or 450. Put brisket on a broiler pan. Mix above ingredients so they hold together as a glaze. (Add OJ last to see if too watery – and sorry there are no measurements!) Put glaze on top and baste again every 20 minutes or so. Then reduce oven to 325. Glaze some more, every 25 minutes or so, till the fat drains through the broiler pan. Total bake time is about 1-1/2 to 2 hours – a big commitment – but yummy.

 

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7 Comments »

  1. thank you! check out my post today for a crock pot version, with brussels sprouts instead of cabbage. YUM. happy st. patty’s!

  2. Mmmm… You going to post pictures after you make it tonight?

  3. I’m with you on the kid green food. Last nite I had visions of fun green food to give all day: then quickly realized…they’re three. And three yr olds are PICKY eaters. They freak out if I dice vs. slice their hot dogs, so god only knows how’d they react to green food.
    So maybe in 2 years?? I’ll stick with edamame as their green food today:)

  4. 4
    Kerri

    I grew up eating Shenson’s Corned Beef and can’t seem to find one down here. I am sure my cooking skills are not as good as my mom’s, but my corned beef never seems to taste as good. I am blaming it on the fact that I can’t find Shenson’s!

  5. 5
    Jen Schulte

    We love corned beef and actually eat it regularly … yes I grew up in a 50% Irish-descent house, my dad has the bright red hair to prove it. Anyway – I always put it in the crock pot, with 2 cups of beef broth and enough water to cover the brisket, plus the spice packet it comes with. I keep it on low 8 hours, and during the last 1.5 hours I add in chopped up potatoes and cabbage into the broth to simmer with it. It’s a big hit with my mostly-German husband, and even my 3 year old who also wants nothing to do with green tinted food!

    This is a really easy meal all in 1 pot. We usually always turn the leftover corned beef into Reuben sandwiches on rye bread. YUM.

  6. 6
    Jane Maynard

    wow, kerri…I’m glad shenson’s is what we got! they had it at my costco here in the bay area. and I must say, it came out great!

    okay, you crock pot people…I’m totally going to try that next year. thanks for the idea!

    thanks for ALL your comments!

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