Best Ale Braised Corned Beef With Horseradish Gravy Swedish Style Recipes
ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE
Trust a Swede with your corned beef? Today, everyone is Irish! I prefer using a corned round...less fat, it slices nicer and isn't stringy. If you brine your own meat, I've been told even a tri tip roast works well, a popular cut of beef in the West. The gravy puts this recipe over the top!
Provided by San Marcos Sunshine
Categories One Dish Meal
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
- Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
- Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
- Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
- Horseradish Gravy:.
- Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
- Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
- Kiss me, I'm Swedish & Happy "Svenskarnas Dag".
Nutrition Facts : Calories 647.6, Fat 39.9, SaturatedFat 11.7, Cholesterol 168.7, Sodium 3422.3, Carbohydrate 31.1, Fiber 8.5, Sugar 14.2, Protein 39.1
THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM
Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
- Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
- Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
- Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
- For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.
CORNED BEEF GRAVY
My husbands mother makes this for us every once in awhile. It's really easy to whip up and delicious! I love this over biscuits, but they eat it over buttered toast. Up to you:) Enjoy!
Provided by Amanda Michelle
Categories Other Main Dishes
Time 25m
Number Of Ingredients 5
Steps:
- 1. Heat a deep skillet over medium heat. Add butter and melt, coating the bottom of the skillet. While butter is melting, slice corned beef into strips/bite sized pieces and set aside.
- 2. When the butter stars to bubble a bit, whisk in flour. Keep stirring and cook for about 4 to 5 minutes.
- 3. Then whisk in milk slowly to form smooth gravy. Add as much or as little milk until your desired consistency. When it starts to bubble, add corned beef and mix through. Cook for several minutes to warm the beef.
- 4. Remove from heat and serve over buttered toast or warm biscuits:). Enjoy!!
BRAISED CORNED BEEF WITH MAPLE
This recipe is delicious and extremely tender. I had gotten this recipe at a local Maple Festival and thought it was excellent. Very simple, only a few ingredients, but tastes delicious!
Provided by pagesofsmiles
Categories One Dish Meal
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325.
- Place corned beef on rack in roasting pan and bake for 1/2 hour.
- Reduce heat to 275, cover and bake for 2 hours.
- Uncover and discard all but 1 cup liquid.
- Add maple and bourbon and continue baking and basting frequently for 1 hour more.
- Remove from oven and serve hot. Use reserved liquid as a table sauce over the meat.
Nutrition Facts : Calories 694.5, Fat 43.1, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2574.1, Carbohydrate 28.1, Sugar 24, Protein 41.2
BRAISED CORNED BEEF BRISKET
I found this recipe on another website several years ago, and decided to give it a try. The author of this recipe said you would never go back to boiling or slow cooking corned beef brisket after doing it this way, and she was right! I never have. Some people will say that braising requires a lot of liquid, but that is not true. The definition of braising is searing the meat, then cooking in a closed container. This recipe uses ONLY 2 tablespoons of water. (Corned beef is brined, so it will release it's own juices while cooking.) It comes out so tender and delicious, with a nice caramelized outside, that you may never go back! Every year for St. Patty's Day since coming across this recipe, I serve this with a choice of bread or rolls, (Pretzel rolls are a favorite), a variety of mustards and cheeses, and pickled red cabbage. We like it so much we have it a few times during the year, too!
Provided by Chef PotPie
Categories St. Patrick's Day
Time 6h45m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. (Yes, only 2 tablespoons!) Cover pan very tightly with double aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours. Resist the temptation to check on the meat during this long braise. It will release too much steam and your brisket will dry out.
Nutrition Facts : Calories 588, Fat 44.4, SaturatedFat 14.6, Cholesterol 222.1, Sodium 2571.2, Carbohydrate 2.7, Fiber 0.2, Sugar 0.5, Protein 41.4
HORSERADISH GRAVY (FOR CORNED BEEF & CABBAGE) RECIPE - (3.7/5)
Provided by HarryF
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid. Stir until smooth. (Add more cooking liquid to reach desired consistency.) Add vinegar sugar and horseradish. Cook and stir over low heat until thickened and bubbly.
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Ale Braised Corned Beef with Horseradish Gravy Swedish Style Recipes
When it comes to delicious meat that is juicy and flavorful, ale braised corned beef with horseradish gravy Swedish style recipes are hard to beat. This dish is a classic in Swedish cuisine and is often served during traditional holidays and special occasions. With its tender, melt-in-your-mouth texture and rich, complex flavor, it is hard not to fall in love with this dish.The Meat
Corned beef is the star of this dish, and it is not your ordinary beef. This meat is called corned beef because it is cured with salt crystals that resemble corn kernels, which is where the name comes from. It is a cut of beef from the brisket or round, which is then pickled for several days in a mixture of water, salt, sugar, and spices. The pickling process gives it a tangy and salty taste that enriches the meat's flavor, making it an ideal candidate for braising.The Braise
Braising is a cooking technique that involves slow-cooking meat in a flavorful liquid until it is tender and juicy. In this recipe, the corned beef is braised in ale, a type of beer that adds a depth of flavor and complexity to the dish. The beef is browned on both sides, then transferred to a pot with a mixture of ale, beef broth, onions, carrots, and spices. The pot is then left to simmer for several hours, or until the corned beef is tender, and almost falls apart.The Horseradish Gravy
The horseradish gravy is the perfect accompaniment to the ale braised corned beef. It is simple to make, with a tangy and spicy flavor that balances the richness of the meat. The gravy is made by combining horseradish, sour cream, heavy cream, salt, and pepper in a pan, then cooking it until it thickens. The result is a delicious, tangy sauce that perfectly complements the ale braised corned beef.The Sides
Ale braised corned beef with horseradish gravy Swedish style recipes are often served with boiled potatoes, green beans, and lingonberry jam. Boiled potatoes are a staple in Swedish cuisine, and their starchy goodness provides a perfect contrast to the tangy and savory flavors of the meat and gravy. Green beans add color and freshness to the plate, making it a more balanced and nutritious meal. Lingonberry jam is a sweet and tart condiment that complements the saltiness of the meat and the acidity of the gravy. It is often served on the side, as a fruity complement to the meat.In Conclusion
Ale braised corned beef with horseradish gravy Swedish style recipes are a classic in Swedish cuisine, and for good reason. This dish has everything you could want in a meat dish: tenderness, flavor, and complexity. From the tanginess of the pickled beef to the richness of the ale and the tanginess of the horseradish gravy, this dish is a delight for the senses. If you're looking for a meal that is both comforting and delicious, then look no further than ale braised corned beef with horseradish gravy Swedish style recipes.Ingredients
The first tip for making the perfect ale braised corned beef with horseradish gravy Swedish style recipe is to have the right ingredients. Here are the essential ingredients you will need:- Corned beef brisket
- Ale or dark beer
- Onions, carrots, and celery
- Garlic
- Bay leaves
- Peppercorns
- Parsley
- Horseradish sauce
- Butter
- All-purpose flour
- Beef broth
- Heavy cream
Cooking Method
The second tip for making the perfect ale braised corned beef with horseradish gravy Swedish style recipe is to use the right cooking method. Here's how to achieve an excellent result:- Begin by preheating your oven to 325°F.
- Rinse the corned beef brisket under running water to remove any excess brine. Pat dry with paper towels.
- Prepare your Dutch oven or large oven-safe pot by heating it over medium-high heat. Add a tablespoon of oil and sear the brisket on all sides until browned. This step is crucial as it will enhance the flavor of the meat.
- Add chopped onions, carrots, celery, and garlic to the pot, and stir for 2-3 minutes until slightly softened.
- Pour in enough ale or dark beer to cover the meat. Add bay leaves, peppercorns, and parsley for seasoning. Cover the pot and place it in the oven for 3 hours or until the meat is tender and falls apart easily.
- Once the meat is cooked, remove it from the pot and set it aside to rest for 10-15 minutes. Strain the remaining liquid and discard the vegetables and herbs.
- In a separate large saucepan, melt butter over medium heat. Add all-purpose flour and whisk it together until it forms a roux. Cook for a few minutes until it turns golden brown. Slowly pour in beef broth, whisking continuously to prevent lumps from forming.
- Add horseradish sauce and heavy cream to the saucepan and stir well. Cook for a few minutes until the sauce thickens. Season with salt and pepper to taste.
- Slice the corned beef brisket into thin slices and serve with the horseradish gravy on top.
Other Tips
Here are some additional tips that will help you make the best ale braised corned beef with horseradish gravy Swedish style recipe:- Choose a good-quality corned beef brisket with a good amount of fat marbling. This will ensure that the meat stays moist and tender during cooking.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- You can add extra vegetables such as potatoes or cabbage to the pot during cooking to make a complete meal.
- Try using different types of beer or ale to add different flavors and depth to your dish.
- For a healthier alternative, you can use turkey corned beef or brisket instead of beef.
- Experiment with different amounts of horseradish sauce to achieve the level of spiciness you prefer.