Best Ale Braised Corned Beef With Horseradish Gravy Swedish Style Recipes

ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE

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".

CORNED BEEF HASH AND POTATOES

Steps:

• Melt butter in skillet.
• Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
• Add beef and potatoes, water/stock, Worcestershire, and parsley.
• Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
• OPTIONS:.
• If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
• Poach eggs, serve over hash.

BRAISED CORNED BEEF

Steps:

• To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM

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

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

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.