Best Ipa Corned Beef Recipes

CORNED BEEF IN BEER (CROCK POT)

Corned Beef in Beer (Crock Pot) image

The best Corned Beef I've ever made was in the Crock pot. (You can substitute water for beer, but the flavor won't be the same) NOTE: If you make more than 3-4 lbs., cook it on HIGH. I've made 6-7 lbs., and it won't be done after 9 hours on LOW. ANOTHER NOTE: This makes wonderful sandwiches if you cook it, then chill it before slicing.

Provided by papergoddess

Categories One Dish Meal

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs corned beef brisket
6 medium potatoes, peeled and quartered
2 medium onions, peeled and quartered
6 carrots, peeled and quartered
1 bay leaf (or two small ones)
12 ounces beer
1 small cabbage, cut in wedges (optional)
2 tablespoons molasses

Steps:

Place potatoes, onions, carrots, and bay leaf in crock pot.
Trim excess fat from brisket; put meat on top of veges.
Mix molasses with beer and pour over all.
Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
Serve with vegetables.

HOMEMADE CORNED BEEF

Homemade Corned Beef image

Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 gallon water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt #1
4 garlic cloves, minced
2 oven roasting bags
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped

Steps:

In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.