Best Kiss Me Im Irish Corned Beef Recipes

ANNE'S FAMOUS IRISH CORNED BEEF

Steps:

• Preheat oven to 350 degrees.
• Place corned beef on a rack in a pan, fat side up, and cover with tin foil.
• Cook for 3-4 hours.
• Mix yellow mustard and brown sugar in a bowl.
• Uncover corned beef.
• Score the top of the corned beef, and stick whole cloves in the top if desired.
• Baste with gingerale.
• Spoon mustard sauce on top and sides of beef.
• Place back in oven and cook for another ½ hour or so, until nicely browned and the meat is falling apart.

KISS ME I'M IRISH CORNED BEEF

Steps:

• Preheat oven to 250.
• Place corned beef in large roasting pan (w/lid).
• Add garlic, shallots, spices, beer and whiskey.
• Cover and place in the oven.
• Braise 3 hours, turning the meat once.
• After 3 hours, add carrots, potatoes and dill.
• Cover again and braise additional 2 hours.
• Allow to stand 5-10 minutes.
• Serve immediately.

CORNED BEEF IRISH FEAST

Steps:

• Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
• Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
• Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.

TRADITIONAL IRISH CORNED BEEF AND CABBAGE

Steps:

• In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
• Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
• Keep cabbage warm in broth until needed.
• Served corned beef with mustard and cabbage.

IRISH CORNED BEEF WITH CABBAGE

Steps:

• Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
• Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
• Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
• Add the carrots and bring back to the boil.
• Then add the potatoes and simmer for 15 minutes.
• Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
• Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
• Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
• Serve with some hot mustard, if you wish.