Best Spicy And Tender Corned Beef Recipes

SPICY CORNED BEEF

Spicy Corned Beef image

This corned beef recipe is so easy to fix because it can be simmered one day and baked the next.

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 18-20 servings.

Number Of Ingredients 8

Ingredients

2 corned beef briskets (about 3 pounds each)
1 medium onion, halved
1 medium carrot, cut into chunks
1 celery rib with leaves, cut into chunks
1 tablespoon mixed pickling spices
1/3 cup packed brown sugar
1 tablespoon prepared mustard
1/2 cup sweet pickle juice

Steps:

Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Transfer corned beef to a 13-in. x 9-in. baking dish; discard broth and vegetables. Score the surface of meat with shallow diagonal cuts. , In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325° for 1 hour, basting occasionally.

Nutrition Facts :

HOME CURED CORNED BEEF

Home Cured Corned Beef image

Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.

Provided by Elise Bauer

Categories How To Beef Corned Beef

Time 3h

Yield 8

Number Of Ingredients 20

Ingredients

Pickling spices:
1 tablespoon whole allspice berries
1 tablespoon whole mustard seeds (brown or yellow)
1 tablespoon coriander seeds
1 tablespoon red pepper flakes
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
9 whole cardamom pods
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon
Brine:
1 gallon (3.8 liters) water
300 g Kosher salt (2 cups of Diamond Crystal brand Kosher Salt OR 1 cup 3 1/2 tablespoons of Morton's Kosher Salt)
5 teaspoons pink curing salt (optional, see Recipe Note)
3 tablespoons pickling spices
1/2 cup (90 g) brown sugar
Brisket:
1 5-pound beef brisket
1 tablespoon pickling spices

Steps:

Make curing brine: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.

Nutrition Facts : Calories 531 kcal, Carbohydrate 9 g, Cholesterol 180 mg, Fiber 3 g, Protein 50 g, SaturatedFat 13 g, Sodium 2530 mg, Sugar 4 g, Fat 32 g, UnsaturatedFat 0 g

SPICY CORNED BEEF

Spicy Corned Beef image

this is a perfect dish for entertaining because it can be made several days in advance.after cooking in a spicy broth and slicing, the beef is glazed with a tomato-brown sugar sauce..any leftovers can be used in corned beef hash or sandwiches..

Provided by grandma2969

Categories Meat

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

5 lbs piece corned beef
1/4 teaspoon dried rosemary
1 bay leaf
1 teaspoon dill seed
6 whole cloves
1 cinnamon stick
1 garlic clove
1 medium onion, cut in chunks
2 celery ribs, cut in chunks
1/2 orange, unpeeled, cut in chunks
1/2 cup chili sauce
1 cup water
1/2 cup brown sugar, packed

Steps:

in a large stockpot, combine all of the ingredients except the glaze and cover with warm water.
Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 2 1/2 hours.
the meat should be tender, but not falling apart.
remove the beef from the broth, cover and cool, then refrigerate overnight.
when the meat is cold, slice it very thinly and place in a 9x13" serving dish.
cover and refrigerate.
to serve, preheat the oven to 350*.
make the glaze by combining the chili sauce and water.
pour just enough glaze over beef to moisten it well.it should not cover the meat entirely.
sprinkle the brown sugar over the top and bake the beef, uncovered for 30 minutes -- or untl the meat is heated through and the sugar is a bit crackly.you may want to turn up the heat to broil for a minute or two to achieve this effect.

Nutrition Facts : Calories 1058.5, Fat 72.7, SaturatedFat 24.3, Cholesterol 372.2, Sodium 4442.6, Carbohydrate 26.6, Fiber 1.4, Sugar 20.1, Protein 70.1

CORNED BEEF STIR-FRY

Corned Beef Stir-Fry image

The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. -Alesah Padgett, Franklin, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

7 tablespoons canola oil, divided
3 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon celery seed
1/4 teaspoon salt
6 cups coarsely chopped cabbage
1 cup shredded carrots
1/4 cup chopped green onions
1/2 pound thinly sliced deli corned beef
Hot cooked rice, optional

Steps:

In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside. , In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice.

Nutrition Facts : Calories 243 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 629mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.