Best Sundays Corned Beef Recipes
CORNED BEEF (SILVERSIDE)
An easy corned beef recipe that is the perfect alternative to a Sunday roast dinner. Leaving you with plenty of leftover beef for easy lunches during the week or a corned beef hash.
Provided by Sara McCleary
Categories Main (entree)
Time 2h40m
Number Of Ingredients 16
Steps:
- Trim corned silverside/brisket or any excess fat or visible sinew.
- Place corned silverside/brisket into a large pot that has a lid with all of the ingredients. Cover with cold water.
- Bring the pot to a boil and then reduce to a gentle simmer. Put the lid on pot the and simmer for 2 ½ hours.
- Skim any brown scum/foam from the pot as it forms.
- Leave corned beef to cool in the cooking liquid.
- Warm sliced garlic and olive oil in a small saucepan over low heat for a minute or two. It is important not to fry the garlic, you want it to soften slightly. Place to the side to cool.
- In a small bowl soak panko crumbs in milk.
- Place walnuts in a saucepan of cold water. Bring to the boil over high heat and then drain immediately in a colander. Rinse walnuts with cold tap water and place back in the saucepan again. Cover with cold water and bring to the boil again. Repeat this process twice.
- In a small food processor or blender, blend walnuts, soaked panko crumbs, parmesan, and a pinch of salt until smooth.
- Add garlic, oil, and a tablespoon or two of water. Blend until you have a thick sauce. Adjust water as needed.
- Season to taste and serve with corned beef.
- Store excess sauce in a container in the fridge for up to a week
Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 917 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SUNDAY'S CORNED BEEF
Here's an old Irish recipe I've been making for decades-and not just on St. Patrick's Day-because it's so fast and easy to prepare! -Pam Allen, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan., Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag., Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables.
Nutrition Facts : Calories 419 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 1371mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 24g protein.
CORNED BEEF ROAST
This is a basic corned beef roast recipe. It is easy to prepare and wonderful to eat.
Provided by LUVNGMOM
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 5h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
- Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.
Nutrition Facts : Calories 465 calories, Carbohydrate 28.4 g, Cholesterol 133.9 mg, Fat 26.1 g, Fiber 3.6 g, Protein 28.1 g, SaturatedFat 8.7 g, Sodium 1559.6 mg, Sugar 1.8 g
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