Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Cooking Corned Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Text only
Directions:
Wash under running water to remove surface brine. Cover with boiling
water and simmer, allowing about 1 hour per pound, or until a fork can
penetrate to center. Always slice corned beef very thin, diagonally
across the grain. A classic accompaniment of corned beef served hot
is: Cabbage wedges simmered with the beef the last 15 minutes of
cooking. Serve hot with: Horseradish Sauce Boiled Potatoes Gnocchi
with Farina Serve corned beef cold with: Horseradish To press for
slicing, cool the meat and force it into a deep pan; cover and
refrigerate weighted. The moisture pressed from the meat should form
a jellied coating. After cooking corned beef as in 1, above, you may
coat it with the following glaze and bake in a preheated 350F oven for
15 minutes or until the topping is set. Combine and mix well: 1
tablespoon brown sugar 1 tablespoon water 1 tablespoon soy sauce 2
teaspoons paprika 1/2 teaspoon ginger Tenderized corned beef can now
be bought for oven roasting; follow manufacturer's directions. Posted
by Stephen Ceideberg; November 18 1992. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip


Scale this recipe to Servings [?]