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

Text only
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

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