Posts Tagged ‘corned beef’

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Glazed Corned Beef

March 16, 2012

Around mid February I start to crave  corned beef. I don’t make it often,but is one of my favorite meals.I am  a little unconventional,as I am not a fan of it boiled  with the the standard fare. I have taken to baking my corned beefs in recent years..it slices nicely, and much of the salt still cooks out of it. This is one of my best tasting, soaked overnight in Guiness Stout, dried well and then baked in more Guiness. Topped with a light glaze of honey, dijon and yellow mustard, it is a melt in your mouth delight.

  • 1 corned beef
  • 1 bottle Guiness dark stout
  • 2 T. Dijon mustad
  • 1 T. yellow mustard
  • 1 T. honey

 Rinse your corned beef and pat dry. Put it into a snug pan for it’s size. Pour a cup of beer over it.

 Cover very tightly and cook at 350 for one hour. (average for corned beef in the oven is 1 hour /lb. Mine is small..2.5 lbs.)

Remove from oven and flip over (CAREFULLY) so that top and bottom cook in the juices.

 At this point I remove about half of the juice on the bottom.If  you are baking potatoes, cabbage and carrots with your beef, leave the juices in..Put back in the oven for another hour…and then take it out to give it the first glazing.

Return to oven for 15 minutes, remove and  give it a second coat with the remaining  glaze. This is what it looks like after the first glazing. I am ready to eat it now! Resist as the second coat makes it all the better.Bake 15 minutes more.

Remove from oven and let rest 15 minutes.

Slice thin and serve.My sides are fried cabbage to which I have added 2T. of the juices from the bottom of the roasting  pan,in place of salt. The carrots are cooked in a fig balsamic vinegar and honey, lightly joining all the flavors together. A bit of the balsamic juices from the carrots gives the finishing touch to the corned beef. Sláinte!!!

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Reuben Casserole

June 27, 2011

An all time classic sandwich baked casserole style.I’ve made this several times,varying the ingredients,the layers,and the dressing. I think I finally have it at perfection.Tonight I even created a vegetarian version for Micaela,using a vegetarian chick’n patty in place of corned beef.Several touches make this outstanding, rather than ordinary. I use my baked corned beef – no deli meat in this  dish. My corned beef is slathered in dijon mustard mixed with the seasoning packet that comes with the beef. Then I mix a a half cup or so of red wine and beef broth,pour around the roast and bake low and slow- about 4 hours at 300* for a 5 pound roast. When it’s done and cooled a bit, I slice it super thin with an electric knife. The other secret? Make your own dressing.So easy and so much better than bottled.Instead of conventional sweet Thousand Island I use dill pickles,cut in chunks instead of relish in my dressing.. A small change that makes a world of difference. Served steaming hot- the tender corned beef, the slight bite of the sauerkraut and dressing, creamy Swiss topped with crunchy  pumpernickle cubes…every tastebud will be asking for one more bite!

  • 1 pound corned beef, cut into strips
  • ½ cup Reuben dressing
  • 16 oz. bag Boar’s Head sauerkraut,drained well,squeezed dry
  • 1/2 loaf pumpernickel bread,roughly cubed
  • 8 oz. Swiss cheese, shredded or cut into small pieces
  • ½ cup butter, melted

        Reuben Dressing

  • 1 cup mayonnaise
  • 1 cup ketchup
  • 1/2 cup chopped dill pickles
  • 2 teaspoons worcestershire

Make your dressing and set aside.Place strips of corned beef into well greased 12×8 glass baking dish.Evenly spread sauerkraut over meat.Spoon Reuben dressing over top of sauerkraut. Don’t change the layer order- tried and true – this works best.

Cover with cheese pieces.

Many recipes call for the bread cubes be tossed with butter and layer on top.I find that there is no way to evenly distribute melted butter like this.You will end up with some soaked pieces of bread while others have no butter at all on them. So the solution is to slightly dip each cube in the butter and place on top,until casserole is covered in a nice single layer.It really does not take longer,and you will have one less greasey bowl to clean!

Bake at 350 for 30-40  minutes, til cheese is bubbly and bread is slightly crisp on top.

Served tonight with warm red potato salad.

While making this I was trying to think of a way to make this vegetarian so my critic could share in this Reuben experience. I saw that one of her chick’n patties would fit nicely in one of my ramekins! I defrosted one,and using the same layering made her an individual portion.I’m sure it would be good with a veggie burger too.This was baked for 20 minutes. I turned it out of the ramekin and it really made a nice presentaion when flipped back- so that the bread would be on top.