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How To make Corned Beef with Sweet Hot Glaze
1 Corned beef round*
1 c Beef broth,regular strength
1/4 c Brown sugar,firmly packed
2 tb Horseradish,prepared
Dijon mustard * - or center-cut brisket, fat trimmed (3.5 to 4 lb.) ======================================================= ============== === 1. Rinse meat well with cool water. Place in a 6- to
8-quart pan with about 3 quarts water. Bring to a boil
over high heat; drain. Repeat this step until the water no longer tastes salty, 1 or 2 more times. To drained meat, add water (about 2 quarts) to cover it by about 1/2". Bring to boiling on high heat; cover and simmer gently until meat is very tender when pierced, about 3 1/2 hours. 2. Drain beef; put in a 9x13" pan. (If made ahead,
cool, then chill airtight up until next day. Cover meat tightly with foil; bake in a 350'F. oven until hot in center, about 50 minutes; uncover.) 3. In pan used to simmer beef, mix broth, sugar, and
horseradish. Boil over high heat until glaze is reduced to 1/2 cup, about 5 minutes; stir often. (If made ahead, pour into a bowl and cover; chill up until next day.) 4. Bake hot meat, uncovered, in a 350'F. oven for 20
minutes, brushing with glaze until all is used. Broil about 6" from heat until top browns lightly, 3-5 minutes. Put meat on a platter; offer mustard. -----
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How to Cook Corned Beef
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ProTips | Corned Beef Silverside with Mustard Sauce
Ingredients:
1.3kg piece corned silverside
150g carrots, roughly chopped
150g brown onions, quartered
6 juniper berries
12g black peppercorns
60g flat leaf parsley
3 bay leaves
10g thyme
Water to cover
100mls apple cider vinegar
Seasonal roast vegetables to serve
Flat leaf parsley, chopped to serve
Mustard Sauce
100g butter
50g plain flour
1 litre milk
20g wholegrain mustard
80g chopped flat leaf parsley
Sea salt cracked black pepper
Method:
Place beef in a large saucepan with carrots, brown onions, juniper berries, peppercorns, parsley, bay leaves and thyme. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer, skimming surface occasionally, for 3- 4 hours or until meat is very tender.
For Mustard Sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and parsley, season to taste.
Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with seasonal roast vegetables and sauce. Garnish with parsley.
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Cheesy Corned Beef Spaghetti | Filipino-Style
Delicious homemade Corned Beef Spaghetti. So simple and easy!
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