Puerto Rican Corned Beef
Hola mi gente today I bring you a PR classic! Corned Beef Enjoy!! Made with French fries and corn.
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Ingredients
1 Can of Libbys Corned Beef
1 medium potato
Sweet canned corn (as much as you like)
black pepper
Oregano
half packet of sazon
1 can salsa de tomato (substitute tomato paste if need be)
a little water
Serve with a side of white rice and Maduros!!!!!!! Enjoy
Traditional Corned Beef And Cabbage Recipe for St. Patrick's Day
Learn how to make this Traditional Corned Beef and Cabbage Recipe for St. Patrick's Day. She also shares a bit of the origin of this American dish. ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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0:00 Introduction
0:37 Origin of this recipe
1:16 Corned Beef and Cabbage One Pot Meal
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
CORNED BEEF DINNER | It's a complete dinner idea!!!
#weekendatthecottage #easydeliciousrecipes #cornedbeefdinner
For the full recipe:
This CORNED BEEF DINNER is so easy to make, all you need is one pot, a bit of time, and a hungry crowd to enjoy it.
Nowadays it seems like people only search for how to make corned beef on St. Patrick’s Day. If you’re here looking for your Paddy’s Day fix, get to it. We’re hoping this post inspires you to remember it throughout the year. After all, there’s something so pleasing about one-pot dinner recipes that require minimal effort to feed a crowd.
Here’s why this easy CORNED BEEF DINNER works:
THE CORNED BEEF
Corned beef is a piece of beef brisket that has been cured in salt brine. The brine often includes pickling spices for flavour and the process helps to tenderize the meat. Corned beef is usually cooked slowly on a low heat to further yield a more tender finished serving of the beef.
THE BOUQUET GARNIS
The first part of this recipe involves cooking the corned beef slowly in apple cider, beer, and water. To add more flavour, we also included a bouquet garni to the pot. This simple, homemade sachet of spices is created by tying up mustard seed, peppercorns, coriander and cloves in a square of cheesecloth. Having these spices infuse the broth and meat this way is both effective and less messy than having the spices floating loosely in the pot.
VEGETABLE SIDES
The complete meal is made by adding carrots, potatoes, pearl onion, and cabbage to the slowly simmering pot for the second two hours of cooking. The vegetables become perfectly tender, and a quick chop and toss with butter and parsley make them instant side dishes. It’s all so easy!
CREAMY HORSERADISH SAUCE
We were in the middle of shooting this story when two of my visiting cousins asked: “Are you serving it with a horseradish cream sauce?” I’d never heard of such a thing. Thankfully, they offered to guide me as we made this perfect condiment in record time. Make sure to click the link in the video to see how we made the sauce - I wouldn’t serve this meal without it.
Although we purposely created this story as a complete meal idea, I can’t miss the chance to suggest a few things to go with it. Nothing complicated - serve it with this CREAMY COLESLAW and OMA’S APPLE CAKE for dessert.
This CORNED BEEF DINNER sure is simple and delicious. Who’s ready to enjoy?
INGREDIENTS
3 pounds of corned beef
1 tablespoon of black peppercorns
1 teaspoon each: coriander seeds, cloves, and mustard seed
2 cups of apple cider
2 bottles of beer
1 cup of water
1 large white or Vidalia onion
½ head of cabbage, sliced
2 large carrots, ends trimmed
4 potatoes, quartered
2 cups of pearl onions, peeled
2 tablespoons of butter
1 tablespoon of chopped parsley
creamy horseradish sauce
INSTRUCTIONS
1) Preheat oven to 275°F. Place all of the spices onto a square of cheesecloth and tie up to create a bouquet garni. Cut the onion into slices and place into the bottom of a soup pot or Dutch oven. Place the corned beef on top of the onion. Tuck the sachet of spices next to the corned beef add the liquids. Cover and transfer to oven, cooking undisturbed for 2 hours.
2) At the 2-hour mark, carefully remove the pot from the oven. Add the carrots, onion, and potatoes. Lastly, nestle the sliced cabbage on top. Cover and return to the oven and slow-cook for another 2 hours.
3) Once the meal is cooked, remove the pot from the oven. Remove the cabbage, place into a bowl and cover. Remove the veggies to another bowl. Chop up the carrots, pearl onions and potatoes and then toss them in the butter and chopped parsley. Place into a serving bowl.
4) To serve the corned beef: Arrange the cabbage on a serving platter. Thinly slice the corned beef and add to the platter with cabbage.
5) Serve immediately with creamy horseradish sauce or other condiments of your choice.
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Alton Brown's Corned Beef Recipe | Good Eats | Food Network
Corned beef is the star of your classic, traditional St. Patrick's Day feast, and Alton Brown does it best.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Corned Beef
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 10 days 3 hr 20 min
Prep: 20 min
Inactive: 10 days
Cook: 3 hr
Yield: 6 to 8 servings
Ingredients
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Directions
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
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Alton Brown's Corned Beef Recipe | Good Eats | Food Network
Ultimate corned beef hash | School dinner recipe
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Corned beef hash was a favourite at school dinner times, and I always looked forward to it coming on the menu. It was never an attractive looking dish, and was a homogeneous pile of corned beef, mashed potato and baked beans, and it was delicious!
Making corned beef hash is a simple thing, and it's cheap as chips too! There are lots of different ways to make it, but my recipe uses chunks of potatoes rather than mash, and I don't add baked beans either. I like my hash to have a bit of texture. I also think it needs a little spike of heat and acidity to cut through the fattiness. I used some worcester sauce and English mustard for that.
To make my corned beef hash you will need:
► 600g of maris piper potatoes
► 340g of corned beef
► 2 small onions
► 2 garlic cloves
► 1+1/2 tbsp of worcester sauce
► 2 tsp of English mustard
► About 450ml of beef stock
► Pepper
► Small knob of butter
► Oil for cooking
► Serve with fried eggs
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Medieval Irish Food: Peasant to King
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RECIPE
4 lbs (2kg) corned beef
1/4 cup (85g) honey
1/2 teaspoon salt
1 large head of Cabbage
1 Yellow Onion
2 Leeks
2 cups (475ml) beef broth
1 teaspoon salt
1 optional teaspoon of pepper
Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken.
For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
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