{"id":2332,"date":"2011-01-06T16:32:36","date_gmt":"2011-01-06T21:32:36","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2332"},"modified":"2011-01-06T16:32:36","modified_gmt":"2011-01-06T21:32:36","slug":"corned-beef","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/corned-beef\/","title":{"rendered":"Corned Beef"},"content":{"rendered":"\n
\n \"Corned<\/a>
Corned Beef Sliced<\/div>\n

In this technique I will demonstrate preparing your typical corned beef, with several options and variations. For example, corned beef and cabbage is a very popular dish around the end of year holidays and for Saint Patrick\u2019s\u2019 Day as well. And then there is the New England Boiled Dinner, which includes the corned beef and cabbage along with potatoes, onions, and carrots. Other ways of preparing corned beef include baking in the oven, or grilling on the barbecue pit, or microwave, I am not going to demonstrate these techniques however, and you will never find me using a microwave to prepare a dish such as this one.<\/p>\n

\n \"Corned<\/a>
Corned beef and cabbage<\/div>\n

The most popular way of cooking corned beef is with the boiling method, simply adding the corned beef, the juice, and if there is a spice packet, adding it to a large enough pot and covering all this with \u00a0about an inch or so of water.\u00a0 Bring to a boil, then reduce heat to a simmer, cover and allow to cook for about 2 \u00bd to 3 hours, or until fork tender, or an internal temperature of 160\u00b0 F is reached. <\/p>\n

If you are going to make the corn beef into the traditional New England Boiled dinner, then during the last 45 minutes of cooking you would add the potatoes, carrots, and onions, and bring back to a simmer. If you wanted to add cabbage, add it at the last 20 to 30 minutes of cooking. That simple!<\/p>\n

\n \"New<\/a>
\n New England Boiled dinner with Horseradish sauce, and some cabbage.<\/div>\n

When you are ready to serve, allow the corned beef to rest for about 20 minutes, and then slice it across the grain into thin pieces. It also makes for a great Reuben sandwich, and I love making them with leftover corned beef. <\/p>\n

Corned beef also tastes great with a horseradish sauce, so I have also included a quick to fix version of that sauce as well. <\/p>\n

The Step-By-Step<\/strong><\/em><\/p>\n

Step 1. <\/strong>Place the corned beef with the fat side up, the juices, spice packet, and bay leaves into a large pot. Cover with enough water to just over 1 inch or so over the corned beef. Bring to a boil, then reduce heat to a simmer and cover. Allow to simmer for about 2 \u00bd to 3 hours or until fork tender and internal temperature of at least 160\u00b0 F is reached.<\/p>\n

\n \"Corned<\/a>
Corned beef boiling<\/div>\n

Step 2.<\/strong> For a New England Boiled Dinner, with about 45 minutes remaining for the corned beef add the onions, potatoes, and carrots. Bring back to a boil and simmer until corned beef is cooked.<\/p>\n

\n \"Add<\/a>
Add the onions, potatoes, and carrots<\/div>\n

Step 3.<\/strong> For cabbage, add the quartered cabbage with about 20 to 30 minutes remaining cooking time for the beef. Bring back to a boil, cover, and simmer until beef is cooked.<\/p>\n

\n \"Add<\/a>
Add the quartered cabbage<\/div>\n

Step 4.<\/strong> Remove corned beef from the boil, and allow to rest for 20 minutes.<\/p>\n

Step 5.<\/strong> For the sauce, combine the mayonnaise, horseradish, and mustard in a small bowl and mix well. <\/p>\n

\n \"Mustard,<\/a>
Mustard, Blue Plate mayonnaise, and prepared horseradish.<\/div>\n
\n \"Horseradish<\/a>
Horseradish Sauce<\/div>\n

What you will need…<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/strong><\/td>\n<\/tr>\n
1<\/td>\n5 Lb.<\/td>\nCorned beef<\/td>\n<\/tr>\n
1<\/td>\nPacket<\/td>\nSpices <\/td>\n<\/tr>\n
2<\/td>\nQuarts<\/td>\nWater<\/td>\n<\/tr>\n
3<\/td>\nEach<\/td>\nBay leaves<\/td>\n<\/tr>\n
1<\/td>\nLarge<\/td>\nOnion, chopped<\/td>\n<\/tr>\n
2<\/td>\nLb.<\/td>\nPotatoes, cubed<\/td>\n<\/tr>\n
3<\/td>\nLarge<\/td>\nCarrots, chopped<\/td>\n<\/tr>\n
1<\/td>\nHead<\/td>\nCabbage, quartered<\/td>\n<\/tr>\n
 <\/td>\n <\/td>\n <\/td>\n<\/tr>\n
For the sauce<\/em><\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nMayonnaise<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nPrepared horseradish<\/td>\n<\/tr>\n
2<\/td>\nTsp<\/td>\nCoarse mustard
\n  <\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n
Procedure Steps:<\/strong> <\/td>\n<\/tr>\n
1.<\/td>\nPlace the corned beef with the fat side up, the juices, spice packet, and bay leaves into a large pot. Cover with enough water to just over 1 inch or so over the corned beef. Bring to a boil, then reduce heat to a simmer and cover. Allow to simmer for about 2 \u00bd to 3 hours or until fork tender and internal temperature of at least 160\u00b0 F is reached.<\/td>\n<\/tr>\n
2.<\/td>\nFor a New England Boiled Dinner, with about 45 minutes remaining for the corned beef add the onions, potatoes, and carrots. Bring back to a boil and simmer until corned beef is cooked.<\/td>\n<\/tr>\n
3.<\/td>\nFor cabbage, add the quartered cabbage with about 20 to 30 minutes remaining cooking time for the beef. Bring back to a boil, cover, and simmer until beef is cooked. <\/td>\n<\/tr>\n
4.<\/td>\nRemove corned beef from the boil, and allow to rest for 20 minutes.<\/td>\n<\/tr>\n
5.<\/td>\nFor the sauce, combine the mayonnaise, horseradish, and mustard in a small bowl and mix well. <\/td>\n<\/tr>\n<\/table>\n

To Serve: <\/strong>Slice into thin pieces and across the grain for tender texture. <\/p>\n

Yield:<\/strong> Approximately 10 servings. <\/p>\n

 <\/p>\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Corned beef, with cabbage, New England Boiled Dinner, a Reuben, so many ways to enjoy this tasty beef which is obtained from the cut of brisket. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[54,11],"tags":[212,1355,1508,1501,1444,841,2051,261,71,7,1507,2088,1352,1494,1488,1290,1168,579,687,1303,1509,67,1373,1234,1270,2109],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2332"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2332"}],"version-history":[{"count":2,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2332\/revisions"}],"predecessor-version":[{"id":2334,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2332\/revisions\/2334"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2332"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}