Classic Corned Beef Dinner

Servings: 8
Ingredients:

4 lb Corned beef brisket
12 oz Bottle of beer
1 sm Onion, peeled
1    Bay leaf
1/2 ts Whole cloves
4    Black peppercorns
2    Stalks celery with leaves
8    Potatoes, peeled and halved
8 lg Carrots, peeled and halved
1 md Head green cabbage,
Quartered

1. Place the brisket in a deep kettle and add cold water to just cover.
2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover
and bring to a boil. Immediately reduce the head and let simmer about 4
hours (about 3/4 to 1 hour per pound of meat) until tender.
3. About 30 minutes before the meat is done, remove and discard the onion
and celery. Skim the excess fat from the liquid. Add the potatoes and
carrots; simmer 15 minutes.
4. Add the cabbage quarters and simmer an additional 15 minutes, or until
the vegetables are done to the desired tenderness.
Note: Additional water can replace the beer in this recipe.

—–

Barbecued Beef Sandwiches For A Crowd

Servings: 45
Ingredients:

2    Beef briskets, trimmed
- about 12 lbs.
6 c  Barbeque sauce
2 c  Water
50 ea Hamburger buns

Place briskets in a large roasting pan. Combine barbecue sauce and water;
pour over meat. Cover tightly and bake at 325 for 4 to 4 1/2 hours or
until fork-tender. Remove meat from juices; cool. Skim fat from juices.
Thinly slice meat; return to pan and heat in juices. Serve on buns.

—–

Mrs. Ringle’s Brisket

Servings: 1
Ingredients:

6 lb Brisket
2 T  Prepared mustard
1 pk Onion soup mix
5    New potatoes

Place brisket fat side up in crockpot. Do not add any liquid. Cover with
mustard and dry soup mix. Cook on low overnight.

Skim mustard and onion seasoning from brisket; mix with liquid. Remove
brisket from crockpot and allow to cool. Peel off fat; discard. Slice or
shred meat. Save juices and seasoning to thicken and make gravy. Divide
meat and gravy in half; freeze in 1 gallon bags.

To serve: Thaw and heat. Prepare new potatoes. Heat 1 c salted water to
a boil; add potatoes. Cover and heat until tender; drain. Serve with
brisket and gravy.

Suggestion: 1 bag for Hot Brisket Sandwiches and 1 bag for Mrs. Ringle’s
Brisket.

Once a Month Cooking, Mimi Wilson and Mary Beth Lagerborg

—–

MOUTH OF HELL CHILI

Servings: 6
Ingredients:

1    Lg. onion chopped
2 tb Peanut oil
2 lb Rough ground beef brisket
2 c  Stewed tomatos
1 1/2 c  Tomato sauce
1 ts Molasses
1 tb Ground cumin
2 ts Paprika
1 c  (12oz.) beer
3    Cloves garlic crushed
5 tb HOT chili powder
1 ts Salt to taste
2 tb Cayenne flakes (min. 2 Tblsp
2 tb Masa harina
1 oz Tequila 150 proof

Saute’ the onion and garlic in the oil. Add the meat and saute meat is
browned. Add all remaining ingredients except the Tequila and cook for 1 hour
15 minutes. When you serve it pour the 150proof Tequila over the top of the
chili in the

—–

CHINESE BEEF STEW

Servings: 6
Ingredients:

3 lb Brisket of beef or stew beef
4 tb Peanut oil

———————————–SAUCE———————————–
2 ml Fermented red bean cake *
3 tb Hoisin sauce
4 tb Shaoxing wine or dry sherry
4 tb Thin soy sauce
1 tb Minced garlic
1 Whole star anise
1 ts Roasted and crushed
-Szechwan peppercorns
1 ts Five spice powder
2 ts Sugar
6 c Water
1 lg (about 1 1/2 to 2 lbs)
-Chinese (icicle) radish,
-roll cut.

Tough beef is most flavorful, but you must simmer it gently for
several hours to soften the sinewy muscle. Slow braising also
encourages an exchange of flavors between the meat and the tangy
sauce, enhancing both. Chinese radish adds just the right bite, much
as turnips would in a Western stew. In effect, this is Chinese beef
stew.

Game meats or goat meat may be substituted for the beef for a
delicious and unusual variation. Oxtails can also be braised in this
manner, or even veal shanks. Almost any cut of meat or organ that
requires extensive cooking does well if braised. The strong sauce
keeps the meat flavorful throughout.

Turnips or carrots may be substituted for the Chinese radish, and
chestnuts have a strong, sweet taste that holds up well to braising.
[Make a diagonal slice, roll daikon 1/4 turn and slice again.
Continue rolling and cutting until done. S.C.]

* [This is nice if you have some laying around, but don't worry if you
don't. The taste can be somewhat bizarre for a Westerner, but it
won't overwhelm the dish S.C.]

1. The preferred cut is brisket of beef, a boneless piece of tough
meat from the underside of the steer, because of its rich, gelatinous
texture when cooked. It is sold in Chinese meat markets as Chinese
stew beef. Any tough beef cut can be used, such as boneless chuck and
bottom round.

2. Trim away the outer layers of fat.

3. Cut the meat into 1 1/2 inch strips.

4. Cut the strips into cubes.

5. Brown the meat on all sides in a wok over a high flame in 3
tablespoons of the oil. Set it aside.

6. In the remaining 1 tablespoon of oil, over a high flame, break up
the red bean curd with a spatula.

7. Add the remaining sauce ingredients. Bring them to a boil.

8. Add the beef to the sauce, reduce the heat to a simmer, cover the
wok, and braise the beef for 2 hours. After 1 1/2 hours, add the
roll-cut radish. Cook for 30 minutes more, until both the beef and
radish are tender.

9. Serve the stew immediately.

Makes 6 servings.

From ‘Chinese Technique’ by Ken Hom with Harvey Steiman. Simon and
Schuster, New York. 1981.

Posted by Stephen Ceideburg December 18 1990.

—–

ANISE MOLASSES BRISKET BRAISED IN A WOK

Servings: 4
Ingredients:

1 sm Eggplant
2 lb Beef brisket, trimmed of
-excess fat
2 tb Peanut oil
1    Onion, finely chopped
1 tb Minced fresh ginger
1 tb Minced garlic
1/2 ts Crushed red pepper
6    Star anise
3 tb Soy sauce
1/4 c  Dry sherry
2 c  Beef broth
3 tb Dark molasses
Salt and pepper, to taste
8    Dried black fungus (tree
-ears)
1    Tomato, finely chopped
4    Scallions, sliced
1 ts Asian sesame oil

Here, beef brisket takes on an Asian flare. Slices of meat are
braised in an aromatic stock seasoned with star anise, soy sauce,
ginger, garlic, red pepper and dark molasses. As a final step,
pureed eggplant is stirred in, for flavor and thickening.

Pierce the eggplant several times with the tines of a fork. Place in
a preheated 400F oven and roast for 3 minutes, or until shriveled and
soft. Set aside. Slice the brisket against the grain into 1/4-inch
thick slices.

Heat the oil in a large wok or large deep skillet. When it begins to
smoke, add half of the beef and cook, stirring, until browned.
Remove and set aside.

Add remaining beef, and cook, stirring until browned. Remove and set
aside. Add the onion, ginger, garlic, crushed pepper, star anise and
soy sauce to wok and stir-fry for 10 seconds.

Return beef to wok, along with the sherry, broth and molasses. Stir
to blend and season with salt and pepper. Cover and simmer over low
beat for 50 minutes to 1 hour, until the beef is tender.

While beef is cooking, soak fungus in hot water to cover. When
swelled and softened, drain and rinse well; set aside.

Cut the stem end from the cooked eggplant. Split in half lengthwise
and scoop the flesh into a food processor or blender. Puree.

Add eggplant, drained fungus and tomatoes to beef and cook for 5
minutes longer. Stir in scallions and drizzle with sesame oil. Serve
with rice, if desired.

Serves 4.

PER SERVING: 445 calories, 38 g protein, 27 g carbohydrate, 19 g fat
(5 g saturated), 93 mg cholesterol, 916 mg sodium, 6 g fiber.

From an article Andrew Schloss in the San Francisco Chronicle,
11/18/92.

Posted by Stephen Ceideberg; February 23 1993.

—–

BEEF BRISKET IN BEER

Servings: 11
Ingredients:

4 lb Beef brisket
1/2 ts Pepper
1 c  Sliced onion, rings separate
1/2 c  Chili sauce
3 tb Brown sugar
2    Cloves garlic, crushed
12 oz Beer
2 1/2 tb Flour
1/2 c   2T water
Black pepper

Trim fat from brisket; place in a 13- x 9- x2-in baking dish. Sprinkle top
of brisket with pepper; arrange onion rings over brisket.
Combine chili sauce and next 3 ingredients; stir well, and pour over
brisket. Cover and bake at 350 for 3 hours. Uncover and bake an additional
20 min or until. brisket is tender. Place brisket on a serving platter,
reserving cooking liquid. Set brisket aside, and keep warm.
Pour 1 1/2 c cooking liquid into a sm saucepan. Place flour in a sm bowl.
Grad add water, blending with a wire whisk; add to cooking liquid. Bring
to a boil and cook 2 min or until gravy is thickened, stirring constantly.
Serve gravy with brisket. Sprinkle with pepper, and garnish with tomato
slices and parsley springs, if desired. (Serving size is 3 oz brisket and
3 T. sauce).

—–

DUBLIN SUNDAY CORNED BEEF AND CABBAGE

Servings: 8
Ingredients:

5 lb Corned beef brisket
1 lg Onion stuck with 6 whole -
-cloves
6    Carrots, peeled and sliced
8    Potatoes, peeled and cubed
1 ts Dried Thyme
1 sm Bunch Parsley
1    Head Cabbage (about 2 lbs)-
-cut in quarters

—————————–HORSERADISH SAUCE—————————–
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish

Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove
the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until
cabbage is cooked. Remove the meat and cut into pieces. Place on center of
a large platter. Strain the cabbage and season it heavily with black
pepper. Surround the beef with the cabbage, carrots and potatoes. Serve
with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.

—–

GLAZED BARBECUED BEEF BRISKET

Servings: 10
Ingredients:

4 lb Beef brisket
Water

—————————HONEY-AND-SPICE GLAZE—————————
2 Lemons,medium-size
1/2 c Honey
2 tb Mixed pickling spice,crushed
2 ts Salt

—————————-APPLE-MUSTARD GLAZE—————————-
1 pk Apple jelly(11oz)
1/3 c White wine,dry
3 tb Green onions,minced
3 tb Mustard,prepared
1 1/2 ts Salt
3/4 ts Curry powder
1/2 ts Pepper,cracked

——————————-APRICOT GLAZE——————————-
1 cn Apricot halves,drained(17oz)
2 tb Sugar
2 tb Salad oil
2 tb White vinegar
1 ts Salt
1/4 ts Cloves,ground

1. In 5- to 8-quart saucepot over high heat, heat brisket and enough
water to cover brisket to boiling. Reduce heat to low; cover and
simmer 2 to 2 1/2 hours, until meat is fork-tender. Remove meat to
plate; cover and refrigerate.
2. About 1 hour before serving, prepare outdoor grill for barbecuing.
Meanwhile, prepare one of the glazes.
3. Place brisket on grill over medium-low heat; cook 30 minutes or
until heated through, brushing with glaze and turning occasionally.
TO BAKE IN OVEN: Early in day or day ahead, precook beef brisket as
above. About 1 hour before serving, preheat oven to 35′F. Meanwhile,
prepare one of the glazes. Place brisket in 13×9′ baking pan; bake 45
minutes or until meat is heated through, brushing occasionally with
glaze.
*** HONEY-AND-SPICE GLAZE ***
1. Remove peel from 2 lemons; trim off as much white membrane as
possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3
tablespoon juice.
2. In 1-quart saucepan over medium heat, cook lemon peel and juice,
honey, mixed pickling spice, and salt aboput 5 minutes.
*** APPLE-MUSTARD GLAZE ***
1. In 1-quart saucepan over medium heat, cook jelly, wine, green
onions, mustard, salt, curry powder, and pepper 5 minutes to melt
jelly and blend flavors.
*** APRICOT GLAZE ***
1. In blender at medium speed or in food processor with knife blade
attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves
until smooth. Pour into small bowl.

—–

DIJON-GLAZED CORNED BEEF

Servings: 8
Ingredients:

2 1/2 lb Corned beef brisket, to
3 1/2 lb Same
2 t  Dijon-style mustard
2 T  Honey
1 T  Orange juice concentrate
Water

In Dutch oven, cover corned beef brisket with water. Cover Dutch oven
tightly and simmer 2 1/2 to 3 1/2 hours or until tender. In cup, combine
honey, defrosted orange juice concentrate and mustard and set aside.
Remove brisket from cooking kiquid; trim fat from outer surface, if
necessary. Position oven rack so that brisket on broiler pan rack is 3 to
4 inches from heat source. Brush glaze over brisket; broil 2 to 3 minutes
or until glaze begins to caramelize. Carve brisket diagonally across the
grain into thin slices.

—–