Corned Beef & Orange-Glazed Vegetables

Sorce	Ook
Ingridients
Instructions	Place corned beef brisket in Dutch oven; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until fork-tender. Combine orange juice, sugar and cornstarch in small saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in butter and orange peel. Cook carrots in boiling water in medium saucepan 10 minutes. Add onion; continue cooking 5 minutes or until just tender. Drain; return to saucepan. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4-inches from heat. Brush top of brisket with 2 tablespoons glaze. Broil 3 minutes or until glazed. Pour remaining glaze over vegetables; cook over medium-high heat 1 to 2 minutes or until glazed. Carve brisket diagonally across the grain. Serve with vegetables.

Corned Beef & Cabbage with Red Currant-Mustard Sauce

Sorce	livinginsin
Ingridients
Instructions	Place celery and onions in 4 1/2 to 5 1/2-quart slow cooker; top with corned beef brisket. Add corned beef seasoning packet, if included, and 3 1/2 cups water. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. Remove brisket; set aside. Discard cooking liquid and solids. Place cabbage, potatoes and carrots in 2 1/2 quart microwave-safe casserole; add 1/2 cup water. Cover and microwave on HIGH 15 minutes, or until vegetables are tender, stirring once. Drain vegetables; add butter and salt and pepper, as desired; toss to coat. Carve brisket diagonally across the grain into thin slices. Serve with vegetables and Red Currant-Mustard Sauce. Garnish with chopped parsley, if desired. Makes 6 to 8 servings. Cook’s Tip : If corned beef does not come with seasoning packet, substitute 1 teaspoon whole black peppercorns and 1 bay leaf. Variation : To cook on stovetop, bring corned beef, seasoning, onions, celery and water to boil. Reduce heat and simmer until fork-tender, about 2 1/2 to 3 1/2 hours. Prepare vegetables as directed above. Red Currant-Mustard Sauce 1 (12-ounce) jar red current jelly 3 tablespoons coarse grain Dijon-style mustard Place jelly in medium size microwave-safe bowl. Cover and microwave on HIGH 1 1/2 to 2 minutes or until smooth, stirring once. Whisk in mustard. Cover and microwave on HIGH 30 seconds.

Corned Beef and Cabbage II

Sorce	desty
Ingridients
Instructions	Wash corned beef in cold water, then cover with water in a saucepan and bring to a boil. Cook for five minutes, skim, cover again, and cook for 2 hours. Add the potatoes and carrots 30 minutes before the meat is finished; cook 20 minutes then add the cabbage and cook 10 more minutes.

Corned Beef 'N Cabbage Dinner

Sorce	leibniz
Ingridients
Instructions	Combine salt, peppercorns, thyme, ginger, bay leaves and garlic in a small bowl. Pierce meat all over with a skewer; rub evenly with salt mixture. Place in a resealable plastic bag, squeezing out as much air as possible. Place in a pan with another pan over the top. Weigh down with a couple heavy cans. Refrigerate for 5 days, turning once a day. Rinse meat thoroughly and pat dry. Place meat in a large pot and cover with water by about 1-inch. Bring to a boil and skim the surface. Cover and reduce heat. Simmer for 2 to 3 hours or until tender. Tie kitchen twine around cabbage wedges before putting them in the pot to keep them tidy. Add cabbage during the last 15 to 20 minutes of cooking. Place drained brisket in middle of platter and surround with cabbage wedges.

Corned Beef and Cabbage III

Sorce	Angelo Della Morte
Ingridients
Instructions	Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes. Remove the residue that will float to the top. Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm. To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender. Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.

Corned Beef-Stuffed Cabbage Rolls

Sorce	billtest
Ingridients
Instructions	Preheat oven to 350°F. Place corned beef in a food processor and chop finely, remove. Add onion and celery and finely chop. In a bowl combine egg, rice and mustard. Mix in corned beef, onion and celery. Place 1/2 cup of mixture on each cabbage leaf and roll up sticking in ends. Place seam-side down on 13 x 9-inch baking pan. Dissolve bouillon cube in boiling water, add beer and pour over cabbage rolls. Cover tightly and bake 1 1/2 hours. Remove from oven and reserve 1 cup of liquid. Melt better in saucepan, add flour, stir and cook over low heat 1 minute. Add reserved 1 cup of liquid, increase heat to medium high and bring to a boil. Reduce heat and simmer until thickened. Pour over cabbage rolls and serve with additional mustard.

Corned Beef Dinner

Sorce	die ubermama
Ingridients
Instructions	Place brisket in a Dutch oven. Add water, garlic, bay leaves and salt; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Add potatoes, carrots and onions; cook, covered, 10 minutes. Add cabbage; cook, covered, 15 to 20 minutes or until vegetables are tender. Remove the bay leaves before serving.

Corned Beef and Cabbage I

Sorce	Rahul
Ingridients
Instructions	In a large non-reactive pot, combine the salt and water. Add the brisket and let soak, covered, at room temperature, for a minimum of 48 hours. (The beef must be completely covered, so double the brine recipe if necessary.) Lift the meat out of the pan with 2 large forks and pour out the brine. Add fresh water to the pan. Return the meat to the pan, add the bay leaves and peppercorns, and bring to a boil. Reduce heat to a simmer and cook, covered until fork tender, 3 to 3 1/2 hours. During the last 45 minutes of cooking, add the cabbage, carrots, turnip, and potatoes. (Alternately, the carrots, turnip and potatoes can be boiled separately.) Let the beef cool for about 15 to 20 minutes. To serve: carve the meat and place the potatoes, carrots and turnip around it on a large platter. Serve the cabbage in a bowl.

Corned Beef with Dijon Glaze

Sorce	JLH
Ingridients
Instructions	Place brisket in a large Dutch oven. Add water, vinegar, Worcestershire sauce, bay leaves, cloves and garlic; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours to 3 hours or until tender. Drain. Return brisket to Dutch oven. Spread with 1/2 cup Dijon Glaze. Bake at 350*F (175*C) for 20 minutes. Serve with remaining glaze. Makes 6 to 8 servings. Dijon Glaze : 1/2 cup Dijon mustard 1/2 cup orange marmalade 2 tablespoons prepared horseradish 2 tablespoons Worcestershire sauce Combine all ingredients in a small saucepan. Cook over medium heat, stirring mixture constantly until bubbly.

Easy Corned Beef Hash

Sorce	inntoon
Ingridients
Instructions	Place potatoes in salted boiling water for 10 minutes, or until barely tender. Drain and immerse in ice water to stop cooking process. Combine with corned beef, 11/4 cups onion, salt, pepper and nutmeg. Mix well and if time permits, refrigerate up to overnight to allow flavors to blend. Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add hash and press down with spatula. Reduce heat to medium and cook until golden brown on bottom (try not to disturb). Turn hash over and brown other side. Meanwhile, heat butter and remaining 1 tablespoon oil in a large skillet over medium-high heat. Add remaining 1/2 cup onion and sauté for 2 minutes. Add cabbage and carrot and cook until tender-crisp. Season to taste with salt and pepper. To serve, place sautéed cabbage on a platter and top with hash.