Home-Corned Beef

Sorce	runtzilla
Ingridients
Instructions	Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water. Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1 1/2-inches above the meat. Cover container with a board weighted in place. Store in the refrigerator 8 to12 days. The beef will become saltier the longer it is soaked. When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil. Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4 1/2 hours. Slice against grain.

Corned Beef Sandwiches with Barbecue Sauce

Sorce	Videneev
Ingridients
Instructions	In a medium skillet combine ketchup, water, cider vinegar, Worcestershire sauce, chili powder, and pepper. Bring mixture just to the boiling point; add corned beef. Reduce heat to low and simmer for 15 to 20 minutes, stirring frequently, or until most of the liquid is absorbed. Serve over split and toasted hamburger buns.

Corned Beef & Slaw Sandwich

Sorce	boeing
Ingridients
Instructions	Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese. Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.

Corned Beef & Swiss Bagels

Sorce	cford
Ingridients
Instructions	Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels. Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice cheese and 1 green pepper ring. Top each with remaining bagel half.

Corned Beef Rye Puffs

Sorce	timbo
Ingridients
Instructions	Preheat oven to 400*F (205*C). In a small bowl combine flours, parsley, garlic powder and salt; set aside. In a saucepan over medium heat, bring water and butter to a boil. Add flour mixture all at once; stir until a smooth ball forms. Remove from heat; beat in eggs all at one time, beating until smooth. Drop batter by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Sprinkle with caraway seeds. Bake for 18 to 20 minutes or until golden. Transfer to wire racks and immediately cut a slit in each puff to allow steam to escape; cool. For filling, combine the first eight ingredients; mix well. Stir in olives. Split puffs; spoon in filling. Refrigerate.

Macaroni and Cheese Casserole With Corned Beef

Sorce	KOL_Lord
Ingridients
Instructions	Preheat oven to 350°F (175°C). In a skillet saute chopped onion in butter. Prepare macaroni according to the package directions. Drain and set aside. In a mixing bowl combine corned beef, cream of mushroom soup (undiluted), milk, and the cooked onions. Layer the ingredients by first placing half the macaroni in a baking dish followed by half the meat mixture, and half the shredded cheddar cheese. Repeat, ending with cheese, topped with crushed crackers. Bake for 1 hour.

Corned Beef Soup

Sorce	Gardan
Ingridients
Instructions	Drain mixed vegetables, reserving the liquid. Combine the reserved liquid with diced corned beef, tomato soup (undiluted), water, chopped cabbage, diced potatoes, chopped onions, and pepper in a large kettle. Bring to a boil; cover, reduce heat, and simmer for 35 minutes, stirring occasionally. Stir in mixed vegetables, cover, and cook an additional 10 minutes.