Perfect for St. Pat's
Known for their buoyant jigs and heavenly feasts, the Irish certainly understand the importance of entertaining. In honor of the day when everyone is Irish, welcome your family and friends to a traditional St. Patrick's spread, with flavors they won't forget.
A timeless companion to savory cabbage and red potatoes, this Dijon-Glazed Corned Beef will satisfy your guests with each mouthwatering bite. Save some tasty leftovers for scrumptious classic Reuben Sandwiches, or use the corned beef and potatoes for a deliciously casual country-style dish, Rustic Corned Beef & Potato Bake.
Throw on your best green garb and may the luck of the Irish be upon you! Cheers!
It's not about luck ...
Secrets to great corned beef
The secret is simple: cook it long and slow, tightly covered.
n Corned beef brisket needs to gently simmer. High temperatures can toughen the meat. The steam created during simmering ensures fork-tender, moist and flavorful beef.
• Do not boil. Boiling does not speed up the cooking process; it only toughens the beef.
• No peeking! Be patient — it cooks unattended. Just check the meat at the end of the suggested cooking time.
• It's not necessary to turn a brisket during cooking. Each time the cover is lifted, steam escapes and the tenderizing process is interrupted.
• To determine doneness, insert a utility fork into the brisket; the beef is fork-tender when fork inserts without resistance and releases easily.
• Carve brisket across the grain into thin slices for the most tender eating experience.
1 boneless corned beef brisket with seasoning packet (3½ to 4 pounds)6 cloves garlic, peeled2 teaspoons whole black peppercorns2 cups water6 tablespoons butter1 cup thinly sliced green onions, including white and green parts½ cup prepared horseradish½ teaspoon ground black pepper¼ teaspoon salt1 head green cabbage, cored, cut into 6 wedges (1 to 1½ pounds)1Z\x pounds small red-skinned potatoes, cut in halfGlaze2 tablespoons orange marmalade2 teaspoons Dijon-style mustardPosition oven racks in upper and lower thirds of oven. Heat oven to 350 degrees. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of oven 3 to 3½ hours or until brisket is fork-tender.Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minutes or until butter melts; mix well. Cover and refrigerate 2 tablespoons for Rustic Corned Beef & Potato Bake.Place cabbage wedges on half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil.Roast in lower third of 350 degree oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.Combine glaze ingredients in small bowl. Remove cooked brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.Carve brisket diagonally across the grain into thin slices. Cover and refrigerate ½ of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef and Potato Bake. Serve remaining brisket and potatoes with cabbage.Makes 4 servings.Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1¼ teaspoons pickling spice.
12 ounces reserved corned beef brisket, coarsely chopped*3 teaspoons butter, divided½ cup chopped onion2 teaspoons chopped fresh thyme2 tablespoons reserved horseradish-butter mixture*2 cups reserved potato halves*1 cup shredded Swiss cheese¼ cup shredded Parmesan cheeseHeat oven to 375 degrees. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add onion and thyme; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in corned beef and horseradish-butter mixture.Meanwhile coat bottom and sides of 9-inch glass pie plate with remaining 1 teaspoon butter; set aside.Cut each potato half into 4 wedges. Arrange potato wedges in single layer over bottom and up sides of pie plate. Combine cheeses in small bowl. Sprinkle ½ of cheese mixture over potatoes on bottom of pie plate. Top with corned beef mixture and remaining cheese mixture. Press firmly with spatula to compact layers; cover with aluminum foil.Bake in 375 degree oven 25 to 30 minutes or until heated through. Uncover; continue baking 3 to 5 minutes or until cheese is melted and edges begin to brown. Let stand 5 minutes. Cut into wedges.Makes 4 servings.*Reserve from Dijon-Glazed Corned Beef With Savory Cabbage and Red Potatoes recipe.
12 ounces thinly sliced cooked corned beef or deli corned beef2 tablespoons butter, softened8 slices rye or pumpernickel bread8 slices Swiss cheese1½ cups sauerkraut, well drained¼ cup Thousand Island dressingLightly spread butter on one side of each bread slice.Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and ¼ of the sauerkraut. Top sandwich with bread slice, butter side up.Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.Makes 4 sandwiches.
