Title: Cooking Corned Beef
Wash under running water to remove surface brine.
Cover with boiling water and simmer, allowing about 1 hour per pound, or until a
fork can penetrate to center. Always slice corned beef very thin, diagonally across the
grain.
A classic accompaniment of corned beef served hot is:
Cabbage wedges simmered with the beef the last 15 minutes of cooking. Serve hot
with: Horseradish Sauce Boiled Potatoes Gnocchi with Farina
Serve corned beef cold with: Horseradish
To press for slicing, cool the meat and force it into a deep pan; cover and refrigerate
weighted. The moisture pressed from the meat should form a jellied coating. After
cooking corned beef as in 1, above, you may coat it with the following glaze and bake in
a preheated 350F oven for 15 minutes or until the topping is set.
Combine and mix well:
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon soy sauce
2 teaspoons paprika
1/2 teaspoon ginger
Tenderized corned beef can now be bought for oven roasting; follow manufacturer's
directions.
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