Ceallach’s simply good corned beef recipe
Ceallach’s Simply Good Corned Beef
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If you, like me, enjoy a good–dare I say, great–corned beef sandwich, try this recipe. Corned beef: it’s not just for Saint Patrick’s Day.
Ready in: 5 hours 35 mins
- 1 5 to 10 pound corned beef
- 1 whole Yellow Onion, cut in half.
- 1-2 tsps Dried Mustard
- 1 tsp Coarse ground Black Pepper
Prep: 5 mins | Cook: 5 hours | Extra time: 30 mins, resting
1. First of all, toss the seasoning packet that came with the corned beef in the trash. Rinse the corned beef with cold water and trim the excess fat off, but be sure to leave some on as it’s good eatin’.
2. Place all ingredients in a large pot. Cover the corned beef with about 2 to 3 inches of water. Bring to a boil, and let simmer for 4 1/2 to 5 hours. The corned beef is done when it’s fork-tender.
3. Place cooked corned beef on a platter or cutting board, and cover with foil for about 30 minutes to rest before slicing to desired thickness, for sandwiches, or to go along with your desired sides.Alternate method
Some cooks suggest, finishing off the corned beef in the oven, at 375 degrees F, with a brown sugar, or a honey mustard glaze, for about 30 minutes; and then letting it rest before slicing. I’ve never done it, but it sure sounds tasty to me.
Pan grill a couple of slices, fry an egg, add some swiss cheese, and a toasted an onion roll; put it all together for an awesome breakfast sandwich. and you’ll be saying, “Egg McWhat?”
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