Corned Beef With Rice Noodles Recipes

Steps:

• 1. Cook desired amount of rice in a rice cooker or saucepan. For 4 svngs I use 2 cups rice and 4 cups water. Bring water to a rapid boil. Add rice and stir. Bring back to a boil. Cover with a tight lid and turn heat to low. Cook for 20 minutes. Do not lift lid during cooking time. Turn out into a serving bowl and fluff the grains.
• 2. Slice the onion thinly. Mince the garlic or use a microplane. Roughly chop the tomatoes. Remove the corned beef from the can and slice it into 4 pieces.
• 3. Heat a medium saucepan over medium high, add oil. Add onions and stir cooking for 3-4 minutes. (A little browning is not a bad thing) Add garlic and tomato and continue cooking for 2 minutes.
• 4. Add Corned beef, potatoe, salt and pepper and stir around to mix, cooking another 2-3 minutes. Add water and bring to a boil. Cover and turn heat down to medium, cooking for 20 minutes. Uncover and test for seasoning. Serve over white rice.

Steps:

• Cut the beef in half and place both pieces in a large pot. Fill with enough cold water to cover the beef. Turn the heat to high and bring the water just to a boil, then strain the liquid and discard. Return the beef to the pot and cover again with cold water. Set over high heat until the water comes to a boil, then decrease the heat and simmer for 1 1/2 to 2 hours.
• Transfer the meat to a new pot and strain the cooking liquid through a fine-mesh sieve. Cover the meat with the strained cooking liquid and return to a simmer. Add the packaged spice mix, onion, celery, carrot, cabbage, leek, red pepper flakes, bay leaf, and soy sauce; cook for 30 minutes, or until the beef is very tender. Test for doneness by inserting a paring knife into the center of the beef; it's done if the knife slides easily into the meat. Remove the bay leaf and discard.
• Remove one piece of corned beef and place it on a cutting board. Slice into 1/4-inch-thick pieces. Reserve the other piece of corned beef for future use.
• Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well and divide among 4 bowls.
• To serve, fill each of the bowls with one-fourth of the sliced beef, onion, celery, carrot, cabbage, and leek, and 1/4 cup of the cooking broth. Garnish with a dab of mustard.
• Ideas for Leftover Corned Beef
• This recipe makes more corned beef than you need for this dish. You can use leftover corned beef the way we do in Chicago: turn it into a sandwich. Pile slices on crusty bread, garnish with the cooked cabbage and carrot, then slather on mustard. And don't forget corned beef hash! Shred the corned beef and stir fry it with diced potatoes and onions. Season with salt and pepper and serve with eggs. Not Japanese, of course, but both delicious.

Steps:

• In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside. , In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice.