Twisted Corned Beef Dinner Recipes

Steps:

• Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender.

Steps:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Steps:

• 1. Rinse the meat under cold water to remove the extra salt solution.
• 2. Place all the ingredients for the meat (including seasoning packet) in a large dutch oven or soup pot. Bring to a boil over medium heat, cover, reduce heat to low and simmer gently for 4 hours.
• 3. After 4 hours, add carrots, onion, potatoes and cabbage and cook an additional 20-30 minutes covered.
• 4. Remove cabbage and set in a serving dish. Check the carrots and potatoes for tenderness. Cook, covered, until fork tender, if not already done.
• 5. Meanwhile, mix the flour and water until it looks milky.
• 6. Place a small saucepan over medium heat. Remove 2 cups of cooking liquid from the corned beef and strain into pan. Stir or whisk in the flour mixture and bring to a boil, stirring constantly for 1 minute. Remove from heat.
• 7. When veggies are tender, place them in individual serving dishes. Remove the meat to a serving plate and slice as you please.
• 8. ****************************************************** Another thing I like to do sometimes is mash the potatoes. For that I usually throw in about 1/4 cup finely chopped green onion, a little of the cooking liquid and half a block of cream cheese, and beat with my mixer 'til its not lumpy.
• 9. For the glaze: Mix mustard and marmalade together.
• 10. Set brisket on broiler pan in oven about 4-5 inches from broiler.
• 11. Broil for 3-5 minutes or until glaze starts bubbling and turning brown.