Best Corned Beef With Onions And Greens Recipes

Corned Beef with Onions and Greens image

Provided by @MakeItYours

Categories Beef

Number Of Ingredients 9

3 pound(s) corned beef
2 tablespoon(s) olive oil
4 large onions, sliced
14.5 ounce(s) beef broth
12 ounce(s) dark beer
6 - garlic cloves, mashed
3/4 teaspoon(s) pepper
2.5 pound(s) potatoes, peeled and sliced
1 - mustard or collard greens bunch

Steps:

Preheat oven to 325.
Rinse corned beef under cold water to remove spices; pat dry.
In a 6 quart dutch oven, heat oil over medium-high heat.
Add corned beef, fat side down, and cook, turning once, until browned on both sides, 5-7 minutes.
Remove to a cutting board and carve corned beef into 1/2 inch slices.
In same pot, cook onions over medium heat, stirring occasionally until golden, 3-5 minutes.
Add broth, beer, garlic and pepper.
Layer corned beef slices and potato slices in onion/broth mixture.
Cover and bake 2 1/2 hours.
Add greens to pot.
Cover and bake 15 minutes longer.

Corned Beef image

Provided by Alton Brown

Categories main-dish

Time P10DT3h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Corned Beef on Rye with Caramelized Onions and Sauerkraut image

Yield Makes 4 sandwiches

Number Of Ingredients 14

3 cups thinly sliced onion
2 tablespoons vegetable oil
3/4 cup drained sauerkraut
1/2 Granny Smith apple, grated coarse
3 tablespoons water
unsalted butter, softened, for buttering bread
8 large 1/2-inch-thick slices rye bread
1 large garlic clove, halved
1 large dill pickle, sliced paper-thin
3/4 pound thinly sliced chilled cooked corned beef (about half a cooked 3 1/2-pound corned beef; recipe follows)
1 cup coarsely grated Swiss cheese
mustard as an accompaniment
Corned beef:
a 3-to 4-pound corned beef brisket

Steps:

To prepare onions and sandwich:
In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.
Preheat broiler.
Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
Serve sandwiches with mustard.
To prepare the corned beef:
In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.