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Basic Corned Beef by Susan M. Selasky - Mar. 15, 2011 04:14 PM Detroit Free Press (MCT) Serves: 8 Preparation time: 5 minutes Total time: 3 hours (stovetop)
Stovetop method: Remove the corned beef from the package. Rinse it under cold water. Place the corned beef brisket in a large pot. If it came with a spice packet, add that to the pot if you like. Add the beer if using and pour in enough cold water to cover the brisket. Bring to a boil. Reduce the heat, cover and simmer for about 2 1/2 to 3 hours or until it is fork- tender. Oven method: Preheat the oven to 300 degrees. Rinse the brisket and place in a baking dish. Add enough water to come at least halfway up the sides of the dish. Add the seasoning from the spice packet, if desired, or your own seasoning. Cover with foil and bake about 3 hours or until fork-tender throughout. Slow-cooker method: Rinse the corned beef and place in a slow cooker. If the meat is too big to lie flat, cut it in half and stack it. Add water just to cover. Add spices from spice packet, or you can add a bay leaf, a few peppercorns and whole allspice berries and some mustard seeds. Cover and cook on the low setting for 9 to 11 hours or on high setting for 4 1/2 hours or until fork-tender throughout. From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on boiled corned beef only. 465 calories (32 percent from fat), 16 grams fat (6 grams sat. fat), 0 grams carbohydrates, 75 grams protein, 126 mg sodium, 156 mg cholesterol, 0 grams fiber.
Reuben Soup by Susan M. Selasky - Mar. 15, 2011 04:14 PM Detroit Free Press (MCT) Serves: 8 Preparation time: 10 minutes Total time: 45 minutes
In a large soup pot, melt the butter over medium heat. Add the onion and celery and saute until tender, about 3 minutes. Stir in the flour and cook 2 minutes. Stir in the water and add the bouillon; bring to a boil. Reduce the heat, simmer uncovered for 5 minutes. Add the corned beef and cabbage. Whisk in the half-and-half and 1 cup of the Swiss cheese. Cook for about 20 to 30 minutes or until the mixture thickens slightly. Stir occasionally. Serve in individual bowls or cups, topping each with 1 tablespoon of the remaining shredded cheese. Adapted from several Reuben soup recipes. Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on a 1-cup serving. 236 calories (64 percent from fat), 17 grams fat (9 grams sat. fat), 7 grams carbohydrates, 13 grams protein, 561 mg sodium, 64 mg cholesterol, 1 grams fiber.
Reuben Sliders by Susan M. Selasky - Mar. 15, 2011 04:14 PM Detroit Free Press (MCT) Makes: 12 Preparation time: 15 minutes Total time: 25 minutes You can use a light Thousand Island dressing instead of making your own.
Prepare the dinner rolls according to package directions. Slice the dinner rolls in half. Preheat the broiler. In a small bowl, mix the mayonnaise, ketchup, capers and gherkin. Save some of the mayonnaise mixture to serve on the side if you like. Arrange the bottom rolls on a broiler pan. Spread with some of the mayonnaise mixture and top with slices of corned beef, folding them over. Top with 2 quarter slices of cheese. Broil until the cheese melts. Remove from the oven, top with shredded cabbage and French-fried onions and the top of the roll. Serve immediately with extra dressing on the side. From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per one slider. 273 calories (38 percent from fat), 11 grams fat (4 grams sat. fat), 25 grams carbohydrates, 17 grams protein, 405 mg sodium, 33 mg cholesterol, 1 gram fiber.
Corned beef plain and fancy for a tasty St. Patrick's Day by Susan M. Selasky - Mar. 15, 2011 04:14 PM Detroit Free Press (MCT) Thinly sliced corned beef piled high on a sandwich. Boiled corned beef with its traditional companions: cabbage, carrots and potatoes. St. Patrick's Day is close at hand. Are you gearing up for corned beef, which symbolizes St. Patrick's Day in the United States? At Irish restaurants and bars, corned beef will be the menu star. And what's the secret to great corned beef? At Sean O'Callaghan's in Plymouth, Mich., co-owner Sam Khashan says it's not so much how you cook it but how you slice it. And that, he says, should be against the grain. If you slice corned beef with the grain, Khashan says, it's tougher and rubbery. "I also think it needs to be super thin," he says. "The best delis do it that way, and the best Irish restaurants do it that way." Cooked the proper amount of time, Khashan says, "the meat will be tender enough to cut it thick or thin." At Sean O'Callaghan's, shaved corned beef goes into the corned beef melt, topped with red cabbage slaw and a spicy aioli, and into boxty, a large potato pancake with corned beef inside. At Dick O'Dow's in Birmingham, Mich., chef Richard Spicer believes the key to tender corned beef is keeping it submerged when it's boiled. "You need to keep it covered with liquid, or the part not covered with liquid will be dry because you are cooking it so long," he says. Spicer's corned beef dinner features honey-glazed roasted carrots, roasted red-skinned potatoes and parsley-mustard sauce. "My take on it was that we wanted to get away from traditional boiled corned beef over cabbage," Spicer says. "It's also that people like corned beef and mustard, so the sauce adds a nice bright-yellow color to the dish." Tom Wigley, president of Wigley's Corned Beef in Detroit's Eastern Market, says many, many truckloads of corned beef are sold before the big day. "The volume around St. Patrick's Day, over normal volume, probably increases tenfold," Wigley says. "Everyone wants a piece of corned beef." Wigley advises bringing the brisket to a boil and slowly simmering it. A 5-pounder will take 3 to 3 1/2 hours. For a more challenging approach, Wigley has prepared Dublin Corned Beef, served with orange horseradish cream and Cumberland sauce, a recipe he found in the late Sheila Lukins' "All Around the World Cookbook." "So you can do corned beef real simple or spend time in the kitchen and get pretty complicated," Wigley says |