And I know it's a little late to be posting Corned Beef recipes, but maybe someone out there is like me, and buys corned beef, cooks it and freezes it for meals at a later date. And if you're like that, then read on.
We like corned beef here, but I do it a little differently than most. I really don't care for the traditional cabbage, potatoes and carrots cooked in the corned beef liquid, nor does anyone else in our family. Over the years I've also tried a lot of different recipes, trying to get the taste just right. A few years ago, I succeeded, and now I make my corned beef the same way all the time. Well, most of the time, well, nearly all the time. At any rate, I do buy the commercial corned beef, although I'm tempted to try my hand at corning my own brisket some time in the future.
|Ready for the beer.|
|A nice vintage, adds some lovely flavour|
|Beer and Pickling spices added.|
|Cooling down for the freezer|
Or you can do this...
|Glazed and ready for the oven|
And just want to say this, you can slather this on a nice piece of ham and bake it and then use the sauce to dip the ham into. Might as well make it multi purpose, whenever possible.
And if you have any left over, you can always make a nice corned beef hash for breakfast or dinner or ...
Chop up the corned beef, add some leftover cooked potatoes and some onions to a pan, brown them well and throw them on a plate.
|Next step, add the eggs on top|
Hope your St. Paddy's day was a good one, and if you're like me and cooked a couple extra, now you have an idea on serving them.