Rinse corned beef thoroughly in cold water. Throw
nto a large bowl; toss corned beef cubes in flour to coat
f crock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
Rinse corned beef under cold water, and pat
Peel potatoes and dice.
Cook in water to cover until tender. Brown corned beef in skillet.
Add potatoes and onion.
Cook about 10 more minutes.
Drain water from potatoes before you add them to corned beef.
Salt to taste.
Brown corned beef, green pepper and onion in melted shortening.
Stir in all remaining ingredients.
Cover; bring mixture to boil.
Lower heat and simmer for 10 minutes.
Makes 6 to 8 beef barbecues.
Brown corned beef, green pepper and onion in melted shortening.
Stir in all remaining ingredients.
Cover.
Bring mixture to a boil.
Reduce heat and simmer for 10 minutes.
Spoon mixture into hamburger buns.
Makes 6 to 8 servings.
Wash corned beef under cold water and put
Preheat oven to 350 degrees.
Place corned beef on a rack in a pan, fat side up, and cover with tin foil.
Cook for 3-4 hours.
Mix yellow mustard and brown sugar in a bowl.
Uncover corned beef.
Score the top of the corned beef, and stick whole cloves in the top if desired.
Baste with gingerale.
Spoon mustard sauce on top and sides of beef.
Place back in oven and cook for another 1/2 hour or so, until nicely browned and the meat is falling apart.
Rinse the corned beef and put it into a
Place beef in a large stock pot
Place the corned beef in a large pot and
Place corned beef, onion, carrot, vinegar, cloves and
large, deep saucepan cover corned beef with cold water and add
Place onions in slow cooker.
Place corned beef with carrots on top.
Mix together apple juice, brown sugar, orange peel, cloves, garlic, mustard and pour over top.
Add water or additional apple juice if needed to cover the top of the beef.
Cover and cook low 8-10 hours or high for 5-6 hours.
Place cabbage on top the last 3 hours, pushing down to moisten.
Turn on high and cook until cabbage is done.
Serve with horseradish on the side.
Rinse corned beef. Place in a large saucepan with sugar, vinegar, cloves and bay leaves. Add enough water to cover.
Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 1-1 1/4 hours (allow 40 mins per pound), until cooked through.
Meanwhile, place tomatoes in an oiled, heavy-bottomed skillet on medium heat. Cook 5 mins, shaking pan, until lightly browned and just tender.
Slice corned beef and serve with tomatoes and mustard.
Place corned beef, bay leaves, vinegar, sugar, peppercorns,
ntil tender. Add the chopped corned beef, pepper, and salt and saute
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