Rinse the meat under cold water and dry on paper towels.
Mix together the sauerkraut, plums, mustard, Ketjap Manis and hotsauce.
Place half the kraut mixture in the bottom of the crock pot, then put in the corned beef and top with remaining kraut mixture.
Turn crock Pot to low and cook for 7 hours,.
Slice and serve with grainy mustard and hot sauce on the side.
Soak corned beef in cold water overnight in refrigerator. Drain and cover with fresh
Combine softened cream cheese and onions and add corned beef and sauerkraut. Mix well and chill. Shape into 1 inch balls - roll in flour, then milk, then the corn flake crumbs. Deep fat fry for 1 minute or until golden brown.
Rinse the corned beef and put it into a large
Add the chopped corned beef, pepper, and salt and saute 1-2 minutes
he bacon from the pan and set aside.
Melt the
Chop onions and parsley fine.
Break corned beef into small chunks.
Add these to shortening.
Cook until onions are almost tender.
Stir in flour.
Add milk slowly.
Cook, stirring constantly, until mixture thickens.
Add drained sauerkraut and mustard.
Cool.
Shape mixture into small cocktail size balls.
Use enough additional flour to coat the balls.
Dip into beaten egg. Coat finally with crumbs.
Bake at 375\u00b0 for 20 to 30 minutes or fry until crisp and brown.
Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
Serve hot with fresh green vegetables.
In buttered 7 x 11-inch baking dish, layer half of croutons, corned beef and sauerkraut.
Top with remaining croutons and sliced Swiss cheese.
Beat eggs and milk together; pour over croutons.
Bake at 325\u00b0 for 35 minutes.
Preheat oven to 400\u00b0F. Line a 6-cup muffin pan with puff pastry discs.
Heat olive oil over medium heat. Sweat onion for 4-5 mins, until softened. Add corned beef and season. Add cherry tomatoes and mash roughly. Distribute between pie shells and bake for 25-30 mins, until golden and crisp.
Serve warm.
Layer corned beef and sauerkraut in microwave-safe dish.
Mix mayonnaise and salad dressing in bowl.
Spread over layers.
Top with tomato slices; sprinkle with cheese.
Microwave on High for 15 minutes.
Spread butter over bread then arrange pickles on 4 slices. Top with corned beef and season. Sandwich with remaining bread. Cut in 1/2 diagonally to serve.
b>corned beef
boil in a pot and simmer until just tender, about
Wash and cut potatoes into quarters.
Peel and cut onions into wedges.
Cut cabbage into wedges.
Place all vegetables into a large roaster oven.
Rinse corned beef and place on top of vegetables.
Sprinkle spice packets included with the corned beef on top.
Pour the beer over the corned beef, being careful to not wash off the spices.
Pour water into the bottom of the roaster.
Set roaster to 300 degrees and cook for 4 - 4 1/2 hours until vegetables are tender.
Place potatoes, carrots and onion in 5 to 6-
Chop cabbage and put into a 13 x 9 x 2-inch baking dish.
Slice onions over this and sprinkle with minced onion, salt and pepper. Add corned beef and spread over cabbage and onions.
Mix soups and water together and pour over the cabbage, corned beef and onions. Sprinkle with grated cheese, if desired.
Make a making of cornbread (1 or 2 boxes of Jiffy mix cornbread), depending on the thickness you desire.
Pour prepared cornbread mix over other ingredients.
Bake about 45 minutes at 400\u00b0.
Peel
potatoes\tand
onions.
Cut them into cubes.
Put into a frying
pan and cover with water.\tCook on medium-high until potatoes are tender.
Add the can of corned beef and mix it in with
potatoes.
Cook
on low heat until corned beef is heated. Pepper
and
salt
as necessary.
The corned beef has salt in it already.
In a large saucepan, combine broth, garlic, caraway seed and pepper; heat to a boil.
Add cabbage and carrots.
Reduce heat to medium-low.
Cover and simmer 15 to 17 minutes or until vegetables are tender.
Place corned beef over vegetables in pan.
Cover and remove from heat.
Let stand 5 minutes or until corned beef is heated through.
Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top.
Makes 4 servings.
Toss cabbage with vinegar, sugar and salt.
Allow to marinate for one hour.
In a large, covered saucepan, saute onion in butter until softened.
Stir in cabbage and cook for a few minutes.
Add 2 cups water, corned beef and season with pepper.
Bring to a boil.
Layer apple slices on top of cabbage.
Cover and simmer for 1 hour checking water lever from time to time and adding a little water if necessary.
Add salt to taste before serving if desired.