For the corned beef, I find the biggest corned beef I can locate
ieces of thinly sliced corned beef. Heat the corned beef over a medium heat
Grind onion and bell pepper in blender, or chop very fine. Heat corned beef just lukewarm.
Mix onion, pepper and corned beef.
Add mayonnaise to make spreading consistency.
Salt and pepper to taste.
Spread on bread of your choice.
Break the corned beef in small pieces.
Dice the cheese to make 1 cup.
Mix all ingredients together and spread on bread or buns.
Put on a cookie sheet. Bake at 375\u00b0 for 12 to 15 minutes until heated and cheese bubbles.
Place in a bowl.
Break corned beef apart and blend other ingredients.
Great with rye crackers.
Tear corned beef apart with a fork.
Add all ingredients. Beat until smooth with mixer and spread on bread.
Good toasted in oven and served with pickle strips.
Break corned beef apart with fork.
Add mayonnaise, mustard and relish.
In a skillet on medium heat, mix oil and onion.
Brown onion. Add ketchup and mustard.
Stir.
Add crumbly corned beef.
Serve on warm buns with your favorite toppings.
Combine mustard, lemon juice and chives in a small bowl; season to taste.
Butter both sides of bread with butter. Spread 2 of the bread slices with the Dijon mixture. Top with corned beef, cheese and remaining bread slices.
Toast in sandwich press for 3 mins or until golden.
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.
Spread both slices of bread with butter. Layer pickles on one slice. Top with corned beef. Season to taste. Top with remaining bread slice. Cut in half diagonally to serve.
f your corned beef before baking, please follow this recipe recommendations recipe#361142.
br>Open up the packaged corned beef and pour all of the
arrots to slow cooker. Place corned beef on top of vegetables. Pour
To make Russian Dressing, blend together the mayonnaise, ketchup, relish, lemon juice, Worcestershire sauce, salt, and pepper. Stir until smooth.
Place 10 RITZ Crackers on tray. Put about 1/4 tsp Russian dressing onto each cracker.
Cut corned beef and pastrami deli slices in half vertically.
Put two pieces each of corned beef and pastrami on each cracker.
Top with additional 1/4 tsp Russian dressing and remaining crackers to form sandwich.
Wash corned beef under cold water and put
Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay
In a small bowl, mix mustard, mayonnaise and horseradish (if desired).
Place 6 slices of rye bread on a tray.
Make sandwiches by placing 3 slices of corned beef, 1 slice of Swiss cheese and 1 tablespoon sauerkraut on each slice of bread.
With a knife, spread some of the mayonnaise mixture on a slice of rye bread and place on top, completing the sandwich.
Butter both sides of sandwich and lightly grill until Swiss cheese has melted.
Serve hot.
Preheat oven to 325. Rinse corned beef under cold water. In a Dutch oven, heat oil over medium high. Add corned beef, fat side down, cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and cut 1/2 inch slices.
In same pot, cook onions over medium heat, stirring 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.
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.