Corn Beef Recipe Make your own corned beef with spices and an easy brine, and skip the preservatives! Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner. Start the corned beef about 7 days before you plan to make your dinner.
Preparation: Combine water, salt, sugar, mustard, spices, and minced garlic in an 8-quart nonreactive stockpot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.
Dinner On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and bring to a boil. Skim off any scum, which develops on the surface. Reduce heat to medium-low, cover and simmer for 2 1/2 hours or until tender.
Uncover the pot and add the potatoes, carrots, and cabbage. Cover the large pot and cook until vegetables are tender, about 1/2 hour longer. Serves 4 to 6.
Oven Fries 1 1/2 pounds potatoes, peeled and cut into thin strips 1 T olive oil 1/2 t salt
Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings
Fancy Oven Fries 1 1/2 pounds potatoes, peeled and cut into thin strips 1 T olive oil 1/2 t salt 1/2 t garlic powder 1/2 t onion powder 1/4 t pepper
Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings
Sweet Potato Oven Fries 1 1/2 pounds sweet potatoes, peeled and cut into thin strips 1 T olive oil 2 T chili powder 1/2 t salt 1/2 t garlic powder 1/2 t onion powder 1/4 t pepper
Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings
Cream of Leek and Potato Soup
1 tablespoon butter 1 shallot, finely chopped 3 leeks, including light green parts, well rinsed and coarsely chopped 2 cups chicken stock, best if homemade 2 baking potatoes, peeled and cut into 1/2 dice 1/2 cup cream Salt and pepper to taste
Heat
butter in a deep saucepan over medium heat. Add the shallot and leeks,
and cook, stirring occasionally, until soft. About 10 minutes.
Add the stock and potatoes. Simmer briskly until the potatoes are soft. About 20 minutes.
Puree
using an immersion blender, or blend small batches in a blender. Add
the cream. Season with salt and pepper. Reheat over low heat for 2 to 3
minutes.
Serve with sprinkled cheese, sour cream and fresh baked bread.
Simple Blueberry Muffins
1 cup milk 1 egg 1/3 cup vegetable oil 2 cups flour 2 t baking powder 1/2 cup sugar 1 cup blueberries
Pre-heat
oven to 400 degrees. In a large bowl, stir together milk, egg, and oil.
Add flour, baking powder, sugar, and blueberries. Gently mix the batter
with only a few strokes. Spoon batter into muffin tin. Fill about 1/2
way.
Savory Summer Pie 1/2 (15 ounce) package refrigerated piecrusts 1 small red bell pepper, chopped 1/2 purple onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 2 tablespoons chopped fresh basil 4 eggs 1 cup half-and-half 1 teaspoon salt 1/2 teaspoon pepper 2 cups shredded Monterey Jack cheese 1/3 cup shredded Parmesan cheese 3 plum tomatoes, cut into 1/4-inch-thick slices
FIT pie crust into a 9-inch deep-dish tart pan; prick bottom and sides of pie crust with a fork. BAKE at 425 degrees for 10 minutes. Remove from oven; set aside. SAUTE bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil. WHISK
together eggs and next 3 ingredients in a large bowl; stir in sauteed
vegetables and cheeses. Pour into crust; top with tomato. BAKE at
375 degrees for 40 to 45 minutes or until set; shielding edges with
strips of aluminum foil after 30 minutes to prevent excessive browning.
Let stand 5 minutes before serving.
Serve with a green salad and some fresh berries for a light summer meal.
