Beef tips: Corned beef recipes for March
Classic Corned Beef with Cabbage & Potatoes
1 boneless Corned Beef Brisket (2-1/2 – 3-1/2 pounds)
5 cups water, divided
1 medium head cabbage (about 2 pounds), cut into wedges
8 ounces Yukon Gold potatoes, cut into 8 wedges
8 ounces carrots, cut into 1-inch pieces
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350°F. Place Corned Beef Brisket and 3 cups water in large stockpot, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3 hours or until fork-tender.
Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket). Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.
Corned Beef Tacos with Creamy Cabbage Slaw
2 pound corned beef with spice pack included
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1/2 teaspoon cracked black pepper
Warmed flour tortillas for serving
Sliced jalapeno peppers for serving
Homemade Thousand Island Dressing
FOR THE SLAW
1 cup shredded purple cabbage
1 small white onion, diced
1 jalapeno pepper, diced
2 tablespoons mayo
1 tablespoon apple cider vinegar
1 teaspoon spicy brown mustard
Add the corned beef to a large pot or Dutch oven along with the spice packet contents, mustard powder, cayenne pepper, garlic and seasonings.
Add about an inch of water and cover. Bake for 2 hours at 350 degrees, or until the corned beef is nice and tender. Uncover and increase the temperature to 400 degrees and bake another 15 minutes.
Remove the pot and cool slightly. Shred the corned beef with a fork and set aside.
For the slaw, add all of the ingredients to a bowl and mix well until nice and creamy.
Serve the corned beef on your warmed flour tortillas, then top with the creamy cabbage slaw and drizzle with homemade thousand island dressing. Enjoy!
Corned Beef Nachos with Herbed Whiskey Fondue
For the Nachos
1 bag frozen waffle fries
1/2 pound Corned Beef, cooked and shredded
1/2 cup shredded cabbage
For the Whiskey Sauce
1/4 cup whiskey
2 tbs honey
1 tbs brown sugar
1 onion sliced
For the Cheese Sauce
3 tablespoons flour
3 tablespoons herb butter
4 oz whiskey
2 oz Dubliner cheese
2 oz Skellig cheese
2 oz smoked gouda cheese
1/3 cup milk
1 tbs Dijon mustard
Additional cheese for topping
Freshly snipped parsley
Prepare the waffle fries according to directions on package.
Meanwhile, whisk the whiskey, honey, and brown sugar in a small saucepan. Bring to a boil; reduce heat to a simmer and allow to reduce. Toss in the sliced onions and allow to simmer on low until soft, 8 to 10 minutes.
Make the cheese sauce. In a saucepan over medium heat, melt the butter and flour and cook for 3 to 4 minutes. Stir in the whiskey. Add the cheese a little at a time, the milk, and the Dijon. Stir until melted. Keep heated over low until ready to use.
Toss the corned beef with the onions in the whiskey sauce and arrange over the cooked waffle fries in layers. Stir any remaining sauce into the cheese sauce. Pour over the fries, being sure to give a little pool at the bottom for dipping. Top with cabbage, sprinkle with remaining cheese and toast under the broiler until everything is melted.
Garnish with fresh parsley and serve.
For more recipes, visit the Wisconsin Beef Council’s website here.
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