Three Easy Steps to Corned Beef Brisket

1. Place corned beef brisket in a large pan with a tight-fitting lid or in a Dutch oven.
2. Add enough water to cover the meat.
3. Cover tightly and simmer until fork-tender (approximately an hour per pound).

Corned Beef Tips

• Be patient! Cook it slow in a pan with a tight-fitting lid.
• Do not boil! Boiling beef only makes it tough.
• It is not necessary to turn corned beef during cooking.
• Do not overcook! For best results, cook corned beef until fork-tender. Cooking too long results in dry, stringy brisket.
• Slice the brisket across the grain into thin slices.

Corned Beef Recipes

Homestyle Corned Beef with Dilled Cabbage

Makes 6 to 8 servings.
Total preparation and cooking time: 2-3/4 to 3-3/4 hours

Ingredients:

• 2-1/2 to 3-1/2 -pound boneless corned beef brisket
• 1/4 cup honey
• 1 tablespoon Dijon-style mustard Dilled Cabbage:
• 1 medium head cabbage (about 2 pounds), cut into 8 wedges
• 3 tablespoons butter, softened
• 1 tablespoon Dijon-style mustard
• 1-1/2 teaspoons chopped fresh dill

Directions:

1. Heat oven to 350°F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender.
2. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
3. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
4. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.

Corned Beef & Orange-Glazed Vegetables

Makes 6 to 8 servings.
Total preparation and cooking time: 2-3/4 to 3-3/4 hours

Ingredients:

• 2-1/2 to 3-1/2 -pound boneless corned beef brisket
• 1 pound carrots, sliced (1/2-inch)
• 1 medium onion, cut into 8 wedges

Glaze:

• 1/3 cup orange juice
• 1/4 cup packed brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon butter
• 1 teaspoon grated orange peel

Directions:

1. Place corned beef brisket in Dutch oven; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2-1/2 to 3-1/2 hours or until fork-tender.
2. Combine orange juice, sugar and cornstarch in small saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in butter and orange peel.
3. Cook carrots in boiling water in medium saucepan 10 minutes. Add onion; continue cooking 5 minutes or until just tender. Drain; return to saucepan.
4. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush top of brisket with 2 tablespoons glaze. Broil 3 minutes or until glazed.
5. Pour remaining glaze over vegetables; cook over medium-high heat 1 to 2 minutes or until glazed. Carve brisket diagonally across the grain. Serve with vegetables.

Thousand Island Classic Reuben Sandwich

Servings: 4
Prep Time: 15 minutes

Ingredients:

• 1/2 cup Marie’s Thousand Island Dressing
• 20 slices Corned beef, lean, pre-cooked
• 1 8-oz. can Sauerkraut, drained
• 8 slices Swiss cheese
• 8 slices Rye bread
• 4 tbl. Butter, softened

Directions:

1. On four slices of rye bread, arrange five slices of corned beef.
2. Add the sauerkraut evenly, and two slices of Swiss cheese.
3. On the other four slices, spread the dressing on one side generously, place on top of cheese.
4. Spread tops with softened butter.
5. Heat a large skillet or griddle to medium-low heat and place each sandwich butter side up in the skillet, press down with a spatula and cook for 5–6 minutes until cheese is melted and bread is toasted, burning one each.