Recipe Serves: 1

Ingredients for Corned Beef Hash Recipe

Corned Beef Hash

1 ts Corned beef
1 Onion, chopped finely
2 Potatoes; medium, boiled
2 Eggs
Pepper
1-1/2 ts Dry mustard

Corned Beef Hash Preparation

Dice corned beef and cooked potatoes (or substitute coarsely grated raw potato). Chop onion finely.

Mix together in a bowl, adding seasonings, add egg and mix more.

Put in skillet, coated with oil and form patty 1/2 -3/4″ thick, sprinkle with dry mustard. Cook till crispy (about 10 minutes), cover with a large plate and flip over.

Sprinkle with mustard and cook till crisp.

Serve with a fried egg on top.

Recipe Serves: 10

Ingredients for Corned Beef with Sweet-Hot Glaze Recipe

Corned Beef with Sweet-Hot Glaze

1 Corned beef round*
1 c Beef broth, regular strength
1/4 c Brown sugar, firmly packed
2 tb Horseradish, prepared
Dijon mustard

Corned Beef with Sweet-Hot Glaze Preparation

1. Rinse meat well with cool water. Place in a 6- to 8-quart pan with about 3 quarts water. Bring to a boil over high heat; drain. Repeat this step until the water no longer tastes salty, 1 or 2 more times. To drained meat, add water (about 2 quarts) to cover it by about 1/2 . Bring to boiling on high heat; cover and simmer gently until meat is very tender when pierced, about 3 1/2 hours.

2. Drain beef; put in a 9×13 pan. (If made ahead, cool, then chill airtight up until next day. Cover meat tightly with foil; bake in a 350′F. oven until hot in center, about 50 minutes; uncover.)

3. In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over high heat until glaze is reduced to 1/2 cup, about 5 minutes; stir often. (If made ahead, pour into a bowl and cover; chill up until next day.)

4. Bake hot meat, uncovered, in a 350′F. oven for 20 minutes, brushing with glaze until all is used. Broil about 6 from heat until top browns lightly, 3-5 minutes. Put meat on a platter; offer mustard.

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Corned Beef Recipe Preparation: baking

Corned Beef Recipe Serves: 8

Ingredients for Corned Beef with Rhubarb-Mustard Sauce Recipe

4 lb Corned beef brisket (trimmed of all fat)
4 Whole cloves
1 lg Onion
4 c Diced rhubarb (1/2 inch pieces)
1 c Sugar
1/4 c Coarse-grained dijon style prepared mustard
sm Red potatoes (optional)
Sugar snap pea pods (optional)
Chopped fresh thyme (optional)

Corned Beef with Rhubarb-Mustard Sauce Preparation

1. In an 8 qt saucepan, place corned beef brisket and enough water to cover. Insert whole cloves into onion and add to pot. Heat to boiling over high heat. Cover and simmer over low heat 2.5 to 3 hours or until fork-tender.

2. Meanwhile, in a 4 quart saucepan combine rhubarb, sugar, and mustard until well mixed. Heat to boiling, stirring constantly. Reduce heat to low and simmer 10-15 minutes or until slightly thickened.  Cool to room temp.

3. Heat oven to 400 F. Transfer corned beef brisket to small baking pan. Spoon 1/2 cup of rhubarb-mustard sauce on top of brisket. Begin baking for 15 minutes or until lightly browned. If desired cook potatoes in briskets cooking liquid. When potatoes are tender remove and cook pea pods in liquid. Put the remaining rhubarb-mustard sauce in a serving dish.

4. To serve, place corned beef brisket on serving platter. Place potatoes and pea pods on platter. Garnish with chopped thyme. Serve with additional sauce.

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Perfect for St Patrick’s Day today, I thought it would be very appropriate to find a great Irish dish to share with you!

Dublin Dinner Recipe (To be sure, to be sure…)

Dublin Dinner Recipe Preparation: boil

Dublin Dinner ingredients

Dublin Dinner Recipe Serves: 6

Ingredients for Dublin Dinner Recipe

4 c Potatoes; pared, raw, thinly sliced
1/2 ts Salt
1 c Water
1 sm Head cabbage (1-1/2 lbs) trimmed & cut into 6 wedges
1 cn (12-oz) corned beef
1/2 c Mayonnaise or salad dressing
1 tb Prepared mustard
1 tb Bottled thin French dressing

Dublin Dinner Preparation

Combine potatoes with salt and water in a large frying pan; cover. Heat to boiling then cook 5 minutes; push to center of pan.

Arrange cabbage wedges around edge of pan; cover. Simmer 10 minutes or just until cabbage and potatoes are tender and liquid is absorbed; remove from heat.

Cut corned beef into 6 even slices; arrange on top of potatoes.

Mix mayonnaise or salad dressing, mustard and French dressing in a cup; drizzle part over corned beef.

Serve warm from the skillet with remaining dressing. A great main dish served with a salad and cornbread.

This Dublin Dinner Recipe Serves 6.

For more delicious and easy food recipes for free just like this one, go to www.alleasyfoodrecipes.com to download a free cookbook!

Mick Reade

All Easy Food Recipes

Dublin Corned Beef Recipe Preparation: boil

Corned Beef Recipe Serves: 8

Ingredients for Dublin Corned Beef and Cabbage Recipe

3 lb Corned beef
3 Bay leaves
1 ts Cloves, ground
1 tb Black pepper, fresh, ground
1 tb Mustard, ground~
1 White cabbage, head 1-1/2 – 2 pounds

Dublin Corned Beef and Cabbage Preparation

Put the corned beef and all the seasonings in a large pot, and cover with water. Bring slowly to a boil, cover and simmer very gently for an hour.

Meanwhile, cut away the fibrous part of the cabbage, discard and cut cabbage into 8 sections.

When the beef has been simmering for an hour add the cabbage and simmer for another 1/2 hour or until the cabbage is very tender.

Allow the corned beef and cabbage to cool down in the saucepan for about 1/2 an hour.

Then, carve the beef and serve it with the cabbage.

Get yourself a free cookbook full of easy food recipes like this Dublin Corned Beef at www.alleasyfoodrecipes.com

Mick Reade

All Easy Food Recipes