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| Corned Beef gets it name from the coarse salt "corns" that coat the outside of the meat that was historically used to preserve the meat.
I got this recipe a few years back from a local restaurant. After making some modifications (the original recipe served 120) and adjustments (I prefer the crock pot), it has become an annual favorite of ours. I usually double the recipe, since my family likes it so much that we all want left-overs. Many Beef Briskets come with a packet of "Pickling Spice." If you have that, don't throw it away! Use it and omit the cinnamon sticks, bay leaves, dill, allspice, and ground mustard. |
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| Ingredients: | |||||
| 1 c. | lentils | ||||
| 2 T. | cooking oil | ||||
| 2 lb. | corned beef brisket | ||||
| 1 clove | garlic, minced (or 1/2 tsp. powder for each clove) | ||||
| 1 med. | onion, chopped | ||||
| 1/2 c. | celery, finely chopped | ||||
| 4 med. | potatoes, peeled and quartered | ||||
| 1/2 (16 oz.) pkg. | fresh baby carrots | ||||
| 5 c. | water | ||||
| 2 T. | Red Hot sauce | ||||
| 1 | cinnamon stick, broken in half | ||||
| 3 | bay leaves | ||||
| 1/2 tsp. | dill weed | ||||
| 1/4 tsp. | ground allspice | ||||
| 1/2 tsp. | ground mustard | ||||
| 1 c. | Honey Mustard Glaze | ||||
| 1/4 c. | chopped fresh parsley, for garnish | ||||
| Directions: | |||||
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Rinse and drain the lentils and pour into an empty crock pot or dutch oven.
If you're using a slow cooker/crock pot, turn it on to the "low" setting. If you are using a dutch oven, preheat the oven to 300°F. Rinse beef roast under cold water and pat dry excess water with a paper towel. Cut any large chunks of fat away from meat. In a large, heavy-bottomed frying pan over high heat brown the outside of the beef brisket, turning with a fork every minute or so. When all sides are browned, gently place the browned meat on top of the lentils in the crock pot or dutch oven and cover. Keep the pan on the stove. Heat the oil in the pan until the oil ripples in the pan. Sautee the onion, celery, and garlic until lightly browned. Pour over the meat in the pot. Add the potatoes and carrots. Cover. Pour most of the water (5 c. for 4 servings) into the pan that you used for the meat and onion mixture. Turn the flame on high. As you are waiting for the water to heat up, stir in the hot sauce, cinnamon, bay, dill, allspice, and ground mustard. When the water reaches a simmer, pour the hot water with spices over the meat in the pot. Add the rest of the water to the frying pan, heat and stir to make sure you get all the spices out of the pan. Pour the remaining hot water over the meat and cover. For slow cooker, heat about 8 hours on the "low" setting. If you're short on time, 3-4 hours on the "high" setting should do it. The advantage of cooking at a lower temperature for a longer time (besides the meal being done at the end of a shift), is that you'll get more tender meat. If you're using a dutch oven, cook 2 hours in the oven at very low heat (300°F). When the meat is done cooking, transfer just the meat into an oven safe pan or casserole dish. Brush or spoon the glaze over the meat. Cook for 15 min. up to a half hour in a 350°F oven. Serve with the lentils and vegetables, Steamed Cabbage and Irish Soda Bread. |
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