4 P.M. INTERVIEW: Corned Beef Recipes

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EAU CLAIRE, Wis. (WEAU)— Angie Horkan, with the Wisconsin Beef Council, shares corned beef recipes just in time for St. Patrick's Day.

Classic Corned Beef and Cabbage and 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

1.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.

Cook's Tip: Recipe can be made in a 6-quart electric pressure cooker. Place Corned Beef Brisket and 1/2 cup water in pressure cooker. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Continue as directed in Step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

2.Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.

3.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.

4.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

Recipe courtesy of Chili Pepper Madness
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 Recipe for serving
•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

Cooking Directions
1.Add the corned beef to a large pot or Dutch oven along with the spice packet contents, mustard powder, cayenne pepper, garlic and seasonings.
2.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.
3.Remove the pot and cool slightly. Shred the corned beef with a fork and set aside.
4.For the slaw, add all of the ingredients to a bowl and mix well until nice and creamy.
5.Serve the corned beef on your warmed flour tortillas, then top with the creamy cabbage slaw and drizzle with homemade thousand island dressing. Enjoy!

Makes 10-15 tacos, depending on how much meat you like to include with each taco. I like to use only half the corned beef brisket and save the other half for another recipe.

Recipe courtesy of Girl Carnivore
Corned Beef Nachos with Creamy Cabbage Slaw

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


1. Prepare the waffle fries according to directions on package.

2. 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.

3. 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.

4. 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.

5. Garnish with fresh parsley and serve.