St. Patty’s Day calls for corned beef! Here are some unique Old Neighborhood recipes to add onto your menu this month.
Brown Sugar & Mustard Glazed Corned Beef
A slow baked and delicious alternative to your typical boiled dinner. Simple ingredients combine to create a sweet and savory meal for St. Patrick’s Day or any day!
- 5-6 lbs of Corned Beef
- 2 Tbsp. Pickling Spice
- 1 Orange with Skin On
- 2 Stalks Celery with leaves-Cut into Large Pieces
- 2 Carrots-Washed but not Peeled-Cut into Large Pieces
- ½ Cup Clean Water
- For Glaze:
- 1/3 Cup Packed Brown Sugar
- 1 Tbsp. Yellow Mustard
- Soak corned beef in bowl filled with cold water. All of the meat should be covered. Refrigerate for 30 minutes.
- Preheat oven to 300 degrees F.
- Place large piece of heavy aluminum foil in a baking pan. Be sure to use enough foil to wrap around the meat and other ingredients and fold over and make a tight seal.
- Remove meat from bowl, pat dry with paper towel and place corned beef in foil lined pan fat side down.
- Pour cold water over corned beef, sprinkle with pickling spice and arrange oranges, celery and carrots on top. Wrap up corned beef and other ingredients tightly with aluminum foil to create a tight seal so that liquids don’t run out.
- Bake at 300 degrees for 4 hours.
- When fully cooked take out of oven, unwrap foil, remove spices and vegetables and transfer to a clean baking pan.
- Preheat oven to 375 degrees F.
- Mix brown sugar and yellow mustard.
- Spread brown sugar and mustard glaze over the top of the corned beef and return to oven.
- Bake at 375 degrees for 15 more minutes.
- Remove from oven and enjoy!
Corned Beef Breakfast Scramble
A great way to use Old Neighborhood Foods corned beef anytime of the year. If you love corned beef hash then you in for a treat with our Old style Corned Beef Breakfast Scramble. Born from the old west tradition the breakfast scramble is a one dish breakfast. It’s great at home or camping.
- 4 cups cubed Old Neighborhood Corned Beef Brisket
- 1/4 cup sliced Leek
- ¼ cup Red or Green Bell pepper
- 2 tablespoons vegetable oil
- 8-10 Eggs
- ¼ cup milk
- 1 teaspoon Pepper
- 2 cups cooked diced Potatoes
- 4 strips of cooked Bacon
- Slice left over corned beef into ½ thick slices across the meat grain, then into thin strips ½ wide, finally chop into small cubes. You will need approximately (4) cups of cubed old neighborhood corned beef.
- Place into large mixing bowl and set aside.
- Slice leek, bell pepper and dice potatoes then add to mixing bowl.
- Break eggs into a separate mixing bowl add milk and beat together.
- Heat a large non stick skillet over medium heat, add oil let heat for 1 minute then gently add corned beef and vegetables, sauté for or 3-5 minutes until peppers and leeks start to soften, stir constantly to keep from burning.
- Next gradually pour in eggs and continue to stir as the eggs cook.
- Crumble bacon pieces into scramble and mix.
- Once the eggs are fully cooked remove from heat and serve.
Chef Rick Tip
Instead of scrambling the eggs in a skillet, combine all ingredients in one mixing bowl and pour into a greased casserole dish. Cook in your oven at 350F for 10-12 minutes or until the eggs are firm. Serve this great tasting western oven omelet right from the dish.
Brown Sugar & Ginger Glazed Corned Beef
This is a great recipe for that left over corned beef. Serve it to your family and friends on St Patrick’s Day or any day you’re in the mood for a little Old Neighborhood Corned Beef, It’s also great sliced thin on a sandwich.
- Old Neighborhood Corned Beef Brisket
- 2 cups Brown Sugar
- 1 tablespoon fresh Ginger
- ¼ cup Apricot Preserves
- 1/3 cup Cola
- Prepare Old Neighborhood Foods Corned beef as directed on package or place left over corned beef into a pot of boiling beef broth to reheat.
- In the mean time place brown sugar, apricot preserves and cola into a medium size sauce pan over low heat.
- Let ingredients melt together, stir frequently to blend.
- Once melted add fresh ginger and stir together.
- Turn heat to medium and let the glaze reduce until it is thick and coats the back of a spoon.
- Remove glaze from heat and set aside. Preheat oven to 325F
- Remove and place corned beef into a large oven proof baking dish.
- Pat corned beef dry with paper towels, then using a pastry brush paint brown sugar & ginger glaze over entire corned beef.
- Place in preheated oven for 20-15 minutes to set the glaze.
- Remove from oven, let rest for 5 minutes then slice and serve.
Chef Rick Tip
You can store leftover over glazed corned beef in your refrigerator to enjoy in sandwiches, just slice thin across the meat grain, place on your favorite bread or roll with Dijon or grain mustard. Try adding some red onion and a sliced pickle to kick up the flavors.
All recipes and more found at https://oldneighborhoodfoods.com/recipes/