Receita
Chudda's Cuisine/Lounge
Mar 15, 2016
11 Comments

MARK’S CORNED BEEF

Yesterday we made our annual St. Patrick’s Day dinner for our white husband (Marilyn’s best friend that we call him husband without the benefits lol). We love cooking the whole day when we make this dinner-it smelled heavenly in our house all day! We made the traditional Irish food (in this country anyway lol) including vegetables, Irish soda bread, chocolate whiskey tort, black and tan beer and of course the delicious corned beef glazed with the most decadent sauce you can imagine. The recipes are easy…the only thing that takes time is the cooking so you need to plan your oven time accordingly if you only have 1 oven like we do! We will post the recipe of the others dish very soon.

MARK'S CORNED BEEF

We started our day early to venture out and buy the corned beef brisket. I think that picking out your meat is the most important part! I always like to buy one with a great fat cap on it so the corned beef stays extra moist when cooking it. Corned beef is a cut where (usually) a brisket is cured in a brine solution along with various seasonings and it is easy to brine your own! But I always go back to my favorite place to get this in Seattle….Market House Corned Beef. I find their product to be the best I’ve ever had and we were happy to make the trip to pick ours up. Besides selling their amazing corned beef you can also grab a sandwich while you’re there….hope you’re hungry because they are huge!

We bought a 10 lb. brisket so we could send home our white husband with leftovers and have some for ourselves too! The recipe I use when making mine goes back to one of my first restaurant jobs at The Ruins..a small, private dining club in Seattle. Every year for St. Patrick’s Day we would make this corned beef and I’ve been making it this way ever since…It’s my absolute favorite. Give it a try and let us know how you liked it!!

We wished we had read this article “Berlin’s Best Bread” before we went to Berlin! All these breads look amazing. We love good bread at our house.

MARK'S CORNED BEEF
 
Ingredients
  • 10 lb. (or whatever size you want) corned beef brisket
  • 1.5 l bottle of white wine such as Sauvignon Blanc or Pinot Grigio for cooking
  • 1 jar dijon mustard
  • 1 box light brown sugar
  • ½-1 C. dry sherry such as Manzanilla
Instructions
  1. Preheat oven to 325F.
  2. While the meat is cooking whisk together the dijon, brown sugar and sherry until a paste forms, thick enough to sheet over the corned beef.
  3. Set aside
  4. Place corned beef in a roasting pan with the fat side up and pour the white wine over the top.
  5. Cover the meat with parchment paper and then seal the pan tightly with foil.
  6. Cook the corned beef (depending on size) until tender when pierced with a knife, approximately 3½-5 hours.
  7. During the last hour of cooking, remove the foil and parchment and glaze the meat liberally every 15 minutes uncovered for 45 min-1 hour.
  8. Let meat rest for 15-30 minutes.
  9. Make sure to slice the corned beef across the grain!
  10. This ensures a tender slice of meat.
  11. Enjoy!!

MARK'S CORNED BEEFBeijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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11 comentΓ‘rios
  1. Kat - 15/03/2016 - 16h04

    I have never been very fond of corned beef, but I know it is a traditional Irish dish that many people love. You photo of the food makes it look very appetizing. The cabbage leave bowl is adorable!

  2. Jess - 15/03/2016 - 18h23

    Mmm that sounds absolutely delicious! I am definitely going to give it a go. Looks healthy too!

  3. Alex - 15/03/2016 - 19h48

    Yum and DOUBLE yum! Just in time for this Thursday (and weekend leftovers!) huh? Thanks for sharing – I WILL be making this!

  4. Fatima Ali - 15/03/2016 - 22h20

    Wow! The food looks gorgeous. Seems like you guys had a wonderful time. Thanks for sharing the recipe.

    Fatima | http://www.blogsbyfa.com

  5. sabrina - 16/03/2016 - 07h07

    I do LOVE Irish food! Even more so, when accompanied with beer! As a Veg, for sure, I go with potatoes and the likes. What would you suggest me for next Saint Pat day?

  6. Dreammerin - 16/03/2016 - 16h10

    It’s looks absolutely delicious! I need to try this! BTW: the quality of writing and photos are great! Thanks for sharing!

  7. Lynn - 16/03/2016 - 19h44

    We’re planning on corned beef tomorrow, though this sauce looks divine! I might try it!

  8. Sandra - 16/03/2016 - 20h15

    OMG looks so yummy ^^ Tks for the recipe ! Have to try that asap πŸ™‚ YUM YUM

  9. Kimberly - 17/03/2016 - 01h45

    Oh that sounds good! My fiance would probably think this is the perfect meal, especially with the guinness. Will have to pin it.

  10. Dunja - 17/03/2016 - 19h21

    It’s almost midnight here and your post made me hungry. Haha it looks REALLY delicious

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Brazi Bites JalapeΓ±o Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. JalapeΓ±os

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeΓ±os and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeΓ±os and small dice.

In a medium bowl mix diced jalapeΓ±os, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeΓ±o mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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  • Ok Monday, let's do this!! Looks amazing @justataste πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡· Segundona.... Delicioso, nΓ©?!
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