Tag: gordon ramsay corned beef

Happy St. Patrick?s Day!

10 Responses to “Happy St. Patrick’s Day!”

  1. 1

    Jersey Girl Cooks[1] — March 15, 2013 @ 9:01 am[2]

    I ma still deciding on what corned beef to make since I need to do it in the crock pot. Yours looks delicious!

    [Reply[3]]

  2. 2

    Carmen Rosa[4] — March 15, 2013 @ 9:09 am[5]

    I wish you a very happu St. Patrick´s day!!! All your recipes looks really delicious!!!! Congratulations.

    [Reply[6]]

  3. 3

    Krystal — March 15, 2013 @ 9:10 am[7]

    The biscuits and soup look delicious!

    [Reply[8]]

  4. 4

    Angie@Angie’s Recipes[9] — March 15, 2013 @ 9:18 am[10]

    Pam, a delicious selection of recipes.
    Thanks for sharing and happy st.patrick’s day!
    Angie

    [Reply[11]]

  5. 5

    Chung-Ah | Damn Delicious[12] — March 15, 2013 @ 10:06 am[13]

    Awesome round-up! I’ve made your honey-mustard corned beef countless number of times and it’s always been a hit!

    [Reply[14]]

  6. 6

    Biz[15] — March 15, 2013 @ 1:27 pm[16]

    I’ll take one of each – yum! And you just reminded me that I can use my leftover corned beef to make hash for breakfast tomorrow – yum!

    [Reply[17]]

  7. 7

    Anne ~ Uni Homemaker[18] — March 15, 2013 @ 3:32 pm[19]

    That’s odd, I commented on this last night and it published. Now it’s gone. Anyway, just wanted to wish you a Happy St. Patrick’s Day Pam! Delicious round-up, btw.

    [Reply[20]]

  8. 8

    Jovina Coughlin[21] — March 15, 2013 @ 3:37 pm[22]

    Those biscuits are calling my name. Beautiful. A Happy St. Patrick’s Day to you also.

    [Reply[23]]

  9. 9

    Peggy Recker — March 15, 2013 @ 7:54 pm[24]

    Oh everything looks so good!

    [Reply[25]]

  10. 10

    Joanne[26] — March 16, 2013 @ 7:05 am[27]

    Yum yum yum! Happy weekend darling!

    [Reply[28]]

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References

  1. ^ Jersey Girl Cooks (www.jerseygirlcooks.com)
  2. ^ 9:01 am (www.gordon-ramsay-recipe.com)
  3. ^ Reply (www.gordon-ramsay-recipe.com)
  4. ^ Carmen Rosa (micocinacarmenrosa.blogspot.com)
  5. ^ 9:09 am (www.gordon-ramsay-recipe.com)
  6. ^ Reply (www.gordon-ramsay-recipe.com)
  7. ^ 9:10 am (www.gordon-ramsay-recipe.com)
  8. ^ Reply (www.gordon-ramsay-recipe.com)
  9. ^ Angie@Angie’s Recipes (angiesrecipes.blogspot.com)
  10. ^ 9:18 am (www.gordon-ramsay-recipe.com)
  11. ^ Reply (www.gordon-ramsay-recipe.com)
  12. ^ Chung-Ah | Damn Delicious (damndelicious.tumblr.com)
  13. ^ 10:06 am (www.gordon-ramsay-recipe.com)
  14. ^ Reply (www.gordon-ramsay-recipe.com)
  15. ^ Biz (mybizzykitchen.com)
  16. ^ 1:27 pm (www.gordon-ramsay-recipe.com)
  17. ^ Reply (www.gordon-ramsay-recipe.com)
  18. ^ Anne ~ Uni Homemaker (unihomemaker.com)
  19. ^ 3:32 pm (www.gordon-ramsay-recipe.com)
  20. ^ Reply (www.gordon-ramsay-recipe.com)
  21. ^ Jovina Coughlin (jovinacooksitalian)
  22. ^ 3:37 pm (www.gordon-ramsay-recipe.com)
  23. ^ Reply (www.gordon-ramsay-recipe.com)
  24. ^ 7:54 pm (www.gordon-ramsay-recipe.com)
  25. ^ Reply (www.gordon-ramsay-recipe.com)
  26. ^ Joanne (joanne-eatswellwithothers.com)
  27. ^ 7:05 am (www.gordon-ramsay-recipe.com)
  28. ^ Reply (www.gordon-ramsay-recipe.com)

Apricot-Mustard Glazed Corned Beef

Apricot-Mustard Glazed Corned Beef

by Pam on March 13, 2013

I found this recipe on Kevin’s site Closet Cooking and couldn’t resist making it. I grabbed a pre-cooked corned beef at Trader Joe’s that would make my life easier for a weekday meal. Since it was already boiled, I just smothered it in the apricot glaze and roasted it in the oven with a bit of water in the baking dish to keep it moist. It turned out so tender, juicy, and delicious. We all loved the apricot glaze and felt it made this corned beef extra special. I paired beautifully with the Tangy Sautéed Cabbage with Bacon and the Smashed Red Potatoes. It was a fun and hearty early Saint Patrick’s Day meal that we all enjoyed. Thanks for another amazing recipe Kevin![1][2][3][4]

Preheat the oven to 375 degrees. Coat a baking dish with cooking spray then add a cup of water to the baking dish.

Whisk  the apricot jam, Dijon mustard, grainy mustard, and brown sugar together until well combined.

Remove the pre-cooked corned beef out of the package and place it in the prepared baking dish. Smother the corned beef with most of the apricot sauce, leaving the remaining sauce for dipping.

Place into the oven and bake for 30 minutes.

Side Note: If you can’t find a pre-cooked corned beef, simply following the packaged directions for boiling OR bake in the oven. To do bake, preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil. Smother in the sauce then wrap the corned beef with foil so that space is left in between the corned beef and the tin foil.  Place into the oven and bake for 2 hours. Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned. Watch carefully so it doesn’t burn.

Remove the corned beef from the oven and place onto a cutting board. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat.  Serve with the reserved apricot mustard sauce.  Enjoy!



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Apricot-Mustard Glazed Corned Beef






Ingredients:

1 cup of water
1 1/2 lbs of pre-cooked corned beef
1/4 cup of apricot jam
1 tbsp Dijon mustard
1 tbsp grainy mustard
1 tbsp brown sugar

Directions:

Preheat the oven to 375 degrees. Coat a baking dish with cooking spray then add a cup of water to the baking dish.

Whisk the apricot jam, Dijon mustard, grainy mustard, and brown sugar together until well combined.

Remove the pre-cooked corned beef out of the package and place it in the prepared baking dish. Smother the corned beef with most of the apricot sauce, leaving the remaining sauce for dipping. Place into the oven and bake for 30 minutes.

Side Note: If you can’t find a pre-cooked corned beef, simply following the packaged directions for boiling OR bake in the oven. To do bake, preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil. Smother in the sauce then wrap the corned beef with foil so that space is left in between the corned beef and the tin foil. Place into the oven and bake for 2 hours. Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned. Watch carefully so it doesn’t burn.

Remove the corned beef from the oven and place onto a cutting board. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved apricot mustard sauce. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kevin at Closet Cooking

References

  1. ^ Kevin’s site Closet Cooking (www.closetcooking.com)
  2. ^ Tangy Sautéed Cabbage and Onions with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Smashed Red Potatoes (www.gordon-ramsay-recipe.com)
  4. ^ Kevin! (www.closetcooking.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Irish Pork Stew with Baby Cabbage – What We Should Be Eating on St. Patrick’s Day

I’m sure you’ve heard by now that corned beef and cabbage is not authentic St. Patrick’s Day food. It wasn’t until Irish immigrants, fleeing the great potato famine, arrived in New York, and started hanging out in delicatessens that brisket became the cabbage-adjacent meat of choice.


I assume it was the potato knishes’ siren song that initially drew them in, but eventually they got hooked on the corned beef, and the rest is history. So, I decided to do a little mash-up (and mash-under), and this Irish pork stew with baby cabbage was the result. By the way, “baby cabbage” can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference…mostly because there isn’t one.

You can cook them in the stew if you want, but the timing can be tricky, and trust me, you don’t want to eat “baby cabbage” that’s been cooked too long; no one does, So, I highly recommend blanching them first, and warming through at the end.


Since we are using Guinness, I will admit this isn’t a beginner’s stew. The stout gives a ton of flavor, but also a slightly bitter note, which some people do not enjoy. I balanced it with the balsamic vinegar and caraway seed, and it was absolutely wonderful, but I think it’s worth mentioning.

You can leave it out, use a lighter beer, or just splash in some extra stock. Anyway, if you’re looking for beautiful alternative to that traditional “authentic” St. Patrick’s Day meal, then I hope you give this a try. Enjoy!


Ingredients for 6 portions Irish Pork Stew:
2 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
salt and pepper to taste
1 tbsp vegetable oil
1 tbsp butter
1 large onion, chopped
2 garlic clove, minced
2 generous tbsp flour
1 bay leaf
3/4 teaspoon caraway seed
1 (12-ounce) bottle Guinness Draft or other dark beer
3 carrots, cut into 1 inch pieces
2 ribs celery, cut into 1 inch pieces
2 cups chicken broth, more as needed
3 tablespoons balsamic vinegar
1/4 cup chopped Italian parsley
12 Brussels sprouts, halved, blanched
mashed potatoes to serve over

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