Here are some delicious and tasty recipes that are made with canned meat to:
1. Corned beef brisket
Ingredients:
• 2 cans of regular beer (24 ounces)
• ca. 9 kg of beef brisket (cut in half)
• cold water (cover)
• 2 large onions, halved with skins ()
• garni bag
• 5 cloves of garlic (including skins)
• 1 / 4 cup brown sugar
• 3 tablespoons mustard
Preparation:
Cut the breast into two halves. Rinse andPlace in a large pot. Cover with cold water and bring to a boil. Bake for about 15 minutes to drain, then water.
To make a cheesecloth bag and tie it use garni with a rope. In the breast, add the beer, cold water (to cover a garni, large onions, garlic, mustard and brown sugar by half). Bring to a boil and cook for about 2 to 2-1/2 hours.
Prepare a day in advance to give more flavor. Save water and save the stock garni. Make sure that the beef is in the chestcooked mixture.
Breast corned beef with potatoes and carrots separately in small pots serving. Ladle and pour the mixture into cups. Chop cabbage and chest. Cooking until cabbage is soft.
Combine horseradish sauce ingredients (as listed below). You can serve with the corned beef for dinner.
For Garni Bag:
• 10 Pepe
• 2 tablespoons pickling spices (such as spices, packed on chest)
• 7 whole cloves
• Parsley(chopped)
• 3 bay leaves (divided)
Horseradish mustard sauce
• 1 1 / 2 to 2 teaspoons dry mustard
• 1 / 2 cup heavy cream
• 1 + teaspoons horseradish (to taste)
• 1 / 4 teaspoon onion salt
2. Canned meat and sauerkraut sandwich
This is a delicious recipe for the beef sandwich with Swiss cheese.
Ingredients:
• Swiss Cheese
• Rye bread
• Corned Beef
• Mustard
• Sauerkraut
Preparation:
Organize multiple levelsSwiss cheese on black rye bread. Top with a few slices of hot corned beef and sauerkraut, drained. Spread mustard and then top with another slice of rye bread.
3. Corned beef hash with eggs
This is a tasty and economical brunch (breakfast and lunch) bowl.
Ingredients:
• 1 / 2 cup green pepper (chopped)
• 1 / 4 cup onion (chopped)
• 2 tablespoons butter
• 4 cups cooked potatoes (cubes)
• 4 to 5 cups cooked beef (chopped)
• 1 / 2 tspPepper
• salt and pepper (to taste)
• 12 eggs
Preparation:
Saute green pepper and onion in butter until mixture notice. Add the potatoes, corned beef and pepper. Mash together and mix well.
Flatten the dough between 2 sheets of waxed paper to 1 inch in thickness is reached. Cut into 12 large districts. Cook in a skillet, brown both sides to do.
Add a fried egg on both sides. With salt and pepper. Refrigerator before cookingServe.
4. Corned beef and vegetables
Ingredients:
• 2 turnips or 1 medium turnip (cut in this 2-inch pieces)
• 3-4 carrots (cut in half crosswise and lengthwise pieces 2-3 inches
• Canned beef, breast of 3-4kg (cut, if necessary)
• 1-1/2 cups water
• 3 medium onions (cut into 4 slices)
• Salt and pepper (to taste)
• 1 small cabbage
Preparation:
All the ingredients except cabbage and cook over low heat. Cover and cookfor another 4 hours at low heat for 2 hours or more in conditions of extreme heat. Add cabbage. With salt and pepper.