Recipe for Corned Beef Alton Brown
Alton Brown Corn Beef Recipe
Beef Corned Alton
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Slow-Cooker Corned Beef Recipe | Alton Brown
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Set over high heat and bring to a boil. Reduce heat to low, cover, and gently simmer for 2 1/2 to 3 hours, or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Serve on toasted rye bread or in corned beef and cabbage. Store any uncut leftovers in the cooking liquid.
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1/2 cup light brown sugar 4 teaspoons pink salt (see note) 1 stick cinnamon broken into several pieces 1 teaspoon mustard seed 1 teaspoon black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled ½ teaspoon ground ginger 3 pounds ice 1 4-5 pound beef brisket trimmed 1 small onion, quartered
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Corned Beef Hash - Alton Brown
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Melt the butter in a 12-inch cast-iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano, and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula.
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Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes.
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