8 c. Grobbel's Shaved Corned Beef (3 lb. Pkg)
8 c. Diced cooked potatoes
1/2 c. Finely diced onion
1/4 c. Instant potatoes
1 T. Worchestershire sauce
Finely chop shaved corned beef. Lightly brown diced potatoes in skillet with a small amount of vegetable oil. Add corned beef, diced potatoes and diced onion to a steamer pan on medium heat for 10 minutes, stirring occasionally. Stir in instant potatoes to absorb free moisture and reduce heat to low for 5 minutes. Mix in worchestershire sauce and serve.
3-4 lb. Grobbel’s Corned Beef Brisket
6 Small onions, peeled and quartered
6 Medium carrots, peeled and quartered
3 Potatoes, peeled and quartered
1 Cabbage cut in wedges
Prepare Corned Beef following Easy to Prepare Online Video, or Corned Beef Cooking Tips.
With
15 mins. remaining, add 1 small onion, 6 medium carrots, and 2 potatoes
(halved). Cover and simmer 15 mins. Remove meat only to warm
platter and cover. Add 1 cabbage (quartered) to other vegetables.
Simmer uncovered for additional 15 mins. Serve meat and vegetables for a
complete and hearty meal.
4 lb. Grobbel's Corned Beef Brisket
1 1/2 t. Horseradish
2 t. Red wine vinegar
2 t. Mustard
1/4 c. Molasses
Prepare Corned Beef following Easy to Prepare Online Video, or Corned Beef Cooking Tips. Preheat oven to 400 deg. F. Prepare glaze by mixing together horseradish, vinegar, mustard, and molasses. Brush glaze on all sides of meat and place on broiler pan or oven proof platter. Bake, brushing a few more times with glaze, 20 minutes or until glaze begins to brown. Makes 6-8 servings.
2 T. white vinegar - slightly warmed
1 t. celery seed
1 t. mustard seed (powder)
3 med-lrg potatoes
2 t. sugar
1/2 t. salt
2 c. shredded cabbage
12 oz. corned beef (chilled & cubed)
1/4 c. finely chopped dill pickle
1/4 c. sliced green onion
1 c. salad dressing
1/4 c. milk
Combine and set aside vinegar, celery seed and mustard seed
Cook and cube potatoes
Add sugar and 1/2 t. salt to vinegar mixture
Combine cabbage, corned beef, dill pickle and green onion. Chill thoroughly.
3-4 lb. Grobbel's Corned Beef Brisket
2/3 c. Brown sugar
1/3 c. Mustard
1/3 c. Ketchup
Prepare Corned Beef following Easy to Prepare Online Video, or Corned Beef Cooking Tips. Remove from pan, cool 5 to 10 minutes, slice thinly across the grain. Arrange meat, overlapping slices, in open roasting pan. In bowl, mix brown sugar, mustard and ketchup. Spread on top and between slices. Bake at 350 deg, F for 20 minutes or until glaze is browned. Serve with baked potato and desired vegetable for a flavorful taste sensation.
3 lb. Grobbel's Corned
Beef Brisket , Flat Cut or Point Cut
Barbecue
Sauce
Score meat diagonally.
Spread on favorite barbecue sauce. Wrap in tin foil, fat side
up. Grill on low or indirect heat for 20-30 minutes per pound or
until fork tender. Remove from foil and brown for 15 minutes.
Slice thinly across the grain and serve.
2 Slices Rye Bread
3oz Grobbel's Shaved Corned Beef
2 Slices Swiss Cheese
3oz Sauerkraut
1 T Thousand Island Dressing or Mustard
Layer cheese, meat, sauerkraut, condiment, and cheese between two slices of bread. Place on a non-stick cooking surface. Grill to a golden brown on each side. Serve immediately, serves 1. For best flavor and texture, grill without butter or margarine.
Mini Roast Beef Sandwiches with Caramelized Onions
Cocktail Bread (2.5" x 2.5" slices)
Grobbel's Shaved Roast Beef
Thinly sliced swiss cheese
Thinly sliced onion (Vidalia's are perfect if in season)
2 T. butter
Brown Sugar (portion as desired)
Slice onion thinly.
In a non-stick pan, add onion, butter and brown sugar. Cook on low heat until desired doneness.
From bottom piece of bread and up, place one piece of Grobbel's Shaved Roast Beef, carmalized onions and swiss cheese. Portion as desired.
Pre-heat oven to 425 degrees and bake for approximately 7 minutes or until cheese is melted.
Cocktail Bread (2.5" x 2.5")
Grobbel's Shaved Corned Beef
Swiss Cheese, thinly sliced
Sauerkraut (optional)
Thousand Island Dressing (optional)
Mustard -yellow or spicy (optional)
Preheat oven to 425 deg. F.
On a cookie sheet or ovenproof pan arrange bread slices in one layer.
Top each slice with corned beef, mustard or thousand island dressing, sauerkraut and cheese.
Top off each sandwich with a slice of bread.
Bake approximately 7 minutes or until cheese has melted.
1/2 c. Onion, chopped
1/4 c. Celery, chopped
3 T. Butter
1/4 c. Flour
3 c. Water
4 t. Beef bullion powder
1/2 lb. Grobbel's Corned Beef, shredded
1 c. Sauerkraut, drained
3 c. Half and Half
3 c. Swiss Cheese
8 Rye or Pumpernickel slices, toasted and trimmed to fit bowls
Prepare Corned Beef following Easy to Prepare Online Video, or Corned Beef Cooking Tips. In a large saucepan over medium heat, melt butter. Add onion and celery and cook until tender. Slowly add flour while stirring constantly until smooth.
Gradually stir in water and bouillon, bring to a boil. Reduce heat, simmer uncovered for 5 minutes. Add corned beef, sauerkraut, half and half and 1 cup of swiss cheese. Cook for 30 minutes or until slightly thickened stirring frequently. Ladle into 8, one cup, ovenproof bowls. Top each with a slice of toast and 1/4 cup of swiss cheese.
2 Slices Rye Bread
3oz Grobbel's Shaved Corned Beef
2oz Coleslaw
2 Slices Swiss Cheese
1 T Thousand Island Dressing or Mustard
Layer cheese, meat, coleslaw, condiment and cheese between two slices of bread. Place on a non-stick cooking surface. Grill to a golden brown on each side. Serve immediately, serves 1. For best flavor and texture, grill without butter or margarine.
Layer cheese, meat, onion (if desired), and cheese between two slices of bread. Place on a non-stick cooking surface. Grill to a golden brown on each side. Serve immediately, serves 1. For best flavor and texture, grill without butter or margarine.
2 Slices Rye or Pumpernickel Bread
3oz Grobbel's Shaved Pastrami
2oz Coleslaw
2 Slices Swiss Cheese
1 T Mustard
Lettuce and Tomato (if desired)
Layer cheese, meat, coleslaw, condiment, lettus and tomato (if desired) and cheese between two slices of bread. Place on a non-stick cooking surface. Grill to a golden brown on each side. Serve immediately, serves 1. For best flavor and texture, grill without butter or margarine.
Easy Stove-Top - Remove corned beef from package and place in large pot with sufficient water to cover meat. Bring to boil. For a more robust flavor, add desired amount of enclosed spice packet to water. Simmer approximately 2 1/2 - 3 hours or until firmly fork tender. Internal temperature should be at least 160 degrees F. Remove meat from pot and let stand for 5-10 minutes. Slice thinly across the grain and serve.
Oven Cooking - Remove from package and place on rack in roasting pan with 1" of water. Cover pan and seal with foil to trap moisture. Cook in oven at 275 degrees F for 2 3/4 hours or until firmly fork tender (160 deg. F). Remove meat from oven and let stand for 5-10 minutes. Slice thinly across the grain and serve.
Crock Pot - Remove from package and place in crock pot on rack with 1" of water. Cover and cook for approximately 11 hours on low, or 5 hours on high or until firmly fork tender (160 deg. F). Please note that crockpot cooking times may vary greatly depending upon style. It is important to check the meat with a meat thermometer to ensure it has reached at least 160 degrees F and is firmly fork tender. For best results, monitor at regular intervals. Slice thinly across the grain and serve.
Pressure Cooker - Remove from package and place in pressure cooker with 4 cups of water. Cook 25-30 minutes at full pressure. Bring pressure down; add vegetables; bring to full pressure and cook 15 additional minutes, or until firmly fork tender (160 deg. F). Remove meat from pressure cooker and let stand for 5-10 minutes. Slice across the grain.
