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Michael Symon Corned Beef

Forget about chewy, dry corned meat and instead make Michael Symon’s recipe for fork-tender, flavorful corned beef. A delicious and substantial one-pot dinner that can be repurposed into the perfect leftovers for sandwiches.

What Is Corned Beef?

Beef brisket is salt-cured and then smoked to create corned beef. While it’s certainly possible to cure your own beef brisket at home, we find it more convenient to just purchase corned beef that has already been cured. It takes many days to prepare corned meat for cooking, and the four to eight hours required to cook this corned beef and cabbage dish is already too lengthy.

Michael Symon Corned Beef
Michael Symon Corned Beef

Michael Symon Corned Beef Ingredients

  • Corned beef brisket: No more salt is required in this dish. There is no need to add more salt when preparing a corned beef brisket from the store because it has already been brined in a mixture of salt and spices.
  • Pickling spice: Even while most corned beef briskets are sold with a packet of pickling spice, you may still use a brisket that wasn’t pre-printed if you choose.
  • Potatoes: In this dish, I like to use red or yellow potatoes split in half since they are a traditional and substantial side dish to serve with corned beef.
  • Carrots: To get the finest results, use fresh carrots that are about medium in size.
  • Green cabbage: You may make this corned beef without any vegetables, but I recommend serving it with the smooth and soft cabbage that develops when cooked in this manner. The meat only has to be submerged in water. A shorter cooking time may also be required.
  • Butter: The last use of butter is optional but adds a rich, wonderful flavor. Butter made with dairy products or those without is acceptable.

How To Make Michael Symon Corned Beef

  • Arrange the potatoes in an equal layer in a large 6-quart slow cooker. Coat the brisket with the pickling spice equally, then set it on top of the potatoes, fat side up. Add the water, just enough to cover the top of the steak but not completely drown it.
  • Cook, covered, for 7 to 8 hours on low or 5 to 6 hours on high, or until the meat is extremely soft. Except to add the remaining veggies, do not remove the cover during the cooking time.
  • Uncover, place the cabbage and carrots on top of the beef, and simmer for another 2 to 3 hours on low or 1 to 2 hours on high, or until the vegetables are soft and a fork easily slides in and out of the meat.
  • Turn the slow cooker off. Allow the beef to rest for 5 minutes on a chopping board. 1/2-inch thick pieces, cut against the grain Serve with the boiled potatoes, carrots, and cabbage, and if preferred, dot with butter.

What To Serve With Corned Beef?

Michael Symon Corned Beef
Michael Symon Corned Beef

How To Store Corned Beef Leftovers?

Having leftovers of this dish for lunch during the week is a terrific idea (since who doesn’t love Reuben sandwiches?).

Refrigerating it for three to four days is OK. This beef may be frozen flawlessly in a gallon-sized ziplock bag or portioned up into mason jars.

It may be kept for two to three months in the freezer if it is packaged properly.

Recipe Tips

  • Verify that the corned beef and pickling spices are free of gluten if you have gluten sensitivity.
  • If you’re short on time, cook the brisket on high; nonetheless, low is what I recommend.
  • There will be a lot of liquid when the meat is cooked. Use this flavorful liquid in one of two ways: drain it and serve it alongside the meat and veggies as a dipping sauce, or save it and use it as a spread on sandwiches like a Reuben, or even to flavor leftover soup.

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Michael Symon Corned Beef Nutrition Facts

Amount Per Serving

  • Calories 213
  • Total Fat 16g
  • Saturated Fat 5.4g
  • Cholesterol 83mg
  • Sodium 827mg
  • Potassium 123mg
  • Total Carbohydrate 0.4g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 15g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0.5%
  • Iron 8.8%

Nutrition Facts Source: Source

Michael Symon Corned Beef

Difficulty:BeginnerPrep time: 10 minutesCook time:6 hours Rest time: minutesTotal time:6 hours 10 minutesServings:10 servingsCalories:213 kcal Best Season:Available

Description

Forget about chewy, dry corned meat and instead make Michael Symon’s recipe for fork-tender, flavorful corned beef. A delicious and substantial one-pot dinner that can be repurposed into the perfect leftovers for sandwiches.

Ingredients

  • For serving

Instructions

  1. Arrange the potatoes in an equal layer in a large 6-quart slow cooker. Coat the brisket with the pickling spice equally, then set it on top of the potatoes, fat side up. Add the water, just enough to cover the top of the steak but not completely drown it.
  2. Cook, covered, for 7 to 8 hours on low or 5 to 6 hours on high, or until the meat is extremely soft. Except to add the remaining veggies, do not remove the cover during the cooking time.
  3. Uncover, place the cabbage and carrots on top of the beef, and simmer for another 2 to 3 hours on low or 1 to 2 hours on high, or until the vegetables are soft and a fork easily slides in and out of the meat.
  4. Turn the slow cooker off. Allow the beef to rest for 5 minutes on a chopping board. 1/2 inch thick pieces, cut against the grain Serve with the boiled potatoes, carrots, and cabbage, and if preferred, dot with butter.

Notes

  • Verify that the corned meat and pickling spices are free of gluten if you have gluten sensitivity.
  • If you’re short on time, cook the brisket on high; nonetheless, low is what I recommend.
  • There will be a lot of liquid when the meat is cooked. Use this flavorful liquid in one of two ways: drain it and serve it alongside the meat and veggies as a dipping sauce, or save it and use it as a spread on sandwiches like a Reuben, or even to flavor leftover soup.
Keywords:Michael Symon Corned Beef, Corned Beef
Nutrition Facts

Servings 10


Amount Per Serving
Calories 213
% Daily Value *
Total Fat 16g25%
Saturated Fat 5.4g27%
Cholesterol 83mg28%
Sodium 827mg35%
Potassium 123mg4%
Total Carbohydrate 0.4g1%
Dietary Fiber 0g
Sugars 0g
Protein 15g30%

Vitamin A 0%
Vitamin C 0%
Calcium 0.5%
Iron 8.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.