Happy St. Patrick's Day!

Corned Beef 3-Ways

Sous Vide Corned Beef

Ingredients

  • 3 lbs Beltex pre-brined corned beef

  • 1 cup beef stock (optional)

Preparation

  1. Set sous vide machine to 82C/180F with enough water to cover brisket.

  2. Put the corned beef and beef broth (optional) in a freezer bag and remove the air using a vacuum sealer or the displacement method. We can seal the brisket for you in shop without broth! 

  3. Set bag in the bath for 10 hours, checking water level and adding more as needed to compensate for evaporation.
     

Finishing

  1. To finish the corned beef, heat up skillet on medium high and sear all sides. Alternatively, place the corned beef under the broiler for 1 to 2 minutes. Make sure to watch closely to ensure the meat does not get burned. 

  2. Use a sharp carving knife to slice thin layers across the grain.

  3. Serve with your preferred sides or on a delicious sandwich.

 

Instant Pot Corned Beef

Ingredients

  • 3 lbs Beltex pre-brined corned beef

  • 2 cups water

  • 12 oz. dark beer or broth

Preparation

  1. Combine water and broth in the bottom of the Instant Pot. Place trivet inside. Place brisket on the trivet.

  2. Close and lock the lid. Set to high pressure and set for 90 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

  4. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.
     

Finishing 

  1. Use a sharp carving knife to slice thin layers across the grain.

  2. Serve with your preferred sides or on a delicious sandwich.

 

Traditional Boiled Corned Beef

Ingredients

  • 3 lbs Beltex pre-brined corned beef

  • 12 oz. dark beer or broth

  • water to cover

Preparation

  1. Corned beef should be simmered until it is fork tender. 

  2. Place the corned beef a stock pot. Add beer/broth and enough water to cover the corned beef completely.

  3. Bring it to a boil and cover, cooking on a low simmer for 2 1/2 – 3 1/2 hours. This cooking time will vary depending on the size and shape of the corned beef.

  4. Ensure it stays at a low simmer. Check a small piece for tenderness.

  5. Once fork tender, remove the corned beef from the liquid and rest for at least 20 minutes.

 

Finishing

  1. Tip: The leftover water is full of flavor! While the corned beef is resting, you can add in your choice of chopped vegetables (cabbage, potatoes, carrots, etc.) and simmer until tender then toss with butter, salt, and parsley. 

  2. Use a sharp carving knife to slice thin layers across the grain.

  3. Serve with simmered vegetables or on a delicious sandwich.

 

 

Grubisa Instant Pot Braised Cabbage

Our owner's family likes to use this quick and easy recipe for the main side-dish to a perfect corned beef: 


1 head of cabbage, quartered 
1/4 lb  bacon lardons
1/2 Cup Flavorful Broth
2 Cloves Garlic, smashed
1/2 Yellow Onion, thinly sliced
1 TBS butter 


Set for 5 minutes on High pressure with Quick Release.

 

    

Beltex Meats, Beltex Meats, Beltex Meats Beltex Meatsut you.

Beltex Meats
511 E. Harvey Milk Blvd (900 South)

Salt Lake City, UT 84105

     

801-532-2641

beltexmeats@gmail.com

Tuesday-Friday: Delivery Only, Call for more information or check the SHOP tab out up top!

Saturday- Sunday: CLOSED

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