What's the best best recipes for corned beef using gingerale?

Glazed Corned Beef





Ingredients:


4-5 pounds fresh corned beef brisket


(use single cut for all lean meat)


1 large onion, quartered


4 whole cloves


8 peppercorns


3 whole cloves garlic (or 1 teaspoon chopped garlic)


8 ounces ginger ale


2/3 cup dark brown sugar


1 scant teaspoon vinegar


1/2 teaspoon dry mustard (or 2 heaping teaspoons bottled mustard)


2 teaspoons flour





Instructions:


Place the corned beef on a rack in a pressure cooker. Add the onion, cloves, peppercorns, garlic, and water to cover. Cover, bring to pressure, and cook with regulator rocking slowly for 30 minutes. Let pressure fall, uncover, and cool the meat in the liquid to minimize shrinkage. If you are pressed for time, cook the meat for 40 minutes, let pressure fall, and remove meat to a cutting board to cool. If you don't use a pressure cooker, place the meat and seasonings in a large pot with water to cover, bring to a boil, reduce heat to low, and simmer, covered, for about 3 hours, or until the meat is tender; remove from the liquid and cool.





Trim remaining fat from the brisket. Slice thinly across the grain and place in an ovenproof serving dish. Pour ginger ale (and, if using, pineapple juice) over the meat. Combine the brown sugar, vinegar, mustard, and flour in a small bowl. Spread on top of the meat. (Arrange pineapple or mandarin oranges on the meat, if using.)





Bake in a 350-degree oven, uncovered, for one hour, basting frequently. Serve warm or at room temperature. Once cooled, you may refrigerate or freeze the corned beef. To reheat, cover with aluminum foil and cook in a 350-degree oven for 15-20 minutes.What's the best best recipes for corned beef using gingerale?
Corned Beef


Ingredients


3-5 lb. corned beef brisket or round


1/2 cup prepared yellow mustard


3 Tbs. brown sugar


12 oz bottle ginger ale


Directions


Trim the corned beef of all but 1/4 inch of the outside fat.


Simmer in a large pan of water for 2 1/2 hr.


Let sit in water for 15 minutes.


Place in baking pan fat side up. Score meat.


Mix the mustard and brown sugar and brush over the surface of the meat.


Add water to bottom of pan.


Bake at 350 degrees for 45 minutes to one hour.


Baste with ginger ale during baking, brushing on more mustard mixture as needed.


Cool before slicing.What's the best best recipes for corned beef using gingerale?
Use a crock pot and pour in a can of gingerale and about 5 shots of Jack Daniels. Be sure to add your cabbage and if you can find them Irish Cobbler potatoes, if you can't use small red potatoes unpeeled. The whiskey just adds flavor, you won't get drunk.
I LOVE corned beef. I had no idea you could make it with gingerale. Mmmm Corned beef and cabbage.





All I can add is: Cook it in a pressure cooker. That stuff takes forever to soften up in a conventional pot.
We have done this for 20+ years and it's always great!





http://www.trinky.20m.com/food/corned.html
You could boil your corned beef in ginger-ale with some chili powder, ginger, carrots, potatoes, onion if you like. Depending on how thick it is, you may have to cook it longer, just keep using a baster it moist. This could be quick and easy in a crock-pot, let it cook while you are doing your own thing. Have a great St. Patrick's day!





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