Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.
19.03.2021
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Background Story:
Here’s my Corned Beef recipe. I’ve become somewhat of a connoisseur over the years, and after much experimentation and recipe-tweaking, this is my favorite. It’s perfect for Reuben Sandwiches, St. Patrick’s Day, or any day! Enjoy!
Recipe:
Ingredients:
Baked Corned Beef:
- 3 lb Corned Beef
- 1/2 Cup Whole Grain Mustard
- 1 Cup Dark Brown Sugar
- Beer
Sauerkraut:
- 1 Jar/Package of Sauerkraut
- 1 Package of Thick-Cut Bacon
- 1 Vidalia (Sweet) Onion
Instructions:
Baked Corned Beef:
- Take a corned beef that’s about 3 pounds, put it in a pot with some cold water, and bring it to a boil. The end product will be way too salty if you skip this step.
- While that is happening, preheat your oven to 350°F
- After the beef pot is boiling take the meat out and slather that shit with whole grain mustard (I used a garlic-whole grain mustard).
- Then rub it up with some dark brown sugar.
- Wrap in foil leaving some space on the top & sides so a crust develops.
- Put the foil wrapped meat on a cookie sheet and bake for 3 hours (one hour per pound). -I actually did it at 350° for 2 hours and 325° for a couple hours so the fat has a chance to render.
- When you finish baking, unwrap the top of the foil and broil the meat so the sugar and mustard bubbles up and develops a caramelized crust. I just check it by sight.
- Slice and pour some of the resultant meat/mustard/brown sugar juices that are in the foil on the meat.
- Enjoy with a delicious beer of your choice. I recommend Bud Light.
Sauerkraut:
- Cut one package of bacon into 1” pieces.
- Fry bacon in a pot, but not too hot, not to the point where it crisps up.
- Add at least one sweet onion cut to roughly the same size as the bacon.
- Let them sweat down in the bacon fat, but not to the point where they lose all of their crunch.
- Drain a jar of sauerkraut and rinse it with water to take some of the acidic edge off of the sauerkraut. Add it to the bacon & onions (you can drain some of the bacon grease if you want, I didn’t though)
- Cook on high heat stirring periodically until the kraut starts to caramelize.
- Add dark brown sugar to taste.
- Serve it up and enjoy.