Subscribe-Free!    Advertise    Calendar    Letters     Obituaries   
Front Page

Ask Lauren...

What's Cooking With Lauren Groveman?

2008 Recipes:
Peanut Butter Muffins

Jumbo Coconut Macaroons

Colcannon

Brown-Sugar-Glazed Corned Beef with Boiled Potatoes

Savory Mushroom Bread Pudding

Stuffed Lobsters alla Scampi

Sweet & Sour Red Onions

Chubby Fig Newtons

Potato Leek Soup With Shredded Chicken and Vegetables

Prune and Almond Tart

Crisp Toast Points

2007 Recipes:
Vegetable Cream Cheese

Homemade Applesauce

Oh-So-Good Latkes

Maple-Ginger Butternut Squash

Lamb Curry, Simmered with Dried Currants and Scallions

Bread Pudding with Bananas, Apples and Raisins

Grilled Fresh Peppers

Fresh Tomato Salsa

Crisp Apple-Cinnamon Galette

Cheddar Cheese Biscuits

Corn Fritters

Persian Cucumber Salad

Savory Broiled Tomato Slices

Devil's Food Cupcakes or Cake Layers

Crusty Cajun Tuna and Spice Blend

Savory Clams

Garlic-Scented Roasted Peppers

Guacamole

Braised Escarole

Pane di Casa...That's Some Loaf!

My Best Matzo Balls

Cheesy Pasta Pie

Very Green Rice

Poached Chicken and Mustard Sauce

Greens with Chicken, Fruit, Nuts and Cheese

"Instant" Hot Cocoa Mix

Mussels in a Spicy Persillade

"Spaghettied" Zucchini

Split Pea Soup with Ham

Spicy Buffalo Wings

Lamb Pot Pie

Silky White Butter Frosting

2006 Recipes:
Fried Indian Bread Puffs

Rustic Pumpernickel Bread

Sautéed Carrots With Toasted Walnuts and Figs

Quick and Easy Ice Cream Birthday Cake

Mesclun with Figs, Walnuts and Goat Cheese

Fresh Strawberry Sauce

Chewy Chocolate, Chocolate Chip Cookies

Cauliflower, Sautéed with Caramelized Onions

The Perfect Meatloaf

Dried Fruit Butters

M & M's Chewy Cookies

A Special Egg Salad...

Crispy Chicken Cutlets

Savory Tuna Spread

My Favorite Pie Pastry

Blueberry Loaded Muffins

Honey-Roast Chicken

Creamy Coleslaw

Corn-on-the-Cob Basted with Scampi-Butter

Rib-Eye Steaks (Grilled or Broiled)

Sautéed Fresh Corn With Onions and Peppers

Fresh Fruit Parfaits

Herb-Scented, Double Rib Lamb Chops

Dried Crumbs & Cubes....From Fresh Bread

Crispy Chicken Fingers with Dipping Sauces

Buttermilk Pancakes...With or Without Berries

Crispy Skillet Cornbread

Cream-Cheesy Spinach Stuffed Portobello Mushrooms

Garlic Confit with Cracked Pepper and Herbs

No, It's Not Chopped Liver...Savory Mushroom Spread

Mushroom Soup Concentrate

Garlic-Seared Broccoli Rabe With Rigatoni

The Easiest and Best Banana Bread

Baking Powder Biscuits, A Family Tradition

Six-Strand Braided Challah

Orange-Scented Currant Scones

Quick Low-Fat Bean Dip & Pita Chips

Saucy & Succulent Braised Beef Short Ribs

Poached Plums in Spiced Plum Wine

Tamari & Peanut oil?
Peanut Butter Chocolate Chip Sandies


HELP! My Kids Hate Fish...Ginger Salmon

Other Recipes



Lauren Groveman a recipe for delicious living

Brown-Sugar-Glazed Corned Beef with Boiled Potatoes

(March 14, 2008)
...submit your question to Lauren!

Anla asked Lauren:

Dear Lauren,

I'm wondering if you could give me a good recipe for corned beef. St. Patrick's Day is coming up and I've never made corned beef that I've been happy with (either too dry, too tough or too stringy after I've sliced it). I seem to keep trying and each year my finished corned beef seems to come out different (and never the way I'd like). I'm also not clear if there's a better choice among the corned beef available. I see that some come with a little pouch of flavorings and others don't. I figured I would ask you since cooking is your expertise. Thank you for your time.

Lauren says...

Well, you should count yourself among the many who find themselves a bit frustrated after cooking a corned beef. Your results (whether dry, tough or stringy) describe perfectly the different problems that can occur when a corned beef is either overcooked (too dry), tough (undercooked) or stringy (not sliced properly, once cooked). Like when cooking a beef brisket, my motto is "low and slow." And, like when cooking ribs, I like the two-tiered, poached and then glazed and oven-roasted approach. So, at first, I poach my corned beef (removed a comma) in simmering water (removed a comma) until perfectly tender and then, like when poaching beef or pork ribs, after simmering, I let the meat sit in the hot poaching liquid. This extra time spent submerged in the cooking broth encourages the meat to become extra succulent. After draining, I place the meat a shallow baking sheet on top of a shallow pool of either orange or pineapple juice and then I slather on a sweet and savory glaze to the top. After a short time roasting in the oven, the results are stunning!

Ok, let's talk about what type of corned beef to buy since you have choices. The ones with the flavoring packet are not my preference simply because I don't care for the "pickled" taste these particular concoctions give the meat, especially given the flavor of the glaze, which doesn't really fit. There are also brands of corned beef that come already pickled in heavy brine, which and I don't at all. This is personal, though, so you might want to try different kinds and see. I do suggest, though, only buying a "first cut" corned beef which is leaner than the full cut, making it a bit easier to overcook. This cut has much less fat to remove before applying the glaze (you'll get much more meat for your money).

Slicing a corned beef (or a brisket) is probably the single biggest source of confusion. I'm sure you've heard the term "slice against the grain" which describes how to choose where to insert the knife blade. When you look at the meat (when raw) you will see lines of separation in the meat. This is where the internal connective tissue sits (in these pockets of separation). During cooking, the connective tissue dissipates leaving the meat more compact and yet juicy at the same time. If you slice the meat in the same direction that these tissue pockets run, the meat will fall apart (because of the natural separation). So, the goal is to slice the meat across these lines (opposing them) instead of in the same direction. When done properly, the knife blade should just glide through the meat, releasing perfectly intact slices.

Here's my recipe for my Brown-Sugar-Glazed Corned Beef with Boiled Potatoes, which is my family's absolute favorite. Make it and let me know!!

................................................................... .....................................

Brown-Sugar-Glazed Corned Beef with Boiled Potatoes

Yield: serves 6 to 8

You don't need to be Irish to appreciate this traditional St. Patrick's Day meal. A generous application of a mustard and brown sugar glaze makes the surface of this corned beef almost candied. When purchasing the cured brisket, remember that cooking a corned beef is a little like cooking fresh spinach. Although initially you put a substantial amount into the pot, after cooking due to shrinkage, you'll swear that someone absconded with your food! So, it's always best to prepare more than you think necessary since leftovers are great for sandwiches and are easily made into hash. And when possible, purchase lean first- cut corned beef since less fat at the beginning means more meat after the initial simmering. For best flavor, the corned beef should be cured in a salt and water solution only; avoid beef that's pickled in heavy brine. The classic accompaniment of tender boiled potatoes simply dressed in melted butter, parsley or chives and a light sprinkling of salt is made even more savory when cooked in the water used to simmer the corned beef. Serve with braised cabbage and some assorted mustards.

    Ingredients:
  • 2 first-cut corned beef briskets (about 4 pounds each)
  • 3 cups orange juice or unsweetened pineapple juice (optional), or use the cooking broth
    For the Brown Sugar Glaze:
  • 1/2 cup dark brown sugar
  • 1/4 cup Dijon mustard
  • 1/4 cup pineapple or peach preserves (optional)
    For the Boiled New Potatoes:
  • 12 to 16 medium-sized new potatoes
  • 6 to 8 tablespoons butter, melted
  • 2 tablespoons chopped flat-leaf Italian parsley
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
    Accompaniment:
  • Assorted mustards

1) To poach the corned beef: Fill an 8-quart pot 2/3 full of water and bring to a simmer. If the meat has a heavy layer of fat on top, trim it so only a thin layer remains. Carefully lower the meat into the simmering water, cover and return to a boil, over high heat. Reduce heat to low and simmer meat for 3 hours. Turn off heat, but keep pot covered and let meat sit in the water for an additional 30 minutes. Ladle out 3 cups of the poaching liquid from pot (or substitute orange or pineapple juice) and pour onto the bottom of a shallow baking sheet (nonreactive if using juice). Carefully remove beef from water and place (fat side up) on baking sheet. Reserve the remaining poaching liquid to cook potatoes.

2) To set up to roast the corned beef: Preheat the oven to 350°F. In a small bowl, combine brown sugar with mustard and, if desired, preserves. Brush mixture liberally over the exposed areas of meat. Roast corned beef until hot and the glaze has caramelized and is becoming crisp, 30 to 45 minutes.

3) To cook the potatoes: While corned beef roasts, bring poaching liquid back to a boil and, if using a blanching pot, insert strainer. Add potatoes to boiling water and cook (covered) until tender, but not mushy, 15 to 20 minutes at a strong boil.

4) To slice and serve the meat with potatoes: Transfer glazed meat to a carving board and let settle, loosely covered, with aluminum foil, for 10 minutes. Slice each brisket into 1/3- inch slices, going against the grain with a sharp knife. Cover meat with foil while you finish potatoes. Melt butter in a 10- to 12-inch deep-sided skillet. Just before serving, drain potatoes, add to skillet and shake the handle gently to swirl each potato in melted butter. Sprinkle with chopped parsley, freshly ground black pepper and a light dusting of salt. Swirl once more. Carefully spoon each potato into a warmed serving bowl and pour the butter over the top. Serve potatoes while hot with the sliced corned beef. Pass mustard at the table.

Time Management Tips:

  • Lauren LogoThe corned beef can be simmered hours in advance and left at room temperature on the prepared baking sheet (with the glaze applied) until ready to roast. If necessary, place glazed beef on the sheet, cover with waxed paper, then plastic wrap and refrigerate overnight. Bring close to room temperature before roasting.
  • The potatoes can be peeled early in the day and left in a bowl of ice water to prevent them from discoloring.



...................................................................

return to front page Front Page

printer-friendly version Print This Page
send to a friend Email this page


Questions for Lauren Groveman's Kitchen:

Name: Email:
(Email addresses will be kept completely private and confidential and will allow the reader to be kept up to date on Lauren’s media appearances, cooking classes and in-store cooking demonstrations.)

Question:

      Please reference the recipe name in your note below...thanks!

Thank you. Please check back soon to see if Lauren Groveman addresses your question in her column.

Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.



Click for Larchmont, New York Forecast
Today's Events: click on event for details

Recent Articles

Principals Detail Progress; Student Fights Gatekeeping

School Vote: Tues. May 20

More Articles




VOL Honors Centenarian, Hears From Children's Library

Student Group Lobbies Congresswoman Lowey

Food Pantry "Re-Opens" After The Flood

Author Probes How TV Became Baby's Best Friend

Central School Jumps!

Brownies Bring Green to Conservation Area

Kid Fest Celebrates Redo of Children's Library June 1

CAREER DOCTOR:
Should I Go Into Adoption Law?


LETTERS:
-Just Vote to Support Schools

-Open Advanced Courses to More Students

-School Budget Math Raises Questions


OBITUARIES
-Hennessy
-D'Ambrosio
-Palumbo
-Marshall
-Halley


Mam'k Schools & Teachers Reach Tentative Accord

TOM Hires Full-Time Comptroller
Former Supervisor Vandernoot Reaches 100

Blight Resistant Chestnut Grows in Larchmont

LMC-TV To Honor LWV at Award Night, May 29

OP-ED: MORE State Aid for Mam'k Schools

BOOK REVIEW:
Three Cups Of Tea

Mayor Feld Weighs State Senate Run

VOL Final Tax Rate Up to 4.97%

Barish Replaces Ryan as School Board Candidate

Lawn Out, Rain Garden In for Mam'k Mayor


TECH TALK:Composting Is Easiest Way to Recycle

Sharehouse Launches "Mattresses for Moms"

Girl Scouts Share Spirit & Books

SEPTA Awards Grants For Mam'k Schools

MSF Gala on May 17 Begins Now Online
Mam'k Police Nab Man For Sex With Youth

Last Minute State Aid Will Cut School Taxes

Restaurant Owner Arrested for Assault

Latimer Gets $1.2M For Local Flood Mitigation

Hommocks To Improve Writing Curriculum

TOM Approves Temp Parking In Memorial Park

What's Been Done Since Last Year's Floods?

Rain Garden Takes Root During Green Week

MHS Senior Scores 100th Lax Career Goal

FBLA Takes Gold at State Competition

Growing Interest in Softball Fuels Changes

United Way Honors Local Flood Effort

MHS Seniors are "Seussically" Silly: Photos

LHS House Tour: Creative Artists Lived Here

TEEN HEALTH: Prom, Intercourse, of Course?

BIRTH: Audrey & Ozzy Andrews

Boy Identified as Making HMX Bomb Threats

VOL To Hike Taxes 4.79%; Hires Treasurer Full-Time

Schools Awards Tenure to 28, Adopt Budget

Selection Committee Picks 2 for School Board

Tiger Softball Wins On New Home Field

New Summer Choice: TOM Teen Escape

WJCS Gala Honors Larchmont's Rob Stavis

FOOD Q&A WITH LAUREN: Peanut Butter Muffins

Flint Field Now Set to Open in May

Myrtle Parking Deck Construction Starts in June

Schools Delay Capital Bond Vote to the Fall

Munis to Get 3% Raise in NY State Aid

Read-A-Thon To Support Redo at Children's Library

School Budget Drops to $116.9M & 5.75% Tax Hike

Eye on Sports: Squirts at the Garden

TRAVEL: Hamburg's New Immigration Museum

TMFD Spans 100 Years

Where is the Class of 2007?

Larchmont Calendar of Photos

Tax Calculator: Where Do My Property Taxes Go?

Larchmont Scenes for Desktop Screens
Front Page   |   Terms of Service   |   Contact Us   |  About Us   |   Guiding Principles  

LARCHMONTGAZETTE.COM - Copyright © 2002-2008 Larchmont Gazette LLC- All Rights Reserved