Here are some delicious and tasty recipes that you make with corned beef to:

1. Corned Beef Brisket

Ingredients:

• 2 cans of regular beer (24 ounces)
• Approx. 9 kg beef brisket (cut into halves)
• cold water (cover)
• 2 large onions, halved with skins ()
• garni bag
• 5 garlic cloves (including skins)
• 1 / 4 cup brown sugar
• 3 tablespoons mustard

Preparation:

Cut the brisket into two halves. Rinse and into acauldron. Cover with cold water and bring it to a boil. Cook for about 15 minutes drain, then water.

To make use cheesecloth bag garni and tie it with a cord. In the breast, add beer, cold water (to cover a garni, big onions, garlic, mustard and brown sugar by half). Bring to a boil and cook for about 2 to 2-1/2 hours.

Prepare one days in advance to emit more flavor. Save water and save the garni bag. Make sure that the brisket inside the cookedMixture.

The breast corned beef with potatoes and carrots separately in small pots serving. Ladle the mixture and pour into cups. Chop cabbage and in the chest. Cooking, until cabbage is soft.
Combine the horseradish sauce ingredients (as listed below). You can serve it with corned beef for dinner.

For Garni Bag:

• 10 peppercorns
• 2 tablespoons pickling spices (such as spices, packed on the chest)
• 7 whole cloves
• parsley (chopped)
• 3 bay leaves (divided)

Horseradish-Mustard Sauce

• 1 1 / 2 to 2 teaspoons dry mustard
• 1 / 2 cup cream
• 1 + teaspoons horseradish (to taste)
• 1 / 4 teaspoon onion salt

2. Corned beef and sauerkraut sandwich

This is a delicious recipe for corned beef sandwich with Swiss cheese.

Ingredients:
• Swiss Cheese
• Rye bread
• Corned Beef
• Mustard
• Sauerkraut

Preparation:
Arrange several layers of SwissCheese in a dark rye bread. Top it with a few slices of hot corned beef and drained sauerkraut. Spread mustard then top with another slice of rye bread.

3. Corned beef hash with eggs

This is a tasty and cheap brunch (breakfast and lunch) bowl.

Ingredients:

• 1 / 2 cup green bell pepper (chopped)
• 1 / 4 cup onions (minced)
• 2 tablespoons butter
• 4 cups cooked potatoes (cubes)
• 4 to 5 cups cooked corned beef (chopped)
• 1 / 2 tspPepper
• salt and pepper (to taste)
• 12 eggs

Preparation:

Saute green pepper and onion in butter until mixture is tender. Add potatoes, corned beef and pepper. Mash together and mix well.

Flatten the mixture between 2 sheets of wax paper to 1-inch thickness is achieved. Cut into 12 large districts. Cook in a skillet, brown to make both sides.

Add a fried egg on both sides. The whole thing with salt and pepper. Refrigerator before cookingServe.

4. Corned Beef and Vegetables

Ingredients:

• 2 turnips or 1 medium rutabaga (cut in this 2-inch pieces)
• 3 to 4 carrots (cut in half crosswise and lengthwise 2 to 3 inch pieces
• corned beef, breast of 3-4kg (cut if necessary)
• 1-1/2 cups water
• 3 medium onions (cut into 4 slices)
• Salt and pepper (to taste)
• 1 small cabbage

Preparation:

All the ingredients except cabbage and cook over low heat. Cover and cookfor another 4 hours on low heat for 2 hours or more in extreme heat. Add cabbage. The whole thing with salt and pepper.