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How Do You Cook Canned Corned Beef Recipes - Yahoo Recipe Search
YummlyIf you've never tried it, beef tongue will be a revelation to you. People sometimes shy away from this organ meat because it's *tongue*. But don't let that put you off. This cut of meat cooks up to some of the most tender, flavorful beef you can imagine. Put it in a taco and top it with salsa verde, and it meets the expectation of a fantasy food. ## How to Cook Beef Tongue It may look intimidating when you get it home, but cooking beef tongue is pretty easy. It has no bones or connective tissue to trim, so it requires very little prep time. You just slip it into the pot with enough water to cover along with onions, garlic cloves, and bay leaves and let it simmer on the stove top for several hours, but in this beef tongue recipe, a pressure cooker cuts the cooking time down dramatically, so you can even make it on a busy week night. ## How To Tell When Beef Tongue Is Done It's very important that beef tongue be cooked completely through so that the meat is tender. When you think it's finished cooking, take a look at it. The skin will be light colored and the tongue will have curled a bit. Take a skewer and pierce the tongue completely through at the thickest part. The skewer should pass easily through the meat, with no resistance. If the center still feels a little tough, the beef tongue needs a little more cooking time. ## Salsa Verde: Mexico's Delicious Green Sauce In this recipe, beef tongue is paired with salsa verde, a green sauce. It's a classic combination. Salsa verde is a zesty sauce with a base of tomatillos. They're an important ingredient in the Mexican kitchen and have an identity that's completely their own. Also called "husk tomatoes" because are covered with a paper-like husk, they are green when ripe. They have a lively acidity that makes them terrific in salsas, both raw and cooked. For this green sauce, the tomatillos are cooked until slightly softened. Garlic, onion, and a serrano chili add fragrance, flavor, and heat. Some fresh coriander, blanched and added at the end, gives the sauce a fresh taste and a hit of bright green color. This tangy, slightly spicy sauce is a perfect counterpoint to the rich beef tongue. ## Get started Try something adventurous tonight by making this recipe for Beef Tongue in Green Sauce. The tender beef tongue cooks surprisingly fast in the pressure cooker. While the tongue cooks, you can whip up this flavorful green sauce made from tomatillos with a serrano chili for just the right amount of spicy heat. The sauce is pureed in the blender to give it a creamy consistency before the diced or sliced beef tongue is added. Serve this Tongue in Green Sauce with soft corn tortillas and various toppings for a make your own taco night.Food.comMy favorite corned beef with cabbage recipe, prepared in an 6-quart or 8-quart pressure cooker. I applaud Toula Patsalis, "The Pressure Cooker Cookbook", for this gem, to which I have added the pickling spices that usually come with a corned beef brisket. Try the sauce at least once to see if it heightens your enjoyment of this classic dish; it is also good with roast beef or roast pork. I cook the brisket a day ahead so 1) it can be served on a weeknight after work, 2) the fat will congeal on the liquid for easy removal, and 3) haven't you noticed that so many things taste better on the second day! By the way, did you know that Corned Beef & Cabbage originated in the Boston, Mass. area, not Ireland, because beef was too expensive in Ireland? Of course, the Irish soon adopted this variation from their Irish-American relatives. 3/13/14: made this in my 6-quart electric p.c. Couldn't fit everything in for the 2nd round, so cooked the vegetables in the juice under pressure, then removed the cabbage (to a casserole dish in a 200°F oven) and warmed up the corned beef with everything else on the browning setting. I chopped an extra green onion top for garnishing. "Now THIS is how corned beef and cabbage should taste!" declared DH.YummlyThis recipe developed over time and this did get rave reviews from my taster panel. This is a chunky version of chili and very earthy; chunks of beef, lots of beans, carrot pieces and sweet red peppers. The real key to the hearty flavor is the chipotle peppers in adobo for a spicy smokiness and the nice deep browning of the beef. Dishes like this are always a great prepare ahead meal as the flavors deepen and meld when allowed to sit for a while. If you're having company so easy to have all prepared and kept in a nice low 250 degree oven to keep warm until serving time. When you think of Super Bowl or snowy days, what could be better than a nice steaming pot of chili? I've been playing around with chili recipe ideas for a while and this one is hearty, flavorful, spicy but not so spicy that kids may turn their nose up at it. You can always make it spicier if you choose at the end or have hot sauce available when serving. Isn't that one of the best parts of from scratch cooking? It's to your taste! **Chipotle in adobo is sold in a small can and there will be leftover chipotle in adobo after making this recipe. Freeze in tablespoon portions and then bag or place in a tightly sealed container once frozen for easy use later. If you have mini muffin tins or old-fashioned ice cube trays which are perfect for saving for later use. Freezing will lot lessen the flavor of the peppers. Serve with some crispy tortilla chips on the side, either shredded cheese or even a dollop of sour cream per serving. If you want added spice how about some pickled jalapeno peppers sprinkled on top? Also some nice corn muffins, corn bread would be a great side too.
