Beef w/ Corn & Cream of Mushroom. Corned beef roast, corned beef and cabbage, corned beef sandwiches, corned beef hash. All these classic dishes start with a tough cut of beef called a brisket. Here are four very easy cooking methods to transform that gnarly slab of meat into fork-tender meals, along with recipes, videos, and prep tips.
During this process, the meat sits in a salt-filled brine solution for a little over a week, essentially pickling the meat. Slice the corned beef against the grain and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving. You can have Beef w/ Corn & Cream of Mushroom using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Beef w/ Corn & Cream of Mushroom
- You need of Beef Sirloin.
- You need of Onions.
- You need of Garlic.
- Prepare of Water.
- Prepare of Corn.
- It’s of Cream of Mushroom (condensed).
- You need of McCormick Broiled steak seasoning.
- You need of Black pepper.
For the corned beef: Add the brisket, peppercorns, coriander and bay leaves to a Dutch oven and cover with water. Bring to a boil and then lower to a simmer. Simmer until the meat is very tender. Cook noodles according to package directions; drain.
Beef w/ Corn & Cream of Mushroom instructions
- Season beef sirloin with McCormick broiled steak seasoning.
- Heat pan with a little oil. Saute the sliced onions and bits of garlic..
- Add the seasoned beef and cook until meat turns light brown. Add water and let it simmer until meat is tender..
- Add the cream of mushroom and the corn. Add water if needed..
- Season the mixture with black pepper. Let it simmer making sure meat is tender..
- Note that a little sugar and water can be added if sauce is too salty..
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients. Add the corned beef to a crock pot and add the pickling spices included in the package to the top of the corned beef. Pour in the wine and chicken broth, then add water to come about halfway up the side of the corned beef. if you have a thinner cut of corned beef, you might not even need to add water. Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing.