we're always thinking of creative uses for canned corned beef. Yet, despite cooking it up every which way, there's one part that is usually underutilized: the broth. Corned beef is made from beef ...

Rinse the corned beef and place beef brisket in pressure ... For the liquid you can use beef stock or the broth the meat was cooked in, but test it first for saltiness. Stir in the liquid ...

Cook's Note: On "Cooking School", Martha added 12 sprigs of fresh flat-leaf parsley. If you would like to use parsley, simply add it in step five along with the cabbage and potatoes. Pink curing ...

Spices – Dried thyme and salt and pepper are what I used. You will find the corned beef has quite a bit of flavor due to the spices used when you cooked it. Oil – I did use a little olive oil for ...

Stir in the corned beef, making sure it’s evenly distributed. Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so ...

For a holiday or winter potluck, spiced mulled wine is something simple to contribute that everyone will appreciate. Simmer ...

The Rubicon is a fan favorite! It's packed with corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese. You'll ...

BBC has published a piece on the history of Corned Beef and its brand name ... ranches – were boiled down to produce a nutritious stock that was originally aimed at convalescing patients.

Leftover corned beef makes a raunchy reuben sandwich. Slice and reheat the meat in the juice, layer into rye bread smothered in a Russian dressing, add sauerkraut and grated gruyere, butter the ...