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If your fridge is set at the right temperature the corned beef should be fine - use your eyes and nose to test for unusual colour and unpleasant odour.
It is easy to be swayed because you simply don't fancy it and in that case it is probably better not to use it as sandwich filling or part of a cold collation but instead make a hot dish - such as a corned beef hash; piping hot it is an excellent dish for high tea and a safe way to use leftovers, etc.
There are many variations of the basic hash recipe; I prefer to use peas over sweetcorn though both go well together and leftover cooked cabbage, brussels sprouts, etc. can also be added. I also prefer to coat the diced corned beef with beaten egg before adding it to the potatoes.
Leftover potatoes and greens fried together until crisped underneath made a typical "quick" Saturday (winter warmer) lunch in many British homes and was known by the unappetising name of "bubble and squeak". Served with a fried egg, a couple of rashers of bacon and/or sausages, baked beans and either ketchup or hot brown sauce...
I have cooked corned beef and cabbage in various pressure cookers for 50 years. I have some nuwave appliances, but not a pressure cooker.
Place a small amount of water in the pan, maybe 1/4 inch. You should have a base that elevates the food from the bottom, your water should just cover the base. Make sure you have the lid securely closed, then heat over fairly high heat until steam comes steadily from the little piece in the top center of the lid. When steam is steady, place the weight/indicator/rocker on it. as soon as the weight starts rocking or the indicator shows cooking temp has been reached start timing. Normally I will cook approx 1-2 lbs of meat, sausages, or corned beef with potatoes and cabbage or sauerkraut. If the meat is cooked and I am only warming, I cut the potatoes in 2 or 3" slices cook about 6-7 minutes. If you are cooking the meat, you won't want to slice the potatoes and you will probably need to cook for about 10 minutes. Cool pan completely under cold water, wait until all pressure is released, then remove the indicator from the top. Adjust time as needed. Good Luck!
Tangy Corned Beef and Cabbage Stew You don't have to be Irish to enjoy this lovely dinner.
3 pounds corned beef, rinsed and cut into 1-inch cubes
3 tablespoon quick cooking tapioca
3 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1 small head cabbage, cut into 8 wedges (do not remove the heart)
1- 10 1/2 ounce can beef broth
1 soup can water
2 tablespoons wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon horseradish (optional)
1/4 cup molasses
3 whole cloves
1 bay leaf
Place corned beef in pot. Sprinkle tapioca evenly over meat.
Spread carrots, onions, and cabbage evenly around and over meat. In a mixing
bowl, combine beef broth, water vinegar, dry mustard, horseradish, molasses,
cloves and bay leaf. Add to pot.
Cover and simmer at Setting #4 for 6 to 8 hours or until vegetables are fork
tender. Remove cloves and bay leaf. Keep warm for serving at Setting
#2.
It depends on the size of the turkey, because the bag can't ouch the top, sides, or bottom of the roaster. But the roaster already cooks moist, so the bag may ber overkill. The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours for an 18 pound turkey. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there. All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
This turkey is right on the edge of the size recommended for this roaster, so first,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there. All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
This turkey is bigger than recommended for this roaster, so first,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there. All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
how do you keep corned beef warm after being sliced
how do you keep corned beef warm using crock pot for about 4 hours
how do you keep corned beef warm using crock pot for about 4 hours
need to keep sliced corned beef warm for 3 hours in crock pot
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