Wausau, Wis. ( WSAW) -- Corned beef is a must on St. Patrick's Day.
To talk about two delicous recipes Angie Horkan stopped by from the Wisconsin Beef Council.
Beef brisket is the cut used to make corned beef. The beef brisket is then cured in brine and boiled, served hot typically with cabbage, or cold, sliced for sandwiches.
There isn't actual corn in the meat. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt.
Rustic Corned Beef & Potato Bake
12 ounces Corned Beef Brisket, coarsely chopped
1 tablespoon butter, divided
1/2 cup chopped onions
2 teaspoons chopped fresh thyme
1 tablespoons grated, jarred horseradish
1 tablespoon butter, softened
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese
2 cups potato wedges
sliced green onions
Heat oven to 375°F. Prepare Horseradish Butter; set aside. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add onion and thyme; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in Corned Beef and horseradish-butter mixture. Meanwhile, coat bottom and sides of 9-inch glass pie plate with remaining 1 teaspoon butter; set aside.
Arrange 1/2 of potato wedges in single layer over bottom of pie plate; stick remaining potato wedges upright around the edge of the pie plate. Combine cheeses in small bowl. Sprinkle potatoes with 1/2 of cheese mixture. Top with corned beef mixture and remaining cheese mixture. Press firmly with spatula to compact layers; cover with aluminum foil.
Bake in 375°F oven 25 to 30 minutes or until heated through. Uncover; continue baking 3 to 5 minutes or until cheese is melted and edges begin to brown. Let stand 5 minutes. Cut into wedges.
Cook's Tip: If using deli Corned Beef and frozen prepared roasted potatoes, increase covered baking time to 35 minutes.
Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes
1 boneless Corned Beef Brisket with seasoning packet (3-1/2 to 4 pounds)
6 cloves garlic, peeled
2 teaspoons whole black peppercorns
2 cups water
6 tablespoons butter
1 cup thinly sliced green onions, including white and green parts
1/2 cup horseradish
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
1-1/2 pounds small red-skinned potatoes, cut in half
2 tablespoons orange marmalade
2 teaspoons Dijon-style mustard
Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place Corned Beef Brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well. Cover and refrigerate 2 tablespoons for use in Rustic Corned Beef & Potato Bake. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage.