The corned and cured beef is one of the most popular cooking methods, with the word “crust” all over the recipes.
And it’s easy to prepare.
The meat is ground and grilled in a skillet, then finished with a little salt and pepper.
If you’re a food blogger, you probably know what I mean.
The result is a flavorful dish that’s super filling, with lots of flavor and a lot of texture.
I was fortunate enough to find the recipe on the website of a local restaurant called the New York Daily News, which specializes in deli and sandwich sandwiches.
This recipe is a little easier to make, because the meat is only grated and then ground into a crust.
The crust adds a nice contrast to the meat.
If I were to cook the corned-beef recipe for dinner, I’d definitely be tempted to put it on a sandwich or on a side dish, because it’s so good.
It’s a great way to use up leftover roast beef.
What you need Corned and/or cured beef: 1 1/2 pounds corned ground beef (like the one you use for your roast beef) 2 tablespoons fresh garlic 1 tablespoon ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne pepper 2 cups vegetable stock 2 tablespoons tomato paste 2 tablespoons extra virgin olive oil 1/4 cup fresh lemon juice 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon onion powder 1/3 cup grated Parmesan cheese For the crust: 1/8 cup butter 1/6 cup milk 1/7 cup sour cream 1/16 cup grate fresh ginger 1/32 cup Parmesan 1/24 cup bread crumbs 1 teaspoon garlic powder 1 teaspoon dry mustard powder 1 tablespoon dried oreggo 1 tablespoon minced garlic powder Instructions Preheat the oven to 375 degrees Fahrenheit.
Season the cored beef with salt and black pepper.
In a medium saucepan, combine the coriand garlic, cumin, corianders, cayennes pepper, cilantro, salt, pepper, and oil.
Bring to a boil over medium heat.
Reduce the heat to low and simmer until the beef is tender, about 5 minutes.
Drain the beef and place it in a bowl.
Discard the meat and let it cool slightly.
To make the crust, whisk together the cream, milk, sour cream, and Parmesan.
In another large saucepan over medium-low heat, combine butter, sour milk, and pepper; bring to a low boil.
Remove from the heat and whisk in the Parmesan mixture.
Add the lemon juice and oreganol.
Reduce to a simmer and cook, stirring constantly, until the lemon is soft and the mixture thickens, about 15 minutes.
Taste and adjust seasonings as needed.
Place the coroned and corianded beef into a large bowl and pour the meat mixture into the coronal.
Spread evenly over the corner.
Garnish with grated fresh ginger.
Notes Cook the meat using the cooking method below to get the best results.