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Corned Beef in a Clay Cooker

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)94.1665
Energy (kCal)1122.3608
Carbohydrates (g)108.3106
Total fats (g)33.4435
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the top and bottom of clay pot (brand I use is Romertopf, size is # 111) in cold water for 15 minutes. Drain. | 2. Rinse corned beef with cold water. Place meat in deep kettle; add water to cover. Heat to boiling; drain. Place meat, fat side up, in clay pot, add 2 cups water. | 3. Place covered clay pot in cold oven. Set oven to 425°F Bake until corned beef is tender, about 2 hours. Pour off and discard cooking liquid. | 4. Grate lemon rind; squeeze and reserve lemon juice. Mix brown sugar, bread crumbs, mustard and lemon rind. Stud top of corned beef with cloves. Pat brown sugar mixture over top of brisket. Mix lemon juice and sherry. Drizzle half the mixture over corned beef. | 5. Bake covered 30 minutes. Drizzle with remaining sherry mixture. Bake uncovered until topping is browned, 10--15 minutes. Cut corned beef into thin slices. Spoon cooking liquid over slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef brisket 1 corned 703.08 0.0 93.9859 33.4303
    water 2 cups 0.0 0.0 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    fine breadcrumb 1/4 cup - - - -
    dijon mustard 1 teaspoon - - - -
    clove - - - -
    sherry 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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