Libby's Corned Beef Recipe
Known for its convenient canned form, it offers a satisfying meal option for those looking for quick and easy ways to add flavor and protein to their meals.With a distinct taste and tender texture, Libby's corned beef can elevate your favorite dishes and inspire new recipes for you and your family.
Equipment
- 1 small bowl
- 1 dutch oven
- 1 spatula
- 1 Nonstick skillet
Ingredients
- 1 beef brisket 4-5 lbs
- 2 cans of Libby's corned beef
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 cups of water
- potatoes,cabbage, and slider buns for serving Optional
Instructions
- Trim any excess fat from the beef brisket.If you include potatoes and cabbage, chop them into bite-sized pieces.
- Combine salt, black pepper and garlic powder in a small bowl.Rub the mixture evenly onto the surface of the brisket.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.Add the brisket and cook on each side for 5-6 minutes until well browned.Remove the brisket from the pot and set aside.
- Reduce the heat to medium.Add the two cans of Libby's corned beef to the pot.Cook for 2-3 minutes, breaking it apart with a spatula, until slightly browned.
- Place the browned brisket in the pot on top of the corned beef mixture.Pour in 4 cups of water, making sure the brisket is submerged.Bring to a boil, then lower the heat to a simmer. Cook for 2 hours or until the brisket is tender.
- In the meantime, you can make corned beef hash using leftover beef.Heat 2 tablespoons of butter in a nonstick skillet over medium heat.Add the leftover corned beef and potato mixture.Cook for 15-20 minutes, stirring occasionally, until the potatoes are crisp and golden.Season with salt and pepper to taste.
- Once the brisket is tender, slice it into desired pieces and serve it alongside the corned beef hash.You can also serve the corned beef and brisket on slider buns for a delicious sandwich.
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