Corned Beef I Recipe

Directions

Boil the beef for at least 30 minutes for desired beef flavor, or until internal juices of the beef are absorbed. Drain excess fat and discard.

In a large bowl, mix the onion, salt, pepper, water, broth, stock and chicken soup. Season with beef stock, chicken soup, Greek yogurt, onion powder, basil, salt and pepper. Mix all together and pour mixture into the meatloin.

Cover and refrigerate overnight, or for 1 1 to 2 hours.

When the slabs of beef are tender, cut into 1 inch cubes and slice into 1/2 inch cubes. Cube the beef cubes and round out with onion slices.

Rinse the beef cubes and place in a shallow dish. Put a tablespoon of the beef stock and water mixture into each beef cubicle. Place cubes of beef in the bottom of the dish. Place one of the cubicles on the clean side of the pan. Cover and refrigerate overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C).

Bake brisket 45 minutes in the preheated oven. Remove meat from the pan, and allow to cool on the rack. Place cubes of beef on the rack, and cook 10 minutes over medium heat, until beef has reached desired doneness. Reduce temperature to 140 degrees F (70 degrees C), and cook for 4 to 5 minutes less, until beef is no longer pink inside. Drain fat and discard liquid.

While beef is cooking, fry onions in some 1/3 cup water, stirring frequently. Add the beef cubes and onions and bring to a rapid boil. Stirring often, cook until onions are translucent and meat is tender. Remove from heat and reserve.

Add dressing and orange slices to the pan with the beef and onions. Simmer over medium heat, stirring occasionally, for about 10 minutes. Stir in the cream of chicken soup, water, yogurt, orange slices, salt and pepper. Simmer, stirring occasionally, over medium heat for about 5 minutes.

Remove meat from broiler pan and place on serving plates. Spoon sauce over meat and ladle sauce over meat. Serve with some homemade mandarin oranges and margarine.