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Corned Beef Ribs With Brown Sugar and Mustard Glaze

 
One serving costs about $5.48 One serving costs about $5.48

$5.48 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,healthy,dairy free lunch,main course,main dish,dinner
spoonacular Score:93%

Spoonacular Score: 93%

 

Corned Beef Ribs With Brown Sugar and Mustard Glaze might be just the main course you are searching for. For $5.55 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 907 calories, 52g of protein, and 43g of fat each. Head to the store and pick up mediums onions, beer, dijon mustard, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. Not a lot of people made this recipe, and 6 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. Try Corned Beef with Blackberry Mustard Glaze, Corned Beef With Marmalade-Mustard Glaze, and Apple and Brown Sugar Corned Beef for similar recipes.

Ingredients

Servings:
4
4  bay leaves
bay leaves
24
24  whole black peppercorns
whole black peppercorns
1 small head
1 small head trimmed cabbage
trimmed cabbage
4 medium
4 medium carrots
carrots
1 Tbsp
1 Tbsp cider vinegar
cider vinegar
2.5 lb
2.5 lb corned beef
corned beef
2 Tbsps
2 Tbsps dijon mustard
dijon mustard
0.22 large cloves
0.22 large cloves garlic
garlic
0.25 cups
0.25 cups light beer
light beer
0.5 cups
0.5 cups light brown sugar
light brown sugar
2 medium
2 medium yellow onions
yellow onions
4 medium
4 medium potatoes
potatoes
2 qts
2 qts water
water
4  bay leaves
4
bay leaves
24  whole black peppercorns
24
whole black peppercorns
1 small head trimmed cabbage
1 small head
trimmed cabbage
4 medium carrots
4 medium
carrots
1 Tbsp cider vinegar
1 Tbsp
cider vinegar
2.5 lb corned beef
2.5 lb
corned beef
2 Tbsps dijon mustard
2 Tbsps
dijon mustard
0.22 large cloves garlic
0.22 large cloves
garlic
0.25 cups light beer
0.25 cups
light beer
0.5 cups light brown sugar
0.5 cups
light brown sugar
2 medium yellow onions
2 medium
yellow onions
4 medium potatoes
4 medium
potatoes
2 qts water
2 qts
water

Equipment

roasting pan
roasting pan
dutch oven
dutch oven
sauce pan
sauce pan
oven
oven
frying pan
frying pan
roasting pan
roasting pan
dutch oven
dutch oven
sauce pan
sauce pan
oven
oven
frying pan
frying pan


Instructions

  1. Preheat an oven to 350
  2. Stud the rinsed and peeled rack of corned beef ribs with the three cloves, fairly evenly spaced along the top meaty side of the ribs.
  3. Place the ribs in a large, deep covered roasting pan or Dutch oven.
  4. Sprinkle the peppercorns on top of the ribs along with the slices of garlic and the bay leaves.
  5. Add enough water to just cover the ribs - this will vary depending on the size of your pan.
  6. Put the pan, covered, into the oven and cook for one hour.
  7. While the ribs are braising for the first hour, prepare the vegetables.
  8. After the first hour, add all the vegetables, except for the cabbage, into the pan. Re-cover and return to the oven for 45 minutes.
  9. After the 45 minutes, add the cabbage to the pan, re-cover and return to the oven for fifteen minutes.
  10. During the final braising of the ribs and vegetables, prepare the glaze.
  11. Combine the sugar, beer and vinegar in a small saucepan and heat to a boil over medium heat.
  12. Cook at a low boil for 5 minutes, stirring often.
  13. Remove the glaze from the heat, add the mustard and stir to combine.
  14. Set aside until ribs and vegetables are finished braising.
  15. Remove the vegetables and ribs from the oven when the cooking time is complete (about 2 hours).
  16. Remove the ribs and place on a baking rack set over a pan. Re-cover the vegetables to keep them warm while you glaze the ribs.
  17. Brush a light coat of glaze on the underside of the ribs and a thicker layer on the top side. Use about 1/2 the glaze.
  18. Place the ribs into the oven and cook for 15 minutes. This will give you a good base layer of glaze.
  19. After 15 minutes, remove the ribs for a final coating and turn the oven up to 425
  20. Brush the rest of the glaze on the ribs, return to the oven and cook for 10 to 15 minutes more, until the glaze is lightly browned and bubbly but not burned.
  21. When the glazed ribs are done, allow to cook for a couple of minutes (that sugar will be hot!).
  22. Remove the vegetables from the braising liquid and serve with the ribs on a platter to serve and cut at the table or cut the meat into rib sections. If you wish to forego the vegetables, by the way, the ribs make a fantastic appetizer all on their own.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.48
Ingredient
4 bay leaves
24 whole black peppercorns
1 small head trimmed cabbage
4 mediums carrots
1 tablespoon cider vinegar
2.5 pounds corned beef
2 tablespoons dijon mustard
2 large cloves garlic
¼ cups light beer
½ cups light brown sugar
2 mediums yellow onions
4 mediums potatoes
Price
$0.08
$0.12
$1.09
$0.43
$0.06
$17.41
$0.30
$0.13
$0.32
$0.35
$0.48
$1.14
$21.92

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • When cooking with beer, some believe the classic adage for cooking with wine still applies?don't cook with a wine (or beer) you wouldn't drink. This doesn't mean you should use an expensive brew to spike your chili. Just make sure your cooking beer, whatever the cost, is a good quality beer that will add to the flavor of your dish, not take away from it.

  • If you are cooking with beer, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. Beer has less alcohol than wine or liquor, but it is still good to know if you are watching your intake.

  • get more cooking tips

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
895 Calories
51g Protein
43g Total Fat
76g Carbs
79% Health Score
Limit These
Calories
895
45%

Fat
43g
66%

  Saturated Fat
13g
85%

Carbohydrates
76g
26%

  Sugar
37g
42%

Cholesterol
153mg
51%

Sodium
3665mg
159%

Alcohol
0.46g
3%

Get Enough Of These
Protein
51g
102%

Vitamin C
174mg
211%

Vitamin A
10381IU
208%

Vitamin K
145µg
138%

Manganese
1mg
98%

Vitamin B6
1mg
87%

Vitamin B12
5µg
84%

Selenium
58µg
84%

Iron
13mg
74%

Copper
1mg
70%

Vitamin B3
13mg
69%

Potassium
2367mg
68%

Zinc
9mg
63%

Fiber
12g
52%

Phosphorus
510mg
51%

Vitamin B2
0.66mg
39%

Folate
151µg
38%

Magnesium
136mg
34%

Vitamin B5
2mg
30%

Vitamin B1
0.37mg
25%

Calcium
236mg
24%

Vitamin E
0.72mg
5%

covered percent of daily need

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