Braised Corned Beef Brisket
You can have the excellent flavour of corned beef in a focus of hours instead of days. And as my house can attest, the outcome is good! This recipe will present a whole supper for your home, with cabbage, carrots, and onions roasted right alongside the corned beef. Just cook the meat, rub it with seasonings, then roll it in a roasting pan with the vegetables, garlic, and several bay leaves.
You have never eaten corned beef like this, and if you attempt it, I genuinely think you will never go behind to the traditionally ‘cooked’ beef. Unlike the usually boiled corned beef, this is a slow braise that is soft, delicious and has a caramelized outside when it’s done. I serve it with colcannon, heated cabbage wedges, braised carrots, and parsnips. It is our beloved St. Patrick’ s feast, but we adore it so much that I make it year-round.
Most corned beef will have a spice packet added, which you can combine to the beer braising juice. If not, choose up a jar of pickling seasoning, which is immediately ready in supermarket stores. Instead, if you’ve nevermore “corned” a beef brisket yourself, I support you to give it an attempt one year. It’s a multi-day process, but the quality and taste of the beef are unimaginable.
INGREDIENTS
- 1 (5 pounds) flat-cut corned beef brisket
- One tablespoon of browning sauce (such as Kitchen Bouquet®), or as desired
- One tablespoon of vegetable oil
- One onion, sliced
- Six cloves garlic, sliced
- Two tablespoons of water
INSTRUCTIONS
- Heat the oven to 275 degrees F.
- Brush corned beef brisket with browning sauce on both sides and sear the brisket on both sides in a hot, oiled skillet.
- Add brisket, onion and garlic to a roasting rack and add water too.
- Cover the pan with the aluminium foil and roast until tender, about 6 hours.
Enjoy!
