This recipe uses the oven for a gentler braise, retaining the basic texture of the meat, while tenderizing it, too. And throw away that seasoning packet - the authentic seasonings here will taste far better.
Prep Time30 minutesmins
Cook Time4 hourshrs30 minutesmins
Resting time30 minutesmins
Total Time5 hourshrs
Course: Main Course
Cuisine: Irish
Keyword: Baked Corned Beef and Cabbage, Irish Recipes
Servings: 8Servings
Author: Don Herman
Ingredients
4lbsCorned Beef Brisketpreferably flat-cut, not point cut
4cupsChicken Broth
4cupsWater
12mediumCarrotspeeled, halved
2ribsCelerysliced
1medOnionthick cut or quartered
3Bay Leaves
1tbspBlack Peppercorns
1tbspFresh Thymeminced
1tspAllspice Berriesreally critical for authentic corned beef
3tbspButterunsalted
1 1/2lbsSmall Red Potatoeshalved
1headCabbage (2 lbs)cut into 8 wedges, leaving core intact
Pepper
Instructions
Preheat oven to 300F. Rinse off the salt from the brisket under cold running water.
Combine beef, broth, water, celery, onion, bay leaves, peppercorns, thyme and allspice in a covered baking dish (I use my Le Creuset casserole). Bake at 300F for 4 1/2 to 5 hours, or until a fork pierces the meat easily.
Remove the meat to a baking dish. Strain the cooking liquid through a fine mesh and skim off excess fat. Add 1 cup of liquid to meat and cover with foil, letting it rest for 30 minutes.
Pour the remaining cooking liquid into a large pot and add the butter. Bring to a simmer over medium-high heat. Add potatoes and cook to soften - about 10 minutes. Add carrot halves and cabbage, cover and cook another 10 to 15 minutes.
Transfer veggies to a serving dish and season with pepper to taste. Slice the beef across the grain into 1/4" slices. Serve with vegetables
Notes
When slicing cabbage for cooking, leave the core intact - otherwise it will all fall into a withery mess that's unattractive.You can leave the potatoes whole if they are really small. I halve them.Slicing "across the grain" - prior to cooking, gently pull the meat apart until you see small crevasses appear on the surface. You want to cut across the crevasse, not with it.