Braised Corned Beef With Maple Food

BRAISED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
• Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
• Roast in the preheated oven until meat is tender, about 6 hours.

BRAISED CORNED BEEF

Steps:

• To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

MAPLE-GLAZED CORNED BEEF

Steps:

• Place briskets and contents of the spice packets in a stockpot. Add onion, garlic, salt, peppercorns, bay leaves, basil and oregano. Pour in water and beef broth. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Transfer meat to a broiler pan. Brush with maple syrup; sprinkle with brown sugar. Broil 4-6 in. from the heat for 2-3 minutes or until beef is glazed. Thinly slice across the grain.

BRAISED CORNED BEEF WITH MAPLE

Steps:

• Preheat oven to 325.
• Place corned beef on rack in roasting pan and bake for 1/2 hour.
• Reduce heat to 275, cover and bake for 2 hours.
• Uncover and discard all but 1 cup liquid.
• Add maple and bourbon and continue baking and basting frequently for 1 hour more.
• Remove from oven and serve hot. Use reserved liquid as a table sauce over the meat.

ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE

Steps:

• Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
• Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
• Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
• Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
• Horseradish Gravy:.
• Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
• Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
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