DUTCH OVEN ROASTED CORNED BEEF IN ALE--BONNIE'S
This is a very delicious and yummy way to make company-worthy corned beef. It comes out so moist and tender. I used my large Dutch oven and prepared a big one-pot meal. While the meat and vegetables were roasting, I had plenty of time to relax and enjoy sitting on the patio while our dinner almost cooked itself! Enjoy!
Provided by BonniE !
Categories Beef
Time 4h20m
Number Of Ingredients 7
Steps:
- 1. Pre-heat oven to 325 degrees.
- 2. Open the corned beef and remove the Spice Packet from the package. Rinse the corned beef. Blot with paper towels.
- 3. Place the corned beef in a large dutch oven and sprinkle the seasoning packet of spices over the meat.
- 4. Add 1 cup beef broth and the 12 ounce bottle of Pale Ale. Make sure the liquid barely covers the meat. If it doesn't, add a little more broth.
- 5. Cover and place the pot in the oven. Cook for 1 hour at 325 degrees, then lower the oven temperature to 300 degrees and cook for 1 ½ hours more before adding the vegetables.
- 6. Now Add the Vegetables: Remove pot from the oven. Move the meat to the side and add the vegetables. Push the vegetables down in the liquid. They won't be completely covered with liquid. Cover and put the pot back in the oven and finish cooking vegetables another 1 ½ hours. By then, the meat and vegetables should be fork tender but not falling apart.
- 7. To Serve: Slice corned beef across the grain. Enjoy!
BAKED CORNED BEEF BRISKET
OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843
Provided by Chicagoland Chef du
Categories St. Patrick's Day
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
- NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
- Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry.
- Get out your 9 x 13 baking dish.
- Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
- Place the corned beef on the foil, in a baking dish, fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up & around the corned beef, do not close up the foil.
- Bake, unwrapped, for 2 hours.
- After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
- Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
- Allow the meat to rest before slicing. Cut against the grain.
- I prefer to use an electric knife to get nice thin slices.
- Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
- Enjoy!
ROASTED CORNED BEEF AND CABBAGE WITH CARROTS, POTATOES & HORSERADISH CREAM SAUCE
Corned beef and cabbage is traditionally boiled, but I prefer to roast it in the oven. I also toss the vegetables in horseradish butter to amp up the flavor; it makes ALL the difference.
Provided by Jennifer Segal
Categories Dinner
Time 3h20m
Yield 6 - 8
Number Of Ingredients 16
Steps:
- Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
- Rinse the corned beef several times under running cold water. (No need to dry it.)
- Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
- Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
- Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
- After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
- Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.
- Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
- Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
- Note: The nutritional information does not include the horseradish cream sauce.
Nutrition Facts : Calories 577, Fat 40 g, Carbohydrate 18 g, Protein 35 g, SaturatedFat 14 g, Sugar 3 g, Fiber 3 g, Sodium 2813 mg, Cholesterol 138 mg
CORN BEEF (OVEN ROASTED CORNED BEEF)
Oven roasted corned beef. This is the only way I make corned beef now. It is almost a fix it and forget kind of dinner. It comes out very tender and moist. Add some rye bread and you are all set.
Provided by iluzen
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 300 degrees.
- Open and rinse the corned beef.
- Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat.
- Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. If it doesn't, add a little more water.
- Cover and place in the oven.
- Cook for 3 1/2 - 4 hours. It should be fork tender.
- Remove the meat and place on a plate and cover with foil.
- Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil.
- Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes.
- Add onions and cook till almost tender. About 7-10 minutes.
- Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.).
- Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking.
- Slice corned beef across the grain.
- Enjoy!
Nutrition Facts : Calories 1554.5, Fat 65.1, SaturatedFat 21.7, Cholesterol 333.7, Sodium 3979.1, Carbohydrate 97.1, Fiber 9.9, Sugar 9.5, Protein 73.9
BRAISED CORNED BEEF BRISKET
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.
Provided by mauigirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g
BAKED CORNED BEEF
This classic Irish-American dish is traditionally boiled with cabbage, but if you want the most flavorful, tender corned beef, there's a better way. This baked corned beef is topped with mustard and brown sugar and braised in Guinness. Serve it with mashed potatoes and sautéed cabbage for a complete St. Patrick's Day meal.
Provided by Melissa Belanger
Categories Mains
Time 4h20m
Number Of Ingredients 4
Steps:
- Preheat oven to 325˚F.
- Submerge corned beef in cold water for 15 minutes. Drain and pat dry.
- Place corned beef in a baking dish and add Guinness to the pan.
- In a small bowl, stir together the brown sugar, mustard and seasoning packet that came with the corned beef. Rub this onto the top of the corned beef.
- Cover the pan and bake for 4 hours, removing the cover for the final 30 minutes of cooking.
- Remove from oven and allow the corned beef to rest for about 10 minutes before slicing.
Nutrition Facts : Calories 482 calories, Sugar 3.1 g, Sodium 2766.4 mg, Fat 34.4 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 0.2 g, Protein 33.9 g, Cholesterol 122.7 mg
CORNED BEEF AND CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 4h10m
Yield about 6 to 8 main course servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 300 degrees F.
- Place the corned beef in a colander in the sink and rinse well under cold running water.
- Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
- Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
- For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
- Remove the hash mixture from the refrigerator and stir in the parsley.
- Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
- For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
- Divide the hash among plates and top with the poached eggs.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
CORNED BEEF AND CABBAGE
Tender corned beef and tangy cabbage is a feast for the senses and a great way to celebrate St. Patrick's Day. Serve with a grainy mustard, potatoes, or both.
Categories St. Patrick's Day dinner main dish meat roasted
Time 3h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- For the corned beef: Preheat the oven to 325 degrees.
- Unwrap the brisket and place it fat side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes.
- Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes- or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
- While the brisket is resting, make the balsamic reduction: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is thick and reduced by half. Set it aside.
- Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown.
- To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.
CORNED BEEF ROAST
This is a basic corned beef roast recipe. It is easy to prepare and wonderful to eat.
Provided by LUVNGMOM
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 5h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
- Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.
Nutrition Facts : Calories 465 calories, Carbohydrate 28.4 g, Cholesterol 133.9 mg, Fat 26.1 g, Fiber 3.6 g, Protein 28.1 g, SaturatedFat 8.7 g, Sodium 1559.6 mg, Sugar 1.8 g
BAKED CORNED BEEF RECIPE
Traditional Baked Corned Beef and Cabbage this St. Patrick's Day! Slow roasting salty and sour corned beef with leeks, potatoes, cabbage and carrots, all of their flavors meld and balance in perfect harmony creating fork tender baked corned beef recipe with a delicious smokey bourbon glaze.
Provided by Kathleen Pope • The Fresh Cooky 2022
Categories St. Patrick's Day
Time 5h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Remove corned beef from packaging, rinse and pat dry.
- Place corned beef fat side up, in oven proof 5-8 quart pot, I used my Dutch Oven.
- Pour beer over the top, adding enough cold water if needed to bring about ⅔ way up on the beef. Toss in peppercorns (or spice packet) and add leeks and carrots if desired. You may add carrots with the potatoes later for a less mushy carrot. DO NOT BE TEMPTED TO ADD SALT, the corned beef is plenty salty and the liquids will impart that saltiness to your veggies!
- Cover and cook for 4 hours in the oven. Remove corned beef to a baking dish, set aside.
- Place carrots and potatoes into the pot with beer and juices from corned beef; return the covered pot to the oven and cook for 45 minutes or so, until veggies are tender. Once tender, or close to it add cabbage if desired. Or roast cabbage separately. You can also do this portion on the stovetop if you don't have enough oven space, just place a covered pot on the stovetop, over low simmer.
- Meanwhile, make the bourbon glaze.
- Preheat the oven to 400 degrees. In a small saucepan, mix all glaze ingredients with whisk, bringing mixture to a slow simmer, keep the flame low and stir occasionally simmering until reduced, thickened and glossy, about 10-15 minutes. Pour glaze over corned beef, brushing sides with glaze.
- Return to the oven, roasting for 30 minutes, basting every 10 minutes with glaze. Remove and tent with foil for 10-15 minutes to allow meat to rest before slicing.
- When ready to slice, slice against the grain into desired slices. Serve with a drizzle of glaze, carrots, potatoes and cabbage. Delicious with Irish Soda Bread.
- How to Roast Cabbage
- Preheat the oven 450 degrees, for easier cleanup, line a baking sheet with foil. Brush both sides of cabbage with browned butter (or olive oil) and season with salt and pepper. Roast 10 minutes until starting to brown, then carefully turn and roast additional 10-15 minutes until cooked through.
- To brown butter, simply heat butter in a small pan over medium-low heat, swirl until it foams up and gets quiet, then keep swirling pan occasionally until brown flecks start to form in the middle. Butter is ready when it smells nutty.
Nutrition Facts : ServingSize 1 ounces, Calories 853 kcal, Carbohydrate 77 g, Protein 38 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 133 mg, Sodium 2957 mg, Fiber 8 g, Sugar 53 g, TransFat 0.2 g, UnsaturatedFat 19 g
CORNED BEEF AND CABBAGE
"I don't have a strong Irish heritage to maintain, but I do like making corned beef and cabbage!" says Ree.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for two and a half hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from the oven and cover loosely with foil to keep warm.
- While the brisket is resting, make the balsamic reduction for the cabbage: Stir the balsamic vinegar with the sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and simmer until the mixture is reduced by two-thirds and thick like syrup, 10 to 12 minutes. Set aside.
- Make the cabbage: Increase the oven temperature to 400 degrees. Cut the cabbage into 8 wedges. Working in two batches if necessary, heat the olive oil in a large heavy skillet over medium-high heat. Add the cabbage and sear on both cut sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed on a rimmed baking sheet. Season with salt and pepper. Pour the Guinness into the bottom of the pan, then carefully transfer to the oven. Bake the cabbage until tender and deep brown, about 20 minutes.
- Slice the corned beef and place it on a platter with the cabbage. Spoon the balsamic reduction all over the cabbage.
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- Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
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- Place brisket in a pot of water and bring it to boil. As soon as it starts to boil, take the brisket out. This will remove some of the excess salt in the meat.
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- Preheat the oven to 350°. Tear off a couple of sheets of aluminum foil, long enough to wrap the brisket, and place them in a roasting pan, overlapping like a plus sign.
- Take roasting pan out of the oven to add potatoes. Open the foil and nestle potatoes all around the brisket in one even layer so it cooks evenly.
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4.5/5 (65)Uploaded 2021-12-08Category Main CoursePublished 2018-10-08
- (Optional) If salt is an issue for you, place your corned beef in a pot fat side up and cover with water. Once the water comes to a boil, remove from heat, discard the water and continue with the rest of the recipe.
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5/5 (4)Category Gluten-Free, St. Patrick's Day, Meat
- In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices.
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- Remove corned beef from package and reserve spice packet. Rinse off corned beef brisket and pat dry with a paper towel.
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- Trim and discard most of the surface fat from corned beef brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.
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- Preheat the oven to 375 degrees F. Open the packaged corned beef and rinse well. Discard the seasoning packet. Place the corned beef fat side up on a large piece of foil (you will be wrapping the corned beef with the aluminum foil).
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4/5 (55)Total Time 3 hrs 20 minsCategory Entree, DinnerCalories 1155 per serving
OVEN BRAISED CORNED BEEF & CABBAGE - SWANSON
From campbells.com
4.6/5 (9)Total Time 3 hrs 25 minsServings 8Calories 432 per serving
INA GARTEN CORNED BEEF AND CABBAGE - CHEFS & RECIPES
From chefsandrecipes.com
Cuisine AmericanTotal Time 4 hrs 10 minsCategory DinnerCalories 168 per serving
OVEN-BRAISED CORNED BEEF WITH BEER RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (66)Total Time 5 hrs 10 minsCategory Entree, DinnerCalories 558 per serving
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SLOW OVEN ROASTED CORNED BEEF - ALL INFORMATION ABOUT ...
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