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
CORNED BEEF BRISKET WITH CABBAGE
Serve a delicious Corned Beef Brisket with Cabbage at a St. Patrick's Day feast or today! Everyone will love this classic, succulent corned beef brisket.
Provided by My Food and Family
Categories European
Time 4h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.
- Add enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.
- Heat oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.
- Bake 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.
- Place meat on platter; drizzle with pan drippings. Serve with cabbage.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 940 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 19 g, Protein 16 g
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