Braised Corned Beef Brisket Recipes

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.

Steps:

• Preheat the oven to 250 degrees F.
• Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

Steps:

• Preheat the oven to 325 degrees F. Trim the fat cap on the corned beef to about 1/4 inch thick, then rinse the corned beef. Place in a large Dutch oven and cover with water by 1 inch. Bring to a boil, then turn off the heat and skim off any foam from the top. Transfer the beef to a plate, discard the water and wipe out the pot. Combine the allspice, peppercorns, bay leaves, thyme and garlic on a large square of cheesecloth. Gather the edges to make a bundle, tie with kitchen twine and set aside.
• Return the beef to the pot. Add the cheesecloth bundle, cider, whiskey and 4 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cover, transfer to the oven and bake 1 1/2 hours. Remove the pot from the oven and flip the beef; cover and continue baking until tender, about 1 1/2 more hours.
• Line a rimmed baking sheet with parchment paper. Transfer the pot to the stovetop and increase the oven temperature to 400 degrees F. Remove the beef from the liquid and place on the prepared baking sheet, fat-side up; reserve the pot of liquid.
• Whisk the mustard, brown sugar, honey and horseradish in a bowl. Brush 1/4 cup of the mustard glaze on the corned beef. Return to the oven and bake until the glaze is lightly browned and sticky, about 15 minutes. Brush with the remaining glaze and bake 15 more minutes. Remove from the oven and let rest 10 minutes.
• Meanwhile, bring the liquid in the pot to a boil. Add the rutabaga and reduce the heat so the liquid simmers; cook until the rutabaga is very tender, about 20 minutes, adding the leeks halfway through. Transfer the vegetables to a platter using a slotted spoon. Slice the corned beef and arrange on the platter; sprinkle the vegetables with parsley.

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!

Steps:

• Corned beef is a salt cured brisket and it is often sold in a vacuum pack with a little packet of pickling spices. Cooking is usually accomplished by first boiling then baking until tender. But this recipe suggest that you bypass the boiling and braise the meat to create a flavorful brisket that is packed with flavor and that will slice without shredding. Braising meat is the process of first searing the outside of the meat, creating an au jus, or liquid that can be used to "steam" and tenderize a tougher piece of meat. Some tips: • You are going to achieve best results for sliced beef if you choose the flat cut, versus the point cut of the brisket. • Buy the thickest cut you can, at least 3" thick. Brisket has a lot of fat both on the exterior and marbled throughout. A thinner cut runs the risk of being very fatty or drying out. • Use very cold water to rinse the brisket thoroughly to help remove any excess salt then let the meat sit to dry. Method: Cut the onion into wedges and separate. In your large T-Fal pan sauté the onions in a tablespoon and a half of Safflower Oil* until fully wilted, slightly translucent and starting to caramelize. Once the brisket is dry, sprinkle with just a little bit of liquid smoke - taste it first, it has its own salt... but you are looking for the color it will create when it mixes with the seared fat on the outside of the brisket. Move the onions to the sides of the pan, creating a ring and place the brisket, fattest side first, down onto the hot pan and sear the outside of the brisket - about 15 minutes each side. You will create dark au jus, courtesy of the liquid smoke and caramelizing onions. When the corned beef is seared on both sides, transfer to a baking dish lined with foil and pour the onions and au just around the brisket. Cover the brisket with organic yellow mustard. Spoon the onions and gravy over the top of the briskets and fold the foil in a loose tent and place in a 275-degree oven for one hour. Check the beef, and open the foil at the top and place back in the oven for another 45 minutes. Corned beef is very tough, chewy so it takes "watching" as actual cooking time changes with thickness and fat content (marbling) of the meat. As the meat looks, and smells, to be cooking, carefully slice pieces off the end. Once done, let sit covered for 15 minutes, then slice. Serve Serve with parsley potatoes and steamed cabbage sprinkled with Bragg's organic apple cider. Note: This particular method of slow cooking, when the beef is placed in the refrigerator over night, sliced thin, covered with the onions and au just and then reheated at 275 until very warm, the beef was very, very tender. *Note: Safflower Oil, like Olive Oil, has a lower heat / smoking point, however the T-Fal pan allows cooks to use the Antioxidant filled oil expressed from the Safflower seed that does not impart and flavor or greasiness to your recipe.

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.

Steps:

• Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
• After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
• Serve with nice mustard and a horseradish sauce.

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.