Best Braised Corned Beef Recipes

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BRAISED CORNED BEEF BRISKET



Braised Corned Beef Brisket image

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

1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water

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

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS



Beer Braised Corned Beef with Red Potatoes and Carrots image

Provided by The Hearty Boys

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 11

1 (3-pound) corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
2 tablespoons pickling spice
2 teaspoons caraway seeds
2 (12-ounce) bottles beer (not light)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into 2-inch dice
4 sprigs fresh dill
Kale leaves, for plating

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.

BRAISED CORNED BEEF



Braised Corned Beef image

This braised corned beef requires a bit more time during preparation, but the end result makes all that time so worth it. Serve it for your Saint Patrick's Day celebration or for an extra-special meal. -Josh Rink, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 10

Number Of Ingredients 21

FOR BRINE:
2 quarts plus 2 cups water, divided
1 cup kosher salt
3/4 cup packed brown sugar
2 tablespoons curing salt, such as Prauge powder
2 tablespoons whole peppercorns
1 tablespoon mustard seed
1 teaspoon ground ginger
10 whole allspice
10 whole cloves
10 whole juniper berries
2 bay leaves
2 cinnamon sticks (2-3 inches)
2 whole star anise
2 pounds ice cubes
1 fresh beef brisket (4 to 5 pounds), trimmed
FOR BRAISING:
2 to 3 cups water
3 large carrots, peeled and cut into thirds
3 celery ribs, cut into thirds
2 large onions, skins removed and quartered

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.

Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 938mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE



Ale Braised Corned Beef With Horseradish Gravy, Swedish Style image

Trust a Swede with your corned beef? Today, everyone is Irish! I prefer using a corned round...less fat, it slices nicer and isn't stringy. If you brine your own meat, I've been told even a tri tip roast works well, a popular cut of beef in the West. The gravy puts this recipe over the top!

Provided by San Marcos Sunshine

Categories     One Dish Meal

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 21

3 -4 lbs corned beef brisket (I use corned round, not brisket)
1 teaspoon pepper
1 tablespoon canola oil
3 diced carrots
3 carrots, quartered lenthwise
1 medium onion, chopped
1 medium onion, quartered
2 celery ribs, diced
1/4 cup packed dark brown sugar
1 1/2 teaspoons dried thyme
2 cups ale (I use Killians Irish Red)
1 -2 tablespoon Dijon mustard
1 small head of cabbage, cut into 6 wedges (about 2 pounds)
1/2 cup milk
1 teaspoon Dijon mustard
3 -4 tablespoons prepared horseradish, squeezed dry (reserve juice)
1 cup corned beef, cooking liquid
3/4 teaspoon dried thyme
1/2 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons minced fresh parsley or 2 tablespoons chives

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.
  • Kiss me, I'm Swedish & Happy "Svenskarnas Dag".

Nutrition Facts : Calories 647.6, Fat 39.9, SaturatedFat 11.7, Cholesterol 168.7, Sodium 3422.3, Carbohydrate 31.1, Fiber 8.5, Sugar 14.2, Protein 39.1

CORNED BEEF AND BRAISED RED CABBAGE



Corned Beef and Braised Red Cabbage image

Make and share this Corned Beef and Braised Red Cabbage recipe from Food.com.

Provided by Danny Beason

Categories     Lunch/Snacks

Time 1h25m

Yield 1 serving(s)

Number Of Ingredients 9

2 -3 lbs corned beef brisket
1 head red cabbage, finely sliced
1/4 cup red wine vinegar
1 teaspoon sugar
1 onion, finely chopped
4 tablespoons butter
1 granny smith apple, peeled and thinly sliced
fresh ground pepper
salt

Steps:

  • Toss cabbage with vinegar, sugar and salt.
  • Allow to marinate for one hour.
  • In a large, covered saucepan, saute onion in butter until softened.
  • Stir in cabbage and cook for a few minutes.
  • Add 2 cups water, corned beef and season with pepper.
  • Bring to a boil.
  • Layer apple slices on top of cabbage.
  • Cover and simmer for 1 hour checking water lever from time to time and adding a little water if necessary.
  • Add salt to taste before serving if desired.

Nutrition Facts : Calories 3077.3, Fat 219.8, SaturatedFat 87, Cholesterol 1010.6, Sodium 10840, Carbohydrate 100.5, Fiber 22.5, Sugar 56.1, Protein 178.6

BRAISED CORNED BEEF WITH MAPLE



Braised Corned Beef With Maple image

This recipe is delicious and extremely tender. I had gotten this recipe at a local Maple Festival and thought it was excellent. Very simple, only a few ingredients, but tastes delicious!

Provided by pagesofsmiles

Categories     One Dish Meal

Time 3h35m

Yield 8 serving(s)

Number Of Ingredients 3

4 lbs corned beef brisket, desalted
1 cup pure maple syrup
1/4 cup Bourbon

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.

Nutrition Facts : Calories 694.5, Fat 43.1, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2574.1, Carbohydrate 28.1, Sugar 24, Protein 41.2

BRAISED CORNED BEEF BRISKET RECIPE - (4.5/5)



Braised Corned Beef Brisket Recipe - (4.5/5) image

Provided by á-75028

Number Of Ingredients 5

1 - 4 to 5 pd corned beef (or fresh) brisket either from the counter or vacuum packed.
1 - large sweet onion
Liquid Smoke (usually found in the bbq sauce/condiment aisle)
Yellow Mustard
Safflower oil

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.

CIDER-BRAISED CORNED BEEF WITH RUTABAGA



Cider-Braised Corned Beef with Rutabaga image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 15

1 4- to 5-pound piece corned beef brisket (spice packet discarded)
2 teaspoons allspice berries
1 teaspoon black peppercorns
5 bay leaves
8 sprigs thyme
5 cloves garlic, crushed
2 12-ounce bottles hard cider
1/2 cup Irish whiskey (or use low-sodium chicken broth)
3 tablespoons brown mustard
3 tablespoons packed light brown sugar
2 tablespoons honey
2 tablespoons prepared horseradish
1 medium rutabaga, peeled and cut into 1-inch chunks
2 leeks (white and light green parts only), halved lengthwise, cut into 1/2-inch pieces and well rinsed
Chopped fresh parsley, for topping

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.

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