Method #2- Slow Roast Method
Sear corned beef in a Dutch Oven or pan. Note: searing the beef caramelizes the exterior and develops flavor. 1. Add liquid to cover the corned beef about half way.
Last year, I made corned beef brisket with Guinness and I didn’t really love it. Don’t get me wrong, I love Guinness, especially the Foreign Extra version, but the beer flavor took away from the corned beef brine and acidity.
So this year, my corned beef stayed sober. I asked my facebook followers how they wanted me to prepare it and (along with my husband in Afghanistan, whose vote counts twice), the Crock Pot preparation won hands down.
Slow cookers make meals easy when you have a busy day planned, but I still like the flavor high heat gives to meat. So before this bad boy was thrown in the pot, I seared him up on the stovetop to lock in the brine and juices.
Then, I didn’t go fancy at all, just some pickling spice, apple cider vinegar and water. Then, a splash of Worcestershire sauce to accent the beef flavor amid all the acid. I thought it would take 8-9 hours to cook on low, but it was ready in 4 ½.
Suggested Side Dishes
These side dishes would make great companions for your braised corned beef!
Storing Braised Corned Beef
To store, transfer the beef and vegetables into an airtight container (or into separate containers if you prefer) and pop in the fridge. It should last 4-5 days.
There are several ways to reheat, the easiest of which being the microwave (cover it with plastic wrap or some kind of lid beforehand if possible). You can also heat your leftovers in the oven at 325 degrees F until everything is heated through, or transfer to an oven bag and heat in boiling water.
Leftovers can also be frozen for 2-3 months. To reheat, ideally you should let your leftovers thaw overnight and then follow one of the above methods.
- When cooking a brisket in liquid, its best to cook it fat side up.
- Pay attention to the cut of brisket you purchase; a flat cut is leaner and is easier to get a uniform cook, but a point cut tends to have more marbling from fat and will be more tender.
- You will have a leftover ½ head of cabbage, so heres an idea to use it as a side dish for another meal. Buy an extra onion when you are getting the ingredients for this recipe. Cut the leftover cabbage and the onion into strips about ¼ inch to ½ wide. Heat 3 tablespoons butter over medium high heat. Add the onion and cook until it starts to become translucent. Then add the cabbage with about ½ tablespoon salt and cook until tender.
This recipe for corned beef in the oven is an easy and delicious way to get that classic corned beef flavor without all of the extra time and prep that goes into brining the beef yourself!
- For an even darker and richer flavor, substitute out the beef stock for a beer like Guinness or an Irish stout.
- Another great addition to this recipe would be miniature potatoes; to avoid over-cooking throw them in about halfway through braising the beef.
- You could omit the cabbage from the braising process and instead serve your corned beef with sauerkraut.
- Interested in a different way of preparing your corned beef? Try this easy smoked pastrami recipe!
Why You’ll Love This Corned Beef in the Oven
Traditionally, corned beef can take DAYS to prepare because of the brining process, but with this corned beef brisket recipe, you can have the great taste of corned beef in a matter of hours instead of days. And as my family can attest, the result is delicious!
This recipe will provide an entire dinner for your family, with cabbage, carrots, and onions cooked right alongside the corned beef in the oven. Just sear the meat, rub it with spices, then toss it in a roasting pan with the veggies, garlic, and a few bay leaves. Simple, quick, and delicious!
- corned beef brisket flat – the star of this dish!
- ground coriander, caraway seeds, pepper, thyme leaves, clove, thyme – a pungent and delicious blend of spices that give your veggies a warm and earthy taste.
- canola oil – used to sear the brisket.
- carrots, onion, cabbage – tasty vegetables that cook right alongside your brisket.
- garlic – 6 cloves may seem like a lot, but theyre all necessary for a punch of flavor!
- bay leaves – help to tie in all of the flavors of the seasonings.
- beef stock – prevents your beef from drying out.
- Rinse and pat dry your corned beef, then cut into 2 pieces.
- Mix together coriander, caraway, black pepper, thyme and clove in a small bowl and set it to the side.
- Sear the brisket in the oil over medium-high heat, fat side down first. It should take 3-4 minutes per side.
- Rub the brisket with your homemade spice blend and transfer to a roasting pan or Dutch oven.
- Add the carrots, cabbage, onion, and bay leaves over top, pour in the beef stock, then cover with a lid or some foil and braise at 325 degrees F for about 2 hours or until tender.
- Slice your brisket thinly and against the grain, then serve alongside vegetables! Garnish with parsley if desired.
Both methods are equally viable! The most important thing to keep in mind is that corned beef should be cooked for a long period of time over relatively low heat. Boiling should really be a low simmer. Braising – or searing the meat and then slow cooking in liquid – is the most common method.
Yes, as part of the braising process you will want to sear the meat first. This ensures that the outsides get nice and brown but ensures that the insides are tender.
Again, the best way to get tender corned beef is to cook it low and slow with enough liquid so that it wont get dried out.
The internal temperature should reach at least 145 degrees F, though if you cook it slightly longer it will be even more tender. Its normal for the beef to keep a pink color even when fully cooked.
Typically, corned beef is brined before you purchase it, whereas beef brisket is a raw cut of beef. This recipe for corned beef in the oven calls for a brisket thats gone through the same process used to make corned beef – its the best of both!
Rest 10-15 minutes before cutting. This will help retain moisture and promote full and even cooking.
Method #2- Slow Roast Method Sear corned beef in a Dutch Oven or pan. Note: searing the beef caramelizes the exterior and develops flavor. 1. Add liquid to cover the corned beef about half way.
Should I sear corned beef before slow cooker?
Should you brown corned beef before cooking?
What is the best method for cooking tender corned beef?
Why is my corned beef not tender in the crockpot?