I grew up only ever experiencing Corned Beef and cabbage as a sort of stew, using canned Corned Beef. And while I do still enjoy a bowl that way when my Nan prepares it, I have to say that once I was introduced to “fresh” Corned Beef Brisket, nothing else quite compares. And I think it is such a disservice to this flavorful meat to just boil it away for hours in a pot of potatoes. If you’ve never tried Corned Beef served in slices as a main course, I highly recommend you do… I found this recipe on PinCurlMag.com several years back and have been making it this way every St. Patrick’s Day since then! By far, my favorite way to enjoy Corned Beef! 🍀🍀🍀 Try it with a side of Butter Roasted Carrots or Honey Balsamic Roasted Cabbage Steaks! 😉
Braised Corned Beef Brisket
Serves: 6-10, depending on size of Brisket used
- 1 packaged Corned Beef Brisket, spice packet included
- 2 tbsp. brown deli mustard (or any type mustard)
- 2 tbsp. red wine vinegar
- 1/4 c. molasses
- Preheat oven to 225-250 degrees.
- Remove beef from packaging and rinse. Pat dry and place on a large sheet of aluminum foil, big enough to close tightly around corned beef.
- Empty spice packet on top of corned beef. Fold aluminum foil up and seal around beef, and set inside a baking dish.
- Cook in oven 8-10 hours. (If lower temperature, cook longer).
- Whisk together remaining ingredients for the glaze. Set aside.
- At the end of cooking time, remove meat from oven. Open foil and drain off all of the liquid.
- Increase oven temperature to 400 degrees. Return beef to oven with foil package open, and baste with some of the glaze until fully coated. (Don’t use all of the glaze because you will baste it several times!)
- Cook for 20 minutes, removing and basting with more glaze every 5 minutes so that it carmelizes and forms a sticky crust.
- Remove corned beef from oven and allow to rest on counter tented with aluminum foil, 10-15 minutes.
- Slice the meat AGAINST THE GRAIN and serve! Enjoy! 🍀