Corned Beef

As spoken prior, “As the “Wearing of the Green” approaches, with the required Corned Beef and Cabbage, I’ll do as I usually do, ignore the “tradition” and go for the traditional. Tradition calls for Corned Beef Brisket, Cabbage, Potatoes, Carrots, and the like to be dumped into a pot and boiled to oblivion. The results can be good, bad, or indifferent, not my pint of green beer. “

Perhaps a braise in a beer or two, and add a Brown Sugar and Mustard glaze with a kick of Irish Whiskey to add the unique roguechef twist.

As a bit of back story, this year, Madam Badwolf has decided we will once again venture to cook corned beef. Having done this many years prior and having an end product that our Scottie would not touch, I’ll take more care.

From Wikipedia:

Corned beef, or salt beef in some of the Commonwealth of Nations, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called “New England corned beef”.

Corned Beef Roast

Tender, Flavorful Corned Beef, cooked properly, low and slow.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Resting Time 15 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course Dinner, Main Course, PubGrub

Cuisine American, Irish

Servings 4

Calories 764 kcal

Ingredients

  

1x2x3x

For the braise

• 1 ea Corned Beef brisket 4 to 5 pound, rinsed well, patted dry
• 1 tbsp Pickling Spice Or use the packet
• 2 Pints Beer A smooth lager, NO GUINNESS!
• 1 ea Onion Large, Peeled, Ringed
• 4 cloves Garlic Peeled, crushed

For the Glaze

• 2 tbsp Whiskey Irish to be exact
• 1/4 cup Dark Brown Sugar Packed
• 2 tbsp Mustard Cracked Grain
• 1 tbsp Mustard Smooth, Dijon
• 1 pinch Cloves Ground
• 1 pinch Nutmeg Ground
• 1/4 tsp Black Pepper Coarse Ground

Instructions

 

The Braise

• Preheat oven to 300 degrees F.
• Line th e bottom of a large dutch oven with the onion
• Lay the beef on the onions, fat cap up.
• Add beer, garlic, and pickling spice. Add water to almost cover.
• Cover tightly with the lid and cook for 3 hours in the oven. Flip at 90 minutes, add water as necessary

The Glaze

• When the corned beef is almost finished braising, combine glaze ingredients in a bowl.
• Remove the corned beef from the braising liquid and pat dry with paper towels.  (reserve the braising liquid)
• Lightly score fat side with a sharp knife in a criss cross pattern.
• Place in a foil-lined rimmed baking sheet. Brush the top and sides of the brisket with the glaze.
• Place the pan or baking sheet on the oven rack 6-8 inches from the broiling element. Broil 4-5 minutes, until the glaze is bubbling.
• Repeat the process 2 more times, glazing and broiling the brisket for 2-3 minutes each time, until the glaze is caramelized.
• Rest 15 minutes
• Slice corned beef against the grain.

Notes

I have reserved the braising liquid, in case one wishes to boil, say, potatoes, carrots, and cabbages in it.

Nutrition

Calories: 764kcalCarbohydrates: 100gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 570mgPotassium: 532mgFiber: 4gSugar: 54gVitamin A: 71IUVitamin C: 7mgCalcium: 184mgIron: 2mg

Keyword Beef, Brisket, Roasted

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