Oven Braised Corned Beef

A good corned beef dinner is not just for St. Paddy's day. I served this with sautéed Swiss Chard, dates and toasted pumpkin seeds and a nice serving of Colcannon Potatoes.  I added some horseradish mustard on the side and away we go!  Of course, braised cabbage is traditional AND boiled potatoes of some sort. (Yes, and beer)  30-40 minutes before beef is ready to come out of the oven you can add carrots, cabbage, and potatoes to make a fabulous one pot meal if you like.  Have fun and Enjoy!

 

 

Olive oil

3# Corned Beef brisket with seasoning packet
1 bottle good hoppy beer
1/2 C. Chicken stock or broth
3 Tbsps. brown sugar
1 medium onion, peeled and sliced thinly
1 Tbsp. Garlic powder
2 Bay leaves

 

Remove corned beef brisket from package, reserve spice packet. Rinse thoroughly and pat dry.  Rub spice packet on fat side of brisket and garlic powder on all sides. Reserve off to the side for an hour to let reach room temperature.

 

Preheat oven to 275° F.

 
In a Dutch oven heat a tablespoon of olive oil over med-high heat.  Add sliced onions and cook till they soften and start to turn brown, 4-5 minutes.  Add beer, chicken stock, brown sugar, and bay leaves. Bring to a boil, add corned beef; cover and place into oven.  Cook for 1 1/2 hours then check the amount of liquid in Dutch oven around beef, add additional stock if low or starting to dry. Cover and continue to cook another 1 1/2 hours. Remove from oven and let sit covered for 30 minutes. Remove brisket from Dutch oven and slice across the grain with a serrated blade.  Serve with your favorite mustard or horseradish if you like. Enjoy!