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Oven-braised corned beef and cabbage
May. 4th, 2009 07:10 pm1 corned beef brisket (with pickling spice)
2 bottles beer
8 large carrots, peeled and cut into chunks
8 red potatoes, scrubbed and cut in half
1/2 head green cabbage, cut in wedges.
Pre-heat oven to 450F. Place brisket in large roasting pan, fat side up. If pickling spice comes separately, sprinkle over top of beef. Pour beer over meat. Cover pan tightly with aluminum foil. Cook at 450F for 30 minutes. Reduce heat to 325F and continue cooking for 3 hours. Remove from oven, increase oven temp to 450F. Tuck vegetables around meat, add about 1/2 cup water, cover tightly with the foil and return to the oven. After 15 minutes reduce temperature to 350F. Cook for another 45 minutes or so until veggies are tender.
At this point, if you want, you can remove the meat from the pan, transfer to another baking pan and glaze with mustard mixed with brown sugar and a pinch of ground cloves. Bake at 450F for about 10 minutes or until the glaze is liquid and bubbly. Let rest for a few minutes, then slice thinly and serve.
This is a bit salty, just bordering on too much for me. I might, next time, boil the meat for an hour before transferring to the roasting pan, just to get rid of some of the salt. But I do love the flavor the beer imparts to the meat and veggies.
2 bottles beer
8 large carrots, peeled and cut into chunks
8 red potatoes, scrubbed and cut in half
1/2 head green cabbage, cut in wedges.
Pre-heat oven to 450F. Place brisket in large roasting pan, fat side up. If pickling spice comes separately, sprinkle over top of beef. Pour beer over meat. Cover pan tightly with aluminum foil. Cook at 450F for 30 minutes. Reduce heat to 325F and continue cooking for 3 hours. Remove from oven, increase oven temp to 450F. Tuck vegetables around meat, add about 1/2 cup water, cover tightly with the foil and return to the oven. After 15 minutes reduce temperature to 350F. Cook for another 45 minutes or so until veggies are tender.
At this point, if you want, you can remove the meat from the pan, transfer to another baking pan and glaze with mustard mixed with brown sugar and a pinch of ground cloves. Bake at 450F for about 10 minutes or until the glaze is liquid and bubbly. Let rest for a few minutes, then slice thinly and serve.
This is a bit salty, just bordering on too much for me. I might, next time, boil the meat for an hour before transferring to the roasting pan, just to get rid of some of the salt. But I do love the flavor the beer imparts to the meat and veggies.
