Braised Corned Beef Brisket
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally ‘boiled’ beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it’s done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick’s/Jewish dinner, but we love it so much that I cook it year around.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 275 degrees F (135 degrees C).
Step: 2
Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
Step: 3
Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
Step: 4
Roast in the preheated oven until meat is tender, about 6 hours.
NUTRITION FACT
Per Serving: 455 calories; protein 30.6g; carbohydrates 5.4g; fat 33.7g; cholesterol 162mg; sodium 1877.4mg.
Preparing your meal in advance can be extremely enjoyable when you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is helpful to write every step required to create the meal , which may include all of it from your kitchen cupboard and utensils to your processing menu . Make sure to list the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.
Having the right kitchen tools is just as one most required as having the correct dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, such as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner foods are a likely for any home chef.
