Best 3 Braised Corned Beef Recipes

Braised Corned Beef is an Irish-American dish prepared from beef brisket that has been cured in a pickling brine and flavored with spices. The result is a tender and flavorful dish that has become a favorite of many. It can be served as a main course with a variety of sides or used in sandwiches or salads. In this article, we will provide you with the best recipe for braised corned beef, ensuring that you create a truly delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED CORNED BEEF BRISKET

Braised Corned Beef Brisket image

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.

Provided by mauigirl

Categories World Cuisine Recipes European UK and Ireland Irish

Time 6h30m

Yield 6

Number Of Ingredients 6

Ingredients

1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water

Steps:

Preheat oven to 275 degrees F (135 degrees C).
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.
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.
Roast in the preheated oven until meat is tender, about 6 hours.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS

Beer Braised Corned Beef with Red Potatoes and Carrots image

Provided by The Hearty Boys

Categories main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 (3-pound) corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
2 tablespoons pickling spice
2 teaspoons caraway seeds
2 (12-ounce) bottles beer (not light)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into 2-inch dice
4 sprigs fresh dill
Kale leaves, for plating

Steps:

Preheat the oven to 250 degrees F.
Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

BRAISED CORNED BEEF

Braised Corned Beef image

This braised corned beef requires a bit more time during preparation, but the end result makes all that time so worth it. Serve it for your Saint Patrick's Day celebration or for an extra-special meal. -Josh Rink, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 10

Number Of Ingredients 21

Ingredients

FOR BRINE:
2 quarts plus 2 cups water, divided
1 cup kosher salt
3/4 cup packed brown sugar
2 tablespoons curing salt, such as Prauge powder
2 tablespoons whole peppercorns
1 tablespoon mustard seed
1 teaspoon ground ginger
10 whole allspice
10 whole cloves
10 whole juniper berries
2 bay leaves
2 cinnamon sticks (2-3 inches)
2 whole star anise
2 pounds ice cubes
1 fresh beef brisket (4 to 5 pounds), trimmed
FOR BRAISING:
2 to 3 cups water
3 large carrots, peeled and cut into thirds
3 celery ribs, cut into thirds
2 large onions, skins removed and quartered

Steps:

To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 938mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

Tips:

Choose the Right Corned Beef: Look for a well-marbled brisket with a thick layer of fat on top.

Brine the Corned Beef: This helps tenderize the meat and infuse it with flavor. You can use a store-bought brine or make your own.

Simmer the Corned Beef Low and Slow: The key to tender, fall-apart corned beef is to cook it over low heat for a long period of time. Aim for a cooking time of about 3 hours for a 3-pound brisket.

Add Vegetables and Herbs: To enhance the flavor of the corned beef, add vegetables like carrots, potatoes, and onions to the pot. You can also add herbs like bay leaves and thyme.

Let the Corned Beef Rest: Once the corned beef is cooked, remove it from the pot and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat.

Serve with Traditional Sides: Corned beef is traditionally served with boiled potatoes, cabbage, and carrots. You can also serve it with horseradish sauce, mustard, or rye bread.

Conclusion:

Braised corned beef is a classic dish that is perfect for a special occasion or a casual family meal. With its tender, flavorful meat and simple preparation, it's sure to be a hit with everyone at the table. So whether you're a seasoned cook or a beginner, give this recipe a try and see for yourself how easy it is to make delicious corned beef at home.