|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing says St. Patrick's Day more than corned beef and beer. So why not combine these two Irish favorites in one recipe? This super-easy oven braised corned beef brisket involves braising the corned beef in a mixture of beer and beef broth, along with a few seasonings. By using a pre-made corned beef, all that's needed is a quick rinse, boiling the liquids on the stove, and then combining all of the ingredients for five hours of unattended, slow cooking in the oven.
This corned beef dish can be served with cabbage and potatoes, or you can use it to fill sandwiches.
1 (4-pound) corned beef brisket
1 large onion, halved and sliced
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
2 cups beer
4 cups beef broth
Steps to Make It
Gather the ingredients.
Rinse corned beef brisket under cold running water, rubbing to get all of the salt off of the surface.
Put half of the sliced onions in a large Dutch oven. Place corned beef on top of the onions and put remaining onion slices over brisket. Sprinkle with peppercorns and allspice. Add bay leaves to pot.
Heat oven to 275 F. In a saucepan, bring beer and beef broth to a boil.
Pour beer and beef broth mixture over brisket.
Cover and put brisket in oven. Cook for 4 to 5 hours until meat is tender and liquid is bubbling.
Remove meat and slice it. Place on a platter with vegetables and drizzle with some of the braising liquid. Serve extra gravy on the side if desired. (You can also strain the liquid before spooning over the sliced meat and vegetables.)
- If you'd rather skip the preservatives that come with store-bought corned beef, you can make your own homemade corned beef for this recipe. You will just need to plan to start about a week in advance to allow time for curing.
- The type of beer you use will definitely have a direct effect on the taste of the corned beef so make sure you choose carefully and pick something you like to drink. Just keep in mind that a dark stout may overpower the finished product and a light beer probably won't have enough depth. A golden lager that isn't too bitter will add just enough flavor and interest to the final dish.