|Nutritional Guidelines (per serving)|
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.
Tips and Additional Recipes
If you'd rather skip the preservatives that come with a 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.
If you enjoy this dish and are looking for other corned beef recipes to try, or if you'd like something that is more kid-friendly, apple and brown sugar corned beef may be just the meal. And the fact that it's made in the slow cooker makes it even more appealing!
Two classic Irish (or Irish-American) corned beef dishes are corned beef and cabbage and corned beef hash, both simple dishes to prepare when you purchase a store-bought corned beef. And if you find yourself with leftovers, there are plenty of delicious ways to use them up!
- 1 corned beef brisket (about 4 pounds)
- 1 large onion (halved and sliced)
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole allspice
- 2 bay leaves
- 2 cups beer
- 4 cups beef broth
Rinse the 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 the corned beef on top of the onions and put the remaining onion slices over the brisket. Sprinkle with the peppercorns and allspice. Add bay leaves to the pot.
Heat the oven to 275 F.
In a saucepan, bring the beer and beef broth to a boil.
Pour the beer and beef broth mixture over the brisket.
Cover and put the brisket in the oven. Cook for 4 to 5 hours until the meat is tender the liquid is bubbling.
Remove the meat and slice it. Place on a platter with the 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.)