Try this Beer Braised Corned Beef With Whiskey Mustard Glaze recipe, or contribute your own.
Suggest a better descriptionBRAISE THE CORNED BEEF
1. Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven. Lay the corned beef on top of the onions, fat side up. Add the pickling spices or spice packet.
2. Pour beer into pot, adding enough water to just barely cover the corned beef. Bring to a simmer on the stove. Cover, and braise for 3 hours in the oven, flipping the corned beef halfway through the cooking time.
GLAZE AND SERVE
1. When the corned beef isalmost finished braising, combine glaze ingredients in a small skillet or saucepan. Heat until bubbling.
2. When corned beef is braised, remove from oven and increase temperature to 425 degrees F. Remove corned beef from braising liquid and pat dry wiith paper towels. (Reserve braising liquid in pot.)
3. Lightly score fat side with a sharp knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in about 1 cup of the braising liquid.
4. Bake for 10 minutes, then coat the corned beef with a second layer of glaze. Continue baking for an additional 5 minutes. (Instead of baking, you can also broil the glaze for 5-6 minutes total, until starting to carmfelize. Watch it carefully.)
5. Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
To braise cabbage, potatoes, and carrots with the meat: One hour before the corned beef is finished braising, add 1-1 1/2 pounds whole baby red potatoes to the Dutch oven. With 30 minutes remaining, add 1 head of cabbage cut into wedges. (Optional: first sear cabbage wedges in a skillet with a bit of vegetable oil over medium-high heat until lightly browned, for extra flavor.) Remove cooked vegetables from braising liquid and keep warm while corned beef is being glazed. Drizzle with strained braising liquid when serving.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 55 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.7mg | 0 % | |
Potassium 60.1mg | 2 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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