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Corned Beef to Celebrate March

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I was trying to figure out what to make this weekend, and I couldn’t think of anything better than corned beef. The first time I’ve made corned beef I followed a recipe and roasted it. The end result was dry and chewy. I knew I should have boiled it, but the instructions on the package just said roasting. This time I wouldn’t have any of that nonsense and I decided to do some research.

Apparently, roasting is very popular but timing varies between beef roasts and it’s just a guessing game. That’s not something I’m comfortable with. A few recipes however did mention braising. Braising is boiling but in the oven, basically. That sounded like a melding of the two things that people argued the most about. So I decided to try it.
photo 1

Corned Beef with Onion, Carrot, and Cabbage

1 3-lb package of corned beef with spices included
fennel seeds
black peppercorns
coriander seeds
mustard seeds
1 small head of lettuce, cut into half and chopped into strips.
4 cloves garlic
3 carrots, peels and cut into half
1 medium onion, cut into quarters

In a large pot add the corned beef and the packaged ingredients. Fill pot with lukewarm warm 4 inches above the meat. Put on medium high heat and bring to a boil. Continue to simmer while skimming the skum off the top of the water for 15 minutes. When you skim, chances are you’re also going to be scooping the spices as well. Not to worry, you’ll be adding those before you put the pot into the oven.

After 15 minutes preheat oven to 325 degrees F and add carrots, onions, and garlic to the pot. Simmer for 4-6 more minutes. Add in the spices (seeds and peppercorns) according to your tastes, usually 2 tbsp each. Cover the pot with foil, and cover that tightly with the lid.

Place in oven for anywhere between 2 hr 45 min to 3 hrs.

Take out of the oven, and gently peel off the foil (careful not to burn yourself with the steam). Take out the corned beef and place into  foil, wrapping all sides tightly around the meat to keep with warm and tender. Attempt to remove the garlic (it’ll disintegrate, so be gentle with it), and add in the cabbage. Cook for about 8 minutes.

Excuse the spot by the plate. Some Guinness couldn't help but spill.

Excuse the spot by the plate. Some Guinness couldn’t help but spill.


About JR

I'm passionate about a lot of things in life. I grew with a unique set of experiences that have guided me throughout my life. I currently work as a Board Certified Behavior Analyst in sunny CA providing treatment to kiddos in the private sector. Adventure, food, love and laughs are my top priorites.

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