Best 3 Braised Corned Beef Recipes

Indulge in the savory and succulent world of braised corned beef, a classic dish that embodies both tradition and culinary excellence. This article presents a delightful collection of braised corned beef recipes, each offering unique flavor profiles and cooking techniques to tantalize your taste buds. From the classic Irish-style corned beef with its aromatic blend of spices and Guinness beer to the sweet and tangy Asian-inspired braised corned beef, this versatile dish promises an unforgettable dining experience. Whether you prefer a slow-cooked, fall-apart texture or a tender yet slightly firm bite, these recipes cater to every preference. Prepare to embark on a culinary journey that will satisfy your cravings and leave you yearning for more.

Here are our top 3 tried and tested recipes!

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 a good quality corned beef brisket: Look for a brisket that is well-marbled with fat and has a deep red color.
Soak the corned beef brisket overnight: This is a crucial step to remove excess salt from the brisket and to help tenderize it.
Use a large pot or Dutch oven: Make sure the pot is large enough to accommodate the brisket and all of the vegetables.
Add plenty of vegetables: Vegetables such as carrots, onions, potatoes, and cabbage add flavor and nutrition to the dish.
Use a flavorful braising liquid: The braising liquid is what will give the corned beef its flavor, so it's important to use a good quality liquid. Some good options include beef broth, Guinness beer, or a combination of both.
Cook the corned beef brisket on low heat: Low and slow cooking is the best way to tenderize the brisket and ensure that it cooks evenly.
Check the internal temperature of the brisket: The brisket is done cooking when it reaches an internal temperature of 160 degrees Fahrenheit.
Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 15 minutes before slicing. This will help the juices redistribute throughout the meat.

Conclusion:

Braised corned beef is a classic Irish dish that is perfect for a special occasion meal. It's easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a delicious and memorable meal that your family and friends will love.