Corned Beef Roast
Tender, Flavorful Corned Beef, cooked properly, low and slow.
Ingredients
For the braise
- 1 ea Corned Beef brisket 4 to 5 pound, rinsed well, patted dry
- 1 tbsp Pickling Spice Or use the packet
- 2 Pints Beer A smooth lager, NO GUINNESS!
- 1 ea Onion Large, Peeled, Ringed
- 4 cloves Garlic Peeled, crushed
For the Glaze
- 2 tbsp Whiskey Irish to be exact
- 1/4 cup Dark Brown Sugar Packed
- 2 tbsp Mustard Cracked Grain
- 1 tbsp Mustard Smooth, Dijon
- 1 pinch Cloves Ground
- 1 pinch Nutmeg Ground
- 1/4 tsp Black Pepper Coarse Ground
Instructions
The Braise
- Preheat oven to 300 degrees F.
- Line th e bottom of a large dutch oven with the onion
- Lay the beef on the onions, fat cap up.
- Add beer, garlic, and pickling spice. Add water to almost cover.
- Cover tightly with the lid and cook for 3 hours in the oven. Flip at 90 minutes, add water as necessary
The Glaze
- When the corned beef is almost finished braising, combine glaze ingredients in a bowl.
- Remove the corned beef from the braising liquid and pat dry with paper towels. (reserve the braising liquid)
- Lightly score fat side with a sharp knife in a criss cross pattern.
- Place in a foil-lined rimmed baking sheet. Brush the top and sides of the brisket with the glaze.
- Place the pan or baking sheet on the oven rack 6-8 inches from the broiling element. Broil 4-5 minutes, until the glaze is bubbling.
- Repeat the process 2 more times, glazing and broiling the brisket for 2-3 minutes each time, until the glaze is caramelized.
- Rest 15 minutes
- Slice corned beef against the grain.
Notes
I have reserved the braising liquid, in case one wishes to boil, say, potatoes, carrots, and cabbages in it.
Nutrition
Calories: 764kcalCarbohydrates: 100gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 570mgPotassium: 532mgFiber: 4gSugar: 54gVitamin A: 71IUVitamin C: 7mgCalcium: 184mgIron: 2mg
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