This is a family favorite and an original recipe that I created in our home at the turn of the 21st century. Naturally we indulge in it on St. Patricks Day, but it shows itself again later in the fall or winter~Teresa Dell
1 2-3# Corned Beef Brisket (point or flat), excess fat layer removed.
1 tsp sea salt.
1 tsp coarse ground black pepper.
2 tsp crushed garlic.
3-4 TBSP olive oil.
1 six pack (12oz bottles) Stout beer (I prefer Guinness.)
12 ounces beef broth.
1 head of green cabbage, cut in 8 wedges stem to top, with stem end in tact (this retains shape of the wedge while braising).
8 carrots, peeled and cut into 2"-3" angle cut sections.
1 tsp sea salt.
1 tsp coarse ground black pepper.
2 tsp crushed garlic.
3-4 TBSP olive oil.
1 six pack (12oz bottles) Stout beer (I prefer Guinness.)
12 ounces beef broth.
1 head of green cabbage, cut in 8 wedges stem to top, with stem end in tact (this retains shape of the wedge while braising).
8 carrots, peeled and cut into 2"-3" angle cut sections.
4-6 medium to large russet potatoes, peeled and cut into large 3"-4" chunks.
(Or 8-12 small unpeeled red potatoes.)
3 bay leaves.
1 TBSP mustard seed.
3 bay leaves.
1 TBSP mustard seed.
Preheat oven to 325* farenheit.
Combine sea salt, black pepper and crushed garlic, rub all over trimmed corned beef brisket.
Heat oil over medium heat in wide bottom, deep sided skillet or roaster.
Sear the brisket on both sides until lightly browned.
Pour one bottle of theStout beer in skillet on and around the brisket.
Add 12 ounces of beef broth to the skillet.
Add bay leaf and mustard seed to brisket and braising liquid.
Bring to a simmer and continue to simmer on low for approximately 10 minutes, turning once.
Cover the skillet, place in preheated oven and braise for 1 hour.
Turn brisket and braise for 1 additional hour.
Turn brisket, arrange potatoes, carrots and cabbage wedges around it, with cabbage on top and baste the vegetables well with the braising liquid.
It may be neccessary to add additional broth.
Continue to braise for another 1 to 1 1/2 hours, basting occasionally, until potatoes and carrots are tender but not mushy.
Combine sea salt, black pepper and crushed garlic, rub all over trimmed corned beef brisket.
Heat oil over medium heat in wide bottom, deep sided skillet or roaster.
Sear the brisket on both sides until lightly browned.
Pour one bottle of theStout beer in skillet on and around the brisket.
Add 12 ounces of beef broth to the skillet.
Add bay leaf and mustard seed to brisket and braising liquid.
Bring to a simmer and continue to simmer on low for approximately 10 minutes, turning once.
Cover the skillet, place in preheated oven and braise for 1 hour.
Turn brisket and braise for 1 additional hour.
Turn brisket, arrange potatoes, carrots and cabbage wedges around it, with cabbage on top and baste the vegetables well with the braising liquid.
It may be neccessary to add additional broth.
Continue to braise for another 1 to 1 1/2 hours, basting occasionally, until potatoes and carrots are tender but not mushy.
Arrange brisket and vegetables on a serving platter. Be sure to cut the brisket across the grain of the muscle fiber for maximum tenderness. Serve with stone ground mustard, horseradish and the basting jus if desired.
Comfortably serves 4-6. This recipe is easy to double.
Enjoy the remaining 5 beers with your meal.
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