Irish Braised Corned Beef
A brisket slow cooked with the flavor palate of corned beef. Recipe slightly adapted from Certified Angus Beef’s Irish Braised Corned Beef Brisket.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- 1 (3 1/2 to 4-pound) Certified Angus Beef ® corned beef brisket flat (locally found at Market District or Meijer stores)
- 2 teaspoons ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon ground cloves
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 pound carrots, peeled and cut in 1-inch chunks
- 2 onions, sliced
- 6 peeled garlic cloves, cut in half lengthwise
- 1/2 head cabbage (I used a 2 pound cabbage), cut in 8 wedges
- 4 bay leaves
- 1 1/2 cups beef stock
- 1 1/2 pounds small round potatoes (my addition)
- 1–2 tablespoons butter
- 2 tablespoons coarsely chopped fresh parsley,optional)
- Remove corned beef from package, rinse and pat dry; cut into two equal pieces.
- Preheat oven to 325°.
- In a small mixing bowl, combine coriander, caraway, black pepper, thyme, cloves and salt; set aside.
- Heat oil in a large skillet over medium-high heat. Sear brisket until browned, about 3 minutes per side.
- Place brisket in a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend. Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly with foil or lid. Place in oven and braise 2 hours or until tender.
- Boil potatoes in salted water until tender. Toss with butter and garnish with parsley.
- Slice thinly against the grain and serve with vegetables and broth, garnished with parsley.