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#1
03-15-2018, 12:24 AM
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Glad you reminded me..
There is still time to save yourself from the humbling experience of a soggy, rubbery, tasteless corned beef tonight! Remember: Braise = Praise.. Back by demand, the Braised Corned Beef recipe, plus a bonus of my Corned Beef Glaze if you want to go the candied route.. BRAISED CORNED BEEF 4-5# flat cut corned beef brisket 1T Kitchen Bouquet 1T vegetable oil 1 onion, sliced 6 cloves garlic, sliced 4T water, beer or beef broth Pre-heat oven 275. Brush corned beef with browning agent (Kitchen Bouquet). Sear corned beef in large skillet 5-8 min. on each side. Place seared brisket on roasting tray in baking dish. Arrange sliced onion, garlic on top and add liquid to bottom of dish. Foil tightly and bake 6 hours. CORNED BEEF GLAZE 1/2 jar Red Currant Jelly 1.5 t lemon juice 1/4 t dijon mustard 1/4 c brown sugar Blend. Coat cooked brisket. Bake 350, 20-30 min. coating additionally as desired 
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All ambitions are lawful except those which climb upward on the miseries or credulities of mankind. ~ Joseph Conrad A long habit of not thinking a thing wrong, gives it a superficial appearance of being right. ~ Thomas Paine Don't let anyone tell you that your dreams can't come true. They are only afraid that theirs won't and yours will. ~ Robert Evans The Party told you to reject the evidence of your eyes and ears. It was their final, most essential command. ~ George Orwell, 1984. Last edited by Kasept : 03-17-2023 at 07:07 AM. 
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#2
03-15-2018, 07:45 AM
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Sounds great!
My method https://www.amazon.com/Tribest-Sousv...ide+water+oven (Scroll down to cooking secction) https://www.seriouseats.com/2011/03/...-food-lab.html 180 degrees for 10 hours, let sit overnight. Slice and steam
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#3
03-16-2018, 12:38 AM
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#5
03-16-2018, 01:39 PM
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Thanks much Steve !
Interesting article jms. Always wondered why all my old relatives always had ham and cabbage. Now I know. I'm going to roll with the SB recipe, got plenty of time to play some races Sat.
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#6
03-17-2018, 02:44 PM
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#7
03-17-2018, 03:46 PM
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#8
03-17-2018, 09:15 PM
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Well, it was good. I violated the recipe and put a can of beer in there. Turned out rare, I had a 4# brisket. Could have let it go for 7 to 7 1/2 hours. Maybe the added liquid skewed that. You do have to remove it and let it rest. I waited 20 min. and the fat was not fully congealed. Should have waited 45 minutes. Ate dinner and let it sit and now it is perfect for sandwiches tomorrow.
Taste was excellent. So tender you could cut with a fork. Searing it kept all those nice juices in. Really good. I think the beer was a plus. The alcohol steams off in the cooking, so it's not like boozy corned beef. It's long gone. However, I would imagine different beers or ales could enhance the cooking. But I did think that skewed the cooking time. Steve said 4T of liquid, but if I am cooking something at home and it runs out of liquid, I'm in big trouble. I'm in a world of trouble. If I got smoke or smell in the kitchen, my life turns horrible. So I try to err on the non-smoke side.
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#9
03-16-2018, 12:36 AM
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Hybrid Mode
