Whether you’re Irish or not, Corned Beef is usually something we all enjoy once a year on Saint Patrick’s Day. You could go the traditional route and boil your corned beef in water, but in my opinion – why? There are better ways to create a heart-warming dish reminiscent of celebrating this holiday in a seedy Irish bar, where we may or may not have had way too much to drink.
If you haven’t made corned beef at home, you can start from scratch, but your a month too late. Homemade corned beef starts with a brisket that has to be brined in pickling spices and water for about a month before it’s ready to cook. I tried it one year and thought it’s much easier to pick one up at my local grocery store and cook it from there.
You could use your slow-cooker to make my recipe for Slow Cooker Corned Beef with Roasted Cabbage, but because St. Patty’s Day falls on Sunday this year – we all have a little more time to prepare it in the oven. Braising corned beef adds a nice steamy touch to the beef and creates an almost fall apart tenderness that’s hard to beat. This holiday, I used apple juice as my braising liquid for two reasons. First, the sweetness of the apple juice balances out the saltiness of the meat and secondly, it creates a sweet and savory broth after cooking to serve with the meat and vegetables.
The cabbage and carrots are simply steamed on top of the meat during the last hour of cooking and make the perfect fork-tender treat to serve alongside the corned beef. The brothy braising liquid and grainy mustard are always the best of condiments to serve alongside this savory meal and maybe a piece of Irish Soda Bread.
3 1/2 pound corned beef
1 white onion, sliced
2 cups unfiltered apple juice
1 head Napa cabbage, cored and sliced in wedges
1 pound carrots, peeled
grainy mustard, Maille
- Preheat oven to 325 degrees. In a large Dutch oven or pot, add 2 tablespoons oil and place over medium-high heat. After 2 minutes, add meat and sear for 5 minutes on first side. Flip over and sear on second side 2 minutes.
- Turn heat to medium and add onions around edges of meat, stir. Cook for 3 minutes. Pour apple juice over top and place lid on pot. Put pot in oven to cook for 2 hours.
- Remove pot from oven and open lid. Add carrots and wedges of cabbage on top. Place lid on pot and cook for 1 hour in oven.
- Remove vegetables and corned beef from pot and cover with foil. After 5 minutes, slice beef and serve with vegetables and braising liquid. Enjoy!