Wednesday, July 30, 2014

Succulent Braised Corned Beef

Corned beef always makes me happy!  Once I discovered a braised recipe last St. Patrick's Day, I don't think that I can ever boil it again.  This recipe leaves the corned beef perfectly cooked and very succulent.  Enjoy!

2 Tbsp Olive Oil
3 lb Corned Beef Brisket
2 Tbsp Browning Sauce
4 Cloves Garlic Sliced
1 Tbsp Basil
pinch of Rosemary

Preheat oven to 350 degrees.  heat oil in large skillet.  Brush brisket with browning sauce on both sides.  Brown brisket on both sides in the hot oil (about 5-7 minutes per side.)
Add water to a shallow roasting pan.  Place rack on top of pan and place brisket on the rack.  Scatter garlic, basil, a pinch of crushed rosemary and accompanying flavor packet on top of the brisket (fat side up).  Cover pan with aluminum foil.
Roast in the preheated oven until meat is tender (about 30-45 minutes per pound). 
Slice, Serve & Enjoy!

Brush browning sauce on the corned beef and braise in a skillet
Add water to a deep roasting pan (I also added potatoes and carrots to make an easy side dish)
Place the corned beef on the roasting rack and generously add seasonings, cover with foil before putting into the oven
Remove from the oven, allow to cool and serve in slices

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