Corned Beef Recipe


 
Jerry N.

Jerry N.

TVWBB Emerald Member
Anyone have a good recipe for corned beef and cabbage for St. Patty's day? I'd like to use my dutch oven. I'm also wondering if anyone has a preference between just braising the corned beef or searing it on all sides before adding the braising liquid (which should include Guiness).

I'd also like the other things like potatoes and carrots. Plus, any opinions on mustards or sauces to go along with the meat?

Just looking to cover my bases before Sunday. We're eating a day early due to scheduling issues.

Thanks!
 
JimK said:
I was just about to post this recipe. I've been using it the last handful of years. No Dutch oven, but I highly recommend.

www.onceuponachef.com

Corned Beef and Cabbage (Oven-Roasted)

Take your corned beef and cabbage to a whole new level by swapping the traditional boiling method for oven roasting—it's a total game changer!
www.onceuponachef.com www.onceuponachef.com
Click to expand...
I’ll have to try that another time. It’s too far from what I’m used to and don’t want to have a screw up with family coming over. Though, it does look good. It seems like roasting the meat takes a very short time compared to braising. The meat comes out tender in that short time?
 
JimK said:
I was just about to post this recipe. I've been using it the last handful of years. No Dutch oven, but I highly recommend.

www.onceuponachef.com

Corned Beef and Cabbage (Oven-Roasted)

Take your corned beef and cabbage to a whole new level by swapping the traditional boiling method for oven roasting—it's a total game changer!
www.onceuponachef.com www.onceuponachef.com
Click to expand...
We’ve been using that same recipe the last couple years, always turns out great!

Last year
IMG_1181.jpeg
IMG_1182.jpeg
IMG_1183.jpeg
IMG_1184.jpeg
IMG_1185.jpeg
 
Jerry N. said:
I’ll have to try that another time. It’s too far from what I’m used to and don’t want to have a screw up with family coming over. Though, it does look good. It seems like roasting the meat takes a very short time compared to braising. The meat comes out tender in that short time?
Click to expand...

Definitely tender and much more flavorful than other methods.
 
Okay, I’m convinced. I’ll do the corned beef per the recipe but I’ll have to roast the vegetables differently. My wife cannot tolerate dairy so I’ll have to think about whether our normal butter substitute will work (it’s basically oil). The sour cream is fine because they do make a pretty good plant based substitute.
 
I hardly ever stick to “the recipe”.
My corned beef met a couple cups of Sake this year.
The wife and I thought it was the best one yet.
 
AndyK said:
I hardly ever stick to “the recipe”.
My corned beef met a couple cups of Sake this year.
The wife and I thought it was the best one yet.
Click to expand...
I was thinking of using a little Guiness instead of the water that the recipe calls for. :)
 
JimK said:
I was just about to post this recipe. I've been using it the last handful of years. No Dutch oven, but I highly recommend.

www.onceuponachef.com

Corned Beef and Cabbage (Oven-Roasted)

Take your corned beef and cabbage to a whole new level by swapping the traditional boiling method for oven roasting—it's a total game changer!
www.onceuponachef.com www.onceuponachef.com
Click to expand...
Yes this is the recipe we use.

Oven roasting corned beef is superior to boiling in water.

In my experience.
 
I just set up this years dinner and the stove looks almost EXACTLY the same! I’m either really happy with the way it worked last time or I’m just lazy.
Sun is well over the yardarm so, I’m enjoying a wee dram of Jameson Black Barrel! Very nice!
Maybe a “Black and Tan” with dinner
 
Last edited:
My Wife's in charge of the CB&C. It's her birthday and she does it the way her grandfather and dad taught her..
She uses one of those Nesco roasters. We usually do 3-4 flats and points. Sets them on the rack and adds water to just below it.
Steams till fork tender 3-4hrs. Makes a glaze with brown sugar butter and mustard. Paints them and into a 350-375 oven till golden and browned.
Takes the leftover liquid from the nesco and boils her cabbage potatoes and carrots.
 
If I had a Nesco, that’s how is do it too!
timothy said:
My Wife's in charge of the CB&C. It's her birthday and she does it the way her grandfather and dad taught her..
She uses one of those Nesco roasters. We usually do 3-4 flats and points. Sets them on the rack and adds water to just below it.
Steams till fork tender 3-4hrs. Makes a glaze with brown sugar butter and mustard. Paints them and into a 350-375 oven till golden and browned.
Takes the leftover liquid from the nesco and boils her cabbage potatoes and carrots.
Click to expand...
I do basically the same thing but, I do 2 flats in the crockpot. That liquid gets used for the cabbage. Straight steam in the rest.
I’m getting HUNGRY!
 
Brett-EDH said:
What internal temp do you prefer the oven baked CB to be done at?
Click to expand...

That's a great question and one I should probably get an answer to. I've always just cooked it for the 3 hours the recipe calls for. I should be more precise.
 
Mixed results with the cook. The good - the meat turned out well. I will definitely use the roasting method again. The bad - the vegetables. For the most part, the problem was self inflicted. I didn't think the vegetables would take the 1.5 hours so I put them in a half our late. The potatoes turned out fine but the carrots and cabbage were not done. Noted that next time, I'll start the carrots and cabbage on time and then add the potatoes after about a half hour. All in all, not a bad cook/experience. Nice to try something different.
 
It amazes me every time I cook it, but those veggies take much longer than I expect. We did ours tonight. Was running errands with the wife this afternoon and by the time we got home, I had exactly 3 hours to cook. This brisket flat could've used more time, but I was on a schedule. Still delicious, and I'm looking forward to a Reuben or two later in the week.

1742175132067.png

IMG_2591.jpeg
 
JimK said:
That's a great question and one I should probably get an answer to. I've always just cooked it for the 3 hours the recipe calls for. I should be more precise.
Click to expand...
182-187° was perfect for clean slicing and bend. Each slice had a gentle bite and the fat cap was almost perfectly rendered. 195° probably would have been perfect fat cap render.
 
Tried Sous Vide last week for Reubens. 180 degrees for 11 hrs gave the perfect texture for slicing.
Even the boss loved it and sent me back for another couple of flats.
 
You must log in or register to reply here.

 

Back
Top