Prep 15 mins
Cook 5 hrs
FIVE HOUR COOK TIME! This corned beef almost prepares itself, and the flavor is dinner-party worthy, but comfort food good. BTW - The veges didn't work for my family's taste, but our guests loved them! (Dan Smith/Steve McDonagh)
- 1360.77 g corned beef brisket
- 4 garlic cloves, smashed
- 2 large shallots, peeled and halved
- 29.58 ml pickling spices
- 9.85 ml caraway seeds
- 680.38 g Harp lager beer (anything not light)
- 118.29 ml Irish whiskey (Jameson or Bushmill)
- 6 carrots, peeled, cut into 2-inch
- 6 red potatoes, in 2-inch cubes
- 4 sprig fresh dill
- Preheat oven to 250.
- Place corned beef in large roasting pan (w/lid).
- Add garlic, shallots, spices, beer and whiskey.
- Cover and place in the oven.
- Braise 3 hours, turning the meat once.
- After 3 hours, add carrots, potatoes and dill.
- Cover again and braise additional 2 hours.
- Allow to stand 5-10 minutes.
- Serve immediately.
I made this for my family tonight...11 people so I used 3 corned beefs in a huge roaster and doubled the beer and whisky amounts. I added the potatoes and carotts (alot) 3 hours into cooking time and the last hour added 2 heads of cabbage wedged...it was AMAZING!!!!! I have always used the pressure cooker, but this made it possible to make alot at one time and the flavor and tenderness was beyond perfect! This recipe is forever a St. Pattys Day keeper..thankyou so much!!! Janet Corsaro
The flavor of this was great, but the meat turned out too tough for me. May have had better luck with a crockpot.
I loved this recipe! I usually use the crockpot, or stockpot, so this was my first time baking it in the oven. Left out the pickling spices, and goofed up on the whiskey (used Scotch because it said whiskey lol). That wasn't a good mistake, but after taking it out of the liquid, it tasted wonderful. Will definitely make this again!