Recipe by AlaskaPam
This is a delicious sounding way to cook corned beef. Adapted from a recipe found in the New Zealand Woman's Weekly. Posted for ZWT 8 Australia/New Zealand
Top Review by Chef PotPie
We loved this corned beef recipe, and the yummy wine broth we could have just sat and drank! Given the bold and yummy flavors and the simplicity of preparation, we will enjoy this again, especially in the winter. It's a keeper! Thanks for posting, AlaskaPam! ZWT8
- 3 lbs corned beef
- 6 small onions, peeled
- 3 large carrots, peeled and cut in half
- 1 head garlic, cut in half crosswise (don't peel)
- 3 cups red wine
- 1 1⁄2 cups water
- 1 sprig fresh rosemary
- 2 bay leaves
Directions See How It's Made
- Remove the corned beef from its wrapping and discard any liquid and seasoning packet. Rinse in cold water and pat dry with a paper towel. Place in a pot with a tight-fitting lid, that can be used on the stovetop and in the oven.
- Add the rest of the ingredients and bring to a boil. Put the lid on and place in the oven at 250F (or 120C) for 3 hours.