Thursday, March 11, 2010

Oven-Braised Corned Beef

This is a variation of a recipe I saw on All Recipes about 6 or so years ago. I decided to go out on a limb and give it a try, and boy am I glad I did! It is a very unconventional way to cook corned beef, but it turns out great every time, not at all stringy like it can be when boiled.

Go ahead, take a little risk of your own and cook your corned beef this way this year. You will be glad you did!

Oven-Braised Corned Beef

1 Corned Beef Brisket - About 5 Pounds for 6 servings with leftovers
Spice Pack from the Corned Beef, or 2 Tbsp Pickling Spice
1 Large Orange, Cut in Rounds
2 Celery Stalks, Cut in 2-inch Pieces
1 Large Onion, Peeled and Sliced
1/2 - 1 Cup Guiness Beer (or Beef Broth or Water)

Preheat the oven to 300

Line a 9 x 13 inch roasting pan with aluminum foil, leaving about 8 inches extra on both ends, enough to seal in the roast.

Pat the roast dry and rub with the spices.

Place it in the prepared roasting pan and cover with the orange slices, celery pieces, and onion slices, stacking along the sides of the roast as well as covering the top. Pour in 1/2 cup - 1 cup of Guiness (it should come about 1/2 up the roast, not cover it completely) and seal up the aluminum foil.

Bake in the 300 degree oven for 3 1/2 - 4 hours, or until the meat is tender. Remove to a cutting board and let rest about 10 minutes before slicing.

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