Simple Oven Braised Corned Beef
Cured corned beef braised in beef stock with cabbage, carrots, and potatoes.
Equipment
- Dutch oven
- Large plastic container at least 1.5 gallons
- Knife
Ingredients
Brine
- 4 quarts water
- 1 cup kosher salt
- ¾ cup brown sugar packed
- ½ cup pickling spice blend
- 4 tsp pink curing salt
Cooking
- 5 lb beef brisket
- 4 cups beef broth
- 1 tbsp pickling spice blend
- 3 large carrots peeled and chopped into 1 inch pieces
- 1 lb small red potatoes cut in half
- 1 head green cabbage quartered
Instructions
Making the brine
- In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, and pink curing salt. Bring to a boil and stir until salt and sugar have dissolved, if they have dissolved before reaching boiling allow to get to boiling before removing from the heat. Turn off heat and cool.
- In a large container or large sealable plastic bag place beef brisket and pour room temperature brining liquid over and cover or seal. You don't want the brining liquid to be hot as it will cook the meat instead of cure it. Store in a refrigerator for 7 days, and flip the beef over on day 4. On the seventh day remove from brining liquid and discard the liquid.
Braising the beef
- Preheat oven to 350°F or gas mark 4.
- Place the corned beef in a Dutch oven or large pot. Add the pickling spice, beef fat side up, potatoes, cabbage, and carrots. Cover and place on the stove to bring to a boil on high heat. Once it has started boiling move the pot to the oven and bake for 3.5 hours. Check the pot periodically to make sure the liquid stays above the beef.
- Slice across the grain and serve.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 42gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 117mgSodium: 478mgPotassium: 1016mgFiber: 3gSugar: 4gVitamin A: 2624IUVitamin C: 32mgCalcium: 53mgIron: 4mg
Nutrition Disclaimer*
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