Oven-Braised Corned Beef with Cabbage, Potatoes and Carrots
Inspired by techniques from America's Test Kitchen.
A classic braised brisket dinner, slow-cooked until meltingly tender then served with buttery potatoes, carrots and cabbage wedges.
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Method
- 1
Braise. Oven 150°C, combine the 2000 g brisket, 950 ml stock, 950 ml water, 2 chopped carrots, celery, onion, 3 bay leaves, 1 tbsp peppercorns, 1 tbsp thyme and 1 tsp allspice in a casserole, bring to a simmer, cover and braise until a fork slides in easily, 4½-5 h.
- 2
Rest. Move the brisket to a baking dish, ladle over 240 ml of the cooking liquid, cover with foil and leave to rest.
- 3
Strain. Strain the remaining liquid, skim off the fat and return it to the casserole with 40 g butter, 700 g potatoes and the 8 halved carrots, then simmer until just tender, 7-10 min.
- 4
Cabbage. Add the cabbage wedges, cover and simmer until all the vegetables are tender, 10-15 min more.
- 5
Slice. Slice the brisket against the grain about 5 mm thick.
- 6
Serve. Arrange the brisket with the vegetables, moisten with a little broth, season with ¼ tsp pepper and serve with the mustard.
Storage
Store cooled brisket and vegetables separately in the fridge for up to 3 days and reheat until piping hot (74°C) before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large casserole (Dutch oven) with lid
- fine sieve
- large bowl
- 33 x 23 cm baking dish
- foil
- carving board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1087 kcal |
| Protein | 67.7 g |
| Carbohydrate | 46.4 g |
| of which sugars | 13.3 g |
| of which free sugars | 0 g |
| Fat | 69.8 g |
| of which saturates | 24.8 g |
| Fibre | 10.7 g |
| Salt | 10.05 g |
Protein per 100 kcal
6.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
