I love brisket and corned beef. They are tough cuts of meat and come out best when they are slowly cooked. This week corned beef is on sale for $1.87/lb for point cut. So I bought a couple. I made braised corned beef last night and here is the recipe. Since my son was not keen on traditional corned beef and cabbage I made the following recipe.
#Brian’s Braised Corned Beef
3 tablespoons avocado oil (or other high heat oil)
3 lb corned beef point cut
2 large white onions, chopped
1 cup baby carrots cut in half
6 celery ribs, cut into 1-inch pieces
8 garlic cloves
1/4 cup cider vinegar
1 cup chicken stock
1 (28-ounces) can whole peeled tomatoes
Preheat oven to 325°F.
Trim the corned beef fat cap (which is often a thick layer) to a thickness of about 1/4 inch.
Season the corned beef on both sides with generous pepper. Heat oil in a wide 8 quart heavy pot which has a tight fitting lid (I have a Le Creuset). When the oil starts to shimmer brown the corned beef for about 4 minutes each side on high heat. Brown the fat cap side first, that will release more fat for the browning process.
Transfer to a plate. Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 4 to 5 hours.
When done, remove from oven and slice the corned beef across the grain in generous slices with a very sharp knife. Place in large deep serving dish and pour all the good braising juices over the top. I served it with garlic mashed cauliflower and my famous fried cabbage with bacon and onion.