Lunch / Dinner
Braised Corned Beef
Corned beef is often thought of as being boiled, but for tender corned beef, a simmer is all that’s required. Braising in broth, apple juice, and whole spices takes it to new heights. Once cooked until tender, let the beef cool in the braising liquid. The meat will absorb the liquid, making it extra moist and flavorful.
Test Kitchen Tip
If you don’t want to corn your own beef, buy an already corned brisket from the supermarket, then braise as directed here.
Prepare Homemade Corned Beef. Rinse cure from the corned beef under cool running water; set aside.
Preheat oven to 300°.
Combine onions, apple juice, beef broth, carrots, celery, garlic, ginger, mustard seeds, juniper berries, coriander, allspice, cloves, pepper flakes, peppercorns, and bay leaf in a large Dutch oven or pot. Add corned beef to braising liquid, bring to a boil over high heat, cover, then transfer to the oven.
Braise beef until fork-tender, turning halfway through, 3 hours total. Once braised, let beef rest in braising liquid, partially covered to allow steam to escape, 1 hour at room temperature. Transfer the brisket to the refrigerator and let rest overnight.
To serve, reheat brisket in braising liquid on the stove top, over medium-low, then transfer to a cutting board and thinly slice against the grain.
Rinse all the salt and spices from the corned beef, otherwise it’ll be too salty and overpowering.
The corned beef is done braising when you can easily pull a strand of the beef with your fingers.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 187mg 62%
Sodium 1143mg 47%
Carbs 10g 3%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.