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St. Patrick's Day: Oven Braised Corned Beef Brisket

Source of Recipe


From "Sunset Recipe Annual: 2000 Edition"



List of Ingredients



• 1 piece (about 4 pounds) center-cut corned beef brisket
  
• 1 lemon, ends trimmed
  
• 1 onion, peeled
  
• 1 tsp black peppercorns
  
• ½ tsp whole allspice
  
• 6 to 8 whole cloves
  
• ¼ cup Dijon mustard
  
• ¼ cup brown sugar
  






Instructions



1. Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt. Lay meat, fattiest side up, in a 2-inch deep, 11- x 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion, and lay slices over meat. Sprinkle with peppercorns, allspice and cloves.
   
   
2. Set pan on middle rack in a 325° F oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.
   
   
3. In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.
   
   Makes 6 to 8 servings.
   
   ............
   
   Serve with:
   
   ST. PADDY'S POTATOES WITH GREEN SAUCE
   
   • 12 to 16 round red thin-skinned potatoes (2½ inches wide; 2 to 2½ pounds total)
   • 2 Tbsp lemon juice
   • ¼ cup chopped parsley
   • ¾ cup lightly packed rinsed and drained watercress sprigs
   • ¼ tsp dried tarragon
   • ¾ cup sour cream
   • Salt
   
   Scrub potatoes and pierce each with a fork. Set potatoes directly on the rack in a 325° oven and bake until soft when pressed, 1 to 1¼ hours.
   
   Meanwhile, in a blender or food processor, combine lemon juice, parsley, watercress, tarragon and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required.
   
   Cut a slit across the top of each potato and pinch sides to pop open top. Set potatoes on a platter and spoon a little of the green sauce into each. Serve with remaining sauce and salt to taste.
   
   Makes 6 to 8 servings.
   
   






Final Comments


Add potatoes to oven for the last hour the corned beef bakes. If the beef is done before the potatoes, let it continue cooking until potatoes are ready. If making green sauce up to 1 day ahead, cover and chill.