Oven-Braised Corned Beef Brisket
Source of Recipe
Garry
Recipe Introduction
It's St. Patty's Day time once again...and then there
are most of US that are into the Corned Beef craze..
Boiled too death.. llike many suggest to get it done.
Then there are a lot of US that think of corned beef
as stringy and off-flavored...hmmm...
Well, this one will take some extra free-time.. But,
St. Patty's Day happens to fall on a 'week-end' this
year. This long-slow moist cookin' tenderizes the meat
and a 'spice-rub' and a 'glaze' lend it a full and
complex flavor that you may even find quite
HAIR-RAISING.
Butt, be 'advised' that 'doing-it' this way the corned
beef will SHRINK in size by about 1/2. The corning
process--type of brining--pumps a lot of liquid into
the
brisket that is 'shed' during cooking.
List of Ingredients
Oven-Braised Corned Beef Brisket
Recipe
Heat the oven to 325 degrees (F)
Put 8-cups water on to Boil
Trim and discard most of the surface fat from about
a 4-pound, center-cut corned beef brisket
Rinse meat under running water, rubbing gently to
release 'corning salt'
Lay meat, Fattier side up, in a 11-by-15 or 16-inch
roasting pan
Thinly slice a lemon (discard the seeds) and a medium
onion (discard the skin)
Arrange slices over the meat
Sprinkle wit h1 teaspoon Black Peppercorns, 1/2
teaspoon whole allspice and 6-8 whole cloves
Set on middle rack of oven
Pour in the boiling water, and seal pan tightly with
foil
Bake about 4-hours, until the meat is very TENDER when
pierced
Meanwhile...if you are back at the ranch
Mix 1/4 cup Dijon mustard, with 1/4 cup brown sugar,
set aside
Remove Pan
Uncover and drain off all but about 1 cup of the
liquid
Scrape off whole spices and spread mustard mixture on
top of lemon slices
Broil about 8-inches from the heat until the mustard
mixture begins to brown.. just 2-3 minutes
Slice Meat across the grain
Makes 6-8 servings
Well, this is using some different 'styles/tastes',
'methods/techniques', and even ways/means to make
ends meat.
Hmmmm...we even use this way with our Hair-Sheep/Goat
Meat in different places.. And, we even lower the temp
and adjust the cooking times to get it 'just right'.
Eye guess ya' could say it is a long-slow process
along these lines.;-))
Luck of the Irish?
Nah.. but ya' can even KISS(Keep it Simple Stupid) me
though, but eye am a Dumb Dutchman and certainly not
an expert in the field.. just driven by a Passion to
make some bucks without attempting to get anyone's
goat.
Some even say this is the BEST corned beef they have
had.. which eye have found rather Hair-Raising.
I guess ya' could say that eye have 'adjusted'
and changed' in the aging process.. even become
Tropicalized.. and learned how to 'add some spice'
to my life.
|
|
member logon
