My family and I celebrate St. Patrick’s Day every year with a feast, which usually includes corned beef and some sort of potatoes. Now, I know that most Irish people don’t eat corned beef on St. Patrick’s Day but my family likes to, so we do! I have tried boiling corned beef, baking it with honey-mustard (which is my usual go-to), and also a quick and easy apricot-mustard glazed corned beef. This year, I decided to try braising a corned beef in the oven slow and low. I simply seasoned the meat well with freshly cracked black pepper and garlic powder then seared it in some olive oil. I laid the seared corned beef on top of some sliced onion and garlic along with some water then slowly braised it for 5-6 hours.
The meat was so tender and juicy and we all thought it was delicious! I really loved how simple this corned beef was to make, how great my house smelled all day long while it braised, and how wonderful it tasted without any fancy seasoning. The onions and garlic melted in your mouth amazing and the braising sauce was so flavorful. This may be my new go-to corned beef recipe. I paired this corned beef with my daughter’s favorite Irish side dish Colcannon along with some roasted carrots.
How to Make Slow Braised Corned Beef
Preheat the oven to 275 degrees.
Discard the pickling packet. Rinse the corned beef thoroughly then dry well with paper towels. Season both sides of the corned beef very well with freshly cracked black pepper and garlic powder, to taste. Side Note: DO NOT season with salt! The beef has been soaked in a brine and will be very salty.
Place the corned beef fat side down in the hot braising pan. Sear for a couple of minutes, until golden brown, then flip over and sear all sides of the corned beef, including the ends. Remove and place on a plate with a tin foil tent. Add the onion slices and garlic to the Dutch oven braising pan and cook, stirring often, for 1 minute. Add the water making sure to break up any bits off the bottom of the pan. Remove from the heat. Place the seared corned beef on top of the onions and garlic then seal the braising pan with a heavy well sealing lid and place it into the oven.
Braise for 5-6 hours or until the meat is fall-apart tender. Carefully remove it from the braising pan and place it on a cutting board. Let the meat sit for at least 5 minutes.
While the meat is resting, remove as much fat from the top of the braising liquid with a spoon. Taste the liquid and if it’s too salty, add 1/4 cup of water, or more, until it tastes great.
Cook over medium heat until heated through; taste and season with freshly cracked pepper, if needed. Serve the sauce on the side along with the onions and garlic, if desired. Enjoy.