Time: 4 hours
Feeds: 2-4 people
Ingredients:
- 1 3-4 lb corned beef
- 1 yellow onion
- 4 cups beef stock
- Freshly ground black pepper and garlic powder, to taste
- Mashed potatoes, to serve with
- Boiled or Sweet and Sour Cabbage, to serve with
Directions: Preheat the oven to 275 degrees. Quarter the onion and put into the bottom of a Dutch oven or heavy bottomed, oven safe pot. Remove the corned beef from the package, saving the seasoning packet if there is one. Give it a quick rinse if there’s a lot of corning liquid left on there and then place it on top of the onions, fat side up. Add the beef stock to the pot until it’s about half way up the corned beef. Add a cup or two of water if needed to get it to that point. Sprinkle garlic powder and freshly ground black pepper on top of the corned beef and then add the seasoning packet to the stock. Place in the oven with the lid on and braise for the next few hours. I would check it a couple of hours into the cooking process to see what temperature the meat is at. You’re aiming for a temperature of at least 190 degrees to ensure the meat is tender. If needed, you can bump up the oven temperature to 325 to speed up the cooking process.
When the corned beef has reached the target temperature and is tender when probed, turn off the oven and leave the meat in the Dutch oven, covered until you’re ready to carve it. This is a great time to finish the other components of the meal. Once you’re ready to slice the meat, remove from the braising liquid onto a cutting board and identify which way the grain of the meat is going. You’ll want to cut against the grain to ensure the meat is as tender as possible. Serve with mashed potatoes and cabbage if desired and enjoy!