| Level: | Easy |
| Total: | 4 hr |
| Prep: | 30 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 4- to 5-pound piece corned beef brisket (spice packet discarded)
- 2 teaspoons allspice berries
- 1 teaspoon black peppercorns
- 5 bay leaves
- 8 sprigs thyme
- 5 cloves garlic, crushed
- 2 12-ounce bottles hard cider
- 1/2 cup Irish whiskey (or use low-sodium chicken broth)
- 3 tablespoons brown mustard
- 3 tablespoons packed light brown sugar
- 2 tablespoons honey
- 2 tablespoons prepared horseradish
- 1 medium rutabaga, peeled and cut into 1-inch chunks
- 2 leeks (white and light green parts only), halved lengthwise, cut into 1/2-inch pieces and well rinsed
- Chopped fresh parsley, for topping
Instructions
- Preheat the oven to 325 degrees F. Trim the fat cap on the corned beef to about 1/4 inch thick, then rinse the corned beef. Place in a large Dutch oven and cover with water by 1 inch. Bring to a boil, then turn off the heat and skim off any foam from the top. Transfer the beef to a plate, discard the water and wipe out the pot. Combine the allspice, peppercorns, bay leaves, thyme and garlic on a large square of cheesecloth. Gather the edges to make a bundle, tie with kitchen twine and set aside.
- Return the beef to the pot. Add the cheesecloth bundle, cider, whiskey and 4 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cover, transfer to the oven and bake 1 1/2 hours. Remove the pot from the oven and flip the beef; cover and continue baking until tender, about 1 1/2 more hours.
- Line a rimmed baking sheet with parchment paper. Transfer the pot to the stovetop and increase the oven temperature to 400 degrees F. Remove the beef from the liquid and place on the prepared baking sheet, fat-side up; reserve the pot of liquid.
- Whisk the mustard, brown sugar, honey and horseradish in a bowl. Brush 1/4 cup of the mustard glaze on the corned beef. Return to the oven and bake until the glaze is lightly browned and sticky, about 15 minutes. Brush with the remaining glaze and bake 15 more minutes. Remove from the oven and let rest 10 minutes.
- Meanwhile, bring the liquid in the pot to a boil. Add the rutabaga and reduce the heat so the liquid simmers; cook until the rutabaga is very tender, about 20 minutes, adding the leeks halfway through. Transfer the vegetables to a platter using a slotted spoon. Slice the corned beef and arrange on the platter; sprinkle the vegetables with parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 859 |
| Total Fat | 57 g |
| Saturated Fat | 23 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 47 g |
| Cholesterol | 240 mg |
| Sodium | 247 mg |
Reviews
I dont understand why so many recipes want you to get rid of the spice packet? I even add more pickling spice to my corned beef.
Try the recipe on Food Network for corned beef in an Instant Pot. AMAZING.
Hey, I made this last night for a late St. Pat’s day. Used “uncured” corned beef from Whole Foods, maybe Applegate? Still good 2 weeks after purchase but was starting to get nervous. Used regular cider and chicken broth, no booze, not that there’s anything wrong with that. Added some coriander seed and mustard seed. Recipe is a bit too heavy on the allspice and garlic I’d say, cut to 2/3 or 1/2. Also added a half onion and 2 broken up carrots for seasoning. Important: cooked at 275 rather than 325 for a bit longer. Be patient, it seemed kinda tender but at the right moment is practically melted and you could pull it apart with a single fork. Maybe 4 hours. Best corned beef I ever made. Used whole seed mustard and homemade horseradish in the sauce. Regretted leaving it a bit too long for the 2nd sauce iteration got just a touch too crispy. Used traditional veggies. No offense, but the pic with the recipe is just horrid.
I love this recipe!!! My go to recipe for St Patrick’s day!
Make the entire recipe! You won’t be disappointed. My first time trying Rutabaga/leeks and they were so good! The charred cabbage was something I had never had before either and it came out perfect! Irish boxy potoates were amazing! And of course the cider braised corned beef was the star of the meal!
Well worth the wait. Fantastic recipe. I didn’t do the rutabagas, but I saved the braising liquid, reduced it a bit and used it as an au jus.
Made this exactly as written (minus the rutabagas/leeks) along with the cheddar and herb boxty and charred cabbage featured with it. Time consuming to make it all but delicious.