Oven Roasting Recipes
HOME-STYLE CORNED BEEF WITH DILLED CABBAGE – 2-3/4 to 3-3/4 hours
2-1/2 to 3-1/2 lb boneless corned beef brisket
1/4 cup honey
1 Tbsp Dijon-style mustard
Dilled Cabbage:
1 head cabbage (2 lb), cut into 8 wedges
3 Tbsp butter, softened
1 Tbsp Dijon-style mustard
1-1/2 tsp chopped fresh dill
- Heat oven to 350°F. Place corned beef brisket and 2 cups water in stockpot. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender.
- About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
- Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3" to 4" from heat. Mix honey and 1 Tbsp mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
- Mix butter, 1 Tbsp mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.
6 to 8 servings
BEER-BRAISED Brisket with Mustard sauce – 3-1/2 to 4 hours
2-1/2 to 3-1/2 lb boneless beef brisket
1 Tbsp olive oil
2 large onions, chopped
1 bottle (12 oz) beer or pale ale
Mustard Sauce:
1/2 cup Dijon-style mustard
2 Tbsp chopped parsley
- Heat oil in stockpot over medium heat until hot; brown beef brisket. Remove; sprinkle with 1 tsp salt and 1/2 tsp pepper.
- Add onions to pot; cook and stir 5 minutes or until tender. Place brisket, fat side up, in pot. Add beer; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.
- Remove brisket. Skim fat; cook cooking liquid, uncovered, 15 to 20 minutes or until reduced by half.
- Combine mustard, parsley and 2 Tbsp onion sauce. Carve brisket diagonally across the grain; top with remaining onion sauce. Serve with mustard sauce.
6 to 8 servings
