Prepare yourself for a fabulous Irish dinner! I don't know about you, but my family doesn't usually care for a "typical" corned beef dinner - the meat is too salty and stringy for them. But I have found the best method for cooking some of the saltiness out of the corned beef, and it cooks up so tender!
Topped with a delicious fresh Blackberry Dijon Glaze, which caramelizes to the most beautiful glaze ever, and you'll be enjoying the best corned beef dinner you have ever had in your life! Little ones and big ones were literally scooping this glaze up with their spoons and pouring over the corned beef, tender vegetables and licking their fingers!
This corned beef was flavorful and so moist! You can prepare in either your oven or in a slow cooker, and it is a process, but doesn't take oodles of time - you'll have this cooking in less than 30 minutes.
The corned beef is actually braised twice - the first time to remove the saltiness, and the second time to add a mandatory bottle of Guinness Stout Beer and fresh spices, and before you know it, your house will be filled with the most magnificent scents!
I usually steam or roast my baby red potatoes and carrots on the side - they can be cooked to absolute perfection and not have the typical "saltiness" they would have if you cooked them with the corned beef.
And tomorrow I'll be whipping up some Corned Beef Hash with the leftover meat - the Blackberry Dijon Glaze will add just a touch of sweetness to that dish as well!
Hope that you enjoy this St. Patrick's Day feast as much as my family does!
1 (4-5 pound) corned beef
2 Tablespoon olive oil
2 large onions, peeled and quartered (divided)
6 cloves garlic, minced
1 cup brown sugar (packed)
8 whole cloves
3 sprigs fresh thyme
3 bay leaves
1 Tablespoon whole black peppercorns
2 liter bottle ginger ale
1 bottle Guinness Stout Beer
8-10 carrots, peeled and cut into thirds
2 lbs. baby red potatoes, washed and cut into halves
Fresh snipped parsley
Blackberry Dijon Glaze:
1/2 cup blackberry preserves
1 cup fresh blackberries
2 Tablespoons Dijon mustard
2 Tablespoons brown sugar, packed
1 Tablespoon low-sodium soy sauce
1/2 tsp. freshly-ground black pepper
HOW I MAKE THIS:
1. TWO OPTIONS: Prepping the Night Before, or the Day Of. If you have a large piece of corned beef (over 4 pounds) or if want to serve your corned beef early in the day, I heartily recommend using The Night Before method! For either method, I discard the spice packet that typically comes with the corned beef and use my own fresh spices.
4. Move corned beef to oven-safe pan that has been lined with non-stick foil, and cover the corned beef with foil. Reheat oven to 325 degrees.
5. Brush corned beef with glaze, cover with non-stick foil and return to oven for 20-30 minutes, until the glaze begins to caramelize.
6. Steam or roast vegetables while corned beef is glazing in oven.
7. Remove corned beef from oven, cover with foil and let rest for 10 minutes before carving.
8. Brush with additional glaze right before serving and garnish with additional fresh blackberries. I usually warm up the extra Blackberry Dijon Glaze and serve it on the side as well. So good!
YIELD: Allow 1/3 to ½ pound of corned beef per serving.
NOTES: Vegetables cooked with the corned beef tend to be a lot saltier than my family prefers. I prepare (steamed for tender flavor, or roasted for a golden exterior) baby red potatoes and carrots on the side so that they are tender, moist and flavorful. Pour melted butter over cooked vegies and sprinkle with snipped parsley. So easy!
Originally posted March 2017; Revised and reposted March 2019.
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