Braised Corned Beef

My grandpa owned a bar called “The Ryan’s Island Inn” when I was growing up, and we were always there on St. Patrick’s Day. I vividly remember sitting at the bar watching him press the corned beef down into the pot with a pair of tongs. It was always fun there, and the corned beef and cabbage was perfect. Over the years, the boiled version just hasn’t been as appealing as it used to be, so I tried this one. You sear the meat in a hot pan after rubbing it with spices and oil. Then, when it’s nice and golden, you slowly braise it until tender. It’s delicious and makes me want to make it every year again. Please note that I made this with an uncured corned beef from whole foods, different brands might be saltier than others. I salted mine quite generously with my diamond kosher salt and it was perfect, but I cannot speak to how this will be with other brands. If you have a feeling it might already be pretty salty, then go easy when salting, and as always I recommend using kosher salt.

Recipe by Tierney Larson (formerly Tierney Ryan for Irish Authenticity ;). JK I grew up on Long Island NY…so it’s as authentic as a 4th? generation Irish (but mostly Italian)-American can make

Servings: 4

Ingredients:

1 Uncured Half Beef Brisket Corned Beef (I got this at whole foods, I cannot speak to how this will come out with other brands of corned beef but as long as it’s uncured, it should be fine)

2 tbl coriander seeds

2 tsp brown mustard seeds

3 cardamom pods

4 cloves

1 star anise

1/2 tbl black peppercorns

1/2 tbl white peppercorns

1/4 tsp celery seeds

2 bay leaves

1/4 tsp ground ginger

1/4 tsp ground cinnamon

kosher salt

2 tbl olive oil

1 tbl canola oil

1 onion, skin on, quartered

1/2 head of garlic, cut in half horizontally

Ok so…

Heat the oven to 275F (140C). Set the brisket out on a cutting board, pat it dry and season all sides with kosher salt. Let come to room temperature for about 30 minutes.

In a medium skillet, place the whole spices, leaving out the cinnamon and ginger. Let the seeds toast for about 1 minute or so, shaking the pan now and then until fragrant. Remove from the heat and let cool slightly.

Add the larger spices to a spice grinder or mortar and pestle first, then blitz until they're almost fully crushed. Then add the rest of the spices and blitz again until almost fully crushed, then mix in the cinnamon and ginger.

Pour them into a small bowl and add 2 tbl of olive oil. Stir until it combined into a paste, set aside.

Prepare a roasting pan with rack. Place the onion, garlic and 2 tbl of water in the roasting pan and set aside. Rub the brisket all over with the spice paste you made, and then if you went light on the salt before, season again with some kosher salt. (if you got it good the first time, just do a light sprinkling).

Heat a cast iron or heavy bottomed skillet over medium high heat. When hot, add the canola oil and let that heat until shimmering. Add the brisket in fat side down and let sear for about 4-5 minutes until golden brown. Repeat on all sides, then remove and place on the rack over the roasting pan.

Cover tightly with tin foil to keep the steam in. And place on the center rack of your oven. Cook for 5-6 hours, or until in the internal temperature is around 185-190F.

Remove to a cutting board and let rest for 10 minutes. Then slice thinly against the grain and serve!