Braised Corned Beef and Cabbage

Braised Corned Beef and Cabbage

Braised corned beef

Serves 4-6

Corned beef 3-5 pound

Carrots, diced 1 cup

Onions, diced 2 cup

Celery, diced 1 cup

Cabbage, cut into ribbons 5 cups

Guinness 2 cups

Flour ½ cup

Beef stock 2 cup

Black pepper, cracked ½ cup

Butter ½ cup

Vegetable oil 2 tablespoon

Method of prep:

Preheat oven to 350 degrees. Heat a braising pan over medium high heat on the stove. Dry beef with a paper towel and coat the beef evenly with black pepper. Add vegetable oil to the pan. When the oil begins to smoke, ad the beef to the pan, searing until a deep caramelization appears on all sides. Remove the beef and set aside. In the same pan, sauté carrots, onions, and celery until the vegetables are slightly soft. Add the cabbage to the pan and cook until soft. Once the cabbage is soft and reduced in size, add butter to the pan and combine to melt. Sprinkle flour over the butter coated vegetables evenly and stir to coat the vegetables in roux. Cook over medium heat for 2 minutes. Add the beer and beef stock and stir vigorously to prevent lumps. Add the beef back to the pan and nestle in the center of the vegetables. Cover and finish in the oven for 3 hours. Potatoes can be added halfway through the cooking process if desired. You may need to add more stock if the vegetables appear dry. Remove beef from the pan when finished and allow to rest on a cutting board for 10 minutes before slicing. Serve with an ice cold Guinness!