Corned Beef and Cast Iron

Corned Beef & Cast Iron Cooking

It’s the time of the year to celebrate Saint Patrick’s Day. Everyone is Irish on this holiday as we celebrate with parades, wearing anything green and gold, drinking green beer, searching for shamrocks and, of course, indulging in corned beef.

This is my absolute favorite corned beef recipe that will take your traditional boiled dinner to a gourmet-inspired meal. Along with our cast iron cooking tips, you will feel as though you’ve got the luck of the Irish.

Cast iron is the key to provide even heating to cook and slow roast in your oven. Enamel-coated cast iron is a favorite—exceptionally durable and incredibly easy to clean. After braising, stewing or roasting, the interior of the enameled Dutch oven can be wiped clean with a sponge. Enameled cast iron does not leech into food or react with acidic foods such as chili and tomato-based sauces. Oven roasting with cast iron allows you to control the temperature without constant monitoring. A Dutch oven is essential for slow-simmering, braising, searing and a perfect casserole dish to create tender melt-in-your-mouth meals.

1 piece center-cut flat corned beef brisket cured or uncured (about 4-5 lbs.)
1 lemon, end trimmed & thinly sliced
1 large onion (about 1/2 lb.), peeled & thinly sliced
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 to 8 whole cloves
1/4 cup Dijon mustard
1/4 cup brown sugar

1. Pre-heat oven to 325°F.
2. Discard any flavor packet from corned beef. Rinse meat well under cool running water, rubbing gently to remove exterior salt. Pat dry.
3. Lay meat fat side up in a 6 ¾ qt. or 7 ¼ qt. Dutch oven. Lay the thinly sliced lemon (discard seeds) and onion over the meat. Sprinkle with peppercorns, allspice and cloves.
4. Set Dutch oven on middle rack. Pour 8 cups boiling water around brisket, place Dutch oven lid to seal and bake until brisket is fork tender, about 4 hours depending on the thickness. Your meat thermometer should read an internal temp of 170°F to 180°F to reach fork tenderness.
5. Uncover and drain off all but 1 cup of liquid. Reserve the lemon and onion slices and arrange them on top of the meat.
6. In a small bowl, mix the Dijon mustard and brown sugar; spread evenly over meat, on top of the lemon-onion mixture. Turn oven to broil and place about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Place brisket on a cutting board or platter and slice against the grain. Serve hot and with your favorite potato and Irish soda bread recipe.

From our kitchen to yours…Cucina Felice!

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Michele at Chef's
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