Description
This is an easy way to cook corned beef in a dutch oven. No need to brine the corned beef; it has plenty of seasonings and flavor. Serve with lots of vegetables roasted right along the corned beef and a tangy horseradish mustard sauce and dinner is ready!
Ingredients
- (1) 2 1/2 lb. corned beef with seasoning packet, *(uncooked)
- 1/4 cup brown sugar (use Swerve as a low carb option)**
- 1/2 cup low sodium beef broth
- 2 bay leaves
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 tablespoon horseradish
- 1 tablespoon stoneground mustard
Optional vegetables
- 3 carrots, peeled and chopped about 1" long
- 1 large parsnip, peeled and chopped to 1"
- 2 stalks celery, chopped to 1"
- 1 small head green cabbage, cut into 8 wedges (remove core)
- 1 medium yellow onion, cut into 4 wedges
Instructions
- Preheat oven to 325°F.
- Rinse corned beef with cold water and pat dry with paper towel.
- If the corned beef is a fattier cut, trim some of the fat.
- Sprinkle the seasonings from packet, salt and cloves over beef and lightly press down into the meat.
- Combine the horseradish and mustard and spread over the corned beef.
- Place into Dutch oven. Add bay leaves. Combine the beef broth and brown sugar; pour over beef.
- Put cover on Dutch oven and roast corned beef for 1 hour. Remove and set aside the beef.
- Add chopped vegetables to Dutch oven. Place corned beef on top. Add more broth if needed. The broth should just come to the edge of the beef. The broth does not have to cover it.
- Lower oven temperature to 300°F. Bake for another 1 - 1 1/2 hours or until thermometer registers 145°F.
- Remove beef to cutting board, cover with aluminum foil and let rest for 10 minutes before slicing.
- Cut across the grain for tender slices. Looking at the lines in the beef, turn the platter a quarter turn and slice the beef.
- Spoon some cooked broth over corned beef. Serve the vegetables with corned beef and mustard sauce.
Notes
* This recipe uses the flat cut of corned beef which is a leaner cut. You can buy the point cut or the round roast if you prefer.
*If you'd like to make your own seasonings, combine 1/4 teaspoon of cloves, coriander, peppercorns, mustard seeds, anise seeds, red pepper flakes, salt, 2 bay leaves. You can use a coffee or spice grinder or even press down with the back of a spoon.
** We are keeping this recipe lower carb and using a sugar substitute and not roasting potatoes with the Corned Beef.
*If not watching carbs, you can serve with some rye bread or traditional Irish soda bread.