Oven Braised Corned Beef with Sauerkraut
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Equipment
- 1 stainless steel roasting pan
- 1 sheet heavy duty aluminum foil
Ingredients
- 3 pounds corned beef brisket
- 2 cups onions slivered
- 2 tablespoons olive oil
- 2 teaspoons pickling spice (or use the pickling spice pack)
- 2 bay leaves
- 1 tablespoon minced garlic
- 12 ounces lager beer (I used Harp)
- 24 ounce jar sauerkraut (undrained)
Instructions
- Preheat the oven to 325F.
- Place the corned beef in a pot and cover with water. Bring to a boil; boil 3 minutes, then drain and pat dry.
- Place the corned beef into a roasting pan, fat side up.
- Cook the onions in the olive oil with the pickling spice, bay leaves and garlic until the onions are lightly browned.
- Stir together the onions and the contents of the sauerkraut jar.
- Cover the corned beef with the kraut/onion mixture and pour the beer over all.
- Cover the roasting pan with heavy foil.
- Bake for 4 hours at 325F or until the internal temp of the meat is 195F or higher.
- Rest meat about 15 minutes before slicing. Slice thinly across the grain.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 561kcalCarbohydrates: 13gProtein: 35gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 122mgSodium: 3515mgPotassium: 972mgFiber: 4gSugar: 4gVitamin A: 27IUVitamin C: 83mgCalcium: 72mgIron: 6mg
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