Cider-Braised Corned Beef with Rutabaga

Cider-Braised Corned Beef with Rutabaga requires approximately 4 hours from start to finish. One portion of this dish contains about 36g of protein, 36g of fat, and a total of 618 calories. This recipe serves 8. For $4.15 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires dry cider, light brown sugar, black peppercorns, and rutabaga. 205 people found this recipe to be flavorful and satisfying. It works well as a beverage. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 88%, this dish is awesome. Similar recipes include Braised Corned Beef Brisket, Oven-Braised Corned Beef Brisket, and Guinness Braised Corned Beef and Cabbage.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 210 minutes

 

Ingredients:

2 teaspoons allspice berries

5 bay leaves

1 teaspoon black peppercorns

3 tablespoons brown mustard

1 4- to 5-pound piece corned beef brisket (spice packet discarded)

2 12-ounce bottles hard cider

Chopped fresh parsley, for topping

5 cloves garlic, crushed

2 tablespoons honey

2 tablespoons prepared horseradish

2 leeks (white and light green parts only), halved lengthwise, cut into 1/2-inch pieces and well rinsed

3 tablespoons packed light brown sugar

1 medium rutabaga, peeled and cut into 1-inch chunks

8 sprigs thyme

1/2 cup Irish whiskey (or use low-sodium chicken broth)

Equipment:

oven

dutch oven

pot

kitchen twine

cheesecloth

baking paper

baking sheet

stove

whisk

bowl

slotted spoon

Cooking instruction summary:

Preheat the oven to 325 degrees F. Trim the fat cap on the corned beef to about 1/4 inch thick, then rinse the corned beef. Place in a large Dutch oven and cover with water by 1 inch. Bring to a boil, then turn off the heat and skim off any foam from the top. Transfer the beef to a plate, discard the water and wipe out the pot. Combine the allspice, peppercorns, bay leaves, thyme and garlic on a large square of cheesecloth. Gather the edges to make a bundle, tie with kitchen twine and set aside. Return the beef to the pot. Add the cheesecloth bundle, cider, whiskey and 4 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cover, transfer to the oven and bake 1 1/2 hours. Remove the pot from the oven and flip the beef; cover and continue baking until tender, about 1 1/2 more hours. Line a rimmed baking sheet with parchment paper. Transfer the pot to the stovetop and increase the oven temperature to 400 degrees F. Remove the beef from the liquid and place on the prepared baking sheet, fat-side up; reserve the pot of liquid. Whisk the mustard, brown sugar, honey and horseradish in a bowl. Brush 1/4 cup of the mustard glaze on the corned beef. Return to the oven and bake until the glaze is lightly browned and sticky, about 15 minutes. Brush with the remaining glaze and bake 15 more minutes. Remove from the oven and let rest 10 minutes. Meanwhile, bring the liquid in the pot to a boil. Add the rutabaga and reduce the heat so the liquid simmers; cook until the rutabaga is very tender, about 20 minutes, adding the leeks halfway through. Transfer the vegetables to a platter using a slotted spoon. Slice the corned beef and arrange on the platter; sprinkle the vegetables with parsley. Photograph by Con Poulos

 

Step by step:


1. Preheat the oven to 325 degrees F. Trim the fat cap on the corned beef to about 1/4 inch thick, then rinse the corned beef.

2. Place in a large Dutch oven and cover with water by 1 inch. Bring to a boil, then turn off the heat and skim off any foam from the top.

3. Transfer the beef to a plate, discard the water and wipe out the pot.

4. Combine the allspice, peppercorns, bay leaves, thyme and garlic on a large square of cheesecloth. Gather the edges to make a bundle, tie with kitchen twine and set aside.

5. Return the beef to the pot.

6. Add the cheesecloth bundle, cider, whiskey and 4 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cover, transfer to the oven and bake 1 1/2 hours.

7. Remove the pot from the oven and flip the beef; cover and continue baking until tender, about 1 1/2 more hours.

8. Line a rimmed baking sheet with parchment paper.

9. Transfer the pot to the stovetop and increase the oven temperature to 400 degrees F.

10. Remove the beef from the liquid and place on the prepared baking sheet, fat-side up; reserve the pot of liquid.

11. Whisk the mustard, brown sugar, honey and horseradish in a bowl.

12. Brush 1/4 cup of the mustard glaze on the corned beef. Return to the oven and bake until the glaze is lightly browned and sticky, about 15 minutes.

13. Brush with the remaining glaze and bake 15 more minutes.

14. Remove from the oven and let rest 10 minutes.

15. Meanwhile, bring the liquid in the pot to a boil.

16. Add the rutabaga and reduce the heat so the liquid simmers; cook until the rutabaga is very tender, about 20 minutes, adding the leeks halfway through.

17. Transfer the vegetables to a platter using a slotted spoon. Slice the corned beef and arrange on the platter; sprinkle the vegetables with parsley.

18. Photograph by Con Poulos


Nutrition Information:

Quickview
600k Calories
34g Protein
34g Total Fat
21g Carbs
25% Health Score
Limit These
Calories
600k
30%

Fat
34g
53%

  Saturated Fat
10g
68%

Carbohydrates
21g
7%

  Sugar
14g
16%

Cholesterol
122mg
41%

Sodium
2794mg
122%

Alcohol
9g
53%

Get Enough Of These
Protein
34g
70%

Vitamin C
85mg
103%

Vitamin K
77µg
74%

Vitamin B12
4µg
67%

Selenium
45µg
65%

Zinc
6mg
45%

Vitamin B3
8mg
45%

Vitamin B6
0.8mg
40%

Phosphorus
315mg
32%

Iron
5mg
29%

Potassium
940mg
27%

Vitamin B2
0.4mg
24%

Manganese
0.41mg
21%

Copper
0.34mg
17%

Vitamin A
770IU
15%

Magnesium
58mg
15%

Vitamin B5
1mg
15%

Folate
46µg
12%

Vitamin B1
0.17mg
11%

Fiber
2g
10%

Calcium
81mg
8%

Vitamin E
0.43mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Avocado-Mango Salad With Grilled Shrimp
Rutabaga and Sweet Potato Breakfast Hash with Turkey Sausage
Peach Melba Ice Cream
Garden Tomato Soup
Pork Chili Verde
Creamy Sundried Tomato and Chicken Pasta
Easy Stuffed Mushrooms
Avocado Egg Salad
Quinoa Muffins- Protein Filled Breakfast Fuel
Nutella Dream-Cheese Ball
Food Trivia

An American will typically eat the equivalent of 28 pigs in his or her lifetime.

Food Joke

Chuck Norris once opened a can of Campbells chicken noodle soup with his eyeballs.

Popular Recipes
Healthy Bacon Egg Potato Breakfast Casserole

Jeanettes Healthy Living

Healthy Marbled Chocolate Pumpkin Muffins

Ambitious Kitchen

vegetable tamale pie

Budget Bytes

Pumpkin Chicken Chili

The Roasted Root

Spiced Coffee Rubbed Steak for The Beef Checkoff #SundaySupper

Bobbis Kozy Kitchen