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:
covered percent of daily need
