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Onion-Braised Corned Beef & Cabbage

Reynold Corned Beef 2

Sometimes it’s best not to overthink it. Just grab a pair of onions, a couple of bottles of Guinness (you’ll only need one for the recipe, the second is all about you) and add a little heat. You’ll wonder why everyone else is trying to make comfort food so complicated.

INGREDIENTS

1 Snake River Farms Corned Beef Brisket or Round
2 Onions, cut in half
12 oz Guinness
1 lb Fingerling Potatoes
1/2 lbs baby carrots
1 head of cabbage, halved

Reynold Corned Beef 1

DIRECTIONS

Pre-heat your oven to 250 degrees.

Place four onion halves face down on a roasting pan and place the corned beef on top of the onions. Pour the Guinness into the bottom of the pan. Cover and cook until tender – anywhere from 4-6 hours.

Remove the corned beef from roasting pan and set on cookie sheet, then turn the oven to 500 degrees. Pour liquid contents from corned beef pan into stockpot. Bring to a boil, then add your veggies.

Simmer for 45 minutes to an hour. When vegetables are 15 minutes from being done, place corned beef on cookie sheet back in the 500 degree oven and let it sear for 10 minutes. (Note:  cheaper cookie sheets may twist and turn from the high heat, but they will pop back to shape.)

Again remove from the oven and let the corned beef rest for 10-15 minutes. Carve and serve.

Reynold Corned Beef 3

Our story

Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.

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Comments

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  • This looks like a great dinner going to try it today, but like many recipes it does not give a time estimate of how long to braise, let's say a 3.3lb roast at 300F to achieve the 180F internal temp. Makes it hard to time out a dinner with all other sides.

    03/17/2017 by John Stutz

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