Corned beef sliced cross grain
Corned beef sliced cross grain

Clara was my nail client, mother to Lenice – also my nail client, who was mother to Michelle  – also my nail client.. all in years gone past.. I adored them all.  One nail visit,  Clara was keeping Lenice and me company  while I prettied up Lenny’s hard working hands.  Conversation almost always turned to who was making what for dinner. I chimed in I was making corned beef.. “boiling it?”, asked Clara.. i said of course. . How else??? Well Clara gave me her Irish version and it”s forever been known as Clara”s corned beef in my house.

1- corned beef.. in the meet section usually in vacuum sealed packages  marked thin, thick,  point cut, maybe eye round.  3-4lbs They shrink A LOT and leftovers are almost better than dinner.. ok buy 2 then 🙂 I have bought all the different cuts and honestly the cheaper fattier cuts are the best.. tasty and tender.. so that mans the thick or point cuts get my vote.
1- bag of baby peeled  carrots 1lb
1- bag of red potatoes 5lb
1- head of green cabbage
Ground black pepper
Caraway seeds
Onion powder
Garlic powder
1/4cup dark brown sugar
Yellow mustard about 2 tbls

Pre-heat the oven for 350.

Place the corned beef FAT SIDE UP on a rack in a roasting pan. If there is a little package of seasonings in there, open that up and spread it on top.. not every brand has this and thats OK. Put a LITTLE water down there in the pan.. not much and less if its got a good layer of fat.  Cover tightly with aluminum foil, I like to use heavy duty foil. Put it in the over and set a timer for 2 hours. No peeking unless it has a LOT of fat layer, you may want to remove some of the liquid that builds up mid-way.

At the 2 hour mark fill a big pot with water and put that on to boil.

Lets check the meat – crack open the foil and check the liquid level, remove some (carefully it’s HOT – I use a turkey baster) of the liquid, Poke the meat with a long tine’d meat fork to see how tender it is. Recover tightly and close the oven now 🙂

When the water is almost boiling, toss in the bag of carrots.

Cut the cabbage in large chunks.. when the water is boiling again drop it all in there.

Take the brown sugar into a bowl and squirt some yellow mustard over the top (like the picture), mix it to a thick paste with the back of a spoon. Remove the meat from the oven, carefully remove the foil and drizzle, brush, spoon the mixture over the top and sides of the meat. Remove some of the liquid if its too much again – the meat should not be sitting in the liquid. Return it to the oven UNCOVERED this time.

Cut the potatoes – I usually count 1-1/2 potatoes per person. wash, cut into large chunks also, leave the skin on.. The water should have been boiling again for about 5 minutes now,  drop the potatoes in, add the garlic & onion powders, a few sprinkles of caraway seeds and a hefty dose of black pepper, set a timer for 15 minutes.

Drain the potatoes, carrots and cabbage into a large bowl. Remove the meat from the oven and slice CROSS GAIN and ENJOY!!!

Cabbage, carrots & potatoes set to boiling
Cabbage, carrots & potatoes set to boiling
corned beef drizzled with brown sugar & mustard mixture
corned beef drizzled with brown sugar & mustard mixture
Brown sugar drizzled with yellow mustard
Brown sugar drizzled with yellow mustard
Corned beef sliced cross grain
Corned beef sliced cross grain

 

 

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Clara’s Corned Beef
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