Ingredients

The following ingredients have 4 Servings
  • 4 lb corned beef brisket flat ((Certified Angus Beef ®))
  • 2 teaspoons ground coriander
  • 1 teaspoon caraway seeds
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon ground clove
  • 2 tablespoons canola oil
  • 1 pound carrots ((peeled and cut in 1-inch chunks))
  • 2 onions ((cut in 1-inch chunks))
  • 6 peeled garlic cloves ((cut in half lengthwise))
  • 1/2 head cabbage ((cut in 8 wedges))
  • 4 bay leaves
  • 1 cup beef stock
  • 2 tablespoons coarsely chopped fresh parsley ((optional))

Instruction

  • Remove corned beef from package, rinse and pat dry; cut into two equal pieces.
  • Preheat oven to 325°F.
  • In a small mixing bowl, combine coriander, caraway, black pepper, thyme and clove; set aside.
  • Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.
  • Transfer brisket to a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend. Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly with foil or lid. Place in oven and braise 2 hours until tender.
  • Slice thinly against the grain and serve with vegetables and broth, garnished with parsley.