Hi, gang! Thought I'd upload pics of my recent St. Patty's Day meal, which I feel represents the country of Ireland very nicely. The meat turned out very tender, succulent, and very flavorful. Follow this recipe, and you may never ever eat another boiled corned beef brisket again! Serve this over a mixture of steamed shredded cabbage and carrot, for a colorful presentation that really resembles the colors of the Irish flag in a delicious way. The only drawback is that it calls for a cooking time of 6 hours, so you'll want to start this no later than noon.

Slow-Cooked Corned Beef Brisket on a Bed of Steamed Vegetables

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What you need:
1 corned beef brisket
3 medium onions
1 cup water
1 cabbage
7 carrots
1/2 cup browning sauce
1/4 cup butter
1 silicone pastry brush
1 large roasting pan
1 roasting rack
1 large deep skillet with lid

Directions:

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1. Preheat oven to 275 degrees Fahrenheit.
2. Place roasting rack inside large roasting pan and prepare your corned beef brisket by rinsing off the brisket and pat dry with paper towels.
3. Brush browning sauce over the top and bottom of your corned beef brisket until fully coated.
4. Turn on your burner to gas mark 6, and in a slightly oiled deep skillet, place brisket into hot skillet and sear on each side for 5 minutes per side.
5. Place seared brisket onto roasting rack inside the roasting pan and pour 1 cup water into the roasting pan, making sure the meat on the rack is elevated over the water. Rinse and clean skillet to use later.
6. Slice 3 medium onions and place onion slices around the outside perimeter of the brisket.
7. Shred 1 cabbage finely and set aside into large strainer, then peel carrots with a potato peeler until carrots appear clean. Discard all shavings.
8. Using the potato peeler, continue to shred carrot with the potato peeler into the strainer containing your shredded cabbage, shredding as much carrot as you can. Save remaining carrot pieces to place into your roasting pan.
9. Cover brisket with foil and place into the oven at 275 degrees Fahrenheit and cook for 6 hours. You may also use an electric roaster as well.
10. About 30 minutes before your brisket is done, begin rinsing your shredded cabbage and carrot mixture, using a generous amount of water, completely soaking your vegetable mix.
11. Place soaked vegetables immediately into deep skillet. Do not add any more water. The water from your soaking will help steam your vegetable mix perfectly.
12. To enhance the flavor of your vegetable mix, add 1/4 cup of butter.
13. Cover skillet and allow vegetables to steam until cabbage is fully translucent and butter is fully melted. Set steamed vegetable mix aside in a large bowl.
14. After 6 hours, remove corned beef brisket from oven and carefully remove from roasting pan, setting onto a cutting board.
15. Lay down a generous amount of vegetable mix onto the center of the plate as a bed for corned beef brisket. The colors of the vegetable mix should resemble the colors of the Irish flag nicely (green, white, orange)
16. Slice brisket into 1/2 inch-thick slices and place over the vegetable mix bed. Serve with roasted potato and stuffed cabbage for a perfect addition to this Irish meal (see respective recipes.)