SLOW OVEN ROAST CORNED BEEF

slow-oven-roast-corned-beef

 

 

SLOW OVEN ROAST CORNED BEEF
 
Author:
Ingredients
  • For Aging:
  • 4 cups olive oil
  • 4 cups balsamic vinegar
  • ¾ cup Aurora Borealis Sea Salt Medley
  • ¼ cup Denali Blend Seasoning
  • 2 teaspoons Kodiak Cajun Blend
  • ½ cup medium brown sugar
  • 1 stick cinnamon snapped into 4 pieces
  • 8 whole clove
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves
  • ½ teaspoon ground ginger
  • For Slow Roasting:
  • Julienne cut one medium red onion
  • Julienne cut 3 medium carrots
  • Julienne cut 3 stalks of celery
  • Julienne cut 6 strips of bacon
  • 2 cup beef broth
Instructions
  1. For Aging: Put all aging ingredients in an 8-qt. stock pot and bring to a high heat, enough to dissolve salt, sugar and allow spices to infuse into liquid. Turn off heat and allow to cool to 45 degrees. Place your brisket into a 2-gallon bag and poor cooled mixture into bag and place in container in the refrigerator for 5 days. Remove & rinse with cold water.
  2. For Slow Roasting: Place the beef broth on stove top in the Dutch Oven and bring to a boil. Set oven temperature to 300 degrees. When the broth has boiled gently place rinsed brisket into Dutch Oven and put lid on. Place in pre-heated oven at 300 degrees for 2 to 3 hours until fork tender. When fully cooked remove from oven let rest for 10 minutes and slice against the grain.
  3. Bon Appetit!