Tip : Corned Beef sandwiches are really great the next day with pan juices for dipping. Once you have served the brisket as dinner, strain the juices into a bowl and place in the fridge overnight. Then, the next day, remove the fat and reserve the remaining juices as a dipping sauce for your sandwiches. If you still have some left, make corned beef hash!
Ingredients
Brisket
- 2-3 lb prepared beef brisket in a bag
- 1 large carrot diagonally sliced
- 1 large onion coarsely chopped
- 3 cloves garlic
- 2-3 bay leaves
- 5-6 whole pepper corns
- 1/2 cup prepared BBQ sauce ideally, not sweet, or ketchup
- 1 tsp liquid smoke if using ketchup
- 2 tbsp Worcestershire sauce
- 1 1/2 cup beef stock or just enough to cover the onions, but not to fully cover the brisket
Potatoes
- 1-2 medium baking potatoes peeled and cut into 1" cubes
Pickles
- 4 baby dill cut into quarters
Instructions
- Pre heat oven to 325°F
- Gather all ingredients before starting recipe.
- Peel and chop 1 large carrot and 1 large onion and add to a heavy oven proof baking pan with a tight-fitting lid.
- Remove corned beef from wrapper and place on top of vegetables, add 2-3 bay leaves, 3 cloves garlic, 5-6 whole pepper corns, 1/2 cup prepared BBQ sauce (or 1 tsp liquid smoke and ketchup instead of BBQ sauce), 2 tbsp Worcestershire sauce and 1 1/2 cup beef stock
- Add beef stock to come up to the corned beef, but not to cover the beef.
- Cover tightly and place in a 325°F oven for 2-3 hours. The corned beef is done when the meat is tender when pierced with a fork.
- Remove corned beef from broth, allow to cool for 10 minutes and slice into 1/2" slices.
Serving
- Place 1-2 medium baking potatoes, boiled, on center of plate and top with 2-3 slices of the corned beef, add carrots and onions with a bit of au jus on the side.