James from Walden Local shares his tips for preparing our grass-fed (and grass-finished!) corned beef!
While there is nothing wrong with gently boiling your corned beef for St. Patrick’s Day, braising it amplifies the flavors even more! The best part is the cook time is the same, and leaves you plenty of stove top room as well!
- Walden Local corned beef
- 8 - 10 medium carrots (or a mix of carrots, parsnips, and/or turnips), large dice
- 1-2 lbs of potatoes (we like baby red potatoes)
- 4 - 5 medium onions, large dice
- 1 head of garlic, cut in half
- Beef stock
- 1 Stout style beer (like Guiness), optional
- Preheat your oven to 300 degrees F.
- Unwrap your Walden Local corned beef and rinse under cold water to remove the excess brine and spices (don’t panic if all the seasoning doesn’t come off easily). Pat dry and set aside.
- In a large roasting pan (large enough to accommodate the brisket), add in the diced onions and garlic. Add in the corn beef.
- If using, add in the beer and then top off with beef stock until the liquid is half way up the brisket.
- Place in oven for 1 ½ hours.
- After 1 ½ hours have passed, remove the corned beef, add in the other veggies and place the Corned Beef back in, but flipped. This will ensure even browning.
- Place back into the oven and roast for another 1 ½ hours.
- Remove from the oven, and let the Corned Beef rest for 30 minutes. You can keep the veggies warm in the oven.
- After 30 minutes, slice the corned beef against the grain. We like to serve the veggies, drained, on a large platter with the sliced corned beef on top.
Brussel Sprout Slaw
This bright and acidic slaw goes perfectly with a braised corned beef, or really any rich roast/stew.
- 1 lb of brussel sprouts, shredded (you can either slice them up yourself, or buy them pre shredded)
- ¼ julienned red onion
- ½ cup of shredded/julienned veggies. Optional (kale, red cabbage, bell peppers, and/or carrots would make a great addition)
For the Vinaigrette
- Juice and zest of 1 lemon (about 3 tablespoons to ¼ of cup)
- 1 tablespoon spring blossom honey (you can use regular honey too!)
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder (You can use fresh garlic, but only add a little as fresh garlic is strong)
- Salt + pepper to taste
- ¼ - ½ cups of olive oil (Normal vinaigrettes have a ratio of 1 part vinegar to 3 parts oil. However, given the bitterness of the brussel sprouts, you will want the dressing to be more acidic to mask the bitterness.)
- Add shredded veggies to a large bowl.
- Combine vinaigrette ingredients in a separate bowl.
- Had half the vinaigrette to your shredded veggies.
- Mix and taste. Add more of the vinaigrette until there is enough to evenly coat the veggies. However the veggies shouldn’t be swimming in the vinaigrette.
- Serve and enjoy
This slaw will keep in the fridge for about 5 days, and is great on Sandwiches!