A long, low braise in wine yields deep flavor with tender, delicate results. This is simplicity at its best.
When cooking with wine you don’t want to use actual cooking wine, it’s best to find a bottle of an affordable wine that you wouldn’t mind drinking. Try a mixed case of budget-friendly kosher wines, you might even find a bargain wine you really like.
Slow Cooked Corned Beef in Wine
Servings
8 Servings
Ingredients
- 2 tablespoons olive oil
- 1 5-pound first-cut corned beef
- ½-¾ bottle good quality dry red wine
Instructions
- Brown: Heat oil in a large skillet over medium-high heat. Add corned beef and brown on both sides, about 5-7 minutes. Transfer corned beef and pan drippings to a roasting pan. Bake: Preheat oven to 300°. Pour wine over corned beef. Cover tightly with foil and bake for 6 hours. Remove from oven, cool and slice.
- Serving Option: For a delicious accompanying sauce, simply pour the cooking liquid into a saucepan and bring to a boil over medium-low heat. Simmer for about 15-20 minutes or until mixture is reduced by half and is a thick syrupy consistency. Season to taste with salt and freshly ground black pepper.
i came across another recipe for corned beef (we call it salt beef over here in England) that is cooked in the oven.
It recommends you boil it twice to take away the salt from the pickling.
If cooking this recipe is the meat very salty?