You can never go wrong cooking corned beef....pressure cooking, slow cooking, grilling....it always turns out soooo delicious! But baking with the Brava is one of my favorites. Baking it for a length of time allows the flavors to intensify as the corned beef marinades in its owns juices. There’s nothing secret about this recipe. Start with the corned beef and add some liquid such as wine, beer or water. Sometimes I add more seasonings along with the packet of seasoning that comes with corned beef. But the real key here is to cover the corned beef and let it bake for a few hours.

At this point I prefer to add all the veggies with the corned beef with the exception of the cabbage. I don’t like my cabbage mushy so I cook it at the very end. Fresh cabbage fills the pan quickly which is why I take out all the veggies and corned beef so I can have more cabbage. Once the cabbage reduces in volume I then return the cooked veggies and cover to make everything nice and hot. You don’t want to overfill the pan with cabbage and veggies if you’re going to return the corned beef at the end to get a sear.

I love a bit of a sear on my corned beef so I add it back in the pan at the end of everything. I nestle the corned beef on top of the veggies the best I can. I sear it to get that nice charred look on the top and then serve.... it’s always impressive and Brava makes it soooo easy to do! :)

Ingredients:

For the Corned Beef
1 ea Corned Beef
12 oz Guiness beer (or beer of your liking), wine or water.
Optional Spices
3 sprigs of thyme
3 Tablespoons of pickling spice
For the Veggies
4 medium potatoes (quartered then cut into 1” chunks)
4 medium carrots sliced in 1/2” chunks
2 medium parsnips sliced in 1/2” chunks
1 medium sweet yellow onion, sliced and cut in half
1 medium head of cabbage, quartered

Directions:
1. Place corned beef, liquid, seasoning pack that comes with the corned beef and added seasons if desired.
2.Place Chef Pan on top rack, covered and press start.
3. Add all the veggies except the cabbage. Spoon the liquid over the corned beef to make it nice and moist. Press start.
4. Remove the veggies and corned beef and keep warm. Add the cabbage and mix with the juices and press start.
5. Return the veggie mixture back to the Chef Pan and cover. Press start.
6. Remove the lid and add the corned beef to the top of the mixture. Nestle it nicely so it fits down in the pan to obtain a nice char. Press start.
7. Remove and serve!