Herb-Infused Corned Beef in a Rustic Clay Pot
This Herb-Infused Corned Beef in a Rustic Clay Pot is a delightful twist on a classic dish, perfect for celebrating St. Patrick's Day or any family gathering. By using a clay cooker, the beef becomes incredibly tender and flavorful, infused with aromatic herbs and zesty citrus. The caramelized top, enriched with a sweet and tangy brown sugar and mustard glaze, perfectly complements the salty richness of the corned beef. Serve this hearty dish with your favorite sides, and enjoy a warm, comforting meal that everyone will love.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
corned beef brisket
1 (4-5 lb)
water
2 (cups)
lemon
1 (juiced and zested)
brown sugar
1/2 (cup, packed)
fine dry breadcrumbs
1/4 (cup)
dijon-style mustard
1 (teaspoon)
whole cloves
to taste (for studding the meat)
dry sherry
1/2 (cup)
Instructions
1
Soak both the top and bottom parts of your clay pot (recommendation: Romertopf, size #111) in cold water for 15 minutes, then drain well.
2
Thoroughly rinse the corned beef under cold water to remove excess salt. Place the meat in a deep kettle, and fully cover it with water. Bring the water to a boil, then drain the meat again.
3
Place the rinsed corned beef in the soaked clay pot, fat side up, and add 2 cups of fresh water.
4
Position the covered clay pot in a cold oven, then set the temperature to 425°F (220°C). Bake for approximately 2 hours, or until the corned beef is fork-tender. After cooking, pour off and discard the liquid.
5
While the beef is cooking, grate the lemon rind and set the juice aside. In a bowl, combine the brown sugar, breadcrumbs, mustard, and grated lemon rind to create a thick paste.
6
Using whole cloves, stud the top of the corned beef, then spread the brown sugar mixture evenly over the top.
7
In a separate bowl, mix the reserved lemon juice with dry sherry, then drizzle half of this mixture over the corned beef.
8
Cover the pot and bake for an additional 30 minutes. After that, drizzle the remaining lemon-sherry mixture over the beef and continue to bake uncovered for an extra 10 to 15 minutes, until the topping is a beautiful golden brown.
9
Once done, remove from the oven and let it rest for a few minutes before slicing the corned beef thinly. Serve it warm with a generous spoonful of the aromatic cooking liquid over the slices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Corned Beef in a Rustic Clay Pot?
It is a tender and flavorful twist on a classic dish, perfect for St. Patrick's Day or family gatherings, using aromatic herbs and a zesty citrus glaze.
What are the benefits of using a clay pot for corned beef?
Using a clay cooker makes the beef incredibly tender and flavorful while helping to infuse the meat with the surrounding aromatic ingredients.
How do I prepare the clay pot before cooking?
Soak both the top and bottom parts of the clay pot in cold water for 15 minutes and then drain well.
What specific clay pot is recommended for this recipe?
The recipe recommends using a Romertopf, specifically size number 111.
Why should I rinse the corned beef before cooking?
Thoroughly rinsing the corned beef under cold water helps to remove excess salt from the meat.
What is the initial preparation step for the brisket?
After rinsing, place the meat in a deep kettle, cover with water, bring to a boil, and then drain the meat again.
How should the beef be positioned in the clay pot?
The rinsed corned beef should be placed in the soaked clay pot with the fat side facing up.
How much water should be added to the clay pot?
Add 2 cups of fresh water to the pot with the corned beef.
Do I need to preheat the oven?
No, you should position the covered clay pot in a cold oven before setting the temperature.
What is the required oven temperature?
Set the oven temperature to 425 degrees Fahrenheit or 220 degrees Celsius.
How long does the corned beef bake initially?
The corned beef should bake for approximately 2 hours, or until it is fork-tender.
What do I do with the cooking liquid after the first 2 hours?
Once the beef is fork-tender, pour off and discard the liquid from the clay pot.
What ingredients make up the glaze paste?
The glaze paste is made by combining brown sugar, fine dry breadcrumbs, mustard, and grated lemon rind.
How are the whole cloves used?
The whole cloves are used to stud the top of the corned beef before applying the sugar and breadcrumb mixture.
What is the purpose of the lemon juice in this recipe?
The lemon juice is mixed with dry sherry to create a liquid for drizzling over the meat during the final stages of baking.
How much brown sugar is needed?
The recipe requires 1/2 cup of packed brown sugar.
What kind of mustard should I use?
Use 1 teaspoon of Dijon-style mustard for the glaze mixture.
When do I drizzle the first half of the lemon-sherry mixture?
Drizzle the first half of the mixture over the beef after you have spread the brown sugar mixture on top.
How long is the second baking phase?
Cover the pot and bake for an additional 30 minutes after applying the first drizzle.
What is the final step in the baking process?
Drizzle the remaining lemon-sherry mixture over the beef and bake uncovered for an extra 10 to 15 minutes.
How do I know the topping is finished?
The topping is finished when it has reached a beautiful golden brown color.
Should the meat rest after being removed from the oven?
Yes, let the meat rest for a few minutes before slicing.
How should the corned beef be sliced?
The corned beef should be sliced thinly for serving.
How is the dish served?
Serve it warm with a generous spoonful of the aromatic cooking liquid over the slices.
How many servings does this recipe yield?
This recipe is designed to provide 8 servings.
What size corned beef brisket is needed?
A brisket weighing between 4 to 5 pounds is recommended.
What type of breadcrumbs are used?
The recipe calls for 1/4 cup of fine dry breadcrumbs.
Is dry sherry necessary for this recipe?
Yes, 1/2 cup of dry sherry is used to complement the lemon and brown sugar glaze.
What characterizes the flavor of the glaze?
The glaze is sweet and tangy, which perfectly complements the salty richness of the corned beef.
Can this be prepared for St. Patrick's Day?
Yes, it is specifically described as a perfect dish for celebrating St. Patrick's Day.