In less than three weeks, my debut novel Every Deep Desire enters the world. Then, a few weeks later it’ll be St. Patrick’s Day. The story of Rafe and Juliet, the hero and heroine of the novel, takes place in June, and St. Patrick’s Day is in March. So what do the two have in common? The beautiful southern city of Savannah, GA.
My Deadly Force Series is about a group of ex-Green Berets who’ve been dishonorably discharged and have lost everything including their jobs, their honor, their homes, and even their bank accounts. These men were set up by a brutal arms dealer and now have nothing. Thanks to a friend, they’ve been given the opportunity to run a decrepit, cheesy, pirate-themed, all-male gym in a not-so-nice part of Savannah, GA. And St. Patrick’s Day? Savannah has one of the largest St. Patrick’s Day parades in the country which always ends up in the top 10 list of Best Parades.
So, since my book releases soon and my husband Patrick has a gig on St. Patrick’s Day, today’s recipe is one of two of my favorite corned beef recipes. This came from my mother who also got married and lived in Savannah! So, to begin the pre-book, pre-St. Patrick’s Day celebrations, I humbly offer Braised Corned Beef.
Braised Corned Beef
This corned beef is baked in the oven for 6 hours so it doesn't take as much time as the slow cooker. It's tender and delicious with the perfect amount of seasoning. It's my go-to recipe for St. Patrick's Day!
Ingredients
- 1 5 pound Flat Cut Corned Beef Brisket
- 1 Tablespoon browning sauce (such as Kitchen Bouquet)
- 1 Tablespoon olive oil
- 1 onion sliced
- 6 cloves garlic sliced
- 2 Tablespoons water
Instructions
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Preheat your oven to 275 degrees F (135 degrees C)
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Unwrap the brisket and rinse it off. Trim off any excess fat, if you prefer. Dry the brisket with paper towels and set aside.
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Heat the olive oil in a large skillet. Meanwhile, brush the browning sauce on both sides of the brisket. Once the oil is heated, brown the brisket on both sides, about 8 minutes per side.
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Place the brisket in a roasting pan. Cover the brisket with the onions and garlic slices. Pour the water into the roasting pan. (Yes, 1 Tablespoon is enough water!)
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Cover the roasting pan tightly with aluminum foil. Roast in the oven for 6 hours, until the meat is tender enough to pull apart with a fork.
