1 3-4 pound corned beef brisket
Preheat oven to 350 degrees. Remove meat and seasoning packet from packaging; rinse meat thoroughly under cold running weater to remove all the packing gelatin. Dry meat with paper towels and set aside.
Place onions, celery, carrots and garlic into the bottom of a large Dutch oven. Sprinkle with pickling spice and 1 bay leaf. Place corned beef on top of the vegetables, fatty side up. Sprinkle contents of the seasoning packet, peppercorns, thyme and remaining bay leaf over top of the meat. Pour chicken broth, beef broth and beer around the meat (not over top). Add just enough water to barely come up to the top of the meat. Add the chiles if using, one on each side of the meat into the liquid.
Cover pan tightly with foil; then cover tightly with pan lid. Place in oven and bake 30 minutes. Reduce oven temperature to 275 degrees and bake undisturbed for 3-1/2 to 4 hours undisturbed or until meat is tender.
Carefully remove the meat to a platter and tent with foil to keep warm. Strain pan liquid into a medium saucepan, pressing on vegetables to get all juices; discard vegetables. Skim fat from surface; bring to boil and boil 15-20 minutes to concentrate (it will remain quite liquid-y). NOTE that some of this liquid may be used for cooking your vegetables, especially the cabbage as I did.
Slice meat across the grain about 1/4" thick. Some of the cooking liquid may be spooned over the meat. Serve with Creamy Horseradish-mustard sauce on the side if desired. Remaining liquid can be placed in a bowl, covered and refrigerated to use when preparing other corned beef dishes from leftovers (up to 4 days).
* CREAMY HORSERADISH-MUSTARD SAUCE:
Nutrition Information (Beef Only): Per 4 oz. serving 200 Calories Sugars 0 g; Total Cabohydrates 0 g; Fat 14 g; Sodium 950 mg; Cholesterol 55 mg; Protein 15 g; Fiber 0 g; Potassium 200 mg
Copyright © 2013 Carol Stevens, Shaboom's Kitchen, All Rights Reserved