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Slow Cooked Corned Beef in Wine


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Slow Cooked Corned Beef in Wine


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Slow Cooked Corned Beef in Wine

A long, low braise in wine yields deep flavor with tender, delicate results. This is simplicity at its best.


  • Ready Time : 0 min




  • 2 tablespoons olive oil
  • 1 (5-pound) first-cut corned beef
  • ½-¾ bottle good quality dry red wine


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.

About Rebecca Naumberg


Order your copy of the Dash Cookbook at GetYourDash.com, all proceeds go to TAG, Mention JoyofKosher and get Free Shipping. Rebecca is a lawyer by trade and loves to cook. The recipes featured in dash are sampling of Rebecca's collection. She coauthored the Dash Cookbook with Sori Klein. Available from The Torah Academy for Girls.




One Response to Slow Cooked Corned Beef in Wine

  1. 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?

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