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