Corned Beef In A Clay Cooker – a delicious recipe with corned beef brisket, water, lemon, brown sugar, breadcrumb, mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Soak the top and bottom of clay pot (brand I use is Romertopf, size is # 111) in cold water for 15 minutes. Drain.
2
Rinse corned beef with cold water. Place meat in deep kettle; add water to cover. Heat to boiling; drain. Place meat, fat side up, in clay pot, add 2 cups water.
3
Place covered clay pot in cold oven. Set oven to 425u00b0F Bake until corned beef is tender, about 2 hours. Pour off and discard cooking liquid.
4
Grate lemon rind; squeeze and reserve lemon juice. Mix brown sugar, bread crumbs, mustard and lemon rind. Stud top of corned beef with cloves. Pat brown sugar mixture over top of brisket. Mix lemon juice and sherry. Drizzle half the mixture over corned beef.
5
Bake covered 30 minutes. Drizzle with remaining sherry mixture. Bake uncovered until topping is browned, 10--15 minutes. Cut corned beef into thin slices. Spoon cooking liquid over slices.
175
kcal
Calories
4
g
Fat
30
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (4 -5 lb) corned beef brisket, 2 cups water, 1 lemon, 1/2 cup packed brown sugar, and more.
Yes, Corned Beef In A Clay Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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