Corned Beef with Homemade Gravy

Name: Corned Beef with Homemade Gravy
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 6 servings
Ingredients: 3 pounds corned beef; 1/8 teaspoon cayenne pepper; Pinch seasoned salt; Himalayan salt and black pepper; 1 tablespoon grapeseed oil; 2 tablespoons minced garlic; 4 large carrots, cut into 2-inch chunks; 3 large stalks celery, cut into 1-inch chunks; 2 large onions, cut into large chunks; 2 cups unsalted beef stock; 2 tablespoons all-purpose flour; Rice, for serving

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Level: Easy

Total: 3 hr
Active: 30 min

Yield: 6 servings

Level: Easy

Total: 3 hr
Active: 30 min

Yield: 6 servings

Ingredients

3 pounds corned beef

1/8 teaspoon cayenne pepper

Pinch seasoned salt

Himalayan salt and black pepper

1 tablespoon grapeseed oil

2 tablespoons minced garlic

4 large carrots, cut into 2-inch chunks

3 large stalks celery, cut into 1-inch chunks

2 large onions, cut into large chunks

2 cups unsalted beef stock

2 tablespoons all-purpose flour

Rice, for serving

Directions

Sprinkle the corned beef on both sides with the cayenne pepper, seasoned salt, a pinch of Himalayan salt and 1/2 teaspoon black pepper.
Heat a large Dutch oven over high heat and coat with the grapeseed oil. Sear the corned beef until golden brown, 5 minutes per side. Add the garlic, carrots, celery and onions and cook for 5 minutes. Add the beef stock and cover the pot. Turn the heat down very low and let the corned beef cook slowly for 2 1/2 hours.
Remove the corned beef from the pot and let rest for 5 minutes before slicing.
Meanwhile, add 1 cup of the corned beef juice from the pot to a saute pan over low heat. Mix the flour with 1/2 cup hot water and add to the pan. Cook, stirring, until the gravy thickens, a few minutes.
Serve the corned beef and gravy over your favorite rice.