Corned Beef with Homemade Gravy
Total:
3 hr
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
3 hr
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
3 hr
Active:
30 min
Yield:
6 servings
Level:
Easy

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.

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