BEST CORNED BEEF RECIPE IN OVEN RECIPES

Steps:

• Preheat oven to 300 degrees F.
• Combine the marmalade, honey, brown sugar, dijion, and grainy mustard. Set aside.
• Trim corned beef of excess fat.
• Rinse and pat dry the beef.
• In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat.
• Add the beef to the pan and cook until browned, 2-4 minutes.
• Flip to the other side.
• Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.
• Add the carrot, celery, bay leaves, thyme, peppercorn and cloves.
• Pour the 3-4 cups water into the pot (water should reach mid way point of the beef).
• Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.
• Remove meat from the dutch oven.
• Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top.
• Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes.
• Remove from the oven and let rest for 5-10 minutes before slicing.
• Serve topped with extra glaze.
• Serve along side Roasted Cabbage with Lemon and boiled red potatoes (tossed with butter and parsley) and carrots (or you can roast the vegetables too).

Steps:

• Place corned beef in large pot. Add beer, onion, garlic, bay leaves, 1½ cups water, and contents of spice packet (if included) and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2½ to 3 hours. 
• Thirty minutes before corned beef is finished, heat oven to 425°F. Heat a large cast iron skillet on medium-high heat. Season cabbage with ½ teaspoon each salt and pepper. In batches, add 1 tablespoon oil and 4 pieces cabbage and cook until golden brown, 3 minutes per side; transfer to baking sheet and repeat.
• Transfer beef to foil-lined baking sheet. Transfer beef and cabbage to oven and roast until cabbage is just tender and beef has browned, 12 to 15 minutes.
• Transfer beef to cutting board and thinly slice. Serve with roasted cabbage and sprinkle with parsley, if using.