Oven Braised Corned Beef with Sauerkraut easily creates a tender corned beef brisket braised in beer and sauerkraut in your oven roasting pan.
Oven Braised Corned Beef with Sauerkraut
By Sue Lau | Palatable Pastime
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Oven Braised Corned Beef with Sauerkraut is my recipe of the day. I made this one up because I needed to have some leftover corned beef to go on my pizza yesterday for that event.
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Sauerkraut and corned beef pair together perfectly. Especially if braised in beer.
Various Cooking Methods for Corned Beef
You can actually make this in your instant pot or slow cooker. Refer to some of my other corned beef recipes below to translate it.
But I wanted to have the old way of oven braising here for you as well. There is also the way of braising on the stove top but it is a little more waterlogged and not my preferred way. But it gets the job done.
Resting Corned Beef
Make sure to rest your meat so the high inside heat doesn’t drive out all the juiciness as soon as you cut it.
Best Way to Slice Corned Beef
As well, cut it across the grain. That means you should see fibers of meat in very short lengths and not looking like a cluster of long strings. This makes brisket easier to chew when cut across he grain.
Tenting the Brisket
Also, keep your meat covered with foil or something. Beef can be weird and oxidize fairly quickly. You can see a rapid color change on the edge of the meat slices, even though I worked quickly. It darkens. Doesn’t change the flavor or texture.
Cutting roast beef or steaks also has this happen. It’s mostly an aesthetic thing, for photographers and picky eaters. But besides holding the color nice, the foil will help keep it from drying out if people are slow to the table. I know kids, especially, like to drag their heels.
Storing Corned Beef Leftovers
If you store extra for refrigeration, pack the meat separate from the kraut. Just so it doesn’t have a pickling effect on the meat as it keeps chilled. Kraut flavor can be strong if allowed to permeate the meat so you want to keep all the beefy flavor you can.
Oven Braised Corned Beef with Sauerkraut
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Oven Braised Corned Beef with Sauerkraut
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Oven Braised Corned Beef with Sauerkraut
Equipment
- 1 stainless steel roasting pan
- 1 sheet heavy duty aluminum foil
Ingredients
- 3 pounds corned beef brisket
- 2 cups onions slivered
- 2 tablespoons olive oil
- 2 teaspoons pickling spice (or use the pickling spice pack)
- 2 bay leaves
- 1 tablespoon minced garlic
- 12 ounces lager beer (I used Harp)
- 24 ounce jar sauerkraut (undrained)
Instructions
- Preheat the oven to 325F.
- Place the corned beef in a pot and cover with water. Bring to a boil; boil 3 minutes, then drain and pat dry.
- Place the corned beef into a roasting pan, fat side up.
- Cook the onions in the olive oil with the pickling spice, bay leaves and garlic until the onions are lightly browned.
- Stir together the onions and the contents of the sauerkraut jar.
- Cover the corned beef with the kraut/onion mixture and pour the beer over all.
- Cover the roasting pan with heavy foil.
- Bake for 4 hours at 325F or until the internal temp of the meat is 195F or higher.
- Rest meat about 15 minutes before slicing. Slice thinly across the grain.
Notes
Nutrition
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When do you add the beer in the oven braised corned beef and sauerkraut
Fixed the typo. Thanks for letting me know.
Step 6.
Followed directions exactly, I usually do stove top, but liked the idea of being able to not watch over a flame, the meat turned out nice and tender but far too salty. Maybe I should’ve boiled it longer?
If you find your corned beef too salty, the best thing to do is soak it overnight in the fridge in water. Sort of like the opposite of brining a turkey. Some brands of corned beef are saltier than others.
Some hams are also salty so keep that in mind as well for the holidays. Those can be soaked or have a parboil done on them and drained before baking. Here is a demo from Jacques Pepin on the ham:Smoked Ham with Maple Syrup
This recipe is beyond delicious, my entire family loves it! My search is finally over because is it the best recipe I’ve found for corned beef w/sauerkraut! I do not change a thing (no need to) but I do place small potatoes and baby carrots on top of sauerkraut. Thank you for sharing your cooking skills!!!!
Followed the recipe and it was wonderful! Will defiantly make again- Thanks!
Glad you enjoyed!
Are you using the beer for the flavor or for the alcohol
Both, really.
I’d like to make this in the crockpot, I was thinking doing everything you did but just slow cook for about 8 hours.
That will work. Probably can get by with half the beer that way. Slow cookers don’t need as much liquid.