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

Recipe courtesy of Patti LaBelle's Place

Show: Patti LaBelle's Place

Episode: Robin Roberts and Joseph Sikora

Corned Beef with Homemade Gravy

1 Review

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

541

Total Fat

36

Saturated Fat

11

Carbohydrates

15

Dietary Fiber

3

Sugar

5

Protein

37

Cholesterol

122

Sodium

2980

Total: 3 hr
Active: 30 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

541

Total Fat

36

Saturated Fat

11

Carbohydrates

15

Dietary Fiber

3

Sugar

5

Protein

37

Cholesterol

122

Sodium

2980

Total: 3 hr
Active: 30 min

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.

My Private Notes

Show: Patti LaBelle's Place

Episode: Robin Roberts and Joseph Sikora

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Tamara C.

This recipe is PHENOMENAL!!! I made it in honor of St. Patrick's Day. The Corned Beef Brisket was very tender, and tasted great, not only on the first day as part of the meal, but on sandwiches with sauerkraut and mustard, for lunch the next day. The gravy was "hands-down" the best gravy that I have ever made, and I will be using the technique that Miss Patti used to make the gravy, as a foundation for making my own homemade gravy.<div><br /></div>

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