slow cooked corned beef with pinot noir
A long, low braise in wine yields deep flavor with tender, delicate results. Our Pinot Noir is a smoky, fruity, acidic red wine that will add a deep earthy umami to a basic corned beef. This is simplicity at its best.
2 Tablespoons olive oil
1 (5 pound) first-cut corned beef
1/2 - 3/4 bottle Blue Mountain Vineyards Pinot Noir
Brown: Heat oil in a large skillet over medium-high heat. Add corned beef and brown on both sides, about 5-7 minutes. Transfer corned beef and pan drippings to a roasting pan.
Bake: Preheat oven to 300 degrees. Pour wine over corned beef. Cover tightly with foil and bake for 6 hours. Remove from oven, cool and slice.
Serving Option: For a delicious accompanying sauce, simply pour the cooking liquid into a saucepan and bring to a boil over medium-low heat. Simmer for about 15-20 minutes or until mixture is reduced by half and is a thick syrupy consistency. Season to taste with salt and pepper.