Oxbringa Corned Beef

March 27, 2017

2017 “Oxbringa” beef brisket served with horseradish sauce. (and we thought boiled brisket was Irish! hah) Serves 6

Ingredients for boiled Oxbringa Brisket. Simmer 2-3 hours in covered pot of water. Save 8 dl (~3.3 cups 27 oz) broth. Drain and cool meat (overnight ok). Slice thin to serve on platter. Cover with horseradish sauce & parsley.

Use fresh horseradish (not the vinegar pickled horseradish).

Don’t forget to make soda bread!

  • 2-3 LB brisket
  • 1 carrot
  • 1 leek – white part
  • 1 onion
  • 15 peppercorns
  • 2 laurel leaves
  • 1 celery stalk


  • 8 dl of strained broth from boiled brisket.
  • 3 dl ( ~1 cup or 10 0z) whipping cream
  • mix 3 Tb flour with 2 TB butter (melt butter in glass and mix together to make roux)
  • Finely GRATE 1 horseradish 3 dl (~1 cup or 10 oz) or use 4-5 Tb from tube of horseradish. Mix half of grated horseradish into cream sauce. Save other half- some to sprinkle on top of brisket with parsley and some to serve as extra topping for those who want more horseradish.

Heat 8 dl of strained broth in a pot. Pour in the 3 DL (10 oz) of cream and bring to boil. Add/ whisk in the butter/flour paste. Bring to boil, continue boil, stir occasionally 10 minutes. Add extra butter (2 oz) if needed.


  • Boil 2-3 lbs mix of root vegetables: small potatoes, celery root, carrots, parsnips. 15 min.


  • Place sliced oxbringa/brisket on serving platter. Pour some cream sauce over meat, sprinkle with horseradish and 1/2 C chopped parsley .

Glazed Corned Beef

February 12, 2012

San Francisco a la Carte. Serves 8-12. Cook time 4 hours.

  • 6-10 lbs corned beef brisket, trimmed of fat.
  • 12 peppercorns lightly crushed
  • 2 bay leaves
  • 1 large onion studded with 8 whole cloves
  • 2 cloves garlic bruised

Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).

Glazing: preheat oven 300°.

  • 3/4 C firmly packed dark brown sugar
  • 1 TB dry mustard
  • 1 Tb cider vinegar

Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.

VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.

  • small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.

From Gourmet 1994, County Cork. Let sit a few hours before slicing. 3 hours cook & cool time.  Preheat oven 400° F.

  • 2 C unbleached all purpose flour (plus additional for sprinkling)
  • 1/4 C  flax meal, or toasted wheat germ
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 stick (1/4 C) unsalted butter cut into bits
  • 1 C Golden raisins
  • 1 C Buttermilk or plain yogurt

Whisk together the dry ingredients.

Add butter and toss to coat. With fingers, rub in butter until mixture resembles coarse meal. Add Raisins. Add buttermilk or yogurt and stir until evenly moist.

On floured surface, knead 1 minute, sprinkle with flour to keep from sticking, roll into ball.

Transfer to floured baking sheet or stone, pat into a 6 ” round. Sprinkle top with flour, spread over top with finger tips. Cut shallow “x” on top of round. Bake 35-45 min until golden brown.

Wrap and cool on a rack 1 hour.

Unwrap and cool 1 hour more.