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    Wine Country Corned Beef


    This dish can be made 2 or 3 days in advance and reheated in the cooking liquid, even in the microwave. You can also add other vegetables that go well with wine, like mushrooms or turnips.


    • Marinade
    • 1 c dry red wine
    • 2 Tbsp soy sauce
    • 1 small onion, peeled and grated
    • 2 Tbsp finely minced garlic
    • 1 Nations Best® Corned Beef (about 3 to 3 1/2 lb, raw), trimmed of fat
    • 2 onions, slivered lengthwise
    • 3 carrots, halved lengthwise and cut into 2-inch lengths


    1. Rinse the corned beef and place it in large heavy pot or Dutch oven.
    2. Combine the marinade ingredients and pour over the meat. Cover and marinate for 2 hours or overnight, turning once or twice. Bring the meat to room temperature before baking.
    3. Preheat the oven to 325 degrees F. Scatter the sliced onion and carrots around the meat. Cover the pot tightly and bake until the meat is very tender, about 2 1/2 to 3 hours.
    4. Transfer the meat to a cutting board and let rest for 10 minutes. Thinly slice the meat against the grain and arrange on a platter. Use a slotted spoon to remove the carrots and onions from the pot and scatter them over the meat.
    5. Defat the cooking liquid and spoon some over the meat to moisten it.