Slow Cooked Irish Corned Beef Casserole
A hearty, comforting casserole made with slow-cooked corned beef, simmered in a rich beef broth, served with a crusty crust.
Ingredients
- ●1 (1.5 to 2 pound) navel round or flat cut Corned beef
- ●2 cups Beef brothhomemade or store-bought
- ●1 large, sliced Onion
- ●2 large, sliced Carrots
- ●3 large, peeled and cubed Potatoes
- ●2 tablespoons All-purpose flour
- ●2 tablespoons Butter
- ●1 cup Milk
- ●1 cup, shredded Cheddar cheese
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the corned beef with salt and pepper.
- 3
In a large Dutch oven or oven-safe pot, combine the corned beef, beef broth, onion, carrots, and potatoes.
- 4
Cover the pot with a lid and transfer it to the preheated oven.
- 5
Bake for 3 hours, or until the corned beef is tender.
- 6
Remove the pot from the oven and carefully remove the corned beef from the liquid.
- 7
Strain the cooking liquid and discard the solids.
- 8
Return the pot to the stovetop and add the flour, whisking to combine.
- 9
Cook for 1 minute, or until the mixture is lightly browned.
- 10
Gradually add the milk, whisking constantly to avoid lumps.
- 11
Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens.
- 12
Stir in the butter until melted.
- 13
Slice the corned beef against the grain and serve with the cheesy sauce spooned over the top.
- 14
Top with shredded cheddar cheese and serve hot.