Puerto Rican-Style Dutch-Oven Corned Beef
This Puerto Rican-style Dutch oven corned beef is a new take on a Puerto Rican classic we've enjoyed for decades. In this recipe, we recreate the traditional preparation of canned corned beef, but using a brined brisket. Tender and juicy, full of traditional Puerto Rican flavor.
Servings: 6 servings
Calories: 558kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 3.5 lbs corned beef raw brisket with spice packet
- 1 small onion small diced
- 4 sweet chiles minced
- 4 cloves garlic minced
- 1 tablespoon achiote oil
- 3 tablespoon sofrito
- 8 oz tomato sauce
- 2 tablespoon Worcestershire sauce
- 2 cup beef broth have more ready if needed
- 3 potatoes large diced or use baby potatoes
- 1 teaspoon capers
- 12 Manzanilla olives rough chopped
Instructions
- Preheat oven to 325℉. Rinse the brisket under cold water to remove excess salt. Save the pickling seasoning packet for later use in the recipe.
- Let the brisket drain for a few minutes. Then pat it dry with paper towels before searing in the Dutch oven.3.5 lbs corned beef raw brisket with spice packet
- Heat olive oil in the Dutch oven over medium-high heat. Do not let the oil smoke. Sear the brisket on both sides until browned, about 5 to 8 minutes per side.1 tbsp olive oil, 3.5 lbs corned beef raw brisket with spice packet
- Set the brisket aside and let it rest, while we start working on the sauce.
- In the same pan, lower the heat to medium and add the onions and sweet chile peppers. Sauté until soft and tender, about 5 minutes.1 small onion, 4 sweet chiles
- Add the garlic and saute until fragrant.4 cloves garlic
- Add achiote oil, sofrito, and tomato sauce, and cook until the tomato sauce caramelizes slightly.1 tbsp achiote oil, 3 tbsp sofrito, 8 oz tomato sauce
- Deglaze the pan with Worcestershire sauce and a bit of broth to lift the brown bits left from searing the brisket and vegetables.2 tbsp Worcestershire sauce, 1 cup beef broth
- Incorporate the brisket into the Dutch oven, fat side up, along with any residual liquid it may have released. Pour the remaining broth to cover about half of the brisket.1 cup beef broth
- Add the pickling seasoning that comes with your brisket to the broth. Cover the Dutch oven and place the brisket in the oven for about 2 hours.
- Add potatoes, olives, and capers in the last 30 minutes of cooking. Check your liquid levels. The broth will thicken and reduce, but if it is too low, you can add half a cup more of broth or water. After 2 hours, remove from the oven and let it rest for 10 minutes before serving.3 potatoes, 1 tsp capers, 12 Manzanilla olives
Notes
Expert Tips
- Soak before you rinse: Soak the brisket in cold water for at least 30 minutes before rinsing. This gives any salt pockets time to dissolve and keeps the final dish from turning out too salty.
- Pat it dry: Let the brisket drain for a few minutes, then pat it dry with paper towels. A dry surface is what gives you a deep, even sear instead of a steamed one.
- Toast the spice packet: Add the pickling spices while sautéing the vegetables instead of dropping them straight into the broth. Toasting them in the hot oil wakes up their flavor before the liquid goes in.
- Crockpot option: This recipe works in a crockpot, too. After searing and building the sauce, transfer everything and cook on low for 6 to 8 hours or on high for about 4, adding the potatoes, olives, and capers in the last hour.
Nutrition
Serving: 4oz | Calories: 558kcal | Carbohydrates: 25g | Net Carbohydrates: 22g | Protein: 59g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 164mg | Sodium: 941mg | Potassium: 1551mg | Fiber: 4g | Sugar: 4g | Vitamin A: 338IU | Vitamin C: 34mg | Calcium: 53mg | Iron: 7mg | Phosphorus: 623mg
