Braise in a Dutch oven. So good and if I could post pictures here I’d prove it. A few prompts with ChatGPT is this recipe KJ, here is the final braised corned beef recipe we built together (oven braise with the beer, veggies staged, and the horseradish sauce). I cleaned it up so you can easily print or save it. ⸻ Oven-Braised Corned Beef with Potatoes, Carrots & Cabbage With Dijon–Horseradish Cream Sauce Ingredients Main • 1 corned beef brisket (about 2½ lb, with spice packet) • 1 bottle Modelo or other light beer • 2 cups chicken stock • 1 large onion, sliced • 4 cloves garlic, smashed • 1 tablespoon Dijon mustard • 1 tablespoon apple cider vinegar • 2 bay leaves Vegetables • 1 lb baby potatoes, halved • 3–4 carrots, cut into chunks • ½ head green cabbage, cut into wedges Dijon Horseradish Sauce • ½ cup mayonnaise • 1 tablespoon Dijon mustard • 1–2 tablespoons prepared horseradish • 1 teaspoon lemon juice • pinch salt and pepper ⸻ Cooking Instructions 1. Preheat Oven Heat oven to 325°F (163°C). ⸻ 2. Sear the Corned Beef 1. Heat a Dutch oven over medium-high heat. 2. Place brisket fat side down first and sear 4–5 minutes until browned. 3. Flip and sear the other side 3–4 minutes. ⸻ 3. Build the Braising Liquid Add to the pot: • sliced onion • garlic • spice packet • Dijon mustard • vinegar • bay leaves Pour in: • 1 bottle Modelo • 2 cups chicken stock Liquid should come about halfway up the brisket. Cover with lid. ⸻ 4. Braise in Oven Place Dutch oven in oven and cook 2 hours. ⸻ 5. Add Potatoes and Carrots At the 2 hour mark: Add: • potatoes • carrots Cover and return to oven 45 minutes. ⸻ 6. Add Cabbage At about 2 hr 45 min: Add cabbage wedges on top. Cook 30 more minutes. Brisket should reach 200–205°F and be fork tender. ⸻ 7. Rest the Meat Remove brisket from pot and let rest 15–20 minutes before slicing. Slice against the grain. ⸻ 8. Strain the Broth (Serving Tip) Strain the braising liquid and serve it as a light au jus over the meat and vegetables. ⸻ Dijon Horseradish Sauce Mix together: • mayo • Dijon mustard • prepared horseradish • lemon juice • salt and pepper Refrigerate 30 minutes before serving if possible. Great on the brisket or for dipping the vegetables. ⸻ ✔ Cooking time: about 3 hours 15 min