Braised Corned Beef with Maple and Vegetables

• 3–4 lbs corned beef brisket
• 2 tablespoons olive oil
• 2 onions, quartered
• 3-4 garlic cloves, smashed
• 2 cups beef broth or water
• 1/2 cup maple syrup (preferably pure maple syrup)
• 2 tablespoons Dijon mustard
• 2-3 sprigs fresh thyme
• 1-2 bay leaves
• Salt and pepper to taste

1. Prepare the meat: Pat the corned beef brisket dry with paper towels, then season lightly with salt and pepper (remember that corned beef can be quite salty, so be conservative with the salt).
2. Sear the corned beef: In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Add the corned beef brisket and sear it on all sides until it’s nicely browned, about 4-5 minutes per side. Remove the brisket and set it aside.
3. Sauté the vegetables: In the same pot, add the onions and garlic. Sauté for 3-4 minutes until they begin to soften and release their aroma.
4. Deglaze the pot: Pour in a bit of beef broth or water to deglaze the pot, scraping up any browned bits from the bottom.
5. Braize the corned beef: Return the corned beef to the pot, fat side up. Add the remaining broth, maple syrup, Dijon mustard, thyme, and bay leaves. Bring to a simmer.
6. Cover and cook: Cover the pot with a lid and reduce the heat to low. Let it braise gently for 3-4 hours, or until the meat is tender and easily shreds with a fork. You can also cook it in a preheated oven at 325°F (165°C) for the same amount of time.

Finish and serve: Once the corned beef is tender, remove it from the pot and let it rest for 10-15 minutes. Slice against the grain and serve with the braising liquid spooned over the top.