Ingredients
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2 - 4
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1
-
1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Baked Corned Beef Brisket,OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method “out of the water”! I don’t think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843,Is there less shrinkage when baked or about the same as boiling?,How long does it take to cook in a oven.
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Steps
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1
Done
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Preheat Oven to 275. |
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2
Done
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Note: 3/14 This Will Be Salty. If You Would Like to Reduce the Saltiness of Your Corned Beef Before Baking, Please Follow This Recipe Recommendations Recipe#361142. |
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3
Done
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Note: *if Your Corned Beef Does not Include a Flavor Packet Add 2 T Peppercorns and 1/2 T Coriander Seeds to the Dried Seasonings Listed Above. |
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4
Done
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Combine the Flavor Packet With Other Dried Ingredients. Using a Spice Grinder or a Mortar and Pestle, Grind to Desired Texture. I Prefer Medium or Med-Fine. Set Aside. |
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5
Done
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Rinse Corned Beef Brisket Well With Cold Water. Pat Dry. |
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6
Done
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Get Out Your 9 X 13 Baking Dish. |
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7
Done
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Tear Off a Large Sheet of Heavy Aluminum Foil, Enough to Wrap, Tent and Enclose the Corned Beef. |
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8
Done
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Place the Corned Beef on the Foil, in a Baking Dish, Fat Side Up. |
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9
Done
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Sprinkle With Seasoning Mix and Pat Into the Brisket. |
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10
Done
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Bring the Foil Up & Around the Corned Beef, Do not Close Up the Foil. |
