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, Can I bake on a sheet pan? Is there a lot of fat and liquid rendered out during baking requiring a baking dish with walls?, Is there less shrinkage when baked or about the same as boiling?
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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. |
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11
Done
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Bake, Unwrapped, For 2 Hours. |
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12
Done
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After 2 Hours, Wrap the Brisket Tightly and Tenting the Foil but Sealing It For the Remainder of the Time, an Additional 2 Hours. Feel Free to Check and Make Sure There Is Moisture in the Foil, Re-Wrap and Continue Baking. Approximate Baking Time Is 1 1/5 Hours Per Pound. It May Take Longer Depending on Desired Level of Tenderness. |
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13
Done
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Bake to an Internal Temperature of 185. Check For Tenderness. Continue Baking Until the Brisket Is Fork Tender. It May Take Additional Time Depending on the Thickness of the Brisket. |
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14
Done
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Allow the Meat to Rest Before Slicing. Cut Against the Grain. |
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15
Done
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I Prefer to Use an Electric Knife to Get Nice Thin Slices. |
