Try easy BAKED CORNED BEEF BRISKET Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
2 -4 lbs corned beef brisket, retaining the fat layer, do not trim away 1 spice flavor packet included with corned beef 1?2 tablespoon onion powder 1 teaspoon thyme leaves, dried 1 teaspoon paprika 1 teaspoon garlic powder heavy aluminum foil
DIRECTIONS
Preheat oven to 275. 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. 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. 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. Rinse corned beef brisket well with cold water. Pat dry. Get out your 9 x 13 baking dish. Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef. Place the corned beef on the foil, in a baking dish, fat side up. Sprinkle with seasoning mix and pat into the brisket. Bring the foil up & around the corned beef, do not close up the foil. Bake, unwrapped, for 2 hours. 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. 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. Allow the meat to rest before slicing. Cut against the grain. I prefer to use an electric knife to get nice thin slices. Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro). Enjoy!
by: Chicagoland Chef du
