Prep 20 mins
Cook 4 hrs
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. Colleen's Colcannon Potatoes and N .y. C. Irish Soda Bread
- 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).
I just tried this tonight and thought it turned out great. I remembered working in a deli as a teenager and we oven roasted the corned beef that was then used for sandwiches. I did make a couple of variations. I removed the fat, added some water to the bottom of the pan and put the corned beef on a rack and then wrapped it up for the whole time. It came out moist, tender and very flavorful. I will do this again, but I would probably soak the brisket in plain water a few hours ahead to remove some of the brining solution before cooking. Thank for the recipe!
I've shared this recipe with a few people as I have enjoyed it so much. It is the perfect alternative to the traditional boiled dinner. I buy a few extra corned beef in March and during the year when we are craving it, take it out of the freezer and pop it into the oven. Yum. Makes even better sandwiches than the boiled meat...better flavor. Thanks so much for sharing!
This was AMAZING! I actually, instead of baking it, cut my 4lb brisket in half and stuck it in my slow cooker at 275 for about 6 hours. I also added about a 1/4 cup of water, and a tiny pinch of salt. Delicious!! I use a slice of it between two pieces of bread and I'm good to go for the day on the road.