1/1 Photo of Baked Corned Beef Brisket Ala Kevin the BBQguru
Chicagoland Chef du Jour's Note:
This recipe is from an ol' friend, Kevin The BBQGURU at RecipeGoldmine.com. Be sure to read Kevin's tips before you start. * The process needs to be started the night before. Oven time is estimated depending on the size of the brisket used. Wonderful with Colleen's Colcannon Potatoes, fresh rye bread, horseradish and N .y. C. Irish Soda Bread. March 2012 UPDATE: by the photo you can see the beauty of this corned beef brisket. I decided to add a 1/2 bottle of Guinness Draught before closing up the foil and braising for the final few hours. You might like to try this too! The flavor. with or without the beer will knock your socks off, even if you are not wearing any! Soaking the brisket in water makes a huge difference and you will not miss the salty flavor. The rub will more than make up for it. Man oh man, this is good stuff!
My Private Note
Units: US | Metric
- 1TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
- 2Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
- 3Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
- 4BEGIN DIRECTIONS:.
- 5Soak corned brisket for 2-4 hours, changing water every 30 minutes.
- 6Grind peppercorns and coriander seeds. Add remaining ingredients.
- 7Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
- 8Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
- 9Preheat oven to 250-275°.
- 10Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
- 11Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
- 12Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
- 13My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
- 14In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
Browse Our Top Meat Recipes
You Might Also Like...View All Meat Recipes
Nutritional Facts for Baked Corned Beef Brisket Ala Kevin the BBQguru
Serving Size: 1 (231 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 873.4
- Calories from Fat 583
- Total Fat 64.8 g
- Saturated Fat 21.6 g
- Cholesterol 333.2 mg
- Sodium 3858.1 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 1.7 g
- Sugars 0.1 g
- Protein 62.6 g