1/3 Photos of Bishop's Brisket
4 hrs 10 mins
This is the ONLY way that I've fixed corned beef since this recipe was given to me years ago by a former co-worker - and I think of him fondly every time I make it. Not only is it the tastiest corned beef I've ever had, it doesn't shrink as much this way so there is more of it for me to eat!
My Private Note
Units: US | Metric
- 1Place Corned Beef Brisket on a DOUBLE-THICKNESS of aluminum foil.
- 2Rub all over with as much Garlic Powder and Onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each).
- 3Now smear liberally all over with the Mustard (the amount used depends on the size of the Brisket).
- 4At this point I usually place the aluminum foil containing the Corned Beef in a baking pan and bend the edges up to hold the liquid.
- 5SLOWLY pour in the Red Wine.
- 6Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.
- 7Bake at 300 degrees for 4-5 hours, depending on size of Brisket.
- 8CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful).
- 9Remove Corned Beef Brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
- 10Discard the liquid.
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Nutritional Facts for Bishop's Brisket
Serving Size: 1 (104 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 307.6
- Calories from Fat 195
- Total Fat 21.7 g
- Saturated Fat 7.2 g
- Cholesterol 111.0 mg
- Sodium 1345.4 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 20.9 g