Prep 5 mins
Cook 4 hrs
This is THE BEST corned beef recipe ever. It's from 'The Brooklyn Cookbook' by Lyn Stallworth and Rod Kennedy, Jr. The secret is that it's roasted not boiled. I usually cook 2 pieces of meat - as much as I can fit in my large roasting pan - to be sure there are leftovers. ;) I either roast my cabbage in wedges or make one of the MANY wonderful cabbage dishes here. Please don't just boil the stuff! .
- 5 lbs packaged ready-to-cook corned beef (or more)
- 1 large onion, sliced
- 2 large oranges, sliced
- 3 tablespoons pickling spices
- 3 stalks celery, with leaves
- 1⁄4 cup water
- Preheat the oven to 300°F.
- Line a roasting pan with a double layer of heavy-duty aluminum foil, enough to wrap the meat tightly.
- Rinse the corned beef and pat it dry. Place it on the foil. Arrange the onion and orange slices over and around the meat. Sprinkle on the pickling spices, lay on the celery stalks, and pour on the water. Wrap very tightly and pinch the edges well to seal.
- Bake the corned beef for 4 hours, or until a few bubbles begin to escape.
This is an amazing recipe. Please don't boil your corned beef or prepare in a crockpot, the flavor is boiled out of the meat. Slow baking is the only way to go. I seared it in a large cast iron Dutch oven and then baked it in the same pan covered with its heavy lid instead of wrapping in foil. I topped it with carrots and onions. OMG. Totally awesome.
Absolutely awesome!! We were so relieved when after tasting the first bite, it was juicy and tender--not tough like it gets when it's boiled. We've tried different ways for years and we're so happy to find this recipe. The orange slices gave it a really nice flavor and really complimented the recipe. Thanks for posting this! And thanks for being so adamant that we not "boil the stuff." :)
I love this recipe.
When I was a kid, my mother (an excellent Italian cook) annually killed some corned beef, potatoes and cabbage by boiling them to complete death. After I married (Elmotoo), I resisted any of her attempts to cook corned beef at St Patrick's day or any other time of year. She promised not to boil it to death and tried several recipes before finding this one.
I usually don't review her recipes unless I cook them myself, but this is too good to pass up plugging it.
The only downside is that no matter how much she makes, we argue over the leftovers. I make corned beef hash and she just eats the stuff. Use this in your own corned beef hash and you will never eat pre-cooked again.