A SLICE OF HEAVEN (BAKED CORNED BEEF)
With only 2 ingredients and 10 minutes prep time, chefs of any skill level can create this heavenly-tasting dish! After 2 hours, discard the liquid and slice very thin and serve rolled up in warmed tortillas (warmed in the microwave oven).
Provided by caribbean joe
Categories Main Dish Recipes Roast Recipes
Time 2h10m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 270 degrees F (132 degrees C).
- Rinse corned beef in running water to remove about 1/2 of the salt and trim away any fat. Place corned beef in a baking dish and spread a 1/4-inch layer brown sugar over beef. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 3.8 g, Cholesterol 58.3 mg, Fat 11.3 g, Protein 10.8 g, SaturatedFat 3.8 g, Sodium 675.7 mg, Sugar 3.5 g
BAKED CORNED BEEF BRISKET
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. Recipe #254973 and Recipe#15843
Provided by Chicagoland Chef du
Categories St. Patrick's Day
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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!
EASY CORNED BEEF FOR DELI SANDWICHES
A fool-proof way to keep your corned beef from crumbling when you slice it! Wrapping it tightly when hot is the secret. Now you can cook corned beef that makes those lovely sandwich slices you get from the deli. It slices well with a sharp knife, but for perfection, use an electric slicing machine. Great for Reuben sandwiches!
Provided by BeachGirl
Categories Lunch/Snacks
Time 9h10m
Yield 1 corned beef brisket
Number Of Ingredients 4
Steps:
- Remove brisket from vacuum packaging.
- Remove visible outside fat and wash.
- Place in crockpot.
- Add pickling spices and the beer.
- Cook on High for about 6-8 hours.
- (You may wish to turn the corned beef once).
- Continue cooking until beef is tender but not falling apart.
- Total time will depend on size of roast.
- Gently remove corned beef from crockpot, keeping it in one piece if possible.
- If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
- Scrape off any outside fat, using a very sharp knife.
- TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
- Snugly fold ends of plastic to completely encase beef.
- The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
- Put wrapped beef in a Zip-lock bag and REFRIGEATE.
- When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
- NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
- I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.
Nutrition Facts : Calories 153.1, Sodium 14.2, Carbohydrate 12.6, Protein 1.6
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