Baked Corned Beef Brisket Food

CORNED BEEF

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

BRAISED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
• Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
• Roast in the preheated oven until meat is tender, about 6 hours.

BAKED CORNED BEEF BRISKET

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!

OVEN-BAKED GLAZED CORNED BEEF

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse the beef in cold water and place in a large, deep pan.
• Add the vinegar, two tablespoons of the brown sugar, and half a cup of the orange juice.
• Fill the pan with water to cover the beef (about two and a half cups), cover tightly with foil, and bake until fork tender, three to four hours. Remove the beef from the oven and uncover.
• In a small bowl, combine the one cup brown sugar, the two tablespoons remaining orange juice, mustard, and allspice to make a thick glaze.
• Raise the oven temperature to 400 degrees Fahrenheit. Remove the beef from its juices and transfer to a baking dish fatty-side up, discarding the juices. Score the top of the brisket with a sharp knife in a diamond pattern. Spread the brown sugar glaze over the scored beef and bake for an additional 30 minutes.
• Remove from oven and cool. Slice across the grain. Serve with mustard, if desired.

BAKED HONEY MUSTARD CORNED BEEF

Steps:

• Set the oven rack to the center position. Preheat to 350°F (177ºC).
• Remove the corned beef from the package, discarding the spice packet.
• Dry the meat with paper towels, and then place fat-side up on a wire rack set on top of a roasting pan.
• Add about 1-inch of water to the bottom of the pan, this will prevent the juices from burning while cooking.
• Combine the whole grain mustard, Dijon mustard, and honey. Evenly spread 3 tablespoons (about half) of the mixture on top of the meat.
• Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
• Loosely cover the meat and pan completely with foil.
• Bake the corned beef until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to fully cook.
• Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil.
• Preheat oven to broil.
• Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
• Cook until the top becomes golden brown, about 3 to 5 minutes.
• Remove beef from the oven and allow to rest for 10 minutes on a cutting board. Slice against the grain and serve hot.

CORNED BEEF BRISKET

Steps:

• Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
• After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
• Serve with nice mustard and a horseradish sauce.

CORNED BEEF

Steps:

• Roll brisket into cylinder, and tie with twine. Place tied beef in pot. Cover with cold water and bring to a boil. Remove the scum as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Stick cloves in onion and put in pot. Place thyme, parsley, peppercorns and bay leaf into middle of cheesecloth and tie with twine, and put into pot. Simmer for 2 to 3 hours skimming any scum that appears on the surface. Transfer beef to a clean pot. Strain, cool and degrease cooking liquid. Add onions turnips, potatoes, carrots and cabbage, and optional cider if desired into pot. Cover with strained liquid and cook at a simmer for 1 hour more, or until you can pierce beef easily with a skewer. Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley. Serve with horseradish cream sauce.