Baked Corned Beef Briskets Recipes

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!

Steps:

• 1. Preheat oven to 350 degrees F. I had 2 brisket FLATS the largest one weighed 4 pounds and the other was just under 3 pounds. NOTE: THE FLATS ARE MUCH LEANER AND HAS LESS FAT THAN THE POINT CUTS, WHICH ARE THE ONLY ONES I BUY.
• 2. You will need a meat rack and large pan to bake the briskets in the oven. Place the rack inside the pan then place the briskets on top of the rack with the fat side UP. This allows the meat to stay moist during baking.
• 3. Add about 1 inch of water to the bottom of the pan, as well as the liquid from each of the corned Beef packages. THE WATER LEVEL SHOULD BE UNDERNEATH THE BASE OF THE WIRE RACK. Then sprinkle each of the briskets with the spice packet that was included in each package
• 4. Now cover the rack and pan with a lid or a double or triple wrap of aluminum foil seal tightly. Place in the oven on lower rack and bake for 50 minutes to 1 hour per pound. I baked for 50 minutes per pound for the larger of the two briskets, if you are cooking more than one.
• 5. The largest brisket was 4 pounds so I cooked it for 3 hours and 20 minutes. or until meat is fork temder. Then remove the foil or lid, increase the temperature to 375 degrees F, and bake the briskets for 10 additional minutes to brown a bit on top. Or you may want to add glaze if you so desire.
• 6. Remove from oven and allow to sit and cool for about 10 to 15 minutes, then proceed to carve against the grain. This prevents the briskets from being stringy and chewy. Serve with your favorite veggies as desired.
• 7. Note if you decide on cabbage with carrots onions and potatoes. Use the liquid that you baked the briskets in this adds lots of flavor to the vegetables. by carefully adding the liquid to a large pot. Add in the carrots and potatoes first, and cook for 10 minutes, then add in the cabbage and onions and cook for 20 additional minutes. Then serve as desired.
• 8. Here is the link to my Blue Ribbon Winning Corned Beef recipe www.justapinch.com/recipes/main-course/beef/glazed-corned-beef-cabbage-n.html?p=1 and this one is very good too.

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.