It is not often when you boil meat, but when you do, the trick is to always bake it slow and low.
- 9” x 13” x 2″ Sheet Cake Pan (Fat Daddio’s POB-9132)
- Cake Knife (Fat Daddio’s CK-14)
- Spice grinder (or mortar and pestle)
- Corned beef brisket, 2 -4 lbs. (retain fat layer, do not trim)
- Corned beef spice flavor, 1 pkt.
- Onion powder, 1/2 Tbsp.
- Thyme leaves, dried; 1 tsp.
- Paprika, 1 tsp.
- Garlic powder, 1 tsp.
- Heavy aluminum foil
- Preheat oven to 275° F (135° C). Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture such as medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry.
- 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 the baking dish with fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up and around the corned beef. Do not close 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, bake for 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° (85° C). 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.
- Serve with horseradish, red potatoes, cabbage, and Irish Soda bread.