Bon Appétit: The Best Baking Pans for All (Yes, All) Your Baking Dreams

Fat Daddio's

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


  1. 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.
  2. Rinse corned beef brisket well with cold water. Pat dry.
  3. Tear off a large sheet of heavy aluminum foil, enough to wrap, tent and enclose the corned beef.
  4. Place the corned beef on the foil in the baking dish with fat side up.
  5. Sprinkle with seasoning mix and pat into the brisket.
  6. Bring the foil up and around the corned beef. Do not close the foil.
  7. Bake unwrapped for 2 hours.
  8. 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.
  9. Allow the meat to rest before slicing. Cut against the grain.
  10. Serve with horseradish, red potatoes, cabbage, and Irish Soda bread.

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