Don't Boil It. Bake It!

A month after our wedding my husband asked me to make corned beef for dinner on St. Patrick's Day. I had no idea what corned beef was. I had never seen it, let alone tasted it. He suggested that I call his Aunt (who was married to an east-coast Irish man), who could walk me through the process. So I did. She explained the entire process, from where to find it at the grocery store to boiling it. Boiling it!I had never heard of boiling meat before, in fact the only meat I'd ever had growing up was grilled on the barbecue. But, I was a newlywed with little cooking experience, so I followed directions. What I didn't understand was, the meat was never going to change colors. I boiled the heck out of that brisket, and it still looked as rare as it did when I put it in the pot. Luckily, it tasted great. I'm now a huge fan of corned beef. In fact, I stock up on it after St. Patrick's Day so that we can enjoy it more than once a year. I have to admit, I never got over the idea of boiled meat. Since then I have baked the brisket, and it turns out delicious! The trick is to bake it low and slow...
 
Baked Corned Beef Brisket
 
Tools Needed

9x13x2" Baking Pan (Fat Daddio's POB)
Spice grinder (or mortar and pestle)
Fat Daddio's Cake Knife (CK-14)
 
Ingredients
2 -4 lbs corned beef brisket, retaining the fat layer, do not trim away
1 spice flavor packet included with corned beef
1/2 Tablespoon onion powder
1 teaspoon thyme leaves, dried
1 teaspoon paprika
1 teaspoon garlic powder
heavy aluminum foil
  1. Preheat oven to 275°F. 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.
  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, fat side up.
  5. Sprinkle with seasoning mix and pat into the brisket.
  6. Bring the foil up & around the corned beef, do not close up 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, 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.
  9. Allow the meat to rest before slicing. Cut against the grain. A Fat  Daddio's Cake Knife is the perfect tool for this job!
  10. Serve with horseradish, red potatoes, cabbage (Here's a great recipe for cabbage steaks) and Irish Soda bread.
Recipe adapted from Food.com
 
For more inspiration, check out our Savory board on Pinterest.