-
1
Preheat oven to 275u00b0.
-
2
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.
-
3
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.
-
4
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.
-
5
Rinse corned beef brisket well with cold water. Pat dry.
-
6
Get out your 9 x 13 baking dish.
-
7
Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
-
8
Place the corned beef on the foil, in a baking dish, fat side up.
-
9
Sprinkle with seasoning mix and pat into the brisket.
-
10
Bring the foil up & around the corned beef, do not close up the foil.
-
11
Bake, unwrapped, for 2 hours.
-
12
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.
-
13
Bake to an internal temperature of 185u00b0. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
-
14
Allow the meat to rest before slicing. Cut against the grain.
-
15
I prefer to use an electric knife to get nice thin slices.
-
16
Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
-
17
Enjoy!
