Corned Beef Brisket

Many people associate the process of cooking corned beef with a traditional New England boiled dinner, but a corned beef brisket definitely has a lot more to offer. You’ll find many tasty menu ideas once you reach beyond the classic boiled dinner. But, don’t get me wrong! I still enjoy a wonderful corned beef and cabbage dinner, I’m just saying, breaking out of that mold will give you an opportunity to experience the many ways that corned beef can be enjoyed.

Learning how to cook corned beef so that it turns out moist and succulent is as easy as baking it in a slow oven. Perfectly seasoned, a corned beef recipe can provide enough variety to make several different meals. For example, my family loves corned beef hash made from the dinner leftovers.

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Corned Beef Brisket

You've probably had corned beef at a restaurant or pub, but have you ever tried making your own? It's not difficult, and you'll be rewarded with amazing flavor. Whether you like it boiled with cabbage or sliced in a sandwich, this recipe is perfect.

Servings

Ingredients

• 2 - 3 lb corned beef brisket, cured but not cooked
• water, enough to almost cover the brisket
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 2 whole cloves
• 2 whole allspice berries
• 3 juniper berries

Servings Ingredients 2 - 3 lb corned beef brisket, cured but not cooked water, enough to almost cover the brisket 1 tsp mustard seeds 1 tsp black peppercorns 2 whole cloves 2 whole allspice berries 3 juniper berries

Instructions

Preheat oven to 325° F.

1. Place corned beef brisket, fat side up, in a baking dish with deep sides. Add enough water to almost cover the brisket. Add the spices to the water. Cover pan tightly with foil.
2. Bake in preheated oven about 2 to 2-1/2 hours, until internal temperature reaches 160° F.
3. Remove corned beef from oven and let stand for approximately 15 minutes before slicing.
4. Slice thinly, against the grain.