Do you tightly wrap the brisket with heavy foil AND also tent the baking dish OR JUST wrap the brisket by tenting it? I’m confused ?????
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Theresa M.
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Do you tightly wrap the brisket with heavy foil AND tent the baking dish OR wrap the brisket but tent it? I’m confused ?????
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Theresa M.
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Do you put the seasoning on the fat side since we are cooking it fat side up?
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mdeprizio
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WHAT WILL HAEN IF I USE A ROASTER WITH SOME WATER AND THE BAGGED SEASONING WITH A COVER. AT 325
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Mary L.
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I saw the same question twice, but neither had an answer - or one that made sense. Instructions say to wrap the brisket "tightly", and "tenting the foil". If the foil is tented, then the meat cannot be tightly wrapped. So this really needs some clarification - please!
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pattyh76013
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I just tried this tonight and thought it turned out great. I remembered working in a deli as a teenager and we oven roasted the corned beef that was then used for sandwiches. I did make a couple of variations. I removed the fat, added some water to the bottom of the pan and put the corned beef on a rack and then wrapped it up for the whole time. It came out moist, tender and very flavorful. I will do this again, but I would probably soak the brisket in plain water a few hours ahead to remove some of the brining solution before cooking. Thank for the recipe!
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danabhof
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Wow! All I can say is WOW!!! I was looking for a corned beef recipe (without having to boil it) and I ran across this one. I can't believe how easy this was! I followed the recipe with a few minor adjustments such as I used 1 Star Anise, a bottle of Anchor SteamBeer, the juices from the Corned Beef bag, 3/4 of 1 white onion sliced thin and 7 cloves of chopped garlic. To cook my corned beef I used a roaster pan with a rack. I used a mortar to finely crush the thyme, the star anise and the flavor packet. I didn't use onion powder, due to the sliced onions, nor did I use the garlic powder, due to the crushed garlic cloves and yes, I did use the paprika! I sprinkled the chopped garlic on the corned beef first, then the sliced onions and the rest of the seasonings by firmly pressing them into the meat. I used a roaster pan with a rack and made sure I used the aluminum foil to hold the corned beef. I poured the beer, the juices and the water around the corned beef. I made sure my oven was on 275 and I slightly folded the sides of the aluminum over (not to cover) but to help "vent" a little and I let the corned beef cook! Now I am a firm believer of using a baster and I "basted" every half hour. For the final two hours, I closed the foil over the corned beef and continued to baste periodically. I couldn't get over the smell (it was making me hungry)! When the four hours were up, I checked the temperature of the meat and it was at 185! I allowed the meat to "rest" and began slicing and the juices, the tenderness that flowed from the corned beef, made me proud! I prayed, please, please, please taste great....and it WAS!!!!! I have never had corned beef that was so tender, moist and full of flavor that just melted in my mouth! From now on, I will ALWAYS cook eh, I mean BAKE my corned beef this way! This is a true winner and I am well pleased with the out come! Despite the fact that I had a small corned beef that was only 3 pounds, the flavor, the cook time was spot on. Now when I get a larger corned beef, I will adjust the cook time and just be patient and let the miracle begin! Now I made this last night! Everybody ate stupid and was raving about the flavor! YES!!! Now I used my meat slicer and sliced the remaining corned beef very thin and tonight will be a fresh fruit and vegetable salad with Ruebun sandwiches! I loved this recipe! Thank you, thank you, thank you for sharing!!!!!
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Karen M.
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This is a great recipe. I used Rosemary instead of thyme. And I did not rinse the corned beef prior to baking. I like it on the salty side. I seared the outside of the brisket before baking. I used the reserve liquid from the Corned Beef bag to make gravy; I added the juice from the baked Corned beef, water, and Chardonnay then cooked it in my searing pan with cornstarch and water; I added milk to reduce the saltiness and seasoned with pepper. I baked cabbage, potatoes, carrots, and onions in a separate dish alongside the brisket. The gravy was excellent on the potatoes. What a delicious meal.
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majykbender33
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I've shared this recipe with a few people as I have enjoyed it so much. It is the perfect alternative to the traditional boiled dinner. I buy a few extra corned beef in March and during the year when we are craving it, take it out of the freezer and pop it into the oven. Yum. Makes even better sandwiches than the boiled meat...better flavor. Thanks so much for sharing!
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Kerena
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I have four, 4 pound corned beef brisket. I am putting 2 in each baking pan. At what temperature and how long should they bake?
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ckadubic
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I don't understand part of the directions; it directs us: "After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time..." How do you tent the foil (which leaves openings on both ends) while you wrap it tightly sealing it for the remainder of the time? It's like saying "leave the door ajar, but lock it securely." Thanks for the recipe, Baljit K
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Baljit K.
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I added about 1/2 cup regular lite beer to the foil before I sealed after hour 2. There wasn't alot of juice. I will do same next time too.
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Alicia B.
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My Tweak is simple: add onion on top of the Corned Beef and a little vegetable stock so that way it can hold in the most moisture, at least that is my TWEAK, and I cook great.
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Megan P.
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This is amazing!!! We cooked 37 pounds, (fundraiser dinner) cut into 4-5 lb chunks and it cooked in less than the 7.5 hrs that I was expecting. I think it was because of convection oven, that I didn't know we were using. Did not soak it first, but will do so next time, as it is very salty. Even salty it is SO good! We are adding Irish Soda bread, and oven roasting cabbage, potatoes, and carrots with same seasonings as the meat and olive oil. I will never boil corned beef again!