CORNED BEEF BRISKET WITH SPICE PACKET RECIPES

Name: Baked Corned Beef Brisket
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4-6 serving(s)
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

BAKED CORNED BEEF BRISKET RECIPE | HOW TO COOK CORNED B…

Baked Corned Beef Brisket Recipe | How to Cook Corned B… image

OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 4-6 serving(s)

Number Of Ingredients 7

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

Steps:

Preheat oven to 275°.
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.
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.
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.
Rinse corned beef brisket well with cold water. Pat dry.
Get out your 9 x 13 baking dish.
Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
Place the corned beef on the foil, in a baking dish, fat side up.
Sprinkle with seasoning mix and pat into the brisket.
Bring the foil up & around the corned beef, do not close up the foil.
Bake, unwrapped, for 2 hours.
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.
Allow the meat to rest before slicing. Cut against the grain.
I prefer to use an electric knife to get nice thin slices.
Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
Enjoy!

Nutrition Facts : Calories 576.3, FatContent 43.1, SaturatedFatContent 14.4, CholesterolContent 222.1, SodiumContent 2571.9, CarbohydrateContent 2.7, FiberContent 0.4, SugarContent 0.1, ProteinContent 41.5

CORNED BEEF – INSTANT POT RECIPES

Corned Beef – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 120 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 ounces Guinness stout (or other dark beer or beef broth)
3-4 lbs corned beef ( with seasoning packet)
10 - 12 potatoes (skin on, egg-sized )
1 1/2 cups baby carrots
1/2 head cabbage (cut in half (optional))

Steps:

Pour beer into Instant Pot.
Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.
Slice the corned beef against the grain and serve with vegetables.

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