MAKING CORNED BEEF BRISKET RECIPES

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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

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

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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Category Dinner
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  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.
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