UNIQUE MORTAR AND PESTLE RECIPES

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CORNED BEEF BRISKET RECIPE - HOW TO MAKE ROAST ... - DELISH



Corned Beef Brisket Recipe - How to Make Roast ... - Delish image

This roasted corned beef brisket recipe is one of our favorites: it's super moist and tender, and with a unique spice blend you won't find in a plastic baggie.

Provided by Lena Abraham

Categories     gluten-free    St. Patrick's Day    meat

Total Time 3 hours 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 6

3 lb. corned beef brisket
1/2 tsp. whole allspice berries
1/2 tsp. coriander seeds
1/2 tsp. whole cloves
1/4 c. brown sugar 
2 tsp. freshly ground black pepper

Steps:

  • Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack.
  • In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more. 
  • Let brisket rest for 15 minutes before slicing. 

CORNED BEEF BRISKET RECIPE - HOW TO MAKE ROAST ... - DELISH



Corned Beef Brisket Recipe - How to Make Roast ... - Delish image

This roasted corned beef brisket recipe is one of our favorites: it's super moist and tender, and with a unique spice blend you won't find in a plastic baggie.

Provided by Lena Abraham

Categories     gluten-free    St. Patrick's Day    meat

Total Time 3 hours 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 6

3 lb. corned beef brisket
1/2 tsp. whole allspice berries
1/2 tsp. coriander seeds
1/2 tsp. whole cloves
1/4 c. brown sugar 
2 tsp. freshly ground black pepper

Steps:

  • Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack.
  • In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more. 
  • Let brisket rest for 15 minutes before slicing. 

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