How to Cook Corned Beef in the Oven
Preheat Oven to 350˚ F (177˚ C); , Drain the corned beef brisket., Place the corned beef, fat side up, on large piece of heavy-duty aluminum foil. , Trim excess fat from the brisket using a sharp knife (if necessary). , Poke 10 to 15 small holes in...
Step-by-Step Guide
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Step 1: Preheat Oven to 350˚ F (177˚ C);
Store-bought corned beef usually comes wrapped in plastic to keep the beef moist in brine, a solution of salt in water.
Cut the package open and allow liquid to completely drain.
Discard or save seasoning packet (used for boiling method).
If corned beef is homemade, drain brining liquid. ,,, This process, known as jaccarding, tenderizes the meat by cutting the connective tissue. ,,,, Arrange the foil to allow for a small amount of space between top of brisket and foil.
Secure the bottom piece of foil to top piece to keep juices that are released during cooking to remain within foil wrapping. ,,, Check the corned beef every thirty minutes to ensure brisket doesn’t become too dry.
The meat should be flaking apart by the end of the cooking period. ,,,, Allow top of brisket to become bubbly and golden brown. ,,,, -
Step 2: Drain the corned beef brisket.
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Step 3: Place the corned beef
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Step 4: fat side up
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Step 5: on large piece of heavy-duty aluminum foil.
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Step 6: Trim excess fat from the brisket using a sharp knife (if necessary).
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Step 7: Poke 10 to 15 small holes in the top (fattier side).
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Step 8: Insert cloves into the top of the corned beef
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Step 9: evenly spaced.
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Step 10: Spread sweet hot honey mustard over the top of the corned beef brisket.
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Step 11: Sprinkle brown sugar over the honey mustard.
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Step 12: Cover the corned beef brisket with large sheet of heavy duty aluminum foil.
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Step 13: Place foil-wrapped corned beef on a shallow roasting pan.
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Step 14: Set roasting pan on middle rack of oven.
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Step 15: Bake for approximately two hours.
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Step 16: Remove roasting pan from oven.
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Step 17: Open the aluminum foil cover carefully.
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Step 18: Spread additional sweet hot honey mustard over top of brisket.
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Step 19: Place the roasting pan back in the oven with corned beef uncovered and roast for 2-3 minutes.
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Step 20: Remove the corned beef from oven and place on cutting board.
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Step 21: Unwrap tin foil and allow corned beef to rest
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Step 22: undisturbed
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Step 23: for 5-10 minutes.
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Step 24: Slice the corned beef at a diagonal
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Step 25: across the grain of the meat
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Step 26: into 1⁄2 inch (1.3 cm) thick slices.
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Step 27: Serve immediately with your choice of delicious side dishes.
Detailed Guide
Store-bought corned beef usually comes wrapped in plastic to keep the beef moist in brine, a solution of salt in water.
Cut the package open and allow liquid to completely drain.
Discard or save seasoning packet (used for boiling method).
If corned beef is homemade, drain brining liquid. ,,, This process, known as jaccarding, tenderizes the meat by cutting the connective tissue. ,,,, Arrange the foil to allow for a small amount of space between top of brisket and foil.
Secure the bottom piece of foil to top piece to keep juices that are released during cooking to remain within foil wrapping. ,,, Check the corned beef every thirty minutes to ensure brisket doesn’t become too dry.
The meat should be flaking apart by the end of the cooking period. ,,,, Allow top of brisket to become bubbly and golden brown. ,,,,
About the Author
Carol Turner
Professional writer focused on creating easy-to-follow lifestyle tutorials.
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