Baked (or Smoked) Corned Beef (Saint Patrick's Day)

Baked (or Smoked) Corned Beef (Saint Patrick's Day)

Was never happy with boiled/braised Corned Beef, switched to baking and will never go back. For a spin you can also cook this on your smoker like you would a brisket.

Nutrition Info per 6oz Serving:

Calories: 427, Protein: 31g, Net Carbs: 0.7g, Fat: 32g

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 

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Rinse & Soak The Corned Beef Brisket (1hr to up to 24 hrs before cooking)

• This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow the steps below. • Place the meat in a large, non-reactive bowl or container (stainless steel, porcelain-coated steel, plastic, glass, or ceramic) and cover with cold water (Photo 2). Let the meat soak for 30 minutes, change the water, and let soak for another 30 minutes. This helps reduce the saltiness of the meat. • Note: The soaking time can be increased to several hours or even overnight if you are sensitive to saltiness. • After soaking, dry the meat thoroughly with paper towels (Photo 3). 

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Directions:

• Preheat oven to 275°. • 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, un-sealed, for 2 hours. • After 2 hours, tent and tightly seal the foil 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 to 1 1/2 hours per pound. It may take longer depending on desired level of tenderness. • Bake to an internal temperature of 185° to 195°. Check for tenderness. Continue baking until a probe can easily slide into the corned beef. It may take additional time depending on the thickness of the brisket. 

Allow the meat to rest before slicing. Cut against the grain.

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March 12, 2021 at 08:18PM