Thanks for a great recipe! I have always made my corned beef this way. I add some chopped or pressed garlic on top with the onions. Sometimes add a can of beer in place of some of the water. And occasionally use spiced honey in place of the brown sugar. Thanks for sharing! This is easily THE best corned beef and the easiest to make. Oven roasting allows you to control the temp without constant monitoring. You will never go back to stovetop corned beef! Never made corned beef - and OMG was this awesome.
So easy. Tender and delicious. I used a Trader Joes corned beef uncured. I followed the recipe exactly. All who tasted wanted the recipes - and it has been recreated by them just as successfully. I'll never try another corned beef recipe! Oven-Braised Corned Beef Brisket. Rating: 4. Read Reviews Add Review. This Story Originally Appeared On sunset. Save Pin Print More. Recipe Summary test Yield:. Nutrition Info. Chef's Notes The weight of the corned beef shrinks by about half as it cooks.
Per Serving:. Reviews Sort by: Newest. Newest Oldest. Rating: 5 stars. Rating: Unrated. Great flavor and very tender. Rating: 1 stars. Rating: 4 stars. Load More Reviews. I just used lots of pepper instead of the browning sauce.
I cooked it fat side up and scraped the fat layer off and let it rest for about an hour before slicing. Still was piping hot. I put the slices back in the juices and served with my version of colcannon. Hubby said it was the best dinner he had in a long time. Thank you so much mauigirl for sharing this fabulous recipe. I don't understand the reviews that still prefer the boiling method. I can't wait for ruebens tomorrow!
Flying A. We sat down to eat, my husband took a bite and said "yummmmm". Then he looked at me and asked "corned beef isn't usually this tender, or tasty".
He didn't even put mustard on it! Simple very tasty way to cook corned beef. I made a colcannon with saute cabbage as the side. I didn't have any kitchen bouquet, so I just lightly peppered it. I have another corned beef in the fridge, this is how I will cook corned beef from now on. Thanks for sharing. I added about a half cup of water to the pan before sealing tightly. After cooking, I removed corned beef and added several red potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, about minutes.
I sauteed my cabbage in butter and a little water until tender, then added the potatoes and drippings to the cabbage and served with the corned beef. Best corned beef and cabbage I ever cooked! I was amazed how lean and tender the corned beef was. This is a wonderful method for corned beef.
It was perfection. Thank you for sharing. JimmyandNancy Long. I rinsed and patted dry the flat cut corned beef brisket and coated it in Kitchen Bouquet, browned on both sides for 5 minutes each side. I laid a sheet of heavy duty foil out flat and then placed another sheet crosswise.
I laid the browned brisket on top and added the onion, garlic, and 2 T. Making sure to keep the fat side facing upwards, I closed the foil tightly and placed another piece of foil over the top of the brisket. I placed on the rack of my preheated roaster oven and roasted for 6 hours. Did not peek, turned oven off and allowed the corned beef brisket to sit for 30 minutes. Lifted the rack out - not a drop of the broth leaked out. Are there any tips to help get rid up the salt?
I'm glad you enjoyed it! Rinsing the beef first can help remove some of the salt. Some people have reported that soaking it in plain water for a few hours can also help, although I have not tried that myself. To reduce salt, I bring the corned beef to a boil, dump the water and bring to a boil again and then bake the corned beef.
It really helps. Your email address will not be published. Facebook Instagram Pinterest Twitter. Home » Baked Corned Beef in the Oven shares. Jump to Recipe. Corned Beef with Mustard and Seasoning. Baked Corned Beef in the Oven. Place corned beef in a large 6 to 8 quart pot. Cover the beef with an inch water. Add the contents of the spice packet to the water.
Bring to a boil, reduce heat to a simmer. Simmer for hours, until the corned beef is fork tender. Remove from pot to a cutting board. Add chopped onions, cook for a couple of minutes, then add garlic. Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly.
The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.
Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated. Once you have removed the corned beef from the pot, add the cabbage and any other vegetables carrots, new potatoes to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well.
Simmer until the cabbage and any other vegetables are cooked through, minutes. Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.
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