2.5 Lbs / 1.25 Kg Corned Beef Brisket
3-4 Cloves GarlicMashed
5-6 Stalks Celery
1 Tsp Pickling Spice
So here is a St. Patrick’s special. A baked corned beef brisket…. I know, how original 🙂 Also, I made my life really easy and didn’t make the corned beef from scratch and just went to the supermarket and bought an already cured & salted piece of brisket. By doing that I shaved between 1-4 weeks from the total time of preparation. not bad! The real reason of course is 1) I really wanted corned beef that moment and 2) I didn’t wanted to sacrifice valuable fridge space for curing the meat for several weeks…
Although this baked corned beef recipe won’t take you several weeks you do need some patience when making it. It is generally slow cooked. You start on a high heat to give it some browning and then continue on a low temperature. We lay the brisket on a bed of celery sticks and add water to the bottom. The beef will both cook and steam the same time and the celery will add a sweet fragrance to the beef. The total cooking time depends on the weight of the brisket. usually it’s between 1.5-2.5 hours.
Tips For Success:
- Wash your meat thoroughly and even soak it in water for 1-2 hours before. It helps to reduce the salt levels which can be very high with store bought cured briskets. This is important especially in the oven baking method because in the traditional cooking in water method the salts have a chance to dissolve in the water.
- Be careful with the pickling spices and use either your own spices or the spice bag provided (usually) with the brisket
- It’s important to use the brisket only at room temperature
- When a fork comes out easily the brisket is usually tender
Still have craving for beef and don’t want to work with cured beef? try this Sous-vide Short Ribs recipe.
Preparing the Brisket
Let corn beef stand at room temp for 1 hour.
Cook Corned Beef
Cook corned beef at 400 degrees for 20 minutes.
Take beef out of roaster and let stand 15 minutes on cutting board covered with tin foil / baking sheet.