18 March, 2019
Beryl’s Corned Beef
1 flat cut, corned beef brisket, 2- 3 pounds, with packet of spices
Preheat oven to 350°
Remove the corned beef from the package, rinse and place in a baking dish generously lined with aluminum foil. Sprinkle the spices from the packet over the top of the meat, and add ¼ cup water. Fold up the foil to enclose the meat.
Bake for 2 ½ to 3 hours, then uncover the foil bake an additional ½ hour until browned.
We like the baked method better than the traditional boiling in water method.
A friend uses this recipe but for the final 30 minutes of baking adds 2-3 Tablespoons of brown sugar sprinkled across the top. I haven’t tried that, but it sounds good!
Instead of serving boiled cabbage wedges with the corned beef, try broiling cabbage steaks, instead.