How to Make Corned Beef in the Oven at 350
Amazing, tender corned beef brisket cooked in the oven with merely three ingredients. This brisket is flavorful, like shooting fish in a barrel, and comes out so tender.
Pin IT if you Dearest Information technology!
I think my hubby is in love and leaving me…for this corned beef brisket!
I'm not kidding, he is head over heels and has already been asking me to brand more (and more, and more). He is not incorrect though, this is one succulent corned beef and I even patted myself on the back for information technology. I probably should have stretched first.
This corned beef brisket was actually an unplanned, spur of the moment decision. I was shopping for my weekly groceries, trying to go everything I needed for the recipes I planned for the weblog, when I saw a dainty corned beef brisket display. I circled it, and circled information technology, and and then texted my husband to run across if he would want some. He actually said "what the hell are you gonna do with a corned beef brisket?" Ha! Ummm…melt information technology, eat information technology, loved information technology…all that. So I grabbed it with a full intent to show my husband just what I "tin can do" with it.
Oh human, did I testify him not to questions me again!
While this succulent, meaty treat was cooking, hubs kept asking every xxx minutes if it was ready notwithstanding because of how astonishing information technology smelled. The aroma really was wonderful. And, the whole time I was taking pictures, he was continuing next to me with a plate and a fork, just waiting for that moment when I click my photographic camera off.
We both fell in love with this succulent corned beefiness at first bite, and I know you lot will too.
- 1.75 - 2 lb corned beef brisket
- 3-4 Tbsp Grey Poupon Dijon mustard
- 3-4 Tbsp brown saccharide
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Have the brisket out of the package and discard the spice pack that comes with it.
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Place brisket in a pot of water and bring it to boil. As soon as information technology starts to boil, take the brisket out. This will remove some of the excess salt in the meat.
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Preheat the oven to 350.
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Identify the brisket, fat layer upwardly, in the middle of aluminum foil large enough to cover the whole brisket.
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Rub the whole brisket with Dijon mustard. Then, evenly sprinkle brown sugar over the acme and gently pet it on. Pat some onto the sides besides.
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Bring the aluminum foil together and shut information technology, covering the brisket loosely, leaving a lilliputian space between the brisket and the foil. Place the covered brisket into a rimmed roasting pan.
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Bake information technology for two hours. Open the foil and turn on the broiler on low, if you have an option for low or high broiler setting. (If not, move the brisket to a lower rack.) Let the top caramelize for a few minutes just watch it so it doesn't fire.
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UPDATE: the 2 hours recommendation time is for the 1.75-two lb sized corned beefiness brisket. If you have a larger piece of meat, y'all will need to cook it longer. Give information technology about 45-60 minutes per pound. Lean towards the threescore minutes per pound fourth dimension.
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Take out and let it rest for a few minutes on the cutting board.
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Make certain to slice the meat against the grain! Luckily, with the corned beef brisket, it's very easy to see the grain.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Delight do not use my images without prior permission. If you desire to share this recipe, delight just link back to this post for the recipe. Cheers.
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Some More Recipes From Me:
The Perfect Mashed Potatoes
Reuben Loaded Roasted Potatoes
Baked Corned Beefiness Sliders
Source: https://www.willcookforsmiles.com/3-ingredient-oven-baked-corned-beef-brisket/
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