Baked Corned Beef Is Delicious In This Recipe

Baked Corned Beef with Mustard and Brown Sugar

WebMar 3, 2020 · Preheat the oven to 375°F. Thoroughly rinse the corned beef and discard the seasoning packet. Pat the meat dry. Place the corned …

Rating: 5/5(18)
1. Preheat the oven to 375 degrees F. Open the packaged corned beef and rinse well. Discard the seasoning packet. Place the corned beef fat side up on a large piece of foil (you will be wrapping the corned beef with the aluminum foil).
2. Pat the brisket dry with a paper towel. After the brisket is patted dry, spread the mustard over the corned beef and sprinkle with the brown sugar. Add enough water in the pan so the water is 1/2 inch deep.
3. Place the wrapped brisket in a roasting pan and place in the oven. Cook for about 2 1/2 hours. The internal temperature should be 145 degrees. For super tender corned beef, cook an additional hour or two. Corned beef is extremely tender when the internal temperature is 195.
4. Open the top of the foil to expose the brisket and turn the oven to broil. Broil long enough for the mustard crust to brown

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Winning Baked Corned Beef Recipe Results are in!

WebMar 2, 2021 · Preheat oven to 275ºF. Sprinkle spice packet over corned beef and loosely wrap in tin foil. Place on baking sheet and bake on a …

1. Preheat oven to 275ºF.
2. Sprinkle spice packet over corned beef and loosely wrap in tin foil.
3. Place on baking sheet and bake on a lower level for 6 hours.
4. Open foil and turn oven to broil and allow fat to cook off, approximately 10-15 minutes.

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Baked Corned Beef Brisket Hostess At Heart

WebFeb 21, 2021 · Preheat the oven to 325°F, and put a grate (roasting rack) in the bottom of a roasting pan or baking dish large enough to hold the …

1. Preheat the oven to 325°F, and put a grate (roasting rack) in the bottom of a roasting pan or baking dish large enough to hold the meat.
2. Rinse the corned beef to remove packing liquid and additional salt. Pat it dry with a paper towel.
3. Trim the fat cap within 1-inch of the meat and put it fat-side down on the grate. Fill the bottom of the pan with water up to the edge of the grate. Place the meat on the grate and sprinkle it with the seasoning packet.
4. Cover the pan with a lid or foil. Bake the meat covered for 2 hours. Remove the lid and roast for an additional 1 hour or until an instant-read thermometer reads 145°. Vegetables such as potatoes, carrots, and cabbage can be added the last hour.

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