|Corn Beef Brisket - Baked|
4 lb. Corned Beef Brisket|
2 tablespoons peppercorns
1/2 tablespoon coriander seed
1/2 tablespoon onion powder
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon garlic powder
14 ounces Guinness draught
Soak corned brisket for 2-4 hours, changing water every 30 minutes.|
Grind peppercorns and coriander seeds. Add remaining ingredients.
Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket. Wrap tightly
in plastic wrap and let sit overnight in the refrigerator.
Preheat oven to 250-275°.
Slow cook brisket uncovered for the first 2 hours. Add 4 oz of beer and cover with foil.
Slow bake for an additional 11/2 hours per pound until done.
Internal meat temperature needs to be near 185° or above when done.
Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
2017-10-14: we used the spice packet. Rinsed four times at 30 minute intervals.
Served with buttered fingerling potatoes and soy sautéed cabbage. Still way too
salty. Perhaps boil and then bake.|
2017-06-26: Too peppery; too salty. Needs to be cut into thirds before soaking to remove more of the salt.
2017-03-17: This baked recipe was tried and was very good as an alternative to the boiled version.