Best 4 Baked Corned Beef Briskets Recipes
**Baked Corned Beef Briskets: A Culinary Journey of Flavor and Tradition**
Embark on a delightful culinary adventure with our curated collection of baked corned beef brisket recipes. These savory dishes, steeped in tradition and brimming with rich flavors, promise an unforgettable dining experience. From classic preparations to creative twists, our recipes cater to a wide range of preferences, ensuring that every bite tantalizes your taste buds. Whether you're hosting a special occasion dinner or seeking a comforting meal for a cozy evening, our baked corned beef brisket recipes will guide you through every step, from selecting the perfect cut of meat to achieving the most succulent and tender results. Prepare to indulge in the timeless charm of corned beef brisket, a culinary masterpiece that has captured hearts and palates for generations.
**Recipes Included:**
1. **Classic Baked Corned Beef Brisket:** Experience the timeless flavors of traditional baked corned beef brisket with this classic recipe. Simple yet incredibly satisfying, this dish showcases the inherent goodness of the brisket, complemented by a medley of aromatic spices and vegetables.
2. **Slow-Cooker Corned Beef Brisket:** Let your slow cooker work its magic with this hassle-free recipe. The brisket simmers gently in a flavorful broth, emerging fall-apart tender and infused with a symphony of herbs and spices. Perfect for busy weeknights or effortless entertaining.
3. **Honey-Glazed Corned Beef Brisket:** Introduce a touch of sweetness to your corned beef brisket with this honey-glazed variation. A luscious glaze, made from honey, brown sugar, and aromatic spices, transforms the brisket into a delectable centerpiece, sure to impress your dinner guests.
4. **Beer-Braised Corned Beef Brisket:** Elevate your corned beef brisket with the rich, malty flavors of beer. This recipe calls for a flavorful beer braising liquid that infuses the meat with a deep and complex character. The result is a tender brisket with a crispy, caramelized exterior.
5. **Mustard-Crusted Corned Beef Brisket:** Add a piquant twist to your corned beef brisket with a tangy mustard crust. A flavorful mixture of Dijon mustard, breadcrumbs, and herbs forms a crispy crust that perfectly complements the succulent meat. This recipe is sure to leave a lasting impression on your taste buds.
6. **BBQ Corned Beef Brisket:** Infuse your corned beef brisket with the smoky, tantalizing flavors of barbecue. This recipe combines the classic taste of corned beef with a sweet and tangy BBQ sauce, creating a dish that is both familiar and exciting.
BAKED CORNED BEEF BRISKETS
I have several recipes already posted for Corned Beef Briskets, one even won a Blue Ribbon, but I love to find creative new ways to challenge myself by creating a new version. I have made Corned Beef briskets like this many times before, but I never remembered to take pictures of it as I made it, but since yesterday was a very...
Provided by Rose Mary Mogan
Categories Beef
Time 3h45m
Number Of Ingredients 1
Steps:
- 1. Preheat oven to 350 degrees F. I had 2 brisket FLATS the largest one weighed 4 pounds and the other was just under 3 pounds. NOTE: THE FLATS ARE MUCH LEANER AND HAS LESS FAT THAN THE POINT CUTS, WHICH ARE THE ONLY ONES I BUY.
- 2. You will need a meat rack and large pan to bake the briskets in the oven. Place the rack inside the pan then place the briskets on top of the rack with the fat side UP. This allows the meat to stay moist during baking.
- 3. Add about 1 inch of water to the bottom of the pan, as well as the liquid from each of the corned Beef packages. THE WATER LEVEL SHOULD BE UNDERNEATH THE BASE OF THE WIRE RACK. Then sprinkle each of the briskets with the spice packet that was included in each package
- 4. Now cover the rack and pan with a lid or a double or triple wrap of aluminum foil seal tightly. Place in the oven on lower rack and bake for 50 minutes to 1 hour per pound. I baked for 50 minutes per pound for the larger of the two briskets, if you are cooking more than one.
- 5. The largest brisket was 4 pounds so I cooked it for 3 hours and 20 minutes. or until meat is fork temder. Then remove the foil or lid, increase the temperature to 375 degrees F, and bake the briskets for 10 additional minutes to brown a bit on top. Or you may want to add glaze if you so desire.
- 6. Remove from oven and allow to sit and cool for about 10 to 15 minutes, then proceed to carve against the grain. This prevents the briskets from being stringy and chewy. Serve with your favorite veggies as desired.
- 7. Note if you decide on cabbage with carrots onions and potatoes. Use the liquid that you baked the briskets in this adds lots of flavor to the vegetables. by carefully adding the liquid to a large pot. Add in the carrots and potatoes first, and cook for 10 minutes, then add in the cabbage and onions and cook for 20 additional minutes. Then serve as desired.
- 8. Here is the link to my Blue Ribbon Winning Corned Beef recipe www.justapinch.com/recipes/main-course/beef/glazed-corned-beef-cabbage-n.html?p=1 and this one is very good too.
BAKED CORNED BEEF BRISKET
OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843
Provided by Chicagoland Chef du
Categories St. Patrick's Day
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
- NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
- Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry.
- Get out your 9 x 13 baking dish.
- Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
- Place the corned beef on the foil, in a baking dish, fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up & around the corned beef, do not close up the foil.
- Bake, unwrapped, for 2 hours.
- After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
- Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
- Allow the meat to rest before slicing. Cut against the grain.
- I prefer to use an electric knife to get nice thin slices.
- Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
- Enjoy!
GUINESS BAKED CORN BEEF BRISKET
This recipe is from an ol' friend, Kevin The BBQGURU at RecipeGoldmine.com. Be sure to read Kevin's tips before you start. * The process needs to be started the night before. Oven time is estimated depending on the size of the brisket used. Wonderful with Recipe#254973, fresh rye bread, horseradish and Recipe#15843. March 2012 UPDATE: by the photo you can see the beauty of this corned beef brisket. I decided to add a 1/2 bottle of Guinness Draught before closing up the foil and braising for the final few hours. You might like to try this too! The flavor. with or without the beer will knock your socks off, even if you are not wearing any! Soaking the brisket in water makes a huge difference and you will not miss the salty flavor. The rub will more than make up for it. Man oh man, this is good stuff!
Provided by Chicagoland Chef du
Categories Meat
Time P1DT5h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
- Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
- Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
- BEGIN DIRECTIONS:.
- 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. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
- Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
- Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
- My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
- In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
- Enjoy!
Nutrition Facts : Calories 873.4, Fat 64.9, SaturatedFat 21.6, Cholesterol 333.2, Sodium 3858.2, Carbohydrate 6.3, Fiber 1.8, Sugar 0.2, Protein 62.6
BRAISED CORNED BEEF BRISKET
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.
Provided by mauigirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g
Tips:
- Choose the Right Cut of Corned Beef: For the best results, select a brisket flat cut that is about 3 to 4 pounds in weight. This cut is leaner and cooks more evenly than other cuts of corned beef.
- Soak the Corned Beef: Before cooking, soak the corned beef in cold water for at least 12 hours or overnight. This helps to remove excess salt and tenderize the meat.
- Use a Dutch Oven or Slow Cooker: A Dutch oven or slow cooker is the best choice for cooking corned beef. These cooking methods help to keep the meat moist and flavorful.
- Add Vegetables: Vegetables such as carrots, potatoes, and onions can be added to the pot along with the corned beef. This creates a complete and flavorful meal.
- Cook Low and Slow: Corned beef should be cooked low and slow for the best results. This allows the meat to become tender and fall apart easily.
Conclusion:
Baked corned beef brisket is a classic dish that is perfect for a special occasion or a casual family meal. With its tender meat, flavorful vegetables, and rich gravy, this dish is sure to please everyone at the table. By following the tips and instructions provided in this recipe, you can easily create a delicious and satisfying corned beef brisket that will be the star of your next meal.
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