BAKED CORNED BEEF

Steps:

• 1. Preheat oven to 250 degrees. Line a large baking pan or Dutch oven with aluminum foil.
• 2. Place corned beef on foil (set aside the little seasoning packet**), fat side up and place onion slices over the top. In a small bowl, mix together cola, juice, Worcestershire Sauce and cinnamon. Pour around corned beef. Completely seal foil around pan. Bake for 6 - 7 hours or until fork tender.
• 3. Near end of baking time, in a small sauce pan, mix together brown sugar, honey, mustard, chili powder and garlic. Heat over low heat until sugar is melted.
• 4. Remove brisket, raise oven temperature to 400 degrees, open foil and baste brisket with sugar/honey mixture, do not recover.
• 5. Return to oven and bake for another half hour, basting once during that time.
• 6. Remove to platter, cover with foil and let rest for 15 to 20 minutes before slicing. Cut the corned beef against the grain into ½ inch slices.
• 7. *I choose the flat cut over the point cut, because I find it less fatty. I think it is a better cut for corned beef. I use the point for braised brisket because it shreds more easily. **Now, what to do with that seasoning packet....if you are boiling cabbage, carrots and potatoes, place the seasoning packet in the liquid you use for preparing the vegetables.