RECIPE: REC: My dad's corned beef (sorry - a bit late)

[deb-in-mi]

My dad makes an awesome corned beef. And it is so simple - two ingredients. Here goes:

Corned Beef

Honey Mustard

Rinse off the beef to remove some of the brine (throw away spice packet)- and dry off w/ paper towel. Cover the top of the brisket in honey mustard (okay - my father SWEARS by Bob Evans Honey Mustard Sauce). Wrap tightly in foil. Bake in a 275 F oven for 1 hour per lb. and then one more hour. That's it!

Deb

 

[dawnnys]

Looks easy - I mentioned cooking corned

beef in the oven to an aquaintance the other day and she looked at me like I was nuts. She said, "oh no, honey, you are supposed to boil it!"

What's the concensus here? Doesn't roasting/baking give you a more flavorful, less-tough result? We opted to go out for it this year. We always have a ton of leftover corned beef when I cook it (in the crockpot).

 

[sarah-in-charleston]

Baked is great

That is the only way I cook it any more. It does not get stringy, tough, dry and does not shrink as much.
I do Anne in SF way modified. On a rack over beer with some garlic and the spices on top. All sealed in aluminum foil. 300 for an hour per pound.
I hope for left overs to make corned beef hash.
In fact I am hoping for some "reduced for quick sale" ones in the Piggly Wiggly today!