another recipe I found. We loved it! I rinsed it well, put it on the sheet of heavy duty foil and put a fourth cup of water on it, along with a sliced carrot, sliced stalk of celery, sliced onion and a sliced unpeeled orange before sealing it in the foil. I left quite a bit of extra space in the foil, then baked it for the hour per lb. It was just delicious, and not at all too salty. I'm a bit salt sensitive, I guess. We had yummy Reuben sandwiches from the leftovers. Thanks for the recipe, so glad I finally tried it.http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=45670
Tammy in Arcadia, I baked the corned beef brisket using your method with a few tweaks from
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