Happy Friday! I’m back to tell you all about the corned beef spectacular that went down on Wednesday. This year I opted to bake the briskets instead of simmering them, because after a whole day in the crock pot last year they fell to pieces and lost a lot of their flavor. This year, I slathered them with mustard and brown sugar and wrapped them up in aluminum foil and baked them for three full hours. Delicious. The flavor was spot on, but they weren’t as fall-apart-y as I would normally like, so next year I think I’ll try a combination of both methods. Feel free to leave your tips in the comments!
3 lbs corned beef
1/4 cup Dijon mustard
2 Tbsp brown sugar
Preheat oven to 325°F. Drain the corned beef from the brine and rinse with cold water. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil. Spread with mustard and sprinkle brown sugar over the top.
Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 1/2 hours.