Corned beef is a salt-cured meat, particularly the brisket portion, which is popular for a traditional Irish dinner on St. Patrick's Day, but is also prepared for other dishes around the world throughout the year. The term “corned” is used to describe foods that have been preserved with salt grains. Although corned beef is often braised, cooking corned beef in the oven offers a delicious alternative that helps preserve the meat's deep red color and rich taste.
Ingredients
- 1.36 kg of corned beef. Served as much as 0.23 kg per serving
- 10 whole cloves
- 60 ml mustard honey sweet spicy
- 2 tablespoons brown sugar
Step
Part 1 of 3: Preparing Corned Beef for Cooking in the Oven
Step 1. Preheat the oven to 177 degrees Celsius
Step 2. Drain the corned beef brisket
Packaged corned beef is usually wrapped in plastic to keep the meat moist in the brine, which is a brine solution.
- Open the package and let the liquid drain completely.
- Discard or save the package containing the seasoning (used for boiling).
- If the corned beef is homemade, drain the brine.
Step 3. Place the corned beef, with the fat side up, on a large, thick sheet of foil
Step 4. Trim excess fat on the brisket using a sharp knife (if necessary)
Step 5. Make 10-15 small holes in the top (the fatter part)
This process, known as jaccardizing, is tenderizing the meat by cutting the connective tissue.
Step 6. Insert the cloves into the top of the corned beef, evenly spaced
Step 7. Pour the sweet and spicy honey mustard over the corned beef brisket
Step 8. Sprinkle brown sugar over the honey mustard
Step 9. Cover the corned beef brisket with a large, thick sheet of foil
- Arrange so that the foil has a small space between the top of the brisket and the foil.
- Tighten the bottom of the foil with the top to keep the liquid that comes out during cooking to stay in the aluminum wrapper.
Part 2 of 3: Roasting Corned Beef In the Oven
Step 1. Place the corned beef wrapped in foil on a shallow roasting pan
Step 2. Insert the roasting pan into the center of the oven
Step 3. Bake for about two hours
Check the corned beef every thirty minutes to make sure the brisket isn't too dry. The meat should peel off at the end of cooking.
Part 3 of 3: Corned Beef Finishing
Step 1. Remove the roasting pan from the oven
Step 2. Carefully unwrap the aluminum foil
Step 3. Pour additional sweet and spicy honey mustard over the brisket
Step 4. Put the roasting pan back in the oven with the corned beef removed and bake for 2-3 minutes
Let the top of the brisket become bubbly and golden brown.
Step 5. Remove the corned beef from the oven and place it on a cutting board
Step 6. Remove the foil and let the corned beef sit for 5-10 minutes
Step 7. Slice the corned beef diagonally, across the tendon to a thickness of 1.3 cm
Step 8. Serve immediately with a delicious side dish of your choice
Tips
- Corned beef tastes quite salty, especially when grilled. To help reduce the amount of salt in the meat before grilling, you can put the corned beef in a pot of water, bring it to a boil, then drain the water and continue the process as described above. This can be done a few moments before baking to remove more salt if desired.
- Although time-consuming, preserving corned beef yourself is a good way to control the taste and salt level of your dish.
- Corned beef is often served with boiled cabbage, but for an added fresh surprise, you can sauté the cabbage in a skillet along with the onions, garlic, salt, and olive oil.
- Potatoes and carrots also go well with corned beef. Try mixing the two vegetables with salt, pepper, and olive oil, then arrange them on a roasting pan that was used to roast the corned beef and roast in the oven.
Warning
- Be careful when taking food out of a hot oven and removing it so it doesn't burn.
- Open the aluminum wrapper of the cooked corned beef carefully so as not to burn it from the steam.
