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Corned Beef

Improved cooking instructions for prepackaged "St. Patricks' Day" style corned beef
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Course Main Course
Cuisine American

Equipment

  • 1 roasting pan
  • 1-2 sheets aluminum foil
  • 1 sheet butcher paper
  • 1 heavy kitchen towel

Ingredients
  

  • 2-4 lb corned beef or beef brisket
  • 1/2 stick unsalted butter
  • 1-2 cups pickle juice
  • 1-2 cups water
  • 1 tsp mustard seeds
  • 1-2 Bay leaves
  • 1/8 tsp coriander seed
  • 1/8 tsp whole peppercorns
  • 1/8 tsp MSG
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 275 degrees.
  • Place brisket or corned beef in center of roasting pan.
  • Add 1-2 cups pickle juice, water, and Bay leaves to pan. You want the mixture to come about halfway up the height of the brisket.
  • Add mustard seed, coriander, peppercorns, MSG, and salt over the brisket.
  • Place butter on top of brisket.
  • Cover pan with foil.
  • Once brisket reaches around 195 degrees, remove foil from pan and continue roasting. Set the foil aside but don't throw it away. (This is a great time to start making roast potatoes & carrots if you're intending to.)
  • Roast until center of brisket is 225 degrees, around 6 hours.
  • Remove from pan, wrap in butcher paper, wrap in foil, and wrap in the kitchen towel.
  • Let rest for 30-45 minutes.
  • Unwrap from towel, foil, and butcher paper.
  • Slice and serve.

Notes

Best served with roasted potatoes and carrots, sauteed cabbage, and with mustard and/or horseradish sauce. 
Alternatively, slice and serve as a Reuben sandwich.