My Moms Baked Corned Beef Recipes

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BAKED CORNED BEEF BRISKETS



Baked Corned Beef Briskets image

I have several recipes already posted for Corned Beef Briskets, one even won a Blue Ribbon, but I love to find creative new ways to challenge myself by creating a new version. I have made Corned Beef briskets like this many times before, but I never remembered to take pictures of it as I made it, but since yesterday was a very...

Provided by Rose Mary Mogan

Categories     Beef

Time 3h45m

Number Of Ingredients 1

2 corned beef briskets flats (about 6 3/4 pounds

Steps:

  • 1. Preheat oven to 350 degrees F. I had 2 brisket FLATS the largest one weighed 4 pounds and the other was just under 3 pounds. NOTE: THE FLATS ARE MUCH LEANER AND HAS LESS FAT THAN THE POINT CUTS, WHICH ARE THE ONLY ONES I BUY.
  • 2. You will need a meat rack and large pan to bake the briskets in the oven. Place the rack inside the pan then place the briskets on top of the rack with the fat side UP. This allows the meat to stay moist during baking.
  • 3. Add about 1 inch of water to the bottom of the pan, as well as the liquid from each of the corned Beef packages. THE WATER LEVEL SHOULD BE UNDERNEATH THE BASE OF THE WIRE RACK. Then sprinkle each of the briskets with the spice packet that was included in each package
  • 4. Now cover the rack and pan with a lid or a double or triple wrap of aluminum foil seal tightly. Place in the oven on lower rack and bake for 50 minutes to 1 hour per pound. I baked for 50 minutes per pound for the larger of the two briskets, if you are cooking more than one.
  • 5. The largest brisket was 4 pounds so I cooked it for 3 hours and 20 minutes. or until meat is fork temder. Then remove the foil or lid, increase the temperature to 375 degrees F, and bake the briskets for 10 additional minutes to brown a bit on top. Or you may want to add glaze if you so desire.
  • 6. Remove from oven and allow to sit and cool for about 10 to 15 minutes, then proceed to carve against the grain. This prevents the briskets from being stringy and chewy. Serve with your favorite veggies as desired.
  • 7. Note if you decide on cabbage with carrots onions and potatoes. Use the liquid that you baked the briskets in this adds lots of flavor to the vegetables. by carefully adding the liquid to a large pot. Add in the carrots and potatoes first, and cook for 10 minutes, then add in the cabbage and onions and cook for 20 additional minutes. Then serve as desired.
  • 8. Here is the link to my Blue Ribbon Winning Corned Beef recipe www.justapinch.com/recipes/main-course/beef/glazed-corned-beef-cabbage-n.html?p=1 and this one is very good too.

BAKED MUSTARD CORNED BEEF



Baked Mustard Corned Beef image

This is recipe comes from an 1942 copy of Good Housekeeping. My mom makes it every year for St. Patrick's Day and it is Divine.

Provided by lolablitz

Categories     Meat

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 lbs corned beef
2 bay leaves
6 peppercorns
whole cloves
2 tablespoons oil
1 tablespoon prepared mustard
1/3 cup brown sugar, firmly packed
5 tablespoons ketchup (it's spelled Catchup in the book!)
3 tablespoons vinegar

Steps:

  • Rinse Beef.
  • Cover with cold water.
  • Add bay leaves and peppercorns and bring to a boil.
  • Boil 5 minutes. Remove scum.
  • Cover kettle and reduce heat to low.
  • Simmer 2 - 2.5 hours or until tender.
  • Preheat oven to 350 degrees.
  • Remove to shallow baking pan.
  • Dot with whole cloves.
  • In small saucepan, combine remaining ingredients. Cook until blended.
  • Pour over meat.
  • Bake at 350 degrees for 30 minutes, basting occasionally.

Nutrition Facts : Calories 1150, Fat 82.4, SaturatedFat 26.1, Cholesterol 389.3, Sodium 4761.6, Carbohydrate 24.9, Fiber 0.2, Sugar 22.1, Protein 72.7

MY MOM'S BAKED CORNED BEEF



My Mom's Baked Corned Beef image

This corned beef has a more Ham like flavor. I really love this cold . You can use any Ginger Ale but I like the Vernors best. My mom made this, and of course she never measured anything. So I do it the same way. This is very forgiving so feel free to adjust the measurements slightly.

Provided by Pam Allen

Categories     Beef

Time 3h

Number Of Ingredients 4

1 large corned beef
3/4 to 1 c yellow mustard
1 1/2 c brown sugar
1 can(s) vernors ginger ale

Steps:

  • 1. Open and rinse the Corned Beef. Place it in a 9 x 13 inch baking dish. Sprinkle the seasonings that came inclosed in the pakg. if any. Optional. Now smear the mustard over the top of the beef, then the brown sugar. Add the Vernors. Cover tightly. Bake for about 3 hours untill tender.
  • 2. You can searve this with your favorite side hot Or wait until the next day and slice and eat.

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