I personally do not boil my corned beef before roasting and just give it a quick rinse and pat dry. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil. Evenly sprinkle peppercorns from package over corned beef optional. In a small bowl, whisk together mustards. Spread half of the mustard mixture over the top of the corned beef. Reserve remaining mustard.
Sprinkle brown sugar over the mustard covered corned beef. Wrap the corned beef with foil so that space is left on top between the corned beef and the foil. Open the foil wrapping and broil for minutes, until the top is bubbly and lightly browned. Serve with reserved mustard on the side. Honestly, my whole family loves this dish so much and usually we eat it up with zero leftovers.
This is now my go-to recipe whenever we have a corned beef hankering! But just in case you do have leftovers, you can always make up some delicious sandwiches. The beef sits in this brine giving corned beef its distinctive pink color. This curing process helps tenderize a normally tough cut of meat. If salt is an issue for you, place your brisket in a pot fat side up and cover with water.
Once the water comes to a boil, remove from heat, discard the water then bake as recipe directs. But I personally do not boil the meat before roasting it.
It is not necessary but is dependent on your own personal taste. If you are enjoying my recipes, I would love for you to sign up for my newsletter and get my free pomegranate e-cookbook! You can use either the flat cut or the point tip corned beef brisket for this recipe. I personally prefer the flat cut. I always appreciate your feedback. You can also follow me on Pinterest , Facebook or Instagram.
Sign up for my eMail list, too! This site uses Akismet to reduce spam. Learn how your comment data is processed. Where is the cooking temperature?
I was hoping to find that at the top of the article. Oven temp should be right at the top of the page. All of the recipe details are in the recipe card below. Leave the fat ON the corned beef. It gives it so much more flavor. Without the fat the meat can be dry and bland.
It caramelizes while it cooks, so adding it at the end just adds sugar. This roasted recipe is one of our favorites; it's super moist and tender, with a unique spice blend you won't find in a little plastic baggie. Complete the meal with fried cabbage and boiled potatoes. Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. Parker Feierbach. Made this? Let us know how it went in the comment section below! Editor's note: This recipe was updated for clarity on March 8, Log in.
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