Oven-Baked Corned Beef
Oven Baked Corned Beef is a classic dish that transforms a salt-cured beef brisket into a succulent, flavorful meal. This method involves slowly baking the corned beef in the oven, often with a mixture of spices, such as bay leaves, peppercorns, and mustard seeds, which are typically included in the corned beef's spice packet. The slow baking process tenderizes the meat, allowing it to absorb the aromatic spices fully, resulting in a tender, juicy, and deeply flavorful dish.
Ingredients
- 1.5 kg corned beef brisket
- 1 onion quartered
- 4 garlic cloves smashed
- 2 bay leaves
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 cup water or beef broth
Instructions
- Preheat Oven: Set your oven to 150°C (300°F).
- Prep the Brisket: Rinse the corned beef brisket to remove any excess salt from the brining process.
- Season: Place the brisket fat side up in a large roasting pan. Scatter the onion, garlic, bay leaves, and pickling spices around and on top of the meat.
- Add Liquid: Pour water or beef broth into the bottom of the pan to create steam while the meat cooks.
- Wrap and Bake: Cover the roasting pan tightly with aluminum foil or a lid. Bake in the preheated oven for about 2.5 to 3 hours.
- Check for Doneness: The corned beef is done when it is tender enough to be easily pierced with a fork.
- Rest Before Slicing: Remove the corned beef from the oven and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute and keeps
- Slice Against the Grain: To ensure the meat is as tender as possible, slice the corned beef against the grain before serving.
- Dobar tek!