Baked Corned Beef Brisket
Active Time: 10 minutes
Total Time: 3 hours 10 minutes
3 – 4 servings
- Large Round Mold
- Perforated Baking Sheet
- Octagonal Bonmat
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Ingredients
- Corned beef brisket
- Carrots (optional)
- Cabbage (optional)
- Potatoes (optional)
Instructions
- Preheat oven to 325°F.
- Remove corned beef brisket from package, rinse off brining liquid and pat dry with a paper towel.
- Place the Large Round Mold on top of the Perforated Baking Sheet. Place the brisket fat side up inside the Large Round Mold and sprinkle seasoning packet over the fat. Cover with the Octagonal Bonmat for the first two hours. Veggies such as carrots, cabbage or potatoes can be added the last hour of baking.
- Baking time depends on size of brisket. General rule is 1 hour per pound. The brisket is done when the temperature reaches 145°F.
- Remove from oven and allow the meat to rest for 10-15 minutes before slicing against the grain.
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