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Thanks for hanging out with me and have FUN in your kitchen! I hope you make this OVEN BAKED CORNED BEEF Recipe | St Paddy’s Day or any day!
Transcript:
all right first things first we’re going to go ahead and open this guy up and I don’t really know if this is truly necessary but when you pull it out of the bag it’s slimy there’s just no other way to describe it it’s just slimy so I like to give it a good rinse
it’s probably fine if you don’t but I don’t like slimy meat um so go ahead and rinse off your little spice packet get that dried off and then put your me fat cap up do that now
there are two different types of corned beef that you will find in in your meat section one is a flat cut and one is a tip uh cut and the tip cut is exactly what it sounds like it comes to uh to a point or it’s a point cut I like the flat cut because I think it Cooks more evenly I was going to say more evenly ER that’s not a word so it Cooks more evenly if it’s a consistent size cut of meat
okay so massage that spice packet into the fat cap of your corned beef and then if you want to kick the flavor up just a little Notch go ahead and get a pickling spice now this is different or maybe they use it for the same one for making pickles
it’s a little confusing but if you look on the directions back here it specifically tells you what to do for corned beef if you are boiling it but we are not boiling it we are baking it which I think is far superior
okay so go ahead and shake a little bit of that onto your meat these are just wonderful herbs and spices like all spices cloves bay leaves all sorts of wonderful wonderful things going on in here all right and then
Loosely cover it so there’s a little bit of air in here I have not covered it super tight because you want the you want the meat to steam in on itself and then we are going to put this
in a 275 degree oven for six hours I know it’s a slow bake but I kid you not put it in first thing in the morning it’ll make your house smell amazing and then this guy is ready to go for six hours
We’re not gonna wait around for that because I’ve got another one in the oven that I started this morning and it should be ready to come out oh yeah here we go oh I wish you could smell this oh it smells so good all right now we’re ready to open this up and finish it off
now that you’ve had your meat in the oven slowly cooking I’m gonna go ahead and scrape some of these spices to the side and then we’re going to put this back into the oven under a high broil we’re going to burn the fat cap off and brown it up
Bottom’s a little hot and we’re gonna put it up high and we’re just gonna watch that for a couple of minutes until it’s all browned up and the fat cat is burned off
so this has been under the broiler for probably two and a half three minutes there we go and you can see that the the fat cap has burned off quite a bit and it’s nice and brown so good okay so let’s see how tender this is the reason why I love this corned beef more than if you boil it it’s because it’s so tender but it stays together and doesn’t completely fall apart and it doesn’t disintegrate but it’s got a great texture and a fabulous flavor
oh it is hot oh my gosh super tender I finally checked this out bye guys [Music]
#cornbeef #brisket #stpatricksday
00:00 Introduction
01:20 What Type of Cut to Use
01:53 How to Apply Spices
02:11 How to Increase Flavor
02:53 How to Wrap Corned Beef In Foil
03:09 Bake at What Temp for How Long?
03:47 Take Out of the Oven
04:01 Finish it Off Under the Broiler
04:44 After Broiling
05:07 Why Is Baking Corned Beef Better Than Boiling
05:38 Tasting!
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OVEN BAKED CORNED BEEF Recipe | St Paddy's Day
44 Comments
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Omg she can't cook
Yesterday I baked a 3lb flat and I debated on checking it early, but you wrote that you have done 2-4 lb cuts for 6 hours and so I just sealed the foil well and it was perfect at the 6 hour mark. This time I waited to boil the veggies until after I baked and broiled the corned beef and then I was able to add the juices to the water to give the carrots, potatoes and cabbage a bit more flavor. I am so glad I found your recipe. Thanks again.
Then how do u cook the cabbage to have good flavor?β¦
No need to simmer in water first to remove salt??
Used your recipe and the corned beef turned out excellent. The only change I made was to substitute herb de Provence for the extra pickling spices. I also used the original spice packet. The broiling step was done with the corned beef on a lower rack in the oven to get to the desired doneness cautiously.
Some commenters mentioned that roasting might leave the corned beef too salty but that didn't happen. I think it had great taste.
I used a 3-pound Kroger brand flat cut.
You've gained a new sub.
Well I made it last week and family liked it so much that I am making double batch today,thank you so much!
Had a rainy day and I tried this. Less cleanup than the crock pot and I liked the texture better. Skipped the broiler part so I didn't have a mess in the oven.π. Thanks for the video!
how much does the corned beef weigh your cooking???
I have always slow boiled mine, after watching your video I tried it this way and it turned out SOOO delicious and juicy and tender!! It's a winner in my house! Thanks
Great video' will cook this tomoro
Thanks for sharing this recipe. I have it in the oven now at 275 degrees. My corned beef is 2.5 pounds. I'm hoping six hours will not be too long. I see your written recipe calls for a 2 lb. brisket. Would this exact recipe work for a larger brisket ( 4 lb) as well? Thanks again.
Just subscribed
I donβt understand the first layer of foil where you leave some space and then wrap the second layer of foil and then totally cover everything and collapse the little air gap you made with the first layer of foil.
I just made your recipe on St. Patrick's Day and cooked it exactly how you explained it and it's by far the best corned beef that I ever had! I even cooked one in my Dutch Oven for a taste test with the hubby and my son and your method won! Thanks for a fabulous recipe! π
What about the veggies? Do they go in the foil at some point? I am serving it with the traditional cabbage, carrot onion potato
Help quick!
roasting concentrates the salts in the corned beef – salty meat. tender yes
The piece I bought is not as big as yours. How long per lb? You said six but I canβt reference it for a smaller piece.
I always rinse off my meat and roast it π
Yep, she slimy π
I made it exactly as directed. It was super excellent and all of our guests said it was the best they ever had. From now on, I will always make it this way.
Not thing is the salt from the brine. I like to boil for 20 minutes then bake
I've only done the boil, or slow cooker method with liquid…. Not Today…. today is dry oven method in foil…. thanks for the video
She's dressed just like any average cook in the kitchen in a little black dress and pearls.
I cant stand boiled meat. This a much better way.
Terrible!!
This is amazing! I'm making it "your" style tomorrow. Can't wait! Thank you! Happy St. Patrick's Day!
Flat cut or Round
Tomorrow night….Corned Beef and Cabbage, Carrots, Potatoes. This will be my first year roasting the corned beef and I'm pretty excited, my mouth is watering thinking about it. I've been coating the potatoes, carrots and some rustic cut purple onions for the last few years in olive oil and then using some garlic, kosher salt and pepper, then roasting it all and it is way better than boiling. I always steam the cabbage al dente and then add some butter, just my preference. Since I was a young boy my grandmother always made special meals at the holidays and this was a classic I make still to this day in my 50's. Hopefully my kids will carry on the tradition.
OMG, love your kitchen. I love the use of a backdrop curta8n in the next room. Sorry…that is how my house is too.
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First time making corned beef. Was trying to find how to cook it properly. I keep hearing to boil it, but this way of cooking, I cant say no. Will try it tomorrow!
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Does the baking time depend on the size / weight of the brisket ? I cook for myself and usually buy a 2 1/2 to 3 lb brisket. Would I still bake for 6 hours at 275 deg. ?
I'm not getting what's being gained by baking over boiling, or more accurately braising. The very short time under the broiler isn't moving the needle — the top browns during proper braising as well, and much better because it happens over way longer than just a couple minutes so you get the all-important Maillard reaction deeper into the fat cap.
But I do know what you're losing by not braising — no braising liquid to cook the cabbage and other veggies in to add loads of flavor to that part of the meal.
As far as the meat being too soft after braising or even boiling, that's 100% purely a function of time. If you want to keep the meat sliceable, simple — don't overcook it. That holds regardless of the cooking method used.
Corned beef and cabbage YUMMY ππ
Of course it's slimy, it's packaged in a brine solution. You're rinsing flavor right off of it. There's absolutely nothing wrong with it, the brine makes it that way.
Yes ππΎ I like this recipe>>> I definitely enjoyed the watch I will be doing your version this weekend.. thanks love>> β€>>
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Instant pot is the way to go.
Lol
Point Cut is best for shredding, Flat Cut is best for slicing.
Getting ready to cook corned beef and cabbage, etc again this Sunday. Been doing this for many years. Your method is definitely the best way to go for the corned beef, which is the star of the show. The cabbage, potatoes, carrots, etc, can be done in a variety of ways. But I no longer boil the corned beef. Baking, not boiling, is the best way to go for better texture and flavor.
While searching for a recipe for J Alexander's Avocado Bomb, I discovered your Ruth Chris video. From there I found this video.
I usually use the Silver Palate corned beef recipe, but I will definitely use your recipe this year.
One question, how do you cook cabbage without the flavor of the corn beef water? Do you think sautΓ©ing it in the juices from the pan will help?
WHO ARE WE? .. TO MUCH DRAMA IN YOUR KITCHEN…