My family has always eaten corned beef on St. Patrick's Day. My mother, who is 100% Irish, celebrates St. Patrick's Day with gusto! What I love about the Irish is their love of laughter, AND their ability to enjoy the experience of hanging out. (It is an art!).
In honor of my Mom, I worked on this recipe for Corned Beef. This recipe is baked and as a result, is quite moist and flavorful. Enjoy and may your St. Patrick's Day be blessed with laughter.
Corned Beef Brisket
By Peggy Fonke
Rinse corned beef
Line roasting pan
with heavy duty foil
Place brisket in
lined pan fat side up
Top with ½ to ¾ cup
brown sugar
Add ½ cup BBQ sauce
Seal tightly
Bake 1 hour per pound. Ideally, bake at 400 degrees for the first 45 minutes, then turn the oven down to 250 for the remainder of the time. (You can also bake 1 hour per pound at 300 degrees if that is more convenient. I think baking on a lower temperature helps the meat stay moist)
Once baked, remove from oven and let stand for an hour so meat is able to be handled.
Once baked, remove from oven and let stand for an hour so meat is able to be handled.
Drain. Trim fat and return
to the pan
Sprinkle handful of
brown sugar and drizzle with BBQ sauce.
Return to oven
uncovered for 20 minutes or until meat is glazed.
Trim and slice thin
against the grain
The meat will be fork tender!
Serve with roasted potatoes and roasted cabbage
This is a picture of my mother and me! Happy St. Pat's Day!
This is a picture of my mother and me! Happy St. Pat's Day!
