How Long Do You Cook a 4.06 Lb Corn Beef Brisket
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your menu exactly and oh what a care for! Like Blistering Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with i tiny addition of more sliced garlic and onion simply because onions and garlic are in their own food group at Cathy Myers' business firm! Flavorful, fork tender - the very best we've ever had! I volition NEVER return to yukky boiled meat again! I establish myself cut off chunks of the leftovers for a protein snack! Couldn't help myself! Randy got his Reuban sammie fix that's for certain! Thanks again for sharing, Julie!
03/16/2013
Very delish recipe. I've never fabricated a corned beef with this technique before. And it turned out soo well. I followed threw with braising so utlizing my crockpot to bake in, only for the simple fact, I needed to bake other things at a higher temp so this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The only thing I did slightly different and information technology wasn't really much. After braising the meat in the pan on the cooktop, I took the water and deglazed the pan and then added that deglazed mixture to the crock pot over the corned beefiness and followed threw with the remainder of the directions. Added a head of cabbage during the terminal hour and a half, it was very flavorful. My beef was actress tender and was falling apart ;-) Will make again.
03/25/2013
OMG 10 stars! The all-time corned beef I take ever fabricated. My married man who has had ALOT of corned beef in his life said information technology was hands down the best he ever had. My brisket was 3.25lbs and it was fork tender subsequently 5 hours cooking. I love how it looked after browning it. I just used lots of pepper instead of the browning sauce. I cooked it fat side up and scraped the fat layer off and let it residuum for about an hr before slicing. Still was piping hot. I put the slices back in the juices and served with my version of colcannon. Hubby said information technology was the best dinner he had in a long time. Give thanks y'all so much mauigirl for sharing this fabulous recipe. I don't understand the reviews that still adopt the humid method. I can't expect for ruebens tomorrow!
03/05/2013
We sat down to eat, my hubby took a bite and said "yummmmm". Then he looked at me and asked "corned beefiness isn't usually this tender, or tasty". He didn't even put mustard on information technology! Simple very tasty mode to cook corned beef. I made a colcannon with saute cabbage equally the side. I didn't take whatsoever kitchen bouquet, then I just lightly brindled it. I have another corned beefiness in the fridge, this is how I will melt corned beefiness from now on. Cheers for sharing.
03/23/2013
I added about a one-half cup of water to the pan before sealing tightly. Afterwards cooking, I removed corned beef and added several cherry-red potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, about 45:minutes. I sauteed my cabbage in butter and a lilliputian water until tender, and then added the potatoes and drippings to the cabbage and served with the corned beef. Best corned beefiness and cabbage I ever cooked! I was amazed how lean and tender the corned beefiness was.
03/12/2013
This is a wonderful method for corned beef. I cooked the corned beef the 24-hour interval before then crusted information technology with dijon mustard & Brown sugar and put it back in the low oven simply to warm it through and set the chaff. It was perfection. Thank you for sharing.
03/25/2014
I rinsed and patted dry the flat cut corned beef brisket and coated it in Kitchen Bouquet, browned on both sides for v minutes each side. I laid a canvass of heavy duty foil out flat and so placed another canvass crosswise. I laid the browned brisket on elevation and added the onion, garlic, and 2 T. of water on the fat side. Making certain to keep the fat side facing upwards, I airtight the foil tightly and placed some other piece of foil over the acme of the brisket. I placed on the rack of my preheated roaster oven and roasted for 6 hours. Did non peek, turned oven off and immune the corned beefiness brisket to sit for 30 minutes. Lifted the rack out - not a drop of the goop leaked out. Delicious, moist and fork tender. Loved it and very deserving of five stars. I volition never ever buy cafeteria corned beef once more! Thank y'all, Mauigirl for sharing this keeper!
03/fifteen/2015
Nosotros absolutely loved this! I used my Dutch Oven from Nutrient Network and didn't use a rack, or wrap the beef or pan in foil. It'southward a cracking pan with a snug fitting lid. I followed the recipe every bit Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was done. Every bit shortly as the meat was done, I wrapped information technology in heavy duty foil and prepare it bated. I added about ii-3 cups of h2o and the spice package to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes later, I added murphy halves. I cooked them all on tiptop of the stove. When the vegetables were almost washed, I used my breadstuff knife and thinly sliced the corned beef and the meat was and so tender, it was like slicing bread. The flavoring from the packet worked well on the vegetables. The meat was still hot when I unwrapped information technology. I read one complaint virtually a reviewers meat beingness dry out and crispy on the outside. Although my beef was a rich deep brown, it was as tender as tin be. I retrieve the Kitchen Bouquet is an absolute must. With a snug fitting lid, I couldn't encounter wrapping the meat in foil as others did. My search for the perfect corned beef is over. Thanks Ms Maui!
03/xv/2014
Hands downward, THE BEST corned beef that I accept ever made or eaten, and everyone agreed! I have to Thanks Baking Nana for her assist on the Fizz, letting me know how to make this in an electric roaster...After searing the beef, I put information technology into a triple layer of heavy duty foil, topped it west/ the onions and garlic slices, and wrapped it tightly. I placed it on the rack in the roaster and cooked it for 6 hours on 250 degrees....moist, tender perfection! Even the corned beef haters raved over this! I was hoping to have plenty leftovers for dinner tonight, but it was all gone :( This is definitely a 10+ star recipe! This will be the only way I will ever ready a corned beef brisket over again. Mauigirl, Thank Y'all so much for sharing this WONDERFUL recipe, and over again, Baking Nana for all your cooking help...I was a stone star westward/ this recipe~YUM!
03/xix/2014
Crawly! I used a niggling brownish sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic pulverization on the roast before browning, topped with onions, on a sheet pan with foil roofing. Just cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!
03/21/2013
Fabricated 2 corned beef roasts for a family unit dinner - ane traditional boiled, and this one. Everyone preferred the gustation of the traditionally cooked beef, and this 1 was a little dry out - even though I watched and checked it regularly while cooking. I concord with another reviewer that 2-3 tablespoons is too fiddling water for "braising".
12/21/2013
I too added 1/2 can of beer to the bottom of the pan with the spice bundle and did the glaze w/ mustard and brown sugar. So much better than the boiling method. Though very pop in the The states, you won't notice corned beef on the carte in Ireland St Paddy's twenty-four hour period. Not a traditional dish for them. Who knew?
03/15/2015
I am ever looking for another style to cook corned beef without humid, but had never found anything that worked without drying it out. This, however, was wonderful. A couple of changes, but only because of my bachelor ingredients: my roast was smaller, so I cooked it for less fourth dimension (four hours); I didn't have Kitchen Bouquet, so used nothing; I didn't take fresh garlic, and then spread a small amount of minced garlic (from a jar) over the height. Fifty-fifty without the Kitchen Boutonniere, this was very tasty and very tender. My married man asked that I cook it this fashion from now on. My only concern was how to cook the cabbage, carrots, and potatoes, since there was no boiling water. So what I did was to wrap the corned beef in foil (after it was done with the braising) and put it in the warming oven. I then prepared the veggies, put them on the rack that had held the corned beef in the roaster pan, added some more h2o to the bottom of the pan, put the lid on and broiled/braised them at 400 degrees for about an hour. They were really flavorful from the steaming with the beefiness juices. Fantabulous!
09/02/2013
Then delicious; the meat was incredibly tender and tasty! The smell wafted through the house and tempted us for hours. I will never boil corned beef again. I followed the recipe exactly...even the 2 tablespoons water which doesn't seem like it's plenty, simply it is. Thanks for the recipe.
03/18/2013
Tried this with an actress corned beefiness brisket (I buy loads to freeze when they're on sale for St. Paddy's Twenty-four hour period) because I was curious how baking the corned beef would turn out. All I can say is that I'yard glad I only used i brisket. Start, "braised" means it is cooked in a small amount of liquid merely two tablespoons of water for a five-lb brisket doesn't begin to qualify as braising--the ratio is just too far off. I regularly make braised brusque ribs and every recipe I've e'er seen or used calls for 2-3 cups of water for v lbs of meat. In addition, none of us liked the flavour imparted by browning the brisket and it wasn't nearly equally tender and tasty every bit the recipe I've been using for years (Slow Cooked Corned Beef for Sandwiches). Sorry, only I'll continue to proceed that one every bit my never-neglect corned beef recipe.
03/19/2014
Crawly! I used a piffling brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast earlier browning, topped with onions, on a sheet pan with foil covering. Simply cooked virtually 4 hours, turned out scrumptious! Thanks Mauigirl!
03/16/2014
Fair warning: this does Not work with home-cured brisket. While the season is good and the browning is a overnice, tasty addition- it was horribly dry. I should accept realized this would exist the result since the mass-produced corned beef is up to 50% added h2o. There simply wasn't plenty moisture or fat on my brisket to keep it succulent. I am looking forwards to trying this method with a store - bought brisket. I'thousand sure information technology volition exist delicious.
03/15/2015
OMG, this is the very all-time, nigh tenderest corned beef I've ever had in my life. I only had a iii ane/ii lb beef so cooked for about 5 hours... otherwise followed the recipe... wowzer.. married man said information technology was some of the best meat he'southward ever had!!
03/22/2013
Tough corned beefiness is Non Skillful. I followed the recipe exactly even when it didn't look like enought h2o and I even went out and bought the browning sauce particularly for this recipe. I timed it as the recipe said and ended upward with a dry out, tough piece of beef instead of the moist and delicious corned beef I accept made in the past. I am only glad I bought extra corned beefiness on sale and nosotros got to have a good meal the side by side 24-hour interval.
03/11/2015
I beloved corned beef 'n cabbage. My husband, not so much. He doesn't intendance for the spices in the seasoning packet. When I saw this recipe, I knew we could attain a happy compromise. This recipe is admittedly perfect! The meat was and then tender and juicy that you could cut it with a fork. The flavor was out of this world! You tin can do annihilation with this like Reuben sandwiches or use in other recipes that call for corned beef. That 's if you are lucky plenty to take leftovers. Since I dearest corned beef 'n cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beef. This was much better than the traditional cooking methods. Thank y'all, mauigirl!
03/17/2013
I've been boiling corned beefiness for decades! Never again!! This was past far the best corned beefiness I've had. I didn't have kitchen boutonniere but I don't think it was needed. I also did non throw out the spice pack but put it in a large dutch oven with all the veggies and that gave my veggies a good flavour. I use onion, carrots, pototoes and rudabagga-may not have spelled that correctly and of class cabbage. For those of you that have never tried rudabagga at present is a good time to taste it, I personally think information technology tastes like a cross between a potato and a carrot. Let me know what you recall.
08/29/2014
Hey, You lot! Yeah, YOU looking for the PERFECT recipe for corned beef! You can Finish Right Hither!! Click no farther, my friend! Make it exactly every bit written, and you lot'll be in corned beef heaven. Nosotros tried this recipe side-by-side with the highest rated crock pot recipe, and this blew the boiled diverseness out of the h2o! No joke!!! You'll dearest information technology!
06/13/2014
Wow! I volition never boil again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would try something new. I kept reading the recipe over once more because information technology seemed too simple. After browning with the Kitchen Boutonniere, I deglazed the pan with nigh 1/2 can of beer I had in the fridge from some other recipe. I wrapped the brisket in foil, leaving a modest opening in the top to vent. I poured some of the juices over the onion and garlic topped fat side; and poured the residual over a pan of raw carrots for later baking. I so loosely wrapped another piece of foil over the tiptop of the brisket. Baked at 250 for v hours, putting the carrots in for the last hour. It smelled delicious blistering and the beefiness sliced up tender and juicy after resting for about 10 minutes. I fabricated Diane's Colcannon (without the cabbage, didn't take on hand) equally a perfect side to this dish.
02/15/2014
This recipe is admittedly wonderful. So much better than steamed or boiled brisket. A must try. Easy clean up. I practice carrots, tater's in foil 1-1.5 hours prior to brisket being done.
03/08/2014
Very expert! I usually cook mine in the crock-pot & I really like that to along with carmine potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the last 2hrs of cooking, and then I removed the meat and took out the rack so that the vegetables could melt in the goop for another half hour which gives them lots of flavour. I likewise cutting quite a bit of fat off before searing. Would make again!
03/17/2014
I made this recipe last night and followed the instruction exactly and planned to serve it for dinner tonight. My married man just sampled it and asked me to brand something else for dinner (and this is the man who L-O-5-E-S his corned beef). He asked me why I didn't brand it the manner I have the concluding few years and all I could tell him is this one got lots of great reviews and then I wanted to attempt it. It is tough and salty and only isn't what I am used to. I wanted a recipe that makes tender moist corned beef and this just isn't the one.
05/x/2013
I made this recipe recently. I dear ho-hum cooking corned beefiness instead of humid. I roasted this in my roaster at 250 degrees. This was delicious. Thanks Mauigirl! UPDATE: I baked a 2.5 pound brisket for about 3 hours until the internal temp was 210 degrees and it came out perfectly.
04/29/2014
Very succulent recipe! I have e'er fixed corned beef in the "traditional" manner and (for me) it always felt as if it needed something actress. I used this recipe, for the showtime time, on New year's Solar day 2014 and right now have another 1 in the oven. My family unit loved the flavor and texture of this "newer" recipe. Subsequently reading other reviews, I was hesitant the first time I fixed it and nervous that it would be dry - it was wonderful! I accept to say I do not side in with any critics against this recipe. It is my #i favorite corned beef recipe!
03/26/2014
Supper yummy! I'thousand not a fan if corned beefiness but after reading reviews and hearing folks rave in the buzz, I decided to make this for St. Patricks solar day. Practice glad u did! I rinsed my roast, dried, and painted in the bouquet, then browned per instructions. I took Blistering Nana'southward suggestion and wrapped in foil a few times. Mine leaked and then I was glad I had information technology on a tray. I smelled called-for, only didn't realize it had leaked and then I stopped cooking at iv hours thinking it was burnt. Permit sit in oven after turning information technology off for about an hour and holy smokes was information technology good! Delicious! I guess I tin can't say I don't like corned beef anymore. Thank you Mauigirl! Fantastic!
06/13/2013
I have been making corned beef for over xxx years ... This recipe is crawly! Nosotros will never boil again!! :)
xi/09/2014
This is a corking meal and recipe, my just criticism is about browning the meat before you put it in the oven. I did that and it came out crispy. Good if you like crispy but this is not usually eaten with a crispy outside. Next time I am not going to brownish the meat before the oven.
03/18/2014
Jumping on the band wagon to say this is the BEST corned beefiness I've always had. At present I accept to admit that I tweaked the recipe a bit—but that's in my nature. I just about doubled the garlic and onions considering my family loves them. I too sautéed the garlic and onion in the pan I braised the corn beef in. I and so deglazed the pan with apple juice and used that as my liquid instead of h2o. I cooked for 5.v hours and so pulled it out of the oven and allow it sit down for near 45min. This stuff tastes even ameliorate the side by side mean solar day!! I will definitely make this more than often! I would advise making this the day earlier yous need it, or put information technology in the oven start affair in the morning if you volition demand your oven for other things. Also don't peek at the corned beef while it'due south cooking, you don't want to adventure drying it out.
04/03/2013
The taste was good, but it was also dry out for my sense of taste. it sliced very well the adjacent day for Reuben sandwiches.
03/eighteen/2014
Deplorable, simply this is dry dry dry out meat. Take a expect at the photos and you lot tin can see how dry information technology turns out. I wish I would of checked them before I tried this recipe. Blistering it but intensifies the saltiness so it is style saltier than your deli corned beefiness. I tried it because of the loftier rating simply I don't know how it rates that high.
03/09/2014
I Dearest THIS RECIPE, I DIDN'T Take ANY BROWNING SAUCE So I COVERED IT IN HONEY MUSTARD AND ADDED PEPPER As OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY Daughter STARTED PICKING OFF OF It BEFORE IT WAS Fifty-fifty SERVED. Thank you FOR THE RECIPE.
03/31/2014
I at present sympathize why this recipe is rated 5 stars…yes, it's that skillful. I haven't fabricated corned beef in several years, just we had the taste for information technology (well, my husband Always has the sense of taste for it). I bought a very lean flat 2 lb corned beef at Costco and followed the suggestions of some of the reviewers. I doubled wrapped in heavy duty foil, put it in a baking pan, cooked for almost 5 hours, and there was no pan to clean. It was fork tender, moist, and its presentation was very dainty. Had enough left over to brand a nice corned beefiness hash, and I know that will be delicious, also. No more boiling corned beef, braising now is my go-to method.
05/26/2014
mauigirl - this is the Best corned beef that I have ever prepared! Information technology was so moist and tender and the flavor was incredible. I sliced and froze the leftovers, and have 2 more corned beefs in the freezer to make this again. I served it with 'Cream Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Bread' all AR recipes. Everything was delicious, but the meat stole the show. Thank you for submitting your method.
03/06/2014
This recipe is to dice for! It is one of my husband's favorite dinners. I was skeptical, as I didn't really care for corned beefiness (too salty, and I like salt). However, after I made this, I am in beloved! I follow the recipe every bit written, simply I add a niggling more than water (perhaps one/2 loving cup) to keep the drippings from burning. I steamed cabbage in some chicken broth to have on the side. Every year effectually, or just after, St. Patrick'due south day, nosotros stock upwards on the corned beefiness that is on sale in the store and freeze it. I made this with a brisket that had been in the freezer for a year and it was nonetheless succulent! Give this a try!
02/19/2018
STOP THE PRESSES! This dish is now one of my go-to dinner meals. Thank you mauigirl! There is NOTHING to change about this recipe. I did every bit is and information technology was delicious. I had a smaller roast and it was almost gone. I had a gigantic smile when my kids were asking for seconds. It was fantastic for overnice sandwich lunches using the leftovers. And then to recap: • Yeah, chocolate-brown the brisket. It creates a nice bark • Aye, only two tablespoons of water. Yous will be floored how much liquid gets generated • Yeah, tent the whole matter; that is the roast sitting on a rack in the roasting pan all wrapped in foil • USE A MEAT THERMOMETER. My roast only took 3 hours to become to 170 internal temperature and it was moist and juicy • DO LET YOUR ROAST REST. Take the roast out of the oven and let it rest wrapped in the foil for 45 minutes to continue its internal juices. • That roasting pan will be a treasure-trove of delicious juices. Your imagination as to what veggies y'all tin roast/melt in the liquid is all up to y'all
03/18/2013
v Star Beloved It! Fabulous recipe and cooking method that baked in so so much season that is difficult to believe from so few ingredients. My brisket was 2.v pounds but I still used a whole medium onion and iv skilful size cloves of garlic. I couldn't look for this to come out of the oven it smelled so good and when it did I must have "tasted" 1/2 pound, I couldn't stop picking at it. Looking very forward to sandwiches with the leftovers. Cheers mauigirl for also sharing your helpful hint to broil it fat side upwards and when it's done baking to simply scrape the fat away. Love, beloved, loved it!!
01/22/2014
I followed this recipe exactly. This was the all-time corned beef I have ever cooked; no more boiled beefiness for usa. When my husband says "this is really practiced" afterwards a few bites and so I know I've got a keeper. The juice tasted really proficient besides. Next time I'll try cooking the cabbage in this juice. Everyone should try this recipe!
03/16/2013
Wow! This came out really skillful. I was a picayune skepticle ..but I followed the recipe and I must say this is a new way for me to cook corned beef. I had to use my cast atomic number 26 grill pan and it worked like a charm. Mauigirl cheers for the recipe...great chore!
x/08/2014
By far, the best recipe I've found for corned beefiness. Personally, I adopt to utilise a point cut brisket over a flat because it has more fatty and gives the Browning sauce more to work with. I also brand my own browning sauce (food.com has an easy recipe that works nifty) instead of using Kitchen Boutonniere. This recipe has become a family favorite at our house. It's succulent.
03/17/2016
Oh my goodness this was outstanding! My partner of xiv years, usually cooks corn beefiness, potatoes and carrots in the slow cooker every St. Patrick's Solar day as office of her Irish gaelic heritage. While this her tradition, it isn't usually my favorite repast. The potatoes are okay, but I commonly don't like the chewy and stringy corned beef. This year she had to work and I decided to see if I could find a ameliorate way to cook the meat. I plant this recipe, fabricated it with Worcestershire sauce instead of browning sauce. I put in a quarter loving cup bit of scarlet wine , and quarter cup of h2o in the bottom of my Correlle stoneware dutch oven and put on the chapeau. I had a smaller cutting of meat, well-nigh 3 pounds, and a footling more time earlier nosotros could consume dinner, and then I cooked it at a lower temperature 250F, and it was done in in three-1/ii hours, there was well-nigh 2 inches of liquid - more the water or wine I added. After this I turned the oven down to 170F (the everyman setting) and allow it sit in the oven for another ii hours while I ran some errands. When I got dwelling house I at that place was still a couple inches of liquid, only I was worried the inside had stale out. When my knife touched the meat it roughshod apart hands considering it was so tender and moist. Then I tasted it and oh my . . . it was melt in your mouth delicious! Even my choosy five-year-old who doesn't like meat all that much and eats like a piffling bird, cleaned her plate. My partner wants me to cook corned beef this way from now on.
03/17/2013
Followed EXACTLY... I have two kiddies that won't eat meat.... They asked for seconds! Will never brand another way! Thank you MG
03/18/2013
Made this for St Patrick'due south day dinner and everyone LOVED it. Only amending I made to the recipe is I used 1/2 bottle of beer in the pan instead of water. As we were cleaning up my blood brother tasted the drippings and said "OMG that is off the hook." Lets just say I will be serving the drippings next fourth dimension.
03/17/2013
Absolutely delicious! The only thing I changed was to use the onion and garlic forth with a chunked up carrot every bit the rack for the meat rather than use a regular metal rack. I will never eddy/simmer a corned beef over again! NILELU - Colcannon is basically Irish mashed potatoes. You add together thinly shredded, sauteed cabbage, scallions and leftover salary or ham to VERY buttery mashed potatoes. Serve it with an actress pat of butter on top and yous've got delicious, admitting non all that healthy, Irish potatoes. Hope that helps!
03/26/2017
Made this tonight and it was wonderful. I totally wrapped the brisket in aluminum foil and broiled it at 275 degrees (5.75 lb) for 6 hours. I put information technology on a rack in a roasting pan and covered the pan with foil likewise. I added a little h2o and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (about 1.5 hours). I removed the veges to a separate pan and just kept them warm so they would not overcook. Anybody raved about how tender the meat was. This is how I will cook it from now on. I did not have browning sauce and so I just browned the brisket in hot olive oil and then peppered it before wrapping. Cheers for a nifty recipe.
03/22/2015
I saw other reviews land they would never eddy a brisket again. I too am of that listen. I used the recipe as a guideline. I had 3 2.five lb briskets so I cooked at 235F for 6 hrs...perfection. The whole family loved information technology. I've never had a brisket this tender and juicy.
03/12/2015
I made this tonight along with a brisket washed the traditional way. While both were very good I think the braised brisket trounce out the boiled one. Information technology had a much more beefey taste. To seal the pot I used a roaster with a piece of tinfoil on peak and so placed the lid on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked it for v hours. Likewise I added about iii/4 cup water. Will definitely do this again.
06/05/2013
Yummy!! I will never get back to cooking corned beefiness in h2o. This was wonderful. I fabricated this and used information technology to brand Palatial Corned Beef Hash on this site. Nosotros ate every bit of it.
09/xxx/2014
We both loved this then much! I triple wrapped and placed the brisket on a rack but instead of water I used a bottle of beer. Served with Diane'southward Colcannon past DianeF. Thank you for such a great recipe mauigirl! Will definitely have this once more and again.
03/twenty/2017
Best CORNED Beef recipe E'er! We have tried year subsequently year to make the perfect Jiggs dinner, but the recipe we tried always left us sighing...maybe side by side time. We followed the recipe searing the 3 lb. brisket with Andria's Steak Sauce. Added extra onions and garlic on superlative and underneath. Used two tablespoons of water and sealed tightly in ii layers of heavy duty foil and cooked for v hours at 270 degrees. The brisket was so tender it broke in one-half when it was removed from the foil. The juice was amazing which we poured over the brisket. We made the veggies in a separate pot seasoned with the parcel from the brisket and someadded spices. YUM! Will never make corned beefiness any other fashion. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner repast. Just absolutely perfect. Will neve boil again ! Works out to well-nigh one hr 40 min per pound. Meat tender due north juicy.
03/23/2014
unbelievable flavor.... I followed the instructions as stated.... my family loved it...
05/26/2013
I will not be ordering from the Kosher Deli whatsoever longer! My business firm smelled wonderful all afternoon and we were not disappointed when we sat down to eat. This was the outset time I always cooked corned beef without the cabbage and potatoes. My MIL cooked her briskest this way, but even she never did information technology with corned beef. Thank you, Julie, this is a keeper!
04/25/2018
OMG! I am at a loss for words, this corned beef recipe is mind-blowing! Succulent, moist, flavorful, and the fat became similar cracklings! I will never use some other recipe... This is the be all end all of corned beef. Thank you dear poster for the story, hints, and recipe!
03/xviii/2018
Nom! This was fantastic. I made this yesterday for St Paddys twenty-four hours . Husband loved it, just even more surprising was my picky 11 year old did besides. I used a ii.75 lb Costco Kobe style corned beef, a 2 inch deep disposable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight around the edges for a proficient seal. Considering the slice of meat was under three lbs, I cooked it for 4 hours, and turned the pan around once for even cooking, merely didn't take off the foil. -I probably could accept cooked information technology for a little less time, but it came out fall-apart tender and wonderful. I will exclusively use this corned beefiness recipe moving forrard.
03/19/2013
I will never boil my corned beef again! Made this recipe for St. Patty's day this twelvemonth, and information technology is at present THE corned beefiness recipe in my St. Patrick's Solar day Carte du jour! We had our friends over, and anybody loved it. I got a belatedly start getting this into the oven (I had ii briskets on a one-half canvas pan), and was a picayune worried that information technology wouldn't be done in fourth dimension. I put the oven on 300 instead of 275 because of this. I put it in at three:30 p.m., and past vii:00, it was nice and tender (but 3-i/ii hours). The only bad thing I can say near this, is that we didn't have whatsoever leftovers for reuben sandwiches!
02/02/2015
This was my starting time fourth dimension making corned beef/brisket and I followed the directions to a " T". It turned out perfect!
03/26/2015
I would have never thought to practice a corned beef this fashion. Simply after seeing this recipe, I had to try it. After searing the brisket on both sides with the browning sauce, I removed from the oestrus and coated again with more browning sauce, then covered the elevation of the brisket with the chopped onions and chopped garlic. I and then used a cookie sheet lined with foil, added a piddling water at the lesser of the sheet put the brisket on there, and spread remaining chopped onions and garlic around the brisket. I then covered with foil and put in the oven. 6 hours, 45 minutes subsequently I took it out. The onions and garlic caramelized and the brisket was so tender, I could pull it apart with a fork and was absolutely delicious. I Volition NEVER Always COOK THIS ANY OTHER WAY. Thank you for this succulent recipe!!
03/18/2013
Made this final nighttime!! Delish!!! I normally boil my corned beef simply volition never do that over again!! Our friends loved it too and asked for the recipe! Followed the recipe to a T. I besides boiled cabbage, ruby skin potatoes, carrots, onions, and a couple slices of bacon cut up in some chicken broth to go on with it. Also very skilful!!
03/20/2013
I must hold this was the best corn beef I have ever tasted! I did take some advise and added Dijon mustard & honey mixture to the elevation later it was cooked. It was a HIT this St Paddy's day.
03/22/2019
I traditionally make corned beef for St. Patrick'southward Twenty-four hours and tried this recipe this twelvemonth. My partner and I agreed this the all-time corned beef we take ever made! I used 3 tablespoons of h2o total and used a bandage fe dutch oven with hat for a single pot meal. I included the packet of spices sprinkled on top of the meat. With most an hour left of cooking, I added baby carrots to the pot. We did not find this dry at all, instead it was fall autonomously tender and and so then good!
04/16/2014
First time making corn beef brisket for st. pattys day. Information technology was and then yummy! I felt similar I went to an Irish Pub.
03/16/2015
I've made information technology this mode several times and again today for Saint Patrick's day. Information technology's so expert!! Salve the spice packet from the corned beef and throw it in with the h2o you utilise to melt the potatoes, cabbage and carrots.
07/25/2016
The only mode to make corn beef brisket, had almost given up trying. After multiple attempts in a slow cooker which ever yielded moist but chewy corned beefiness, I finally found this recipe. Exist sure to do equally other reviewers have suggested add the petty bit of water then wrap entire corned beefiness with heavy aluminum foil and seal edges tight. Comes out moist and melt in your mouth tender. Thank you, Mauigirl. UPDATE: Do Not PEEK or check during cooking use a meat thermometer if necessary. One reviewer gave this three stars later saying it was dried out " even though I watched and checked it regularly while cooking" It volition dry if yous let the steam out!
05/07/2014
I plant this recipe on line when I accidentally picked up a corned beefiness brisket vs. a regular beefiness brisket. I had never cooked corned beef brisket earlier. I made this exactly every bit specified although I did accept the advice of 1 reviewer and added my water to the pan after browning the roast to get all the proficient juices and spices. So poured this over the roast (fat side up)--sprinkled generously with blackness pepper and sliced up the garlic and onions. It turned out Slap-up. DELICIOUS! Thanks for sharing!
03/17/2015
I've been trying for years simply accept never been able to make a peachy brisket. I liked how simple this was, so I thought I'd requite it a try in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in nigh 1/8 cup of cider vinegar to keep it moist and help break it downwards and and then added the spice packet. To make it a repast I added ane/two small head of cabbage, 4 red potatoes and 1/ii pack of baby carrots. It was cooked on loftier pressure for 55 minutes, and information technology came out fantastic. Thanks for sharing! I hope this helps anyone looking for a shortcut method.
03/18/2018
I cooked 18 of these yesterday for a Saint Paddy'southward party last dark. Every morsel was rapidly eaten, and everybody loved it! Hither'south how I did it: I seared the briskets three at a time on a grate over a woods fire. Then I put the briskets in an aluminum roasting pan (3 per pan), smothered each with sliced garlic and red onion, added 1/ii cup of water, and double wrapped each pan with heavy duty foil. I braised six pans on a pull-behind cooker, trying to keep the temperature between 275-350. After 5 hours, internal temperature was 150-160, and then I took them off the heat and put the nevertheless-sealed pans in coolers until serving time. This is a "best I ever had practice-over again repast!"
03/16/2014
OMG just made this and this is the Best corned beefiness I've ever made or eaten!! My married man loved it besides!!. I used bacon fat, not vegetable oil. My roast was just 3.5 lbs so I adjusted cooking time. two.v hrs on 275, so 200 for ane hour, then 170 for i hour, and so off for concluding 30 minutes. Total 5 hours. LOVED Information technology. Thank Y'all!!! I plan on using this recipe for all kinds of roasts!!
04/18/2020
Fabricated this for the third time - 3.6 lb flat cut. Didn't use fresh onion or garlic, but did use 2 C water, tightly sealed with foil, for 5 hours, and let information technology rest twoscore minutes. Perfection! Still sliceable for Rueben'southward! I'll never use another recipe for corned beefiness!
03/nineteen/2018
This was delicious. My married man and I agree it was the best corned beef we ever had. I will employ this recipe again!
04/ten/2014
I made this for St.Patty's Mean solar day. I was a huge hit, I will never boil corned beef once more. I have to double the recipe then there are enough leftovers to make my husband happy.
04/08/2014
This was actually succulent. I used dark-brown ale instead of water, nigh half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't measure, I just smeared information technology all of the 'fat cap' later browning in Kitchen Bouquet. I covered the bottom of my foil pan with quartered onions instead of using a rack. Side by side fourth dimension I will rinse the brisket first, information technology was a footling too salty. It was really really good, this is a keeper!
03/18/2018
this is how I'll exist making my corned beef from at present on! my husband was impressed. it takes double the time to cook but so admittedly worth it!!!! fail proof, fork tender, i didn't fifty-fifty identify knives at the dinner tabular array!! all-time ever. cheers for the amazing and easy recipe
04/09/2015
This recipe made the all-time corned beef sandwiches ever! I simply made two petty changes: an extra tablespoon of water because we live at higher elevation and I wanted to be sure it would be OK, and I twisted the peppergrinder over the brisket a few times before adding the onions and garlic. I used my dutch oven because I figured the lid would help keep the foil down tightly. Thank you MauiGirl, this is a "must-try -> keeper" recipe!
05/05/2018
This was the absolute best corned beef I've e'er had! I usually pass when invited to a dinner where this volition exist served or simply take a tiny bit if it's served and I didn't know but I had seconds of this recipe! The amount of cooking time is perfect for my schedule equally well. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with just table salt and pepper on a sail pan to go with it and even our picky kid wanted more! Thanks so much for this recipe!
11/ten/2017
Stop the press! This is one astonishing recipe. I followed it exactly except I added iii Tbsps of water instead of the recommended 2. Information technology certainly did non need it. I covered the corned beef brisket over the roasting pan with two layers of heavy duty aluminum foil and made sure there were no openings where steam could escape. The result was an amazingly tasty and moist brisket with at to the lowest degree 2 cups of gravy left over at the lesser of the pan. The brisket itself has a significant amount of water inside of it and as long as you cover it during cooking, the liquid will not evaporate and will turn into gravy (most 2 cups worth). I will make this once again notwithstanding, next time, I may make up one's mind to soak the brisket in water for a day or so in society to reduce the common salt content. Yous cannot go wrong with this recipe. Don't mind to the people who wrote about a dried out / difficult brisket. They obviously didn't cover it properly during cooking. Enjoy!
03/20/2016
I don't review often, but I absolutely had to with this recipe! I make corned beef quite often, and learned from my mother, to e'er do the boil method. I accept tried using some other baked method, simply decided to try this one. It simply the best corned beef. There is no other fashion to get the infusion of the garlic and onion in the beef than this slow and low method. I made it exactly the same every bit the recipe, including using a roasting pan for a 5 lb corned beef and I convection roasted it for 6 hours exactly. It was perfect. The browning method is really cardinal. Use the browning sauce, whatever it does, its astonishing. Throw abroad the packet and never use it again! This is a keeper and my corned beef eating married man and teenage boys agreed!
03/17/2014
The only reason I'm rating this 4 stars is that a 5 lb roast was not fully tender in the 6+ hr time range - the thinner parts were perfect merely the thicker ones were still a bit tough. Cooked another hour to hour and a one-half and was perfect. Like many others I used beer instead of water and highly recommend that likewise as fully rinsing and drying the corned beef before browning. No need to use browning sauce if the roast is browned properly. Served with Diane's Colcannon and had a wonderful repast. Update: We had this yesterday and it was definitely a five star meal! This time I had a mostly uniform piece of corned beef, double wrapped information technology in al foil and the 6 hr cook time with a rest of 45 minutes (waiting for people to arrive) resulted in the best corned beef I have ever prepared. This volition definitely exist our go to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, merely cut dorsum on the roasting fourth dimension because it was a smaller piece of meat. I went out and bought a roasting pan simply for this recipe, and wow was it worth it. Yummie!
03/23/2015
Way besides salty! When you boil it, the salt used in the "corning" process leaches out into the h2o. Blistering it merely intensifies the salt. This was inedible. (I followed the recipe exactly.)
03/04/2014
My husband and I loved this recipe, I did make it in the crock pot. My question now is, when I went to brand it a second time, I didn't realize that I purchased a "bespeak" brisket. Can I utilize it the same way?
03/18/2013
I could not believe information technology, I will never, never boil information technology once more! Thank you and so much mauigirl!!
03/15/2016
Over the meridian...great! Just finished dinner! I read most of the reviews and was concerned about the amount of water just far too many other people made the recipe exactly with the ingredients listed and then I did too.I used Gravy Masters browning sauce and seared the meat nigh half dozen minutes each side, and placed on a RACK within a dutch oven. I covered the pot with ii pieces of foil and put the lid on for a tight seal. My corn beef was only three.25lbs so I baked information technology at 275 for 4 1/2hrs and rested for 30 minutes exterior of the oven before removing the foil. I had about 6oz. of juices in the bottom of the pan. My onions and garlic were still on top of the meat and then I took the juices with the garlic/onions and pureed them to make a sauce. The sauce was a tad salty so I added about 1/2 loving cup water to it to take away some of the salt gustatory modality and it was excellent. The all-time corn beef I accept e'er made an by far the simplest recipe I have used.. This volition exist my get to for corn beef. I'yard wondering for those who had tough dry meat or burnt, if they didn't apply the rack or didn't have a tight seal. We loved it, thanks for sharing!
04/29/2017
Absolutely fantastic recipe! I have tried and tried to make corned beef that didn't come out tasting like a table salt-lick, or tough equally shoe leather. Easy and great. I wouldn't modify a thing!
02/24/2018
I paid $21.xviii for what was non quite 5 lbs of corned beef brisket. I cooked it exactly as written and when I took it out of the oven, information technology was not even 1/two the size of the slice I put in the oven. Style overcooked and really not very tasty. Hubby says it was better cold the next day but either mode, I won't be repeating this one always.
03/27/2016
I'1000 not the almost skilled of cooks, but wanted to make this for St. Patrick's Mean solar day. I followed the recipe to the letter. My corned beef was 3 pounds, so I adjusted the fourth dimension accordingly. This was AMAZING! Subsequently removing from the oven and not opening the foil for at least 30 minutes, it turned out and so moist and flavorful. I took the onions from the elevation of the roast, put them in a frying pan with some butter to caramelize. I then added my cooked cabbage and carrots to the pan for a quick browning on high oestrus before serving. My guests actually thought I could cook! Thanks for posting!
03/17/2015
Yummers! I prepared this exactly equally the submitter instructed, and it turned out beautifully. It was a big temptation to peek within the foil every bit it baked all afternoon, simply I resisted! I was rewarded with a juicy, tender roast, with some great drippings to add to my roasted potatoes and carrots. I also prepared Baking Nana'southward braised cabbage, which rounded out my very satisfying salute to St. Pat!
05/27/2017
This is wonderful mode to cook corned beef!. Moist tender intense corned beef flavor. I patted the corned beef with paper towels once out of its packet, brushed with kitchen bouquet, braised it snd added a sliced onion and some garlic plus two tablespoons of water per the recipe....Then I tripled wrapped with HD foil assault a rack on a cookie canvas and cooked the 4.64 pound brisket for v and one/2 hours at 275.. The result was spectacular!! ultra tender and very favorable... In other words I followed the recipe with A+ results. If one is careful opening the foil there is a skilful amount of juice which adds to the meal if saved. The corned beef was served with colcannon and steamed carrots. Give thanks you to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and there'southward just no comparison - boiled meat is awful! If people think they're calculation moisture by cooking in liquid, they need to try this recipe - it's the nearly moist & juicy method ever. My time-honored method isn't exactly like yours, because I oasis't used Kitchen Bouquet for years, but the technique is what yields the stunning results, so people? Slow roast your CB roasts and y'all'll never go wrong. Be careful to get a flat cut or the whole brisket, and don't fall for the cheapest price - yous could become the toughest saltiest meat ever. Choose advisedly. I always thin-slice my CB roasts so nosotros tin rustle up a reuben right quick, or just take hold of a coupla slices for a low-carb snack. You'll never go wrong with this ho-hum-roasted no-liquid method!
03/17/2014
Splendid method for cooking corned beef. I fabricated this yesterday and was non sure nearly brushing the beef with the browning sauce and using all that garlic, but I wanted to endeavour the recipe as written. I'm and then glad I didn't alter anything. This was the best corned beef I take ever fabricated -- and I've made plenty in my 50+ years! My married man and son loved the gustation and texture. It was actually moist and held together. I'll never apply the boiled recipes once again. Thanks for the great recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this once again for the 2nd time. I will never brand the typical crock pot/ boiled corned beefiness once more! This is astonishing straight out of the oven and leftovers brand one heck of a sandwich. Cheers!
03/22/2016
You're are correct Maurigirl, I will never, ever boil corned beefiness over again. Cheers so much for sharing this recipe.
05/09/2015
Best I'very ever made.
04/05/2015
Another stellar review for this easy and delicious method of making corned beef! I decided final minute I had a craving for corned beef, knowing I really wanted a Rueben later in the week, and then I wasn't prepeared with the browning sauce. I used a some A1 Bold I keep on hand for marinades and it was a nice sub. Other than that, I followed the recipe. At the terminate, I took the meat out, wrapped in foil and permit residuum. I added big diced potatoes and baby carrots to the liquid (yes, there volition be quite a bit of liquid!) I took the meat from, rewrapped and put dorsum in the oven at 350 for 35-40 minutes. Meanwhile, I sliced the corned beef rewrapped and put dorsum in the oven to rewarm for a few minutes every bit the potatoes finished. It was heaven and I look forward to a Rueben for lunch tomorrow! Cheers, Julie! This will exist my go-to method in the future, so much easier and more flavorful than keeping an middle on a boiling pot!
05/09/2017
I made this exactly as instructed. It was the best corned beef I have e'er served! I have always made traditional corned beef and cabbage but this has changed my mind. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beefiness in. I simply added h2o to the pan Covered and cooked the vegetables for a one-half hour after bringing to a boil .
03/17/2017
This recipe is off the charts. Made information technology for first time today after years of boiling. Browned beef well with zilch on it. Put a couple onion slices and a lilliputian chopped garlic on superlative. Wrapped it 4 times with heavy foil. Put in pot with foil balls then it wouldn't sit in the water(1/ii-ane cup). Baked at 275 for 1 1/2-2 hours per pound and ate the best corned beef ever. Tender and moist as tin can be with keen season. Give thanks you, mauigirl!
Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/
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