ANOTHER Corned Beef Recipe
I jumped on the band wagon. I made corned beef for St. Patrick’s Day. I could not resist after reading the history and how much Jewish culture was involved.
I bought a corn beef brisket at Wegman’s, which meant no brining for me. That was good since I bought this March 16.
I could not decide how to cook the brisket. Should I simmer it on the stove, slow cook in the oven or use the crock pot. I knew I wasn’t going to be home so I thought about cooking it last night and then slowly heating it up for this evening’s meal. As I was posting this corn beef dilemma on Facebook the answer hit me! I will combine methods! I love it when I come up with mad genius ideas in the kitchen.
Corn Beef oven method via a crock pot
Ingredients (served 5):
2-3 pound corn beef brisket with seasonings in package
1 Tbls brown sugar
2 Tbls Dijon Mustard
Remove the meat from package and gently rinse the meat off being careful to not get raw meat juice all over the place. Place brisket on top of large foil sheet and rub dry spices all over the meat covering as much as you can. Flip meat over and run Dijon mustard over meat and sprinkle brown sugar on top and mash it in. Wrap in foil allowing some space to steam. ( I did this the night before because my morning was going to be crazy busy). Place in crock pot and turn on low (or 350 degrees F) and cook for 4-5 hours. Turn oven to broil and place a flat pan in oven to preheat. Once oven and flat pan are preheated carefully remove hot cooked brisket from crock pot to oven and broil for about 5 mins each side (this helped carmalize the sides. Remove from oven and let rest for 5 minutes. Serve with juice in crock pot!
Thanks for reading. I would love to hear how you made yours so I can continue to improve. I am tempted to buy more of the corn beef brisket tomorrow because I know the stores do not carry this year round. It was so delicious.