Thursday, March 14, 2013
Broasted Corned Beef Brisket
Nice and easy. Low and slow. This is how I always suggest cooking less tender cuts of meat. We do this because time is the only ingredient that will break down the connective tissue and let the meat realize its delicious destiny.
There are several ways to cook low and slow, most include varying amounts of liquid something. When you cook in a slow cooker you know that those recipes call for a minimum amount of water or stock added at the beginning of the cooking cycle. When we braise covered, on top of the stove or in the oven, we usually fill the braising pan with a cooking liquid half way up the side of the meat we’re braising.
In this method, we’re going to start with a dry roasting technique and then, when the fat layer and other natural juices within the meat start to melt, we’ll finish by tenting the foil over the meat and letting it braise away until it’s tender. Broasting, get it?... Braising & Roasting!
Linguistic license aside, you’re going to end up with a Corned Beef that tastes like beef, not a boiled amalgam of everything in the pot. And it will slice beautifully without falling apart into chunks, which is great for the Corned Beef sandwiches later in the week!
Broasted Corned Beef Brisket
Yield: 4-6 Servings Preparation Time: 24 Hours Cooking Time: 4 Hours
• 3½ to 4 Pound Flat Cut Corned Beef Brisket, with spice packet
• ½ Tablespoon Onion Powder
• ¼ Teaspoon Dried Thyme Leaves
• 1 Teaspoon Sweet Hungarian Paprika
• 1 Teaspoon Garlic Powder
Step 1. Remove Corned Beef Brisket from packaging and rinse off. Do not trim any fat from the Brisket. Soak the Corned Beef in clear water, refrigerated overnight, in a covered container to remove additional salt. Change the water and re-rinse the Brisket once during the soaking process.
Step 2. Preheat oven to 275°F.
Step 3. Combine the contents of the spice packet included with the Corned Beef with the Onion Powder, Dried Thyme, Paprika and Garlic Powder. Use a spice mill or mortar and pestle to finely grind. Set aside.
Step 4. 1 Hour before beginning to roast, remove the Corned Beef from the refrigerator, rinse again and pat dry. Rub the ground spice mixture onto all sides of the Brisket.
Step 5. Line a roasting pan with enough aluminum foil to tent the Corned Beef and place the Brisket, fat side up on the foil. Do not close the foil around the Corned Beef at this time, just keep it open and away from the Brisket. Use enough foil so that when you do seal it, it will not be tight around the meat.
Step 6. Roast the Corned Beef for 2 hours then completely seal the aluminum foil tent around the Brisket and roast for an additional 2 hours. After a total of 4 hours roasting time, use an instant thermometer to check for an internal temperature of 185ºF. When the Corned Beef is done remove it to a cutting board to rest, loosely covered for 10 minutes before slicing.
Serve with Stovetop Roasted Vegetables and Sautéed Savoy Cabbage.
Tips and Trending
~ If you forgot to soak the brisket overnight, you can get away with soaking the corned beef first thing in the morning of the day you plan to cook it. Give it at least 5 hours of soaking time to shed some of that extra salt.
~ If the corned beef you purchased did not include a spice packet, grind 2 tablespoons of black peppercorns and ½ tablespoon of coriander seeds with the ingredients in our list.
~ If you are lucky enough to have a double oven, you can roast the traditional root vegetable accompaniment to this dish separately. To get the best results with oven roasted vegetables we cook them on a baking sheet at 425ºF, for 45 minutes. For the basic directions, see Beef Stew with Roasted Root Vegetables. Our brisket is roasting at 275 ºF, so sharing oven space with the vegetables isn’t going to work here. Instead cook your vegetable using Stovetop Roasted Vegetables. (After cooking the vegetables, I transfer them to a baking sheet to keep hot in the oven with the brisket and cook my Sautéed Savoy Cabbage in the same pan.)