Tender Corned Beef Brisket
I’ve made corned beef brisket many times, and I have always made it the same way; simmered in water in a large stock pot. I haven’t always been happy with the results, so this time I tried something different, and it turned out so tender and flavorful that this is how I will cook it from now on…
What you’ll need:
- 1 corned beef brisket, and the spice packet that comes with it. (mine was 3 lbs.)
- 1 cup water
- 2 tbsp.olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
I also added 1 & 1/2 lbs. of potatoes, and 8 ozs. of carrots (optional).
Preheat oven to 325 degrees. Line a large baking dish with foil, leaving enough extra to cover and seal the meat. Place the brisket on the foil, fat side up. Sprinkle with spice packet, add water, olive oil, salt and pepper. Fold foil over the brisket, closing any gaps. Cook one hour per pound. This brisket was 3 lbs.
After an hour and a half, I added potatoes and carrots around the brisket, sealed it back up, and cooked for another hour and a half.
When the cooking is complete, transfer brisket to a cutting board and let it rest for about 20 minutes.
Slice, serve, and enjoy!
You can also add (very traditional) cabbage wedges to this dish.