Broasted Corned Beef Brisket
Ingredients
• 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
Preparation Steps
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.
• 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
Preparation Steps
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.
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