Tuesday, July 17, 2012

Baked Corned beef

This is another one of those recipes that I am redoing from last year. I love to keep a baked corn beef in the house because it is fabulous for lunch and dinner. Reuben sandwiches are the best and I can never get enough of corned beef and cabbage! Every time I make this recipe, the corned beef somehow disappears within a day. It is to die for! My mom deserves all the credit for discovering this recipe because there is no way I could have come up with this on my own!

3-4 1b. packaged corned beef (2 lbs. works too but it will be gone before you know it)
1 package of pickling spices (this will be included with the corned beef)
Spicy brown mustard
Light brown sugar
Preheat oven to 350 degrees.
Un-package the corned beef. Rinse all the goo off and retrieve the package of pickling spices.
Place rinsed corned beef fat side up in a roasting pan with a cover. If you do not have a roasting pan, you can use a casserole dish but you must be able to cover it well with foil, so no steam escapes.
Add about 1/4" of water to the pan with corned beef in it. Sprinkle spices on top of fat; Cover and bake fat-side up for 3 hours. No less!
Remove meat and throw away the juice. Trim all the fat from the top of the meat and wherever else you see fat. It will almost melt off. The corned beef may become small, but the fat is terrible so get it off now! The spices will come off with the fat but you do not need them.
This is what your corned beef should look like when all the fat is scraped off!
Place in a clean casserole dish. While still hot, spread top and sides with spicy mustard. Sprinkle brown sugar all over. The sugar will start melting. You can never get enough of this mixture so be generous when spreading the mustard and brown sugar all over the corned beef.
Cover with foil and place in refrigerator. If you try slicing it while it's hot, it will fall apart.
Make sure you slice the meat against the grain or it will be stringy. This will not last long because it is so flavorful!

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