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Originally Posted by joeya78
I braise mine in the oven for I fell it loses less flavor that way. Put corned beef brisket, I use the whole brisket because it stays moist, first cut usually will get dry. Put it in a large deep hotel pan, sprinkle with some brown sugar, pickling spice and 2 beers, the cover with water. I take plastic wrap and then 2 pieces of foil to keep the water in. Cook at 400 degrees for 2 hours the take out of oven open carefully and flip brisket over recover and bake for anothe 1-2 hrs. When finished you shoul be able to twist a fork in the center without much resistance. I take out of water and trim whil hot cause the fat just melts off, save the juices to braise your potatoes and cabbage in. peel potatoes and cut cabbage in 1/8's leaving the core in to hold together. Lay in water recover and bake 45minutes- an hr. Slice beef serve with potatoes and cabbage rye bread....Enjoy!
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Thanks Joey. We are not Irish but I cannot remember a year since childhood that we did not have corned beef, cabbage, boiled potatoes and carrots.
We never added beer and we always cooked it on top of the stove, so I have to try your way.
Thanks again, Leif
