Baked Corned Beef

If you don’t like corned beef, please move on. This post is not for you. Come to think of it tomorrows post isn’t for you either. Come back Sunday. I will definitely have a recipe for all the corned beef haters out there on Sunday.

Now all of you still with me must be corned beef lovers right? I have a recipe that is going to rock your corned beef loving world! We are going to make a spice rub, rub our brisket, then put it in the oven and bake it. That is right, bake, not boil it! Don’t get me wrong, I love boiled corned beef. Until this year it was the only way I had ever had corned beef. But this recipe blows boiled corned beef out of the water, pun intended.

This is the most time intensive recipe I have on my blog but it is not labor intensive. The total recipe took a little over 8 hours because I soaked the brisket for two hours before I baked it to reduce the salt content. The only other change I made was not to use the tin foil. This may have accounted for the longer cooking time.

The actual labor part of the recipe is about 10 minutes, if you are slow. The labor and patience required for this recipe is totally worth it. It makes the best corned beef I have ever eaten.

Baked Corned Beef

2-4 lb corned beef brisket
Spice packet, included with your brisket
1 1/2 tsp onion powder
1 tsp dried thyme leaves
1 tsp paprika
1 tsp garlic powder

About two hours before you want to start cooking, place the brisket in a large bowl and cover with water. Every 30 minutes or so change the water, for two hours. Remove the brisket from the water and pat dry. Don’t trim the fat cap. Pat the brisket dry. Rub the spices over both sides of the brisket and place on a rimmed baking sheet. Bake at 275 degrees for 4 hours or until the meat is fall apart tender. The time it takes the brisket to get to fork tender may vary due to variations in individual ovens. Be patient. It is totally worth it.

Spice Rubs

This post is for Audrey over at Lady Melady, My Castle, My Food. Recently she had a run in with a rancid dry rub she had purchased and it seems to put her off spice rubs, not that I blame her. I have had these rub recipes in my post stockpile for quite some time so I thought I would share. When done right, spice rubs are amazing things. They can take a boring piece of meat and turn it into something special. Spice rubs can be used in many things besides meat. They can flavor soups, veggies, and pasta. I wouldn’t be surprised to see a spice rub show up on Chopped during the dessert round someday.

The following recipes are for two traditional rubs. I didn’t tweak these recipes in any way other than to reduce the amount it made. Just rub as much or as little of the spice mix onto the meat as you want and cook it as usual. If you need more rub the recipe is easily doubled or even tripled.

Carolina Spice Rub

1 ½ tsp salt
1 ½ tsp sugar
1 ½ tsp brown sugar
1 ½ tsp ground cumin
1 ½ tsp chili powder
1 ½ tsp ground black pepper
1 TBS paprika
Mix all ingredients together. Store in an airtight container. Use as a rub for chicken or pork.

Kansas City Spice Rub

2 TBS brown sugar
1 TBS paprika
¾ tsp black pepper
¾ tsp salt
¾ tsp chili powder
¾ tsp garlic powder
¾ tsp onion powder
¼ tsp cayenne pepper
Mix all ingredients together. Store in an airtight container. Use as a rub for chicken or pork.