I’ve never been a real fan of the typical corned beef and cabbage “St. Patrick’s Day” meal.
I wanted something different.
So rather than simmering in a pot of water, I baked my corned brisket.
Along with the seasoning already on the brisket, I coated the meat with garlic, and lots and lots of black pepper.
Wrapped it in three layers of foil, placed in a roasting pan, covered with more foil and baked in a 250°F oven for 6 hours.
The meat was tender, sliced beautifully, even while warm and because of all the pepper, the flavour was similar to a “pastrami” without the smoke.
Which is what I was looking for.
Rather than boiled cabbage, I made a layered cabbage, leek and potato dish.
The leftover corned brisket made great sandwiches served on rye.