Corned Brisket

This was the best corned “beef” I’ve ever  made.
This was not your typical corned beef.  
It was a “Corned Brisket” from Vancouver Island’s Natural Pastures Beef.
Pasture raised,  hormone, antibiotic, chemical free,  Angus beef.

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.

3 Comments Add yours

  1. Foodiewife says:

    I saw that you had posted this on Facebook, and I was intrigued. I bought a corned beef at Trader Joe's that is nitrate free etc. It doesn't sound quite as special as yours, but I'm more than willing to give it a go at slow roasting it. Pastrami is one of my favorite sandwiches, so I'll prepare exactly as you did. Thanks!

  2. I'm planning on making corned beef for our Easter Day dinner – but I'm starting from scratch with an uncured, unadulterated, raw as nature intended brisket. With the curing, then spicing, it looks like its going to take almost a week to finally get to the eating it stage. Still, it'll be an adventure! 🙂

  3. Jenny, Preparing a corned brisket from scratch is on my list of something that I would like to do. I hope you will come back and share your experience. ~Ann

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