Corned Beef is such a flavorful way to cook beef, we really should make it more often! It can be used in so many ways, and NOT just for Saint Patrick’s Day. Read on for my simple slathered corned beef and some of my favorite recipes to use it in!
A few tips for Corned Beef Brisket:
- Purchase the “Flat Cut” not the “Point Cut”. It’s a bit more expensive, but provides more meat. The point has more fat.
- The name “corned” comes from large grained rock salt, also called “corns” of salt. The beef is brined and packaged in this salt solution, so go ahead and wash that off really well after you open it.
- After cooking, use the “fork test” to make sure it is fork tender and melt-in-your-mouth! Insert your fork and twist. If it twists easily, then the beef is ready! If it doesn’t twist easily, it may need to cook a bit longer.
- Chill your corned beef before you slice it or it will fall apart!
Corned Beef Brisket
1 corned beef brisket flat, 2 – 3 lbs.
1/3 cup spicy brown mustard
3 Tbs. dark brown sugar
Preheat oven to 350 degrees F. Remove brisket from package and rinse brine from meat; place brisket into a large sheet of heavy-duty foil.
Open spice packet that comes with brisket and sprinkle it over the meat. In a small bowl, combine mustard with brown sugar; slather mixture over brisket.
Bring ends and sides of foil up and tightly together, sealing foil to make a packet that will allow for a bit of steam and juices to gather.
Place packet into a large baking dish; place baking dish onto center rack of oven; bake brisket for 2 1/2 – 3 hours, or until brisket is fork-tender. Cool brisket, then chill well; reserve juices from foil packet. Once brisket is chilled, slice across the grain into slices; layer slices into a baking dish, adding some of the reserved pan juices. Reheat brisket in a 300 degree oven until warm throughout.
Serve at once.
Now that you’ve made your own Corned Beef, here are some great ways to use it!
Corned Beef Hash with Baked Eggs
2-3 Tbs. olive oil
1 yellow onion, diced
4 med – large Yukon Gold potatoes, diced
1 sweet red bell pepper, seeds and membranes removed, diced
1 sweet green bell pepper, seeds and membranes removed, diced
2 cloves, minced
1/2 tsp. red pepper flakes
2 cups cooked and diced corned beef
Bacon salt or seasoned salt, to taste
1/2 cup shredded Colby Jack cheese
fresh Italian parsley, shredded
Preheat oven to 385 degrees F. In a 12″ cast iron skillet, over medium high heat, add oil; when oil is hot, add vegetables, except garlic.
Stir vegetables occasionally, cooking until fork-tender, then stir in garlic, corned beef, and red pepper flakes; season to taste with bacon salt or seasoned salt.
Top with eggs, then place skillet into preheated oven and bake, uncovered, for 15 minutes; sprinkle with cheese and bake an additional 5 minutes, or until golden brown on top and eggs are cooked to your liking.
Garnish with parsley. Serve at once.
Now You’re Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, March 2017. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible! For more information on the events shared in this segment, visit www.kfb.org!
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