Baked Corned Beef
  • Cooking Time: 5 and a half to 8 hours
  • Servings: 4-8
  • Preparation Time: 20 minutes
  • 3-4 pound corned beef brisket
  • 2 tbsp peppercorns
  • 1/2 tsp coriander seeds
  • 1/2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 bottle dark beer, preferably Irish
  1. You need to start this at least a day before. Since corned beef has massive amounts of salt and we are not boiling it in water, you need to remove as much as possible. To do this soak the corned beef in cold water for 10-12 hours, changing the water every hour or so. After you are done soaking, remove and pat dry.
  2. Grind all the spices in a spice grinder. Rub into the corned beef after you've soaked it, all over. Do not remove the fat. Wrap in plastic and refrigerate.
  3. Place corned beef in a pan, fatty side up. Add half a cup of beer, and place in an oven at 250 degrees and bake for 2 hours uncovered.
  4. Bake for an additional hour and a half per pound covered in foil. Add remaining beer before covering.
  5. For the best results, the internal temperature must be 185 degrees. At that temperature the connective tissues have broken down. Let rest for 15-30 minutes. Use a sharp knife to slice thinly. I prefer an electric knife.
  6. Enjoy!
A little over 2 years ago, I went searching for a different method of preparing corned beef. Just tired of the throw it a pot and boil it with potatoes. I will never cook corned beef any other way. Submitted by: "Bob Municchi"