How-to cook a Corned Beef Brisket in the oven
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- Опубліковано 8 лип 2024
- Hey folks - this video shows how I cook corned beef briskets in my oven with a low temp. Check your local stores after St. Paddy's Day for some good deals on Corned Beef Briskets. This video uses one of those post St. Paddy's Day corned beefs.
You need minimal ingredients to cook this. You only need:
(1) Corned Beef Brisket
Coarse Black Pepper
Foil
Baking Tray
Home oven
Cook this up like the video shown here and slice it up thinly for some killer corned beef sandwiches.
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Finally! simple instructions - everyone else on youtube is acting all dumb sprinkling it with fancy spices and whatever but this is simple and to the point thank you!
I sprinkle mine with fairy dust
I slap mine and call it names.
@@thedude4377that's a fancy name for coke
Simple, no fluff. Deserves a thumbs up.
I tried this. I loved this. Thank you.
Good cooking method. It is a crime to boil a CB brisket. A pro-tip: while you have the oven on, roast a batch of carrots and potatoes for a delicious side. Optional - brush top of cooked brisket with honey mustard glaze, and broil. Do not walk away - cook the roast until the glaze bubbles. Only need 2 or 3 minutes. Slice & serve.
Thanks for the comment and I'll need to try that. I would think that glaze might take away a bit of the saltiness of the corned beef and make it more enjoyable to eat for some. I cook this so infrequently (maybe 3x a year) and I'll try your technique. I cooked on of these 2 weeks ago on my Weber kettle charcoal grill. Smoked it for about 8 hrs with mesquite wood. Caked the outside with black pepper before smoking, sliced up thin and I had homemade pastrami.
low and slow always works well......season to taste I always say..........nice recipe and good job
looks delicious and simple enough to get it right on international drinking day.
Thanks a lot I'm actually making this today
Will definitely try this! Your instructions are much easy to follow
L
Normally there are two large pieces separated but that layer of fat. I’d usually cook them together, then separate them when done and remove the fat. One piece is fatier that the other so it’s good to cook with the fat and get the leaner piece a little flavor. Then serve with your broiled potatoes and cabbage and man. Wonderful.
Thanks nice and simple.🇨🇦👍
I will used this method for a second corned beef, reserved for Reuben sandwiches. Hammerhead, you have a very pleasant way of instruction.
Wow, I will use your recipe today...Thank You...Btw I subscribed...
He just made oven baked Pastrami.
Awesome idea brother.
I just picked up a corned beef last night and I'm going to make it like this from now on
L
Being Irish American, Corned Beef is one of our faves. I like to buy many of these around St. Paddy's day. And then freeze them, so we can eat them many months later when we want. Great Video! Liked and Subbed...
After saint pats day deals are good, can't wait to get them hehehehe
@@saintsocramnymaia5511 my life is the same
get 'em on sale after St Paddy's and freeze about 8 and enjoy 'em throughout the year
I guess the sad part is that I just began doing this at the age of 64
and likewise I did not learn that baking/roasting in liquid after a few one hour soaks to lessen the damn salt
lol
and just thinking how delicious it is compared to that over salty boiled dried out meat that I ate for all those years
not Irish but I think I still had it once a year
which if I guess it at 40
is still 40 bad meals, and if I knew the buy on sale and freeze technique and if I work with that same number 40
and I use 8
then that is 320 unbelievably delicious meals I can never get back
funny and sad
Beautiful thick as s slices ❤❤❤😍
Nice job me personally I leave the fat on adds moisture and contributes to tenderness. Looks great nonetheless, nice job
Thank you! easy recipe im going to try it. What was that seasoning you sprinkled all over the meat, was it just pepper?
Just black pepper to taste. The corned beef itself is already quite salty from the brine. Good luck with the cook and slice it thin at an angle across the grain for some good sandwiches.
@@HammerheadCooking thank you bud, just bought the same brand as on your vid, I'm starting to cook it as I type.
It's in the oven!
I let mine marinade over night in my homemade marinade and then let it get to room temperature after its marinades put my seasonings on it throw it in the over at 250 degrees for about 3 hours and let it rest for about 10 to 15 min and there you go that thing is juicy and melting in your mouth
I'm trying a new twist today. I always use brown sugar and mustard but today I'm going to pour ginger ale over the brisket and let it roll down into the grates of the roasting pan, which I'm putting two bay leaves into, to effect a savory "vapor" of sorts to infuse extra flavor.
But he said then another 2 hours so 5 hours total
this guy cooked the brisket way to long - he was on the right track for temp & time with the 3hr cook but don't know why he tree it back in the oven - brisket is a tough cut of beef but slow temp & perfect time is the key - a Crock Pot cooks them wonderfuly
Yes I agree, i usually sear both sides then pressure cook for about an hour and a half. When I use oven it’s for 3.5 hours at 270
What did he do with the seasoning that came in the pack?I didn’t see him season it with anything other than black pepper
It wasn't in a pack. It was already spread around on it. But then he did slice the fat off where the seasoning was. I'm making today and mine has a packet, so I will cut fat off/down and then spread seasoning packet over it.
2:20 Just to be clear: after 3 hours at 250°, wrap and then place back in oven for 2 more hours with the oven off? I understand it is still at 250° but the residual heat will last for a short while then the meat is in a cold oven. IS the corned beef at room temperature at this point?
I heard of low and slow, but this is ridiculous. Why would anyone cook a brisket in an oven that's off? Lol. I notice out of 45 comments here so far, nobody said they followed his directions, cooked it, and it came out good. Everyone just thanked him in advance.
@@koolhand885 I didn't notice that.
@@koolhand885 Most of us call that resting not cooking as if you put it in a cooler for 2 hours after the cook
I think the point is to let it rest. Completely. This makes sense especially if if was cooked on a smoker or grill
To me this doesn't sound QUITE right. I cook mine at 210° for MANY hours (at least 6) and then broil any fat cap after brushing with mustard & brown sugar drippings for just a scant few minutes. I pull it out of the "puddle" and let it rest at least 15 minutes else it will shred to bits when you attempt to slice it.
You can turn oven off and let the brisket "rest" but I'm going to say I don't think too great an idea to leave in there so many hours.
In cooling the rule is to rest as long as you cook BUT that rule applies to steaks, chops, etc. as they continue to cook after being removed from heat and their juices settle. I can't picture applying the same rule to slow bakes or roasting. Could you just envision your Thanksgiving guests waiting for the turkey to rest? 😳
What do you mean turn the oven off and finish cooking for another two hpurs with the residual heat? What the hell does that mean how is goong to cook if its off
That oven will still be hot for a couple of hours after turning off the heat. You're finishing cooking with that leftover heat.
Hammerhead Cooking thank you boss
Why wash off the "slimy brine"? isn't that what gives it its flavor?
Yesss! Thank you and he washed off all the seasonings that usually come in the packet. 🤦♀️
thats pastrami now
I like pastrami. It costs a lot more though than a corned beef brisket
I cut the fat off after cooking 🤷 it does need to be cut off because it DOES NOT render down however, I cut off during slicing
It will render down if you start oven at 375° for 30 minutes and then finish your bake at 210° for remainder. Broil at very end for just a few minutes to enhance the fat density in the brisket.
@@klee9016 nice tip...I love this cut because of the fat 🤣🤷 it would kill me to cut it of
Getting ready to pop it in the oven, string bean and potatoes with smoked meat, fried corn, hot water cornbread, then sandwiches on onion rolls till it's gone, but 5 hours is to long , 2 to 3 hours is sufficient, I seasoned it with garlic powder black pepper no salt its already salty
I'm trying it today, at 50+ years old I got a few under my belt. Fat isn't everything!!
Take 20 bucks in try it some day....ok 30 gotta have adult beverages.
How'd it come out? Yep, gotta have the drinks player
A 5 hour dry roast for a small brisket???
Yup fuck that shit 3 hours then 2 hours na im good
2 hrs until my first crack at it XD
Keep the fat on the brisket and cook fat side up to have moister corned beef. Are you sure you don't mean cooking at 350 degrees?
That brisket is DRY, cook it at 275 for 3 hours already covered in foil nice and slow, you'd get the juiciest thang ever
I love u tube
Mad dry
Thats what I was thinking too. I am doing this tomorrow. 2 hours at 250 will be enough, then at the "wrap" definitely add some moisture in there,, also not cut ALL the fat off.. Aside from that, great video
Vernon Jordan, II. That and mixed veg out of a can??? Nah I’ll pass
Right? No gravey no nothing 😩
@@moniquemiller7929 who the fuck puts gravy on corned beef?
Yep.
He cut off all the flavor bet it was dry as hell.
In most cases, flavor and moisture comes from intramuscular fat. The giant globby fat cap wouldn't have rendered properly and would've been gross to eat. Even master bbq-ers cut all but a little bit of a fat cap off of a brisket, and that's for like an 8 hour smoke, in which the remaining fat would render properly.
@@echopaff The giant blobby fat cap protects the brisket from drying out. It doesn't really render much, as you said. If I get a brisket that has a really thick fat cap like that one I cut most of it off before I even start to cook. I turn the broiler on for a few minutes after I'm finished with my slow bake to complete my cook. It makes anything ugly and blobular disappear. I've seen some people leave the fat cap on a corned beef and actually serve it and slices with a big fat blob on the top and, amazingly, people eat it 😳
Corned beef is one of those things where everybody has their own little twist. That's what makes it one of the really fun things to cook.
EDIT: I've not tried the recipe in this video yet as the cook time and method doesn't seem quite right to me and I'm cooking for several people so can't test right now. My comments referred to the way that I do mine normally in a spotted baked enamel turkey roasting pan at 210° for minimum of 6 hours.
Remove the necessary fat cap? Lmao low and slow is best results and fat cap is the flavor. 😅
you lost me at aluminum foil
Aluminum has always been used?, I mean sure if you want to use parchment then go ahead
lol tried this came out tough and undercooked. DONT USE THIS RECIPE
How can you be proud of cooking a meal with STORE BOUGHT PRE-SEASONED MEAT? All you did was manage not to mess up the simplest, shortest part of the process. What is wrong with people? Brine your own food! I can understand not killing and butchering the cow yourself (although that part is awesome), but failing to season and cure from a fresh product... That's just lazy. You did not make corned beef, you just heated some up. Slowly.
devoyomega Bruh it’s just food relax
@devoyomega I guess at my age 62, I’m what you call lazy. I can’t be in the kitchen like I used to be. You’ll know what I mean when you get old. I’m also disabled. So store bought corned beef is how I’ll be doing it.
Shut up and play yer guitar......
Noelle Wistuk you literally almost killed me ☠️
You are a sack of crap