Who doesn't enjoy a good corned beef sandwich? Today, I'm happy to share a homemade corned beef recipe I've been using for a few months. After your corned beef is baked and sliced, add some Russian dressing, Swiss/Muenster cheese, and cole slaw on rye for a Reuben or just slap some slices on two pieces of bread with some mustard. It couldn't be easier and it's about a third of the cost of store-bought corned beef from the deli. You'll also get that do-it-yourself satisfaction.
- Approx 2lbs of Corned Beef Brisket (thin cut) - $3.79 a pound at BJ's
- Mustard (Dijon or Brown) - I use whatever I have in the fridge
- Brown sugar
|Photo of Corned Beef Package Bought from BJs|
- Preheat oven to 375 degrees.
- Remove corned beef brisket from its packaging and lay it on a piece of tin foil, fatty side up. You can first rinse the beef under water if you want.
- Spread chosen mustard on top of the fat. Be as generous as you want.
- Sprinkle brown sugar on top of the mustard. Again be generous.
- Tightly wrap brisket in tin foil. Place foiled brisket on top of a baking pan (juices will leak from the foil).
- Place in oven, with fatty side still up. Cook for 2.5 hours.
- After 2.5 hours, open tin foil and broil top of brisket for 2 minutes.
- Remove from oven and let brisket cool for 10-15 minutes.
- Slice beef and make a sandwich!
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