Cook This: Homemade Corned Beef

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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Spread chosen mustard on top of the fat.  Be as generous as you want.
  4. Sprinkle brown sugar on top of the mustard.  Again be generous.
  5. Tightly wrap brisket in tin foil.  Place foiled brisket on top of a baking pan (juices will  leak from the foil).
  6. Place in oven, with fatty side still up.  Cook for 2.5 hours.
  7. After 2.5 hours, open tin foil and broil top of brisket for 2 minutes.
  8. Remove from oven and let brisket cool for 10-15 minutes.
  9. Slice beef and make a sandwich!

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