Corned Beef Brisket

Smoke it. Seriously, it’s delicious. Rinse very well and season with salt pepper and garlic.

Quick Google search yielded this:


Braising in the Oven

Braising delivers a corned beef that’s rich and juicy, with aromatic flavors from the steam and a gentle oven heat.

Preheat oven: Set to 325°F (163°C).
Place brisket in roasting pan: Add enough water (or broth) to cover by about an inch.

Cover tightly: Use a lid or foil to lock in moisture.

Bake: 2.5–3 hours, until meat is fork-tender.

If you have the setup, try Sous Vide for 24+ hours (I think around 150 F but google it) then finish for 2-3 hours on the smoker at 225 F. Add a rub with a lot of black pepper and coriander before you put it on the smoker. Technically, this may be pastrami.

Makes an awesome Ruben sandwich.

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Smoke it. Seriously, it’s delicious. Rinse very well and season with salt pepper and garlic.

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Then it's no longer corned beef--------------it's pastrami.

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I sous vide at 150 for 24 hours then lightly sear it in a skillet. Turns out perfect every time.

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I did a 48 hour sous vide once and i couldnt even get it in a pan to sear because it literally fell apart upon touching it.

I used a crock pot to cook one yesterday

Braise it. See articles…..second one has specific recipes…..

https://www.cleveland.com/lifestyles/2008/03/_for_great_corned_beef.html

https://www.cleveland.com/pdextra/2008/03/corned_beef_recipes.html

ETA: For braising liquid I use either a mix of beef broth and Guinness Extra Stout -OR- wash brisket, rub it with “Better Than Bullion Beef Base” and use the whole bottle of Guinness Extra Stout.

Make sure you get “Extra Stout” and not “Draught” if you use a Guinness.

You are right. And it tastes a lot better!