Corned Beef in the Oven

I know, this is a few months late for most people. But, I also want to make the case that corned beef is easy enough to be made at other times of the year, too. We didn’t even have it for St. Patrick’s Day because I assumed it was too hard/fussy. Then I got curious and looked up recipes.

I was able to buy it after the holiday for half off. I should have bought more because we loved it. I mean, I knew I liked it because my mom would make it, but K and the kids had never had it before. So, if you are like me, please read on and know that you should try it. Plus, unlike some meats, you can get a small portion at the store, which allows you to not have excessive leftovers. (Or you can buy extra for just that purpose, since that is what I plan to do in the future.)

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Directions for Corned Beef in the Oven

• Corned beef with the seasoning packet it comes with
• Water

Begin by preheating the oven to 325 degrees F. Then, blanch the beef. That is, put the meat in a pot of water with water (enough to cover the meat), and bring the water to a boil over high heat. Once it starts to boil, remove the meat and pat it dry. Place it on a rack in a roasting pan. Rub the seasoning packet all over the beef. Add 1/2 inch of water to the pan, then wrap the pan tightly with foil. Bake for 2.5-3 hours or until the meat reaches a temperature of 195 degrees F. Check the pan after an hour or so to make sure it still has water.

When the meat is done, remove the foil and then turn on the broiler. Broil the meat in the same roasting pan/rack for a couple minutes, or until the top gets a bit golden and crispy.

Serve!