Shelly's Recipe

CITRUS OVEN-BRAISED CORNED BEEF

Category: Brisket/Cornbeef

4 lbs Center-cut Corned Beef Brisket
1 Lemon, thin sliced, seeded, discard ends
1 small orange, thin sliced, seeded, discard ends
1 large onion, peeled and sliced
1 tsp black peppercorns
1/2 tsp whole allspice
6 to 8 tsp cloves
1/4 cup Dijon mustard
1/4 cup brown sugar
8 cups boiling water

Preheat the oven to 325 and bring 8 cups of water to a boil.

Trim and discard the majority of the surface fat from the corned beef brisket. Rinse meat well under cool running water, rubbing gently to release any corning salt.

In a roasting pan, place the corned beef with the with the lean side down. Top of the corned beef with the slices of lemon, orange, and onion and sprinkle with peppercorns, allspice and cloves. Set the pan on middle rack at 325.

Gently pour about the 8 cups boiling water around brisket. Cover the roasting pan or seal the pan with foil. Bake the meat is very tender when pierced with a fork, this should take about four hours.

When tender, uncover and drain off all but about 1 cup of the liquid. If you like, reserve the lemon, orange and onion slices and rearrange them on top of the meat. In a small bowl, mix the mustard and brown sugar.

Spread the brown sugar mustard mixture evenly over meat.

Broil the Corned Beef about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes.

Transfer the brisket to a platter.

Enjoy hot, warm or cold. It is important to slice meat across the grain. Makes 8 servings.