↞ recipe box start page
Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CITRUS OVEN-BRAISED CORNED BEEF
view my recipes
print
save
Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef - Roast - Oven - Coffee Braised With Onions
by KitchenMagician
Makes 8 servings. 1 4-lb. beef chuck roast, trimmed of fat salt and pepper 4 tsp. olive oil 3 onions, halved and thinly sliced (4 cups) 4 cloves garlic, minced 1 tsp. dried thyme 1/2 c. stron
by KitchenMagician
Makes 8 servings. 1 4-lb. beef chuck roast, trimmed of fat salt and pepper 4 tsp. olive oil 3 onions, halved and thinly sliced (4 cups) 4 cloves garlic, minced 1 tsp. dried thyme 1/2 c. stron
Apple Braised Salmon With Citrus Spiced Couscous
by sgre52160
4 salmon fillets, 6 oz each, seasoned with salt and pepper 7 oz. couscous Juice of 1/2 lemon Juice of 1/2 lime 7 oz water or stock Poaching Vinaigrette 12 oz apple cider or juice 6 oz apple
by sgre52160
4 salmon fillets, 6 oz each, seasoned with salt and pepper 7 oz. couscous Juice of 1/2 lemon Juice of 1/2 lime 7 oz water or stock Poaching Vinaigrette 12 oz apple cider or juice 6 oz apple
Oven-braised Short Ribs
by sgre52160
1 onion, finely sliced 4 garlic cloves, peeled and smashed 1 leek, cleaned and finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 4 sprigs of fresh thyme 1 cup red wine 1/2
by sgre52160
1 onion, finely sliced 4 garlic cloves, peeled and smashed 1 leek, cleaned and finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 4 sprigs of fresh thyme 1 cup red wine 1/2
Corned Beef
by sgre52160
1 (4 lb) corned beef brisket 1 small onion, peeled, studed with 4 cloves 1 clove garlic, peeled and crushed 1 tbsp pepper 1 tsp dry mustard 2 bay leaves Horseradish, garnish Place brisket in
by sgre52160
1 (4 lb) corned beef brisket 1 small onion, peeled, studed with 4 cloves 1 clove garlic, peeled and crushed 1 tbsp pepper 1 tsp dry mustard 2 bay leaves Horseradish, garnish Place brisket in
view more member recipes
related CDKitchen recipes
Basic All-Purpose Corned Beef
Corned Beef and Cabbage
Easy Corned Beef Hash
Mom's Corned Beef Hash & Cabbage
Acorn Squash Soup With Corned Beef And Walnuts
Corned Beef and Slaw Sandwich
Corned Beef Hash and Eggs
Deluxe Corned Beef Sloppy Joes
New England Boiled Dinner
Reuben Sandwiches