Corned beef has been a favorite especially amongthe “Irish” for centuries. Corned beef brisket is easy to prepare and it is very tasty. Corned beef is normally served on Saint Patrick’s Day which normally falls in the middle of March. Grocery stores normally run specials on corned beef brisket in the month of March.
You will need 1-2 corned beef briskets, 1 tablespoons sea salt, 1 teaspoon black cracked pepper, 2 tablespoons garlic powder, ½ cup red wine, ½ stick of unsalted butter, ½ cup pineapple juice, ¼ cup of yellow mustard.
First, boil corned beef brisket in large pot for approximately 15-20 minutes, remove brisket, and drain excess water and place in large baking dish. Add red wine, pineapple juice, salt, pepper, and garlic powder.
Next, take the ½ stick of butter and melt in microwave pour over entire brisket. You then take mustard and spread evenly over top of brisket. Take tin foil and cover brisket tightly, place in a 375 degree preheated oven for approximately 90-120 minutes.
The idea behind covering the brisket with foil is to steam corned beef so it becomes tender. The tin foil concept works well and it is almost like you are cooking a pot roast. You can also add some sliced onions on top of brisket prior to baking.
When cooking time reaches 100-110 minutes, you may increase the temperature of the oven from 375 to 425 degrees for the remainder of the time. Depending on the size of the brisket will determine exact cooking time. Some briskets may have to be cooked for two hours or more.
You may serve the corned beef with cabbage and/or boiled potatoes with a touch of lemon and butter. Enjoy!!