A few years ago, I roasted in oven,my cornedbeef with a whole grain mustard and brown sugar glaze/ packed on top . I swear I will never boil it agaim

@tommtommkin

2 жыл бұрын

How long did you cook it and at what temp???

@klee9016

2 жыл бұрын

THAT is the ONLY way they should be done! I add two twists and they are ginger ale, not water, for pour and two bay leaves in the bottom of the pan.

@klee9016

2 жыл бұрын

@@tommtommkin I do mine at 210° for at least 6 hours. I rub it with the brown sugar and mustard and then put it into speckled black enamel roaster* with lid on after pouring 8 oz of ginger ale (NOT diet stuff) over it to preheated 210° oven. Do NOT soak or leave brisket in the liquid. ELEVATE it with a wire rack or a few balls of aluminum foil if you don't have a rack (aluminum foil balls will work just fine). Check hourly just to ensure you're getting somewhere. You can baste it if you'd like to. You can finish one of two ways: 1) let fully cook and then hit fat cap with broiler for just a few minutes to effect nice presentation; 2) Turn heat up to 400° after first few hours with cover OFF and finish cooking for about 30 minutes (or when it looks scrumptious). You can brush it with the drippings while it's finishing. * Speckled enamel turkey roasters are those old, traditional dark gray/black roasting pans that actually have juice grooves in the bottom of them and their material is such that they transfer all of the heat to the meat rather than just waste oven space. You'll know you're looking at the right thing because it will look very much like the interior of a self cleaning oven. Believe it or not they are still in production and you can get sizes all the way from a little tiny one that holds about a 5 lb. chicken all the way up to the ones that hold an enormous turkey at Amazon. I have one that's WELL OVER 60 years old as well as a darling little one that I bought just recently for roasting or slow baking things like this. They never ever wear out. One purchase and you're good for life. EDIT: found the pan. Here is the little one: Granite Ware 7 lb. Capacity 13 in. Covered Oval Roaster, Speckled Black Enamel on Steel a.co/1Jou5IM

Made this style and used this technique and it's amazing...DO NOT BOIL YOUR CORNED BEEF !

@marcush4741

Жыл бұрын

I still like boiling. I almost always use corned beef to make some sort of reuben dip. I dont the extra seasonings, and I always save the water for making a stock. Is it a weird stock? Sure. But I want as little to go to waste as possible.

This guy looks like Seth MacFarlane big time!😂😂

👍

What are the glaze ingredients?

@mainstreetmeatco.

2 жыл бұрын

mainstreetmeat.com/recipe/baked-corned-beef/

3:03 Where did the onions come from?

@Mr30Dennis

3 жыл бұрын

The ground, usually.

@mainstreetmeatco.

2 жыл бұрын

mainstreetmeat.com/recipe/baked-corned-beef/

Looked good until the gravy 😳 I speculate that corned beef finishings may be a regional thing. I kind of like the tangy or mustard finishes.

If you hate corned beef just say so, don't f#$k it up for everyone else

where are ingredients measurements?

@mainstreetmeatco.

2 жыл бұрын

The complete recipe can be found on our website.mainstreetmeat.com/recipe/baked-corned-beef/

Acoustics on this video are not the best....lots of echo.....difficult to hear for us older folks......will try this method, it looks great but please check your sound next time.....not trying to be critical, just offering a suggestion :)

He didn't wash it

Audio awful.