Corned Beef Recipe

How to make it

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• Preheat oven to 300 degrees.
• Wash corned beef in cold water to remove brine and spices, if any.
• Drain and wipe with paper towel.
• Place a large sheet of heavy duty foil in an 8 X 12 baking pan (or other appropriate size for the corned beef).
• Place the corned beef fat side down in the center of the foil.
• Pour 1/4 cup water over meat.
• Sprinkle with spice, arrange orange slices and vegetables over top and around meat.
• Bring long ends of foil up and over meat and seal with double fold.
• Seal ends and turn up so liquid cannot run out.
• Bake for 4 to 4-1/2 hours.
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• After 4 hours, unfold one end and test with a fork.
• It should be very tender.
• Refold the end and remove from oven.
• Allow to sit in the juices until cool.
• When cool, open foil, scrape off and discard orange, spices, juice and vegetables..
• Place meat in another piece of foil, wrap well, and refrigerate until the next day.
• Now, the beef can be sliced against the grain in nice thin slices.
• Before slicing, I slice off most of the fat.
• The thin layer left on will keep the slices from shredding and can be removed at the table.
• It is almost impossible to slice hot corned beef without destroying it.