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Janet in NC

Here is one baked corned beef from Tammy/Arcadia from the old Gails...

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Joined: Dec 9, 2005

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Posted to Thread #5783 at 9:59 pm on Feb 16, 2007

"I always bake mine - yes Bake! You will be amazed at how little it will shrink. You simply wrap it up tightly in foil (discard spice packet)and bake it very slowly at 275-300 degrees for approx 1 hour per pound. To finish it off, if I want to have something really special, I mix Apricot preserves, mustard and horseradish, slather it on after it's baked and throw it under the broiler for a couple of minutes."

She goes on to say that this is the way it is cooked at the Santa Anita Racetrack which is famous for its corned beef sandwiches.

I usually do two at once and have found it to be good. I think the sucess of any corned beef recipe depends very much on the quality of the corned beef to begin with, like anything else.

I serve it with a good recipe of Emerils that combines cabbage, potaoes, and carrots with lots of onion, bacon and some chicken broth. It is covered and baked in the oven. Makes it easy if you have guests for St Patricks Day.



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