Baked Spicy Corned Beef
Ingredients
- 4 to 6 lbs. corned brisket of beef (I’m partial to Boyle’s, but you do you)
- 2 tbsp. pickling spice
- 1 orange (sliced)
- 1 onion (sliced)
- 1 stalk celery with leaves (sliced)
- 1 carrot (sliced)
- 1/3 cup packed brown sugar
- 1 tbsp. prepared mustard
Instructions
- The Soak – Start by giving your corned beef a little spa treatment. Soak it in water for at least 30 minutes (or longer if it’s extra salty – you know your corned beef best). This is the “detox” phase.
- Preheat and Prep – Preheat your oven to a slow and steady 300°F. Lay a large sheet of heavy-duty foil on a shallow pan. Think of the foil as a cozy blanket for your beef.
- Dry It Off – Take the beef out of its soak and pat it dry like you’re tucking it in for a nap. If there’s any salt clinging to the surface, brush it off – no one wants a salt lick for dinner.
- Wrap It Up – Place the beef in the center of your foil blanket. Pour 1/4 cup of fresh water over the top because even beef likes to stay hydrated. Sprinkle the pickling spice like you’re seasoning a masterpiece. Arrange the orange slices and veggies (onion, celery, and carrot) around and over the beef for added flair.
- Seal the Deal – Bring the long ends of the foil up over the meat and seal with a double fold – but don’t go full Fort Knox. Seal the short ends, turning them up slightly so the juices stay where they belong.
- Slow and Steady – Pop the foil-wrapped package into your preheated oven and bake for 4 hours. Yes, FOUR hours. Use this time wisely – maybe practice your “best-corned-beef-ever” acceptance speech.
- The Grand Reveal – Once the beef has done its time, pull it out and let it cool slightly. Carefully unwrap it (because steam burns are not part of this recipe) and transfer it to a shallow pan.
- Get Saucy – Mix the brown sugar and mustard together – this is your glaze. Spread it generously over the beef like you’re icing a cake, except this cake is savory, meaty, and glorious.
- Finish Strong – Turn the oven up to 350°F and bake the glazed beef for another 20 minutes or until it’s got that perfect glossy finish. It’s your culinary encore.
- Serve and Bask in the Glory – Slice it up and serve while it’s still warm. Prepare for the applause – this dish deserves a standing ovation.