Baked Corned Beef

St. Patrick’s Day is right around the corner (this Wednesday) and I will be serving Corned Beef and Cabbage. Not exactly original, I know and to tell the truth, I’m not a big Corned Beef fan, especially when you throw all the other vegetables in with it and cook it into a soggy state, with everything tasting a homogenous pickled spice sameness. I discovered a Baked Corned Beef recipe years ago in the Miami Herald Food section that I now normally use to make my St. Patty’s Day Dinner.

The slimy, gooey Corned Beef in a bag.

While the Corned Beef is first boiled in pickling spice for hours, it’s finished off with a glaze and baked in the oven, giving a sweet and savory crust. The baking also alleviates the mushiness factor and makes for a firmer slice of beef. The other advantage to this recipe, is it can be boiled the day before and then only takes 30 minutes to bake.

I would serve this with a simple sauteed cabbage and boiled red new potatoes- tossed in butter and chopped dill. We need some green in our St. Patty’s day dinner! I’m not a big fan of Irish Soda Bread, but potato buns or rye bread would be welcome.

Baked Barbecued Corned Beef

  • 1 corned beef brisket, about 5 pounds
  • 1 tablespoon pickling spices
  • Whole cloves
  • 2 tablespoons butter, melted
  • 1/3 cup dark brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 1/3 ketchup
  • 2 tablespoons vinegar

Rinse corned beef and put in large pot. Cover with cold water. Add pickling spices. Bring to a boil, reduce heat to simmer, cover and cook according to package directions, or until tender. Cool in broth.

Heat oven to 350 degrees. Place beef in shallow roasting pan and score fat layer. Insert whole cloves into the fat. Mix butter, brown sugar, mustard, ketchup and vinegar. Pat on beef. Bake 30 minutes. Serve warm, sliced thin.

Makes 10 servings

This recipe makes a lot, but leftovers can be used for Corned Beef Hash or a Rueben Sandwich.

Simple Sauteed Cabbage

  • 1 small cabbage, outer leaves removed
  • 1 yellow onion, chopped
  • 2 Tablespoons bacon fat
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • splash of Apple Cider Vinegar

Cut core out of cabbage and cut in half. Slice as thin as possible. Melt bacon fat over medium high heat. Add cabbage, onion, salt and pepper. Saute 10 to 15 minutes until tender and cabbage begins to brown. Add a splash of vinegar, season to taste and serve warm.

May your troubles be less and your blessings be more and nothing but Happiness come through your door.

Irish Blessing

Up Next: Cooking with Herbs

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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