Oven Roasted, Braised Corned Beef
2 -4 lbs corned beef brisket, retaining the fat layer, do not trim away
1 spice flavor packet included with corned beef
1/2 tablespoon onion powder
1 teaspoon thyme leaves, dried
1 teaspoon paprika
1 teaspoon garlic powder
2 tablespoons course ground mustard, more seeds the better
heavy aluminum foil
Preheat oven to 275°.
NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
Rinse corned beef brisket well with cold water. Pat dry.
Get out your 9 x 13 baking dish.
Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
Place the corned beef on the foil, in a baking dish, fat side up.
Rub brisket with mustard an all side, including fat
Sprinkle with seasoning mix and pat into the brisket.
Bring the foil up & around the corned beef, do not close up the foil.
Bake, unwrapped, for 2 hours.
After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
Allow the meat to rest before slicing or shredding.
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour, more if needed
2 large eggs, lightly beaten
Salt and Pepper to taste
3/4 cup coconut oil
Stir together potatoes, scallions, flour, eggs, salt, and pepper.
Heat oil in a deep nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/4 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to a baking sheet with a baking rack. Bake for 20 minutes more at 350 degrees.
Place one Latkes on a plate and top with shredded corned beef. Add some of the pan juice, apple sauce or sour cream if desired. Enjoy
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