Everyone has their own way of making corn beef. there are so many different opinions whether you should boil them bake them and none of them are wrong if they work. I personally have not had great luck getting a nice tender, moist, corned beef as a result but today things turned around and I made probably one of the best homemade corn beef briskets I've ever had.
1 large corned beef brisket. We get ours from Costco.
Set oven at 275 degrees
You will need a good size roasting pan with some depth to it.
Place your brisket in the roaster fat side down, cover with water and sprinkle the contents of the seasoning packet over top.
Cover tightly, and put the lid on. Place in pre-heated oven for 4 hours. Do not touch it, or peek at it.
After the 4 hour mark, leave it in the oven and set it to 350 to cook 2 more hours.
Remove and place it on a platter, cover well with foil. Then place several dish towels over to keep warm. It will stay warm for a couple of hours.
Slice against the grain with a very sharp knife when ready to serve. ( it will slice better cold for sandwiches) Result should be moist, and tender.
NOTE: I cut up a small cabbage, and used canned whole potatoes placed in a pot with half water, and half juices/ broth from the roasting pan, simmered until cabbage was tender.
This brisket was so big I used our turkey platter.
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