Corned Beef Brisket
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This roasted corned beef brisket recipe is one of our favorites: it's super moist and tender, and with a unique spice blend you won't find in a plastic baggie.
Ingredients
Instructions
Arrange a rack in center of oven; preheat to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and arrange fat side up in large roasting pan fitted with a roasting rack.
In a medium bowl, using the end of a wooden spoon or in mortar and pestle, crush coriander, allspice, and cloves into slightly smaller pieces. (Leaving some whole is okay.)
In a medium bowl, mix brown sugar, black pepper, and crushed spices. Spread spice mix over top of brisket. Pour 6 cups water into roasting pan. Tightly cover brisket with foil.
Roast brisket 2 hours, then remove foil and continue to roast until tender, about 1 hour more.
Transfer brisket to a cutting board. Let rest 15 minutes before slicing.
Nutrition
- Calories
- 498 Calories
- Fat Content
- 38 g
- Saturated Fat Content
- 15 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 160 mg
- Sodium Content
- 101 mg
- Carbohydrate Content
- 7 g
- Fiber Content
- 0 g
- Sugar Content
- 7 g
- Protein Content
- 30 g
