Corned Beef Brisket
A KosherEye Signature Recipe
This corned beef is layered with citrus and sweet flavors. We know that this dish is a hit when we serve it - because our guests regularly request the recipe!
Corned Beef Roast
1 5- 6 lb. corned beef brisket
3 stalks celery, cut into 2-3” pieces
2 medium onions, quartered
1-2 unpeeled oranges, quartered
1-cup brown sugar
3 Tablespoons apple cider vinegar
2 Tablespoon melted margarine
1 Tablespoon mustard
Preheat oven to 325
Rinse brisket well
Place onions, celery, and orange in a very deep, large ovenproof dish; put the brisket on top.
Place in oven. Fill pan with water -- enough to cover brisket and vegetables by about 2” (We use a disposable foil full size sheet pan)
Cover loosely with a layer of parchment.
Bake at 325 approximately 1 ½ - 2 hours until tender - but not completely cooked.
Carefully, (It’s HOT!) remove brisket from water; Discard vegetables, oranges and water;
Put meat in another oven safe pan or the same pan.
On stovetop, simmer all glaze ingredients until sugar dissolves. Pour glaze over meat.
Return glazed meat to oven and bake covered at 325 about 40 minutes more, until tender.
Let cool, or refrigerate overnight, and rewarm. Slice thick or thin against the grain.
Serves about 12-15
Recipe: Kosher, meat