Baked Corned Beef Brisket Ala Kevin the BBQguru Recipe

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Baked Corned Beef Brisket Ala Kevin the BBQguru
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Ingredients
8
Count
Nutrition
580
Calories
Total time
1740
Minutes
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Ingredients:

Directions:

  1. TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
  2. Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark - the outside area that will be intensely flavored. Then you can foil and finish cooking.
  3. Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat - use a fork and twist it - it should offer no resistance.OK, that's about it! Enjoy!
  4. BEGIN DIRECTIONS:.
  5. Soak corned brisket for 2-4 hours, changing water every 30 minutes.
  6. Grind peppercorns and coriander seeds. Add remaining ingredients.
  7. Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
  8. Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
  9. Preheat oven to 250-275°.
  10. Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
  11. Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
  12. Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
  13. My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
  14. In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
  15. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 579.87 Kcal (2428 kJ)
Calories from fat 383.06 Kcal
% Daily Value*
Total Fat 42.56g 65%
Cholesterol 145.07mg 48%
Sodium 3270.87mg 136%
Potassium 820.93mg 17%
Total Carbs 3.5g 1%
Sugars 0.38g 2%
Dietary Fiber 0.7g 3%
Protein 40.19g 80%
Vitamin C 71.8mg 120%
Iron 5.7mg 32%
Calcium 29.1mg 3%
Amount Per 100 g
Calories 171.93 Kcal (720 kJ)
Calories from fat 113.57 Kcal
% Daily Value*
Total Fat 12.62g 65%
Cholesterol 43.01mg 48%
Sodium 969.79mg 136%
Potassium 243.4mg 17%
Total Carbs 1.04g 1%
Sugars 0.11g 2%
Dietary Fiber 0.21g 3%
Protein 11.92g 80%
Vitamin C 21.3mg 120%
Iron 1.7mg 32%
Calcium 8.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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