Sunday, March 13, 2016

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Baked Corned Beef

I've always LOVED Corned Beef!  Growing up, it was an easy and cheap meal in my family home.  The meat and vegetables (potatoes, carrots, onions and celery) were inexpensive! You could feed a family of 6 for very little money and no one went away hungry.

My mom boiled the meat, as did everyone else I knew. Boiled was how I knew Corned Beef.  It was good, but usually a little bland and lacked any real color. Way too often, it ended up tough. But, we ate it anyway, because mom had put in the effort, added some love and created dinner. We were thankful to be together and enjoying a home cooked meal around the dinner table.

Fast forward....St. Patrick's Day dinner at a friend's restaurant and the most incredible Corned Beef I had ever eaten! It was tender and a beautiful deep, almost ruby red. The meat was full of flavor and seemed to melt in my mouth. His secret? Low heat and slow roasting. I was hooked!

Over the years I came up with several baked Corned Beef recipes, but this one, at least for the time being, is my favorite! It's easy! It's full of flavor! It will satisfy the Corned Beef craving that hits around St. Patrick's Day!  

One more thing....I, once again, forgot to take a picture of the Corned Beef, BEFORE I served it! I was so excited to dig in, that taking a photograph of the completed meal was the furthest thing from my mind! So, please excuse my lack of photos....

Baked Corned Beef

4 – 5 pound corned beef (flat cut)*
1 large onion, cut in half and thinly sliced
12 ounces cola (any brand)
1 cup orange juice
¼ cup Worcestershire Sauce
1 teaspoon ground cinnamon
1 cup packed light brown sugar
¼ cup honey
1 tablespoon yellow mustard
1 tablespoon chili powder
2 teaspoons minced garlic

Preheat oven to 250 degrees.  Line a large baking pan or Dutch oven with aluminum foil.

Place corned beef on foil (set aside the little seasoning packet**), fat side up and place onion slices over the top.  In a small bowl, mix together cola, juice, Worcestershire Sauce and cinnamon.  Pour around corned beef.  Completely seal foil around pan.  Bake for 6 – 7 hours or until fork tender.

Near end of baking time, in a small sauce pan, mix together brown sugar, honey, mustard, chili powder and garlic.  Heat over low heat until sugar is melted.

Remove brisket, raise oven temperature to 400 degrees, open foil and baste brisket with sugar/honey mixture, do not recover.

Return to oven and bake for another half hour, basting once more during that time.

Remove to platter, cover with foil and let rest for 15 to 20 minutes before slicing.  Cut the corned beef against the grain into ½ inch slices.

*I choose the flat cut over the point cut, because I find it less fatty.  I think it is a better cut for corned beef.  I use the point for braised brisket because it shreds more easily.

**Now, what to do with that seasoning packet….if you are boiling cabbage, carrots and potatoes, place the seasoning packet in the liquid you use for preparing the vegetables.


  1. All I can say is...WOW!! Yummy!!:) I did the cabbage, potatoes and carrots separate..used chicken broth and made bacon in a pan to pour over top before putting in oven. Great recipe!!

  2. So good! The whole family agreed it was fantastic. Thanks for sharing the recipe!

  3. IT WAS DELICIOUS! The absolute best I've ever had and both guys really liked it too. I just fixed boiled Yukon Gold potatoes with it and used the marinade in the bottom over the meat and as a "gravy" over the potatoes.

  4. It turned out very well The flavors are amazing

  5. Do you think you could substitute apple juice for orange? I'm out of OJ and trying to think of a replacement

    1. Hey Viv!

      I think you could use apple juice with a little difference in taste. Let me know how it turns out!

  6. My wife just gave me the best dinner of corned beef and cabbage made from your recipe....HOLY COW it was awesome! You and my wife should open a kitchen and we can all eat well.

  7. This turned out absolutely fantastic!

    I cannot wait to try this glaze on a regular beef brisket!

  8. Thank you for posting this recipe, the best I have ever made.


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