I soak my beef over night in a non-reactive pot, it helps to remove more of the excess salt. I then put the beef in a enameled cast iron Dutch oven, add the water, I never bother with the packet that comes with the beef because the beef is already corned (it's actually more for your vegetables), cover and put into a preheated 350 oven, IMMEDIATELY reduce the heat to 250. Bake for 3 hours. The last half hour I drain off the liquid into a double boiler which I will use for steaming my veggies. But before dealing with the veggies, I spread the glaze evenly over the beef and return it back to the oven and increase the oven temp to 350 (uncovered) for about a half hour (watch carefully). Remove from oven and let the beef sit covered on a pre-warmed serving platter on the stove for a half hour. While the beef is "resting" I steam my potatoes and carrots (together) until they are about half done. Add the half done veggies to the pot with the drippings, stir to coat and return the pan to the oven uncovered for about fifteen minutes, check for doneness. Add the potatoes and carrots to the serving platter around the beef and serve.
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I soak my beef over night in a non-reactive pot, it helps to remove more of the excess salt. ...