My past experiences with Corned Beef has always conjured up images of bland, over-boiled, chewy shoe leather. This recipe is nothing like that. If you like the boiling method, stay with it. The beef in the baking method will taste nothing like the typical boiling method. Boiling/Simmering "washes" out the flavor/salt in the corned beef, whereas the baking method intensifies the "corned" flavor. I will never go back to boiling ever again.
I followed another review's lead and used apple cider rather than water; I also added some whole black peppercorns and a couple of whole cloves. My corned beef was only a mere 3#, so I baked it for just under 3 hours. I had no problems with the meat drying out - make sure your oven is calibrated, or use an oven thermometer. Next time I might follow another reviewer's lead and use a roasting bag rather than foil.
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My past experiences with Corned Beef has always conjured up images of bland, over-boiled,...