Corned Beef and Cabbage

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Before you bake the corned beef, we recommend blanching it briefly in boiling water. Corned beef is cured in salt, and simmering it will help draw out some of that salty flavor. Start by rinsing the excess salt from the corned beef and placing it in a large pot. Add enough water to cover the meat and bring it to a boil over high heat. When the water starts to bubble vigorously, discard the water and pat the corned beef dry.

Step 2

Meanwhile, preheat the oven to 350°F. Place the corned beef fat-side up in a roasting pan with a rack or use an oven-safe rack set inside a rimmed baking sheet. If you don’t have either, set the corned beef on top of a bed of chopped onions so it’s elevated from the pan. Feel free to rub the top of the corned beef with Dijon mustard and seasonings, or you can keep things simple and roast it as-is.

Step 3

Add 1/2-inch water to the roasting pan and tightly wrap the pan with aluminum foil. Bake 2 to 3 hours (depending on the size of the brisket), until the meat reaches an internal temperature of 195°. Check the pan occasionally to ensure it still contains water.

Step 4

Add vegetables (optional)

Step 5

To create a crispy crust on the top of the brisket, remove the aluminum foil after the brisket reaches the desired temperature. Set the broiler on high and cook for 2 to 3 minutes, until the top is golden brown and crispy.

Step 6

We like baking corned beef in a 350° oven. You can go as low as 275° (the temperature we recommend for smoked corned beef), but it will take an extra hour or two to finish.

Step 7

Note All times are accurate for a 350°F oven.

Step 8

The best way to know for sure when your corned beef is finished is to use an instant-read meat thermometer. Probe the corned beef in the thickest part of the meat, and the alarm will go off when it’s finished. We like 195° for a super-tender, flaky corned beef, but you can pull the meat when it reaches 180° if you prefer firm (but still tender) slices. Either way, let it rest for at least 30 minutes before slicing it against the grain and serving.