My Moms Baked Corned Beef Recipes

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A SLICE OF HEAVEN (BAKED CORNED BEEF)



A Slice of Heaven (Baked Corned Beef) image

With only 2 ingredients and 10 minutes prep time, chefs of any skill level can create this heavenly-tasting dish! After 2 hours, discard the liquid and slice very thin and serve rolled up in warmed tortillas (warmed in the microwave oven).

Provided by caribbean joe

Categories     Main Dish Recipes     Roast Recipes

Time 2h10m

Yield 10

Number Of Ingredients 2

3 pounds corned beef brisket
¼ cup brown sugar

Steps:

  • Preheat oven to 270 degrees F (132 degrees C).
  • Rinse corned beef in running water to remove about 1/2 of the salt and trim away any fat. Place corned beef in a baking dish and spread a 1/4-inch layer brown sugar over beef. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 3.8 g, Cholesterol 58.3 mg, Fat 11.3 g, Protein 10.8 g, SaturatedFat 3.8 g, Sodium 675.7 mg, Sugar 3.5 g

BAKED MUSTARD CORNED BEEF



Baked Mustard Corned Beef image

This is recipe comes from an 1942 copy of Good Housekeeping. My mom makes it every year for St. Patrick's Day and it is Divine.

Provided by lolablitz

Categories     Meat

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 lbs corned beef
2 bay leaves
6 peppercorns
whole cloves
2 tablespoons oil
1 tablespoon prepared mustard
1/3 cup brown sugar, firmly packed
5 tablespoons ketchup (it's spelled Catchup in the book!)
3 tablespoons vinegar

Steps:

  • Rinse Beef.
  • Cover with cold water.
  • Add bay leaves and peppercorns and bring to a boil.
  • Boil 5 minutes. Remove scum.
  • Cover kettle and reduce heat to low.
  • Simmer 2 - 2.5 hours or until tender.
  • Preheat oven to 350 degrees.
  • Remove to shallow baking pan.
  • Dot with whole cloves.
  • In small saucepan, combine remaining ingredients. Cook until blended.
  • Pour over meat.
  • Bake at 350 degrees for 30 minutes, basting occasionally.

Nutrition Facts : Calories 1150, Fat 82.4, SaturatedFat 26.1, Cholesterol 389.3, Sodium 4761.6, Carbohydrate 24.9, Fiber 0.2, Sugar 22.1, Protein 72.7

JEWISH CORNED BEEF ROAST



Jewish Corned Beef Roast image

My mom heard this recipe on a PBS cooking show years ago. It called for a regular pot roast, but we tried the corned beef instead and won't eat it any other way! I make for my husband now - it's a favorite!

Provided by mkgodsey

Categories     Meat

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon minced garlic
1 tablespoon olive oil
3 -4 lbs corned beef or 3 -4 lbs regular pot roast
1/2 cup chopped celery
1/2 cup julienned carrot
1 large onion, sliced thin and separated
2 cups grape juice or 2 cups cranberry juice (as a red wine substitute-works very well)
rosemary
1 (28 ounce) can tomato puree

Steps:

  • Heat oven to 300 degrees.
  • Saute garlic in the olive oil until soft in a large, oven safe pan.
  • Place corned beef on garlic, fat side down.
  • Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
  • After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
  • Heat 10 minutes.
  • Cover and place in oven for 2 1/2 to 3 hours.
  • This makes it very tender!
  • Serve.

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