Baked Corned Beef

This low slow bake makes such a tender corned beef.   I love to make some Rye Bread and Thousand Island Dressing for the best Reuben Sandwich.  

BAKED CORNED BEEF

(serves 8)

Ingredients:

*2 -3 pounds corned beef brisket (flat cut)

*1/2 teaspoon dried rosemary

*1/2 teaspoon dried thyme

*1/2 teaspoon dried oregano

*1/4 teaspoon paprika

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1 teaspoon ground black pepper

*1/4 teaspoon salt

Directions:

~Preheat oven to 275 degrees.

~In a small bowl, whisk 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon ground black pepper and 1/4 teaspoon salt together.

~Place 2 larges piece of aluminum foil on a baking sheet.

~Rinse 2-3 pound corned beef and pat dry (optional).

~Place on top of aluminum foil fat side up.

~Sprinkle evenly with seasonings.

~Wrap corned beef loosely with one sheet of aluminum foil, leaving ends open.

~Take second piece of aluminum foil and loosely wrap it around covering the open ends.

~Bake for 6-7 hours.

~Remove from oven and open the aluminum foil, to expose the corned beef.

~Turn oven up to 350 degrees.

~Place back in oven medium rack

~Bake for another 25-30 minutes, to cook off fat.