How to make it

  • Preheat oven to 300 degrees.
  • Wash corned beef in cold water to remove brine and spices, if any.
  • Drain and wipe with paper towel.
  • Place a large sheet of heavy duty foil in an 8 X 12 baking pan (or other appropriate size for the corned beef).
  • Place the corned beef fat side down in the center of the foil.
  • Pour 1/4 cup water over meat.
  • Sprinkle with spice, arrange orange slices and vegetables over top and around meat.
  • Bring long ends of foil up and over meat and seal with double fold.
  • Seal ends and turn up so liquid cannot run out.
  • Bake for 4 to 4-1/2 hours.
  • *~*~*~*~*~*~*~*~*~*~*~*
  • After 4 hours, unfold one end and test with a fork.
  • It should be very tender.
  • Refold the end and remove from oven.
  • Allow to sit in the juices until cool.
  • When cool, open foil, scrape off and discard orange, spices, juice and vegetables..
  • Place meat in another piece of foil, wrap well, and refrigerate until the next day.
  • Now, the beef can be sliced against the grain in nice thin slices.
  • Before slicing, I slice off most of the fat.
  • The thin layer left on will keep the slices from shredding and can be removed at the table.
  • It is almost impossible to slice hot corned beef without destroying it.

Reviews & Comments 1

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    " It was excellent "
    donman ate it and said...
    Great recipe! 5 Forks :)
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