Kiera’s famous corned beef
Okay. Where do I start. This is one of my favorite recipes I’ve made. I’ve been eating corned beef every St. Patrick’s day my whole life. I loved my moms mashed potatoes, corned beef, and cabbage. We don’t boil our cabbage. It’s sautéed in butter and chicken stock, browned, salted. Its sooo buttery. I still make it that way to this day. Although I loved my mom’s corned beef I felt I needed to branch off and have my own Irish legacy. So I created KB’s Famous Corned Beef. The stone ground mustard, the brown sugar, the tenderness. It’s perfect, we don’t just have it one day a year we eat it year round.
Ingredients:
This recipe is for 2 lbs of corned beef brisket - if you do larger you may need a little bit more water. You want the water to come about ½ way up the meat.
2 lb corned beef brisket
2 cups water
2-3 tbsps stone ground mustard - I use the Inglehoffer original stone ground. I definitely suggest only using stone ground mustard
2-3 tbsp brown sugar
Onion powder
Garlic powder
Seasoning packet from corned beef
Cracked pepper
Onion - cut into large chunks
Instructions:
- Add beef to your baking dish , FAT side up
- Add water and onions around brisket
- Spread your mustard and brown sugar on top
- Season with onion powder, garlic powder, black pepper and the whole spice packet
- Cover with 2 layers of foil - Make sure it’s two layers
- Cook at 275 for 5 1/2 hours
- Take out oven and carefully remove all of the fat from top with a knife
- Repeat the sugar, mustard, onion powder, garlic powder & pepper on top once fat is removed
- Place in broil until slightly browned on top, keep a close eye not to burn because of the sugar
- Take out of oven and let sit on cutting board for 20 minutes
- Cut AGAINST the grain into slices - if it’s not against the grain it will be rubbery. The grain is where the lines run, so whatever way the lines are predominately running thru the meat you want to cut it opposite of that.
You can reserve some of the juice & onions as a side, but it will be salty!
Slainte!
