Hey Guys! Welcome to Jackie’s Southern Soul. In this video I will show you how I cook two versions of Corned Beef Brisket. One I’ll cook on the stovetop and the other I will bake in the oven. Oven baked is and always will be my favorite way to cook this brisket because it has so much more flavor. The taste of an home cooked Corned Beef Sandwich with mustard is wonderful. I hope you’ll give it a try.
Thanks and God bless!

1 Packaged Corned Beef Brisket
8 Cups Water
1 Medium Cabbage, chopped
1 Medium Onion, chopped
3 Medium White Potatoes, peeled and cut up
6 Medium Carrots, peeled and cut up
2 Teaspoons White Vinegar
1 Teaspoon Granulated Onion
1 Teaspoon Granulated Garlic
1 Teaspoon Lawry’s Seasoning Salt
1/2 Teaspoon Black Pepper
Cook the corned beef according to the package directions. Add the extra seasonings before adding the vegetables. Add more to your liking.

For the baked brisket:
Place washed brisket into a roaster pan. Add 5 cups of water. Pour the seasoning packet contents on top of the brisket. Cover and cook in a 375 degree oven for three hours. Let cool for 15 minutes before slicing against the grain. Enjoy!