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Thanks for hanging out with me and have FUN in your kitchen! I hope you make this OVEN BAKED CORNED BEEF Recipe | St Paddy's Day or any day!

Transcript:
all right first things first we're going to go ahead and open this guy up and I don't really know if this is truly necessary but when you pull it out of the bag it's slimy there's just no other way to describe it it's just slimy so I like to give it a good rinse

it's probably fine if you don't but I don't like slimy meat um so go ahead and rinse off your little spice packet get that dried off and then put your me fat cap up do that now

there are two different types of corned beef that you will find in in your meat section one is a flat cut and one is a tip uh cut and the tip cut is exactly what it sounds like it comes to uh to a point or it's a point cut I like the flat cut because I think it Cooks more evenly I was going to say more evenly ER that's not a word so it Cooks more evenly if it's a consistent size cut of meat

okay so massage that spice packet into the fat cap of your corned beef and then if you want to kick the flavor up just a little Notch go ahead and get a pickling spice now this is different or maybe they use it for the same one for making pickles

it's a little confusing but if you look on the directions back here it specifically tells you what to do for corned beef if you are boiling it but we are not boiling it we are baking it which I think is far superior

okay so go ahead and shake a little bit of that onto your meat these are just wonderful herbs and spices like all spices cloves bay leaves all sorts of wonderful wonderful things going on in here all right and then

Loosely cover it so there's a little bit of air in here I have not covered it super tight because you want the you want the meat to steam in on itself and then we are going to put this

in a 275 degree oven for six hours I know it's a slow bake but I kid you not put it in first thing in the morning it'll make your house smell amazing and then this guy is ready to go for six hours

We're not gonna wait around for that because I've got another one in the oven that I started this morning and it should be ready to come out oh yeah here we go oh I wish you could smell this oh it smells so good all right now we're ready to open this up and finish it off

now that you've had your meat in the oven slowly cooking I'm gonna go ahead and scrape some of these spices to the side and then we're going to put this back into the oven under a high broil we're going to burn the fat cap off and brown it up

Bottom's a little hot and we're gonna put it up high and we're just gonna watch that for a couple of minutes until it's all browned up and the fat cat is burned off

so this has been under the broiler for probably two and a half three minutes there we go and you can see that the the fat cap has burned off quite a bit and it's nice and brown so good okay so let's see how tender this is the reason why I love this corned beef more than if you boil it it's because it's so tender but it stays together and doesn't completely fall apart and it doesn't disintegrate but it's got a great texture and a fabulous flavor

oh it is hot oh my gosh super tender I finally checked this out bye guys [Music]

#cornbeef #brisket #stpatricksday
00:00 Introduction
01:20 What Type of Cut to Use
01:53 How to Apply Spices
02:11 How to Increase Flavor
02:53 How to Wrap Corned Beef In Foil
03:09 Bake at What Temp for How Long?
03:47 Take Out of the Oven
04:01 Finish it Off Under the Broiler
04:44 After Broiling
05:07 Why Is Baking Corned Beef Better Than Boiling
05:38 Tasting!

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