I made a wonderful corned beef brisket tonight in the oven. I purchased it from the Schnuck's on Zumbehl, and it was very good...and very tender.
It weighed 2.83 lbs. before taking off the fat. I wrapped it in foil and put it in the roasting pan (on the rack), and cooked it at 300 for about 2.5 hours.
My meat thermometer bit the dust, or I would have liked it to have been about 160 degrees before I took it out. Since corned beef is pink on the inside when it's completely done, it's hard to tell just by eyeballing it.
I used my best judgement, and it all worked out.
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