I didn’t grow up eating corned beef so I suppose I don’t feel bound by tradition. The flavor of this corned beef is enhanced by the brown sugar and a little spice. The twist is amazing.
This recipe serves 4
2 ½ pound Corned Beef
3 tbsp Brown Sugar
¼ tsp Black Pepper
¼ tsp Cayenne Pepper
Additional items to roast:
New Red Bliss Potatoes
Preheat the oven to 325℉ (163℃)
Thoroughly rinse the corned beef under cold water. Place in a baking dish or dutch oven fat side up.
Mix together the brown sugar and peppers. Pat over the top of the corned beef. Sprinkle most of the seasoning packet around the corned beef with about ¼ on the top.
Add water about ¼ the way up the corned beef. Cover tightly with foil or the top of the dutch oven. Bake for 2 hours. After that remove the top and bake for another hour.
Add vegetables and bake until they are tender for 30-40 minutes. Serve with Sautéed Cabbage.
If you want to experiment with your sides, consider parsnips, turnips, onions, sweet potatoes, or butternut squash.