This simple recipe uses a full corned beef brisket and two of the Mill's products.
Slow-cooked in the oven wrapped tight in foil to create the most tasty and moist corned beef you will ever have! You might think it would end up too spicy but not so. Flavorful and moist! Watch the video below to view the entire recipe.
Corned Beef Brisket - full size 13-15 pounds
Onions- 3 - minced in food processor
Cinnamon Chipolte Butt Massage - 1 Jar - Fly Creek Cider Mill Product
Chili Stone-Ground Mustard - 1 Jar - Fly Creek Cider Mill Product
Original Hard Cider - 12 oz. - or Dark Beer
Total Time: 280
Prep Time: 40
Cook Time: 240
Cooking Method: roast/bake
Recipe Category: entree
Recipe Cuisine: Irish American
Recipe Yield: 5-7 pounds of cooked beef
- Trim fat on beef brisket and separate the two muscles - the point from the flat of the brisket. You can easily tell by the different directions of the meat grains (see video)
- Section 12 sheets of Aluminum foil in 2 foot lengths
- Take first sheet of foil and fold edges creating a tray. Place a piece of brisket (fat side up) on the foil and generously rub with 1/2 of the bottle of Cinnamon Chipolte Butt Massage. (see video)
- Lift brisket and spread 1/2 of onions on foil and replace brisket to foil.
- Spread 1/2 jar of Chili Stone-Ground Mustard on rubbed brisket
- Add 1/2 of bottle of Original Hard Cider or Dark Beer to brisket in foil
- Carefully fold in fold not allowing liquid to excape
- Alternately tightly wrapping layers of foil on top and bottom of brisket. Remember which side is the top (mustard side) as you will want top side up when cooking. The tighter you get the foil the more moist your beef will be. (see video)
- Repeat steps above with remaining piece of brisket and ingredients
- Place on sheet tray in oven for 4 hours at 275 degrees
- Allow to rest for 20 minutes before opening
- Open foil and remove beef retaining juice
- Slice against the grain and serve with juice if desired
- Use juice when making corned beef hash or for dipping corned beef sandwich
