Carol’s Corned Beef

So much cheese!

This recipe comes from a friend of the family when I was small. It’s not a traditional corned beef preparation (there is no boiling, though some braising does occur), and yet it results in a tender, flavorful corned beef, good for entree or sandwich use. It takes a bit of time, but most of that isn’t particularly active. It was popular in my household, where I’m purported to be the only one that likes corned beef — apparently, that’s not the case when it’s THIS corned beef. I suspect my roommates are accustomed to mainly deli corned beef? Who knows! They certainly liked this one.

The process is a little arcane, and I don’t know all the whys behind it — I no longer have any way to get in touch with the friend of the family the recipe came from. I just know, at this point, that it works, and I’ve never bothered to tinker with the formula.

Carol’s Corned Beef, adapted from instructions by Carol Schellenger

1 corned beef brisket (flat or point cut works)
garlic powder
1 c. apple cider (alcoholic or not!)
ice

An hour before you’re ready to start cooking, put ice in a lidded roaster and set the corned beef atop it. Let it rest, covered, for half an hour, then dry the corned beef, sprinkle liberally with garlic powder, and let it rest at room temperature for another half hour. Shortly before it’s through resting, heat the oven to 450F.

Dry out the roaster, put the corned beef back in it, and put it in the oven uncovered and fat side down for 30 minutes. Drop the heat to 325, flip the roast, add the cider, cover and cook for 12-15 minutes per pound. Slice against the grain and serve with something delicious and starchy!

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~ by iliadawry on 17 May 2013.

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