One blogger I befriended some time ago is Ann, who writes Thibeault's Table. Ann lives in British Columbia, writes a blog and still works full time. Everyone of her recipes that I have tried have proved to be perfect. She also always takes the time to answer questions about her baking or recipes.
So when Ann posted that she roasted/baked her corned beef and would never prepare it any other way again, I knew I had to try it. Yes, once again, Ann was right on.
I had a 3 pound corned beef with an envelope of pickling spices enclosed in the packing. I rinsed the corned beef and placed it on heavy duty tinfoil. I sprinkled the pickling spices on top and lots of freshly ground pepper (per Ann's suggestion). I wrapped it tightly and then placed this package on top of another sheet of tinfoil. Again, I wrapped it tightly and for a third time, placed it on a sheet of tinfoil. I sealed it tightly, placed the package in a roasting pain, set the oven to 250 degrees F and started my timer. Ann suggested 6 hours of slow roasting.
As typical, I got a little anxious and opted for 5 hours. Certainly, the corned beef tasted beautiful, but another hour would certainly enhance the quality of this beef. Glazing was not necessary, because the flavor was perfect. I also roasted some carrots and rutabagas alongside in another roaster and boiled some cabbage on the stove top. This meal was perfect. I am planning to picking up at least one more Corned beef and will prepare this again soon. And yes, this time I am going for the 6 hour slow roast. The meat was tender, but firm, not much shrinkage as usual and now I can hardly wait to enjoy Reubens with the remainder.
Thank you, Ann. And in case I have not told you before, I would eat in your kitchen any day.