When I was a young girl, my parents cooked corned beef quite frequently. My dad would find a big pot, throw in the corned beef, add cabbage, potatoes, and parsnips and cover the whole thing with water. He would set the big pot on the stove top and let the concoction cook for several hours. The result was a mess of stewed vegetables in greasy water and a piece of meat that was a quarter of the size it once was. Needless to say, this was not my favorite meal and I would cringe when I would smell the aroma as I walked in the door from school.
These days, I have found a much better way to prepare corned beef. You will love this recipe. The beef is tasty and slices up well for sandwiches. Once you make corned beef this way, you’ll never boil it again.
Curley’s Baked Corned Beef
1 3-5 lb. flat cut of corned beef ( I like Vienna’s)
2 cups water
1/3 cup Lawry’s Teriaki Marinade
Line a 13×9 baking pan with aluminum foil and spray with cooking spray. Rinse corned beef and place in pan. Pour water into pan. TIGHTLY COVER PAN WITH ALUMINUM FOIL. Bake at 325 degrees for 3 hours. Remove from over and carefully remove the foil. The steam releasing from the pan can burn your fingers if you are not careful. Brush the marinade onto the corned beef and place it back in the oven for 10 minutes. Enjoy with sautéed potatoes and shredded cabbage.
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