Oven Roasted Corned Beef Brisket

I usually place my corned beef in the crockpot and cook, but I decided to try something different with the great corned beef roast I bought super cheap after Saint Patrick’s Day.  Give this recipe a try with your next roast, and you will see that time and effort pays off in just how tender, juicy and flavorful this recipe is.

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Ingredients:

Flat Corned Beef Brisket (mine was 3.9 lbs)

1/4 C Spicy Mustard

1/4 C Honey

1/4 C Brown Sugar

1 T Garlic Powder

1 T Onion Powder

1/2 tsp. Ground Allspice

1/4 tsp. Ground Clove

Directions:

-Line metal baking pan with lip with one piece of aluminum foil long ways and one horizontal(depending on size of foil, you may need two pieces horizontal).

-In small bowl mix honey and mustard together, set aside.

-In another bowl  mix sugar and spices together, set aside.

-I always drain my roast and rinse off the brine.  You don’t have to rinse, but try off outside of roast with paper towels.

-Place roast in pan, brush liquid on all parts, coat in rub and pat rub into roast.  You want to bake roast fat side up.

-Fold over foil to enclose roast.

-Bake 350 degrees for 1 hour 20 minutes to 2 hours.  Medium doneness is at 160 degrees internally.

-Remove from oven, place in new foil and allow to rest at least 20 minutes before cutting.  Cut to desired thickness. Enjoy!

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