{"id":221,"date":"2011-04-14T16:11:54","date_gmt":"2011-04-14T22:11:54","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=221"},"modified":"2016-01-25T17:04:30","modified_gmt":"2016-01-26T00:04:30","slug":"oven-braised-corned-beef-brisket","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/oven-braised-corned-beef-brisket.html","title":{"rendered":"Oven Braised Corned Beef Brisket"},"content":{"rendered":"<p><em>This is a really easy way to do brisket &#8212; and it is really moist.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 piece (about 4 lbs) center cut corned beef brisket<\/li>\n<li>1 lemon, ends trimmed<\/li>\n<li>1 onion (about \u00bd lb) peeled<\/li>\n<li>\u00bd t whole allspice<\/li>\n<li>1 t black peppercorns<\/li>\n<li>6-8 whole cloves<\/li>\n<li>\u00bc c Dijon mustard<\/li>\n<li>\u00bc c brown sugar<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Preheat oven<del> 325\u00b0<\/del> \u00a0<span style=\"color: #ff0000\">275\u00b0<\/span><\/li>\n<li>Trim and discard most of the surface fat from brisket.\u00a0 Rinse well, rubbing gently to release corning salt.<\/li>\n<li>Lay meat, fattiest side up, <span style=\"color: #ff0000\">on a large piece of foil<\/span> in a 2 inch deep pan.<\/li>\n<li>Thinly slice lemon (discard seeds) and onion and lay over meat.<\/li>\n<li>Sprinkle with peppercorns, allspice, and cloves.<\/li>\n<li>Set pan on middle rack of oven.\u00a0 Pour about<del> 8 cups<\/del>\u00a0 one cup <del>boiling<\/del> water around brisket.<\/li>\n<li>Seal<del> pan with<\/del> foil <span style=\"color: #ff0000\">tightly<\/span>.<\/li>\n<li>Bake until meat is very tender, about 4 hours.<\/li>\n<li>Uncover and drain off all but about 1 cup of the liquid.<\/li>\n<li>In a small bowl, mix the mustard and sugar.<\/li>\n<li><span style=\"color: #ff0000\">Move onions and lemons to the side<\/span>. \u00a0Spread evenly across the meat <del>on top of the lemon and onion slices<\/del>.<\/li>\n<li>Broil about 8 inches from heat until mustard mixture begins to brown, 3-5 minutes.<\/li>\n<li>Transfer to platter.\u00a0 Slice meat across the grain.<\/li>\n<\/ol>\n<p><strong>Serves: <\/strong>6-8<\/p>\n<p><strong>Source: <\/strong><em>Sunset<\/em>, March 1999<strong><br \/>\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a really easy way to do brisket &#8212; and it is really moist. Ingredients: 1 piece (about 4 lbs) center cut corned beef brisket 1 lemon, ends trimmed 1 onion (about \u00bd lb) peeled \u00bd t whole allspice 1 t black peppercorns 6-8 whole cloves \u00bc c Dijon mustard \u00bc c brown sugar &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/oven-braised-corned-beef-brisket.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Oven Braised Corned Beef Brisket&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[30],"tags":[92],"class_list":["post-221","post","type-post","status-publish","format-standard","hentry","category-entree-beef","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=221"}],"version-history":[{"count":10,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/221\/revisions"}],"predecessor-version":[{"id":463,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/221\/revisions\/463"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}