This was an idea from my daughter, Miranda Jade of www.GlutenFreeHelp.info presented to me mid my prep of my brisket for the boiling step with the brine. I was about to make my standard paleo recipe of beef brisket on the stove top boiled in brine. She said she had loved the version when it is baked, so I decided to give it a try.
I am going to serve this with some of my delicious and clean Paleo Sweet Potatoes and follow it with an amazing Paleo Dessert. Tonight is the night! Come live it up with me and try this amazing and easy recipe. Two of my favorite words as you know, besides the word eat.
Tell me how you like it and if you make your own version, by all means send me your tips too. I love to get your emails and be connected. Email me via my contact page.Print
This was an idea from my daughter, Miranda Jade of www.GlutenFreeHelp.info presented to me mid my prep of my brisket for the boiling step with the brine. I was about to make my standard Paleo recipe of beef brisket on the stove top boiled in brine. She said she had loved the version when it is baked, so I decided to give it a try.
- 3–4 pounds corned beef brisket with fat
- 1 teaspoon thyme
- 1 1/2 teaspoons paprika (smoked Hungarian)
- 3 tablespoons whole black and/or white peppercorns
- 1 teaspoon coriander
- 2 teaspoons scallion salt (may be hard to get so use onion powder instead)
- Preheat oven to 275F.
- Line your Pyrex glass dish with heavy duty aluminum foil in one direction.
- Be sure it is large enough that your meat has room to breathe.
- Lay another piece of aluminum foil the other direction.
- Set your meat, skin side DOWN on the foil.
- Take all your spices and other ingredients from above and mix them well.
- Rub the spice mixture well into the top of the exposed meat.
- Loosely wrap your tin foil around the meat, allowing air to escape, but wrapped well enough to catch all the juice.
- Bake for 2 hours.
- Pull out of the oven.
- Open foil and gently turn over the meat to expose the fat on top.
- There will be a lot of juice.
- Spoon some juice on top. Allow it to flow down.
- Close the foil tightly keeping all the juice in the “pouch”.
- Make sure that the foil is tight all over but allowing space and an air pocket.
- Place back in oven.
- Cook for another 1 1/2 to 2 hours.
- Basically your gauge is about 1.5 hours per pound of meat, BUT PLEASE use an instant thermometer until the internal temperature reaches 175F.
- Take out of the oven and open foil.
- Let the meat sit in the juice for at least 10 minutes.
- Be sure and slice against the grain.
- Serve on a platter with juices poured all over the meat.
- Cover with foil if not serving right away.
I purchased a package of hormone-free corned beef brisket from Whole Foods and used their spices as well as my mix above.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.