Oven Roasted Pickled Brisket

Boiling corned beef, the most commonly suggested method for cooking pickled meat, typically results in meat that shrinks by as much as one-third of its size. This can be a source of disappointment when you’re trying to feed a crowd. But roasting the meat in the oven using Noreen Gilletz’s recipe for oven roasted pickled brisket, published in The Pleasures of Your Processor, unfailingly results in perfectly cooked meat, bathed in a sweet and salty jus, with very little shrinkage.

Oven Roasted Pickled Brisket

Pickled brisket is loaded with salt since it’s soaked in brine as part of its curing process. And while all this salt is required for curing, you don’t need all of it in your final dish. Thus, before cooking your pickled brisket, it’s a good practice to rinse it thoroughly. Don’t be afraid that this step will result in bland-tasting meat or braising liquid — it won’t. After roasting the pickled brisket wrapped tightly in foil, allow it to cool overnight in the refrigerator. The next day, slice it into ¼ inch slices and reheat in the reserved jus in the bottom of the pan. Mouth wateringly tender, salty and sweet, this recipe will feed your holiday guests generously, and leftovers make great sandwiches the next day.

Assemble your ingredients. Preheat the oven to 325 F. Line a roasting pan with a double thickness of foil, large enough to wrap the roast completely. I use two pieces of foil. One piece is laid crosswise across the pan and one piece of foil is laid perpendicular, on top of it, making a big “X”, extending beyond the length of the pan. Combine the brown sugar, dry mustard and paprika. Set the mixture aside.

Wash the spices off the pickled brisket. Blot with a few pieces of paper towel to dry the meat well. Lay the meat in the foil-lined roasting pan. Sprinkle generously with the brown sugar mixture on both sides of the pickled meat. Drizzle the honey on top and rub it into the seasoned meat. It will make a sticky paste. Wrap the pickled brisket tightly in the foil. Bake at 325 F. for 3 hours. Allow the meat to cool and refrigerate it overnight. The next day, slice the pickled brisket into 1/4-inch slices. Return the sliced meat to the cooking juices in the roasting pan. Reheat before serving. The pickled brisket also freezes very well after it’s sliced.

Print Recipe

Oven Roasted Pickled Brisket

Meat, Chicken and Fish

By Norene Gilletz, The Pleasures of Your Food Processor – Serves: 10-12

Prep Time: 10 minutes – Cooking Time: 3 hours – Total Time: 3 hours + 10 minutes

Pickled brisket that is mouth wateringly tender, salty and sweet and will feed your holiday guests generously.

Ingredients

• 4-5 pound pickled brisket
• 2 tsp dry mustard
• 2 tsp paprika
• 1/2 cup brown sugar, packed
• 2 tbsp honey

Instructions

1

Assemble your ingredients. Preheat the oven to 325 F. Line a roasting pan with a double thickness of foil, large enough to wrap the roast completely. Combine the brown sugar, dry mustard and paprika. Set the mixture aside.

2

Wash the spices off the pickled brisket. Blot with a few pieces of paper towel to dry the meat well. Lay the meat in the foil-lined roasting pan. Sprinkle generously with the reserved brown sugar mixture on both sides of the pickled meat. Drizzle the honey over and rub it into the seasoned meat. It will make a sticky paste. Wrap the meat tightly in the foil.

3

Bake at 325 F. for 3 hours. Allow the meat to cool and refrigerate it overnight. The next day, slice the pickled brisket into 1/4-inch slices. Return the sliced meat to the cooking juices in the roasting pan. Reheat before serving.

Notes

The pickled brisket can be enjoyed either hot or cold. The pickled brisket freezes very well after it's sliced.