Recipe(tried): Bishop's Brisket / Nana Lee / repost

Hi Lesley,

I made this last year and I swear I will never make Corned Beef any other way again. I did it in the crockpot and served it with Colcannon, Mashed Rutabagas, Carrots and Brussel Sprouts. Later on we had irish Bread and Irish Coffee. I passed the recipe on to daughters in Colorado and Minnesota and they too loved it. Try it and see what you think.

BISHOP'S BRISKET
MSG ID: 3134137

"This is one of the tastiest corned beef roasts I've ever had, it doesn't shrink as much this way so there is more of it for me to eat!"

1 (3 lb) corned beef brisket (at least 3 lbs.)
1 cup red wine
1/4 to 1/2 cup mustard (prepared yellow, brown, or Dijon)
2 to 3 teaspoons garlic powder (or to taste)
2 to 3 teaspoons onion powder (or to taste)

Preheat oven to 300 degrees F.

Place corned beef brisket on a DOUBLE-THICKNESS of aluminum foil. Rub all over with as much garlic powder and onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each). Now smear liberally all over with the mustard (the amount used depends on the size of the brisket); try to use a lower sodium mustard if you are concerned about sodium.

Place the aluminum foil containing the corned beef in a baking pan and bend the edges up to hold the liquid. SLOWLY pour in the red wine. Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.

Bakeat 300 degrees F for 4-5 hours, depending on size of brisket. CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful). Remove corned beef brisket to a platter and allow to rest for 10-15 minutes before slicing. Discard the liquid.

Servings: 12-16