Fish, Meat, & Poultry

Have you ever bought a Corned Beef Brisket from the store and wondered if you can cook it in the oven instead of on the stove? Well, you can and the flavor is so much better! When you cook Corned Beef Brisket in the Oven, the meat gets a crispy coating and is still SO tender.

What type of beef brisket are you looking for?

• Point Brisket: Because of its higher fat content, the point brisket is well-suited for slow cooking methods such as smoking or braising. It benefits from long, slow cooking to render the fat and break down the collagen, resulting in tender, flavorful meat.
• Flat Brisket: The flat brisket is often used for dishes like corned beef or sliced for barbecue. It can be cooked using methods such as smoking, braising, roasting, or even sous vide to ensure tenderness.

So the Flat Brisket is better for this dish, but since I waited too long to purchase one before St. Patrick’s day, we’re going to be using a Point Brisket today 🍀🌈🍺

Try it with a side of Irish Colcannon.

A few things to remember…

1. Rinse the corned beef brisket under cold water to remove any excess brine or seasonings from the packaging. Pat it dry with paper towels.
2. Trim the fat cap to about 1 inch thick. You don’t want too much fat, but leaving some adds to the flavor.
3. Place the brisket, fat side up, on a rack in a roasting pan or baking dish that’s large enough to accommodate it comfortably.
4. Pour enough water to reach the bottom of the brisket. You don’t want too much because that will cause a “boiled” flavor and that’s what we’re trying to get away from.
5. Rest the brisket for about 15-20 minutes before slicing so that the juices will reincorporate into the meat.
6. Slice the brisket against the grain into 1/8 to 1/4 inch slices.
7. Store in the refrigerator for 3 to 4 days or freeze up to 3 months.

Corned Beef Brisket in the Oven

Corned Beef Brisket in the Oven is tender, flavorful, and perfect for celebrating St. Patrick's Day or any time you're craving a comforting meal.

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Course Main Course

Cuisine Irish

Equipment

• Roasting pan with rack

Ingredients

  

• 6 lb. Corned Beef Brisket with Seasoning Packet
• water

Instructions

 

• Preheat the oven to 325F. Put a grate (roasting rack) in the bottom of a roasting pan or baking dish large enough to hold the meat.
• Rinse the corned beef to remove packing. Pat it dry with a paper towel.
• Trim the fat cap and place meat fat side up on roasting rack. Fill the bottom of the pan with enough water to reach the rack. Be careful NOT to submerge the meat in the liquid.
• Cover the pan with a lid or aluminum foil. Bake the meat covered for 2 hours. Remove the lid and roast for an additional 1 hour or until an internal temperature of 185F is reached.
• Remove from the oven and allow meat to rest for 15-20 minutes. Slice and serve.

Keyword Beef Brisket, Corned Beef Brisket

This recipe is a healthier take on fish sticks your kids will love. These Crispy Oven-Baked Fish Fingers cook to a golden brown in the oven so need to pull out the deep fryer. Because don’t even get me started on cleaning that deep fryer.

The tilapia is lightly coated with bread crumbs with a drizzle of melted butter. The filets create a much better fish stick experience versus “minced who-knows-what.”

Alright, before we get started…

Thaw your tilapia in the fridge the night before you plan on cooking.

Cut each filet in half down the middle to create “fingers.” Pat dry with paper towels and lightly salt filets. You will be salting again once the fish is done so don’t over do it this round.

Anytime you are going to be creating a breading for your dish, it makes the task much easier if you create an assembly line. Have large separate bowls for each the seasoned flour, the milk and egg mixture, and then the bread crumbs. Don’t use the same utensil to remove your fish from the dry ingredients as you use for dipping the wet ingredients. Keep the kitchen experience enjoyable by not making things harder than they have to be!

Some great sides to have with this dish are simple salads or any kind of steamed vegetables. You could also do a fish and chips meal and serve with fries.

Crispy Oven-Baked Fish Fingers

This recipe is a healthier take on frozen fish sticks that your kids will love. Crispy, oven baked tilapia perfect for your next "Fish Friday."

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 2 lbs. tilapia, thawed and cut in half
• 2 eggs, beaten
• 3 Tbs. milk
• 1 tsp. salt
• ½ tsp. black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• ½ cup butter, melted
• 1 cup all-purpose flour
• 2 cups Panko bread crumbs

Instructions

 

• Preheat oven to 425F.
• Pat fish filets dry and lightly salt.
• In a large bowl, combine eggs with milk. Set aside.
• Put flour in a separate large bowl. Set aside.
• In a third separate large bowl, combine bread crumbs with salt, pepper, paprika, and garlic powder.
• Dredge each piece of fish in first the flour, then the egg mixture, and finally the bread crumb mixture.
• Place fish in a single layer on baking sheet. Drizzle with melted butter.
• Bake for 20-25 minutes, flipping halfway.

Keyword fish, tilapia