Guiness baked corn beef brisket (recipe)
| Guiness baked corn beef brisket (recipe) | |
|---|---|
| Name | Guiness baked corn beef brisket |
| Ingredients | Corned beef brisket • Peppercorns • Onion powder • Thyme • Paprika • Garlic powder |
| Cooktime (in hours) | 5 |
| Totaltime (in hours) | 5 |
| Keto friendliness | Keto friendly |
| Calories | 873.4 |
| Fat | 64.9 |
| Protein | 62.6 |
| Carbohydrate | 6.3 |
| Fiber | 1.8 |
| Net carbohydrates | 4.5 |
| Sugar | 0.2 |
| Saturated fat | 21.6 |
| Cholesterol (mg) | 333.2 |
| Sodium | 3858.2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Guiness baked corn beef brisket (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Guiness baked corn beef brisket (recipe) image(external)
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
- Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
- Cook it to an internal temperature over 185 ?. Unless you have a meat slicer and can slice VERY thin, cooking it to 150 ? will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+ ?. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
- BEGIN DIRECTIONS:
- Soak corned brisket for 2-4 hours, changing water every 30 minutes.
- Grind peppercorns and coriander seeds. Add remaining ingredients.
- Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
- Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
- Preheat oven to 250-275 8.
- Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
- Internal meat temperature needs to be near 185 ? or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
- Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
- My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
- In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
- Enjoy!.
Food tags
Very Low Carbs, High Protein, Easy
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:29H
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Contributors: Prab R. Tumpati, MD
