Oven-Braised Corned Beef Brisket
based on recipe from Sunset.com
corned beef brisket,
Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.
Set pan on middle rack in a 325F oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours.
Optional: Add vegetables, such as carrots, potatoes, and cabbage about 1/2 hour before the meat is done.
Uncover and drain off all but about 1 cup of the liquid. Remove vegetables, including onions, and save them for later. Remove lemon slices and discard.
In a small bowl, mix the mustard and brown sugar; spread evenly over meat. Broil about 8 inches from heat until the mustard mixture begins to brown and bubble. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain. Serve with vegetables.
Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.
The weight of the meat shrinks by about half as the brisket cooks.