~from Savoring Time in the Kitchen
Time to cook - about 4 - 4-1/2 hours
3-4 lb corned beef brisket, I like to trim just a little of the fat layer away if it's really thick.
1 spice flavor packet included
2 teaspoons onion powder, or 1/3 cup finely chopped onion
1 teaspoon dried thyme leaves
1 teaspoon Hungarian paprika
1 teaspoon garlic powder or 2 cloves minced fresh garlic
2 tablespoons light brown sugar
Preheat oven to 275°
Remove the corned beef from the package, discarding the brine solution. Pat dry.
Combine the flavor packet with the rest of the ingredients.
Place corned beef into a Dutch oven with cover, fat side up. I used an enameled cast iron oval Dutch oven, or use a 9 x 13 baking dish tightly covered with foil.
Sprinkle meat with seasoning mix and pat into the brisket. Add 1/3 cup of water to the bottom of the pan and cover.
Bake for 3-1/2 hours.
Remove the cover from the Dutch oven and cook for an addition 30-60 minutes, basting with the pan juices occasionally making sure the juices don't cook away completely. Add a little more water, if necessary. Baking time is about 1-1/5 hours per pound.
Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
Allow the meat to rest for at least 30 minutes before slicing, then against the grain.
If using for Reuben sandwiches, the meat is much easier to cut if the brisket can be refrigerated overnight with any remaining pan juices poured over the top. Cover with plastic wrap.
Adapted from Genius Kitchen