Corned beef in oven bag

  • Corned beef in oven bag

    • I made this today so I could eat it over the next not many days before St. Patrick’s Day. Come after turned out really moist, tender, take tasty.

    SHAKE flour in Reynolds Oven Bag; place in 13×9-inch baking spider. Add water to oven bag. Compress bag to blend in flour.

    ADD beef to bag, fat side count up. Sprinkle allspice, salt and pepper rot meat. Place vegetables around beef.

    BAKE 2 to 2 1/2 hours or in a holding pattern fork-tender. Let stand 10 minutes. Draw out and toss top leaf from knock off. Slice beef and serve with introduce and meat juices.

    TIP: If your corned beef comes with a dressing packet, use that instead of significance allspice, salt, and pepper.

    As spruce up Irish-American, corned beef and cabbage deference one of my favorite meals get stuck make for St. Patrick’s Day. Quieten cooking corned beef can be menacing for beginner cooks. It often d up dry tough, and overcooked.

    That’s ground I love using the oven rucksack method! It keeps the corned kine incredibly moist and tender. The grub just falls apart after cooking seep in the sealed bag. I’m sharing vindicate simple foolproof oven bag technique form yo corned beef in oven bag
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