Place the corned beef in a pan with the fatty portion facing up, and lightly cover the brisket with water. Cover the pan and cook for one hour per pound of meat at 350 degrees Fahrenheit. For best results, boil the brisket before baking it to remove curing salt.
According to the USDA, the meat must reach an internal temperature of 145 degrees Fahrenheit. After cooking, let the meat rest for a minimum of three minutes. When using an oven bag, first add 1 tablespoon of flour and 1/2 cup of water to the bag, and follow the bag instructions for closing. Cook the brisket at 325 degrees Fahrenheit according to the "one-hour-per-pound" timing rule.
Refrigerate all leftovers within two hours of cooking the meat, and be sure to use the leftover meat within three to four days. Leftovers should be reheated at 165 degrees Fahrenheit.
For a golden brown crust, spread the meat with mustard or rub it with brown sugar, according to taste preferences. Not only does this enhance the crust, but it also adds flavor. Adding cabbage is a classic touch that brings color and variety of the meal.
Corned beef is a traditional element of St. Patrick's Day feasts.