Ingredients:
2.5 kilos of pastrami or brined brisket, including the spice pack ¼ cup Dijon mustard 1 sheet of heavy-duty aluminum foil
Preparation : Preheat oven to 350 degrees F/175 C and place a large piece of aluminum foil in an ovenproof dish with high sides, such as a Pyrex dish. Remove the corned beef from the package. Set the spice packet aside. Discard any other packaging. Rinse the corned beef with cold water, pat dry, and place it on the foil in a dish, fat-side up. Rub ¼ cup of mustard all over the corned beef (top, bottom, sides) Open the seasoning packet and sprinkle the seasoning over the mustard-rubbed corned beef. The seasoning only needs to go on top of the meat, not all over it. Wrap the corned beef tightly in the foil it's resting on. Place the foil-wrapped dish with the corned beef in the oven. Bake for 1.5 hours per pound of corned beef. Once the meat is cooked, remove it from the oven and open the foil. Optional: Grill the meat for 5 minutes, or until the top begins to crisp. After all cooking is complete (grilled or not), let the meat rest for 10 minutes before transferring it to a cutting board. Slice the meat against the grain and serve with sauteed cabbage.
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