Lots of listeners have written to ask about the technique, often discussed on the air, about baking corned beef in the oven, wrapped in foil. The method is simply to wipe off or rinse the corned beef to remove the “cure” of salt and spices, then wrap the meat well in wide, heavy-duty aluminum foil. You may top it with:
*overlapping slices of orange (peel on) and onion
*a glaze of Dijon- style mustard and honey
*onions and baby red potatoes and carrots
*a generous drizzle of beer
*a small drizzle of broth
*any other flavorful combination that you may dream up
Then place the sealed package (you may place it on a cookie sheet to guard against leaks) in a preheated 300-degree oven for one hour per pound. Remove from oven and allow to stand for at least a half hour before opening the foil – OR (better yet) make this the day before, allow the meat to cool, then refrigerate overnight and reheat at 300 degrees for about 40 minutes or until heated throughout.