I love corned beef brisket, but it’s rarely stocked in my grocery store. Thankfully, St. Pat’s brings out the corned beef like Easter brings out the spiral ham. So when I see it, I always pick up a few. We made this last year, but I think this year–we totally ‘brought it’ for a Paleo St. Patrick’s Day.
1 corned beef brisket (ours was about 2 ½ lbs)
Set your oven to 200ºF. Unwrap the brisket and rinse off all of the spices. Pat the meat dry. Cut off the visible fat. Place a cooling rack (something that looks like this) on top of a large sheet pan. Cut the brisket, with the grain, into thirds–so you’ll have 3 pieces of brisket. Using a serrated knife start slicing each piece into very thin slices (against the grain). Lay the beef slices on top of the cooling rack, as closely as you can get them, they’ll shrink up as they cook. Stick the sheet tray in the oven for around 4-8 hours, depending on how thick your slices are. Definitely check after 4 hours…and go from there. You’re looking for a dark brown, dehydrated, hard, almost crispy textured beef.
You could totally do this in your dehydrator, ours is locked up in storage, so I just subbed the oven.