Corned beef must be kept moist and cook longer than other meats, because it is a less tender meat. It can come from a brisket, round or rump cut. Follow all cooking instructions when cooking corned beef, because it will still be pink when it is done and you cannot use the typical method of checking color as your indicator. One cooking method that works well for corned beef is the oven.
Preheat the oven to 325 degrees.
Use a knife to cut off any extra fat from the corned beef brisket. Poke holes in the brisket with the knife.
Set the corned beef brisket in a roasting pan. Cover the brisket with the diced onion.
Sprinkle the corned beef with seasoning. Add the garlic cloves.
Pour 2 cups of water over the corned beef and cover then cover the entire roasting pan with aluminum foil.
Set the corned beef brisket in your oven and cook for 3 hours. The meat will flake apart when done. If it does not, cook an additional 30 minutes.
Sprinkle with fresh parsley before serving.
Always slice your corn beef diagonally across the grain.
Cabbage goes great with corned beef.
Do not eat the corned beef brisket if the internal temperature is below 160 degrees.