West Creek® Corned Beef


  1. Coat outside of brisket with seasoning packet.
  2. Heat oil in a rondeau pan over medium high heat. Brown brisket on each side.
  3. Lay a bed of vegetables in a 4-inch deep hotel pan. Place brisket on top. Whisk beef base with water and add to pan. Cover pan with foil and place in preheated 275º F oven.
  4. Cook brisket for 45-50 minutes per pound, roughly 10-12 hours total.
  5. Once corned beef is fork tender, remove from oven and allow to rest for 20-25 minutes. Carve against the grain and serve.


  • 12 lb West Creek® Corned Beef Brisket, raw with seasoning pack
  • 1/4 cup Roma® Oil, Olive
  • 2 Peak Fresh Produce® Onion(s), White, rough chopped
  • 1 cup Peak Fresh Produce® Celery, rough chopped
  • 1 cup Peak Fresh Produce® Carrot(s), rough chopped
  • 1 gal water
  • 1/2 cup Ridgecrest® Beef Base