Baked Corned Beef -- The Coming Home Dinner That Put Everything Right

Minneapolis. Flew from Omaha Tuesday morning, Dave at my elbow, my navy sweater in my carry-on, a copy of the book on my lap. First time I have flown in seven years. Dave held my hand during takeoff. We stayed at the Marriott downtown. We ate dinner Tuesday night at an Italian place near the hotel. Dave had a steak. I had pasta I did not taste. I slept four hours. Wednesday morning 5 a.m. call to the studio. Hair and makeup. A producer named Briana who was extremely kind. Green room with a plate of fruit I did not eat. At 7:14 I was in a chair across from Eva Li. At 7:21 we were on the air.

Seven minutes. Eva asked about the slow cooker. I told the story. She asked about Larry. I told the story. She asked about Darla. I said her name. I did not cry. I answered the question. I held up the book. Eva said, "Brenda Novak's 'Cab Kitchen.' In stores now. Thank you for being here." I said, "Thank you for having me." We went to commercial. Eva reached across the table and squeezed my hand. She said, "You were great." I said, "I am shaking." She said, "Nobody can tell." The red light went off. I walked off the set. Briana led me back to the green room. Dave was there. He hugged me. I did not speak. I sat down on the leather couch and I drank water for ten minutes. Then I said, "Dave. I did it." He said, "Brenda. You were beautiful." I said, "Let's go home." We went home.

Preorders doubled again after the show. Sarah called Thursday from New York. She said, "Brenda. We are now in a different business." I asked her what she meant. She said, "You are a name. The book is a success. The next book is going to be a bigger deal than the first one." I said, "Sarah. I have not written a next book." She said, "I know. Start writing it." So now I am writing a second book. I do not know what it is about yet. I have notes. I have the journal. I have been taking notes since January. It will be a book.

Drove a Lincoln run Friday. Just to feel normal. I ate a sandwich from a truck stop. I did not sign any books. I was relieved.

Sunday dinner: chicken fried steak with cream gravy. Because it is the most Brenda meal in the cookbook. Because I ate nothing but airline pretzels for two days in Minneapolis. Because my family needed it. Because I needed it. The kids ate it. Dave ate it. I ate it. I ate seconds. There is a chapter in the book called "Coming Home Dinner." It is about this. It is about exactly this.

I have stood in my own kitchen ten thousand times, but that Sunday I stood there differently — still a little shaky, still hearing Eva Li’s voice in my head, still surprised the week had actually happened. I needed to cook something that asked nothing of me except patience and a low oven. I needed something that smelled like home before it was even finished. This is what I made. It is in the book for a reason.

Baked Corned Beef

Prep Time: 10 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 40 minutes | Servings: 6

Ingredients

• 3 to 4 lb flat-cut corned beef brisket, with spice packet
• 1/2 cup brown sugar, packed
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup water or beef broth

Instructions

1. Preheat and prep. Preheat your oven to 300°F. Remove the corned beef from its packaging and rinse it under cold water. Pat dry with paper towels.
2. Make the glaze. In a small bowl, stir together the brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and black pepper until a thick paste forms.
3. Prepare the baking dish. Pour the water or beef broth into the bottom of a large roasting pan or 9x13 baking dish. Place the corned beef fat-side up in the pan.
4. Season with the packet. Sprinkle the contents of the included spice packet evenly over the top of the brisket.
5. Apply the glaze. Spread the brown sugar glaze generously over the top and sides of the brisket, covering as much surface as possible.
6. Cover and bake. Cover the pan tightly with aluminum foil. Bake for 3 hours, or until the meat is tender and pulls apart easily with a fork.
7. Uncover and finish. Remove the foil, increase oven temperature to 375°F, and bake uncovered for an additional 20 to 30 minutes until the glaze is caramelized and slightly crispy on top.
8. Rest and slice. Remove from the oven and let rest for 10 minutes before slicing against the grain. Spoon pan juices over the top before serving.

Nutrition (per serving)

Calories: 420 | Protein: 34g | Fat: 24g | Carbs: 16g | Fiber: 0g | Sodium: 1480mg