best way to cook and enjoy corned beef

danger boy

i honestly only have corned beef when it's close to St Paddys day.. i love this stuff.. but once a year is about right for me.

anyway.. i want to make a nice hunk of corned beef tonight. I always buy the one with the seasoning packet that is included in with the meat.

is it best to cook it in a crockpot or how?

what else do you serve with your tasty corned beef? cabbage and potatoes are good of course.. anything else ?

metal83

Plenty of beer...:D

raidersrule76

low and slow!!!!! Brisket is tough unless its cooked at a low temp for quite a while.

danger boy

so this is what I found on the net for cooking corned beef.

simmer for 30 mins on stove top, then place in oven for 3 hours @ 325 covered in liquid in stock pot, add carrots and onions as I did.
remove after 3 hours, place in baking dish, mix a glaze of dijon mustard and honey.. slather it on the beef, bake for another 30 mins...

slice against the grain, add more mustards and eat and enjoy with red potatoes and cabbage. that's whats for dinner tonight anyways..

still have over 2 hours before I can munch out.

oh yeah.. the liquid I am using to cook the beef in is beer

damn, it smells so good.. making me hungry already.

schwarcw

It sounds good Al! I'd love to have some of that!!!

My mom used to bake it with a mustard glaze, brown sugar. I'm not sure if she used any liquid. I miss my mom:(

jcaut

With this:

danger boy

schwarcw wrote: »

It sounds good Al! I'd love to have some of that!!!

My mom used to bake it with a mustard glaze, brown sugar. I'm not sure if she used any liquid. I miss my mom:(

hey that's what I did... stone ground mustard, brown sugar, honey, and touch of wasabi. although the glaze calls for horseradish.

sorry about your mom.. moms are awesome!

dragon1952

metal83 wrote: »

Plenty of beer...:D

Damn....first post beat me to it

hearingimpared

I simmer mine very, very slowly for about 3 1/2 hours. In the last hour I add the cabbage and potatoes. Mom's are cool. . .I really miss mine.

mewisemagic

i just take the key and twist it around the can ,dump it in a pot and scramble it in some cabbage and enjoy

billbillw

I've always just simmered the brisket. 2-3 hours per pound. Put all the juices from the package into the pot along with cold water.

When you first bring it to a boil, try to skim off the gunk that floats to the top. If the brisket comes with as a separate pack of spices, wait until after you skim the gunk off before you add the spices, otherwise, the spices get locked up in stuff and will be discarded before they have a chance to release their flavor.

I add carrots and potatoes with about 1 hour to go. Cabbage only needs about 20 minutes though. I cut the cabbage into 6-8 equal wedges depending on the size of the head.

After cutting the brisket, cover it with the broth to keep it from drying out.

I serve it up with a healthy dose of butter on top of everything.

messiah

Roast it!! Take that seasoning pack and sprinkle it liberally all over the beef. Put the beef on a rack in your roasting pan, put about an inch of water in the bottom of the pan (if you have extra pickling spices you can put them in the water), and cover the top with foil. Stick it in the oven at 325 for about 3 hours. Let it rest for at least 20 minutes before slicing. Always slice against the grain!! Enjoy!