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Posted: 11/11/2014 1:29:58 PM EDT
[#1]
Put in pot, cover with water, simmer about an hr per pound
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Posted: 11/11/2014 2:14:17 PM EDT
[#2]
Corned beef is very hard to over cook, very easy to under cook.
You know its done when it falls apart when you try to pick it up with a fork. Lots of folks don't cook it long enough which gives corned beef a bad rap. I put mine on high in the slow cooker for around 6 to 8 hours. After its done I pour off the juice from it and boil carrots, quartered small potatoes and with cabbage until done. Good Eatin'!! |
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Posted: 11/11/2014 5:45:34 PM EDT
[#3]
Rinse it before you start to cook it.
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Posted: 11/11/2014 6:15:28 PM EDT
[#4]
Ok, get a Reynolds box of "oven bags". You can find them in the area they sell foil at whatever store you have there. Read the directions in the box. I have learned, over many briskets, if you boil it you lose alot of flavor. Baking it is way better, alot more flavor.
Just made one yesterday. Snacking on the leftovers right now. Bake - don't boil. |
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Posted: 11/11/2014 8:47:08 PM EDT
[#5]
Or cover it in peppercorn and coriander and smoke that bad boy for a strami
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Posted: 11/12/2014 12:35:34 PM EDT
[#6]
Quote HistoryQuoted:
Put in pot, cover with water, simmer about an hr per pound I do this and finish it up in the oven with a glazing made up of orange marmalade and a bit of mustard and ketchup. In oven at about 375 till the glazing is done. |
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Posted: 11/12/2014 2:23:51 PM EDT
[#7]
Quote HistoryQuoted:
Ok, get a Reynolds box of "oven bags". You can find them in the area they sell foil at whatever store you have there. Read the directions in the box. I have learned, over many briskets, if you boil it you lose alot of flavor. Baking it is way better, alot more flavor. Just made one yesterday. Snacking on the leftovers right now. Bake - don't boil. Do have bags on hand. Thanks for the help! |
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Posted: 11/12/2014 11:22:59 PM EDT
[#8]
Quote HistoryQuoted: Ok, get a Reynolds box of "oven bags". You can find them in the area they sell foil at whatever store you have there. Read the directions in the box. I have learned, over many briskets, if you boil it you lose alot of flavor. Baking it is way better, alot more flavor. Just made one yesterday. Snacking on the leftovers right now. Bake - don't boil. |
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Posted: 11/16/2014 2:43:23 AM EDT
[#9]
Quote HistoryQuoted:
Or cover it in peppercorn and coriander and smoke that bad boy for a strami Hell yeah! ETA. If your going to boil it, toss a couple teaspoons each of pickling spice and crushed garlic into the pot. |
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Posted: 11/17/2014 12:30:23 PM EDT
[#10]
Quote HistoryQuoted:
I do this and finish it up in the oven with a glazing made up of orange marmalade and a bit of mustard and ketchup. In oven at about 375 till the glazing is done. Quote HistoryQuoted:
Quoted:
Put in pot, cover with water, simmer about an hr per pound I do this and finish it up in the oven with a glazing made up of orange marmalade and a bit of mustard and ketchup. In oven at about 375 till the glazing is done. I do this, too, but use a prepared mustard/brown sugar glaze (be generous), and baste it with ginger ale. Usually an hour in the oven after boiling. |
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Posted: 11/17/2014 1:47:41 PM EDT
[#11]
Wife cooked it in a NESCO. Splash of soy, worcestershire sauce and carmelized onions. Sure was melt in your mouth good. Low and slow for 3/4 hours. Started it while I ran an errand so I am not really sure of the time.
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Posted: 11/17/2014 8:01:23 PM EDT
[#12]
Quote HistoryQuoted:
Rinse it before you start to cook it. THIS - most will not need any additional salt. |
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Posted: 11/18/2014 3:43:29 PM EDT
[#13]
Quote HistoryQuoted:
I will try that next time instead of boiling. Quote HistoryQuoted:
Quoted:
Ok, get a Reynolds box of "oven bags". You can find them in the area they sell foil at whatever store you have there. Read the directions in the box. I have learned, over many briskets, if you boil it you lose alot of flavor. Baking it is way better, alot more flavor. Just made one yesterday. Snacking on the leftovers right now. Bake - don't boil. I'm willing to give the oven a try but are you sure this work for pre-packaged corned beef? The solution is salty. I thought boiling in water helped the salt balance out. |
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Posted: 11/18/2014 10:51:16 PM EDT
[#14]
New England Boiled Dinner FTW!!!!!
Now that's comfort food!
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Posted: 11/19/2014 7:23:28 AM EDT
[#15]
Yes, The cooking bag is the way to go. I don't rinse mine, put the juice in, and throw some baby carrots, potato chunks, celery, the spice packet, and have never looked back.
You want flavor, this is the way to go. |
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Posted: 11/19/2014 7:36:11 AM EDT
[#16]
Quote HistoryQuoted:
I'm willing to give the oven a try but are you sure this work for pre-packaged corned beef? The solution is salty. I thought boiling in water helped the salt balance out. Quote HistoryQuoted:
Quoted:
Quoted:
Ok, get a Reynolds box of "oven bags". You can find them in the area they sell foil at whatever store you have there. Read the directions in the box. I have learned, over many briskets, if you boil it you lose alot of flavor. Baking it is way better, alot more flavor. Just made one yesterday. Snacking on the leftovers right now. Bake - don't boil. I'm willing to give the oven a try but are you sure this work for pre-packaged corned beef? The solution is salty. I thought boiling in water helped the salt balance out. It will work. Boiling takes the flavor out. Get the bags and go with it. I have done MANY and this is the way to go. If you are worried about the salt you can rinse it but I don't and my corned beef just seems to disappear when I make one. This is a pre packaged corned beef brisket. Toss some baby carrots, potato chunks, celery in there and you are good to go. Once you bake one, you won't go back to boiling. Sorry for repeating myself, I have drain bramage, but I can cook. |
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