Baked Corned Beef Recipe | Life's Ambrosia (2024)

FAQs

Baked Corned Beef Recipe | Life's Ambrosia? ›

OVEN: Set the oven for 350 °F (or no lower than 325 °F). Place brisket fat-side up. Barely cover the meat with water—about 1 inch—and keep the container covered throughout the cooking time. Allow about one hour per pound.

OVEN: Set the oven for 350 °F (or no lower than 325 °F). Place brisket fat-side up. Barely cover the meat with water—about 1 inch—and keep the container covered throughout the cooking time. Allow about one hour per pound.

Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil. Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.

Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.

And while brisket can take a much higher temperature than a steak can, it too can be overcooked. If all the collagen turns to gelatin, that's good, but if all the gelatin cooks out of the corned beef, you'll just have a crumbly, dried out piece of salted beef.

Reduce the heat to a simmer, and cover the pot. A 3-pound corned beef could take three hours or more to become perfectly tender. Check the meat occasionally, adding more water if necessary. The beef is ready when it pulls apart easily.

Cook the corned beef to 185-200 degrees F. The closer it gets to 200 degrees, the more fall apart tender it will become. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.

When you're done cooking the corned beef, make sure you slice against the grain of the meat. This will produce a more tender result; if you slice with the grain, you'll find a more tough and stringy texture when you chew.

How long to-cook 3 lb corned beef? ›

To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine. Place the meat into the cooker and add enough cold water to cover.

While boiled dinner is all well and good, I much prefer baked corned beef for its more succulent flavor and texture and its hands-off vibe. This recipe: Takes five minutes of hands-on time. Produces excellent, consistent results.

Preheat oven to 275F. Take the corned beef out of its package and sprinkle the top (fat cap side up) with the spice pack it came with. Loosely but completely wrap it in tin foil. Make sure the fatty side is up.

High heat is not a friend to brisket. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.

It is important to check the meat with a meat thermometer to ensure it has reached at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F. For best results, monitor at regular intervals.

Place Corned Beef in large pot and cover with water, including any juices that may have separated from meat during handling. Bring to boil, reduce heat, cover and simmer at a temperature of 180°F for about 90 minutes per pound of meat and until the corned beef can be easily pierced with a fork in the thickest part.

CORNED BEEF BRISKET - CERTIFIED ANGUS BEEF®

Oven: Preheat oven to 350° F and transfer contents into an oven-safe container. Place in the oven 12-15 minutes or until items reach an internal temperature of 165° F (cooking times may vary by oven).

Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!