I'm going to attempt to cook a corned beef brisket today even though I have never made one before. I figured I would ask here if anyone knows a good way to make this since I know there are many cooks here. I'm also trying to search google for ways too, but my computer is just being slow today. My wifes mom said to just boil it for a few hours. Now I am not making corned beef and cabbage because I hate cabbage, that and the fact that we don't have any. I'm just cooking the meat for now and will make something else to go with it.

Any suggestions on how to make it?

I'll check back later, my laptop is about to die on the battery and I don't have the cord handy.

 

I usually just donate it to the soup kitchen.

 

We dont have many women on here but one of them will chime in I'm sure.

 

I am not one of the women, but i will try to help.



If you picked up one of the Corned beefs that is already seasoned and vac packed.

Take it out and soak it in cold water for a while, change water a few times, they are usually salty (the cabbage and potatos soak it up when cooked together) I like to smoke mine, but they can be done in an oven just as easily, there will be a fat cap on it, put this side up, put it in a roasting pan, you may want to add a little liquid just to keep it from sticking or drying out. I would cook it at 325° until you get an internal temp in the thickest part of 145-155° I would toss some course black pepper and some Garlic granules on top of it, you may choose to toss a few chunks of peeled potato in with it to absorb some of the salt. Cook covered to get it started and when you are getting close to your temp, uncover and finish. I would pull it out at 145-148° as the temp will continue to rise as it rests, allow it to rest for 10 to 15 mins then carve.

There is usually a little seasoning pack with them, sprinkle it over the top if you like.

Of course you could just boil it like the wife says. From what I hear they are never wrong.

Warm up some BBQ sauce or a nice mustard sauce to go with it.

Mayo, horseradish, little sour cream, and some Parm cheese mixed up for a sauce would also be good.

 

I've got to try shtrdave's recipe.

I just boil mine with quartered potatoes and cabbage. If you don't want the cabbage, just throw it away. I find the cabbage and potatoes actually make the cornbeef taste better. I slice it or shred it, and cover it with my favorite mustard.

Easy to cook, hard to get the foul smell out of the house for the next day or two....

 

Corned beef is perfectly suited to the crock pot. Just put enough water in the bottom so it doesn't cook dry, sprinkle the seasoning packet over the top, turn it on low in the morning and that evening....enjoy!

 

Lady here! (or at least a female )........I buy the vacuum pack also. It has the seasonings in a tiny packet with the roast. I just cook it according to the instructions on the wrapper. My kids absolutely love it!!!!!!

 

I make mine like Serotta. But I think the cabbage and potatoes are great with lots of butter and salt.

 

go to

www.foodnetwork.com



...zap!

 

If you're in a rush and have a canned corned beef. Just boil a water on pot then dunk the unoppened can remove the paper label, cover it for 3 min. Then, remove the water, drain the oil on separate bowl, then pour the juicy meet on a bowl. Then you can use the corned beef oil on top of eat to make it more juicier.

 

Buy a can of corned beef, open the can, spead the contents on a piece of bread, eat.

 

Canned corn beef, man that is harsh. Almost like the little cans of Deviled Ham Spread, but i still eat that, great on Ritz crackers with some hot sauce.

 

The best way I've found to cook corned beef is in a crock pot. I line the bottom of the pot with peeled red potatos cut into about 3/4" cubes. Then I lay the brisket on top. An old trick for an over salted soup is to add a potato and let it draw the salt out. Lining the bottom of the crock pot and adding water just to the top of the potatos does the same thing. It draws the salt out of the brisket. I let it cook on low for about 8 hours. The meat practically falls apart, and isn't nearly as salty. I mash the potatos, adding chopped garlic (lots), dill, a bit of butter....no need for salt. I usually make the cabbage separate by steaming it in a steamer until it's tender. It's not nearly as bitter that way I find.

 

that all sounds great, even the canned versions......But I still like a salt and garlic rubbed prime rib....

There was a restraunt we used to go to where you could get a 21 ounce cut and steak soup... To bad we moved..

 

I cook it in the Crock Pot with potatoes and cabbage. I'm with Serotta, the vegetables enhance the flavor of the beef. Makes a yummy dinner!