I know it some what depends on the quality of the piece of meat, but what is the best way to cook the corned beef so that it is tender?

we use the pressure cooker

I love corned beef, whichever method is used, by by far my favorite is smoked.

A big corned beef flat with a good fat cap, smoked over applewood untill it hits 200° internal.

Put in stockpot and fill covering meat by an inch of water.

Low simmer for 30 minutes.

Dump water.

Refill with fresh water and simmer on low for 3 hours.

One hour before finishing, put half-cut potatoes in pot. 30 minutes carrots. 15 minutes cabbage cut in 1/8ths wedges.

Serve in bowl with a splash of the broth.

I’ve cooked the recipe on Amazing Ribs to make homemade corned beef and pastrami the last 5 years in a row. Just had our St Paddy’s yesterday... probably our last get-together for the foreseeable future.

https://amazingribs.com/tested...e-corned-beef-recipe

We're cooking ours in the Crock Pot, and we've standardized on this method....It's ALWAYS Ridiculously Tender! It doesn't get any easier, and it doesn't get any better!

Here's this years recipe --> https://thefamilyfreezer.com/2...ed-beef-and-cabbage/

Going to try sous vide corned beef this week...

JB

quote:

Originally posted by nhracecraft:
We're cooking ours in the Crock Pot, and we've standardized on this method....It's ALWAYS Ridiculously Tender! It doesn't get any easier, and it doesn't get any better!

Here's this years recipe --> https://thefamilyfreezer.com/2...ed-beef-and-cabbage/

If you want "corned beef" you have to first do the curing part. If you simply cook a brisket in a crock pot or such you have cooked brisket not Corned Beef. That's not a bad thing as slow cooked brisket is quite good... but it's not corned beef.

Here is a whimsical video on how to do this.

https://www.youtube.com/watch?v=LqEXdjVDO5Y

quote:

Originally posted by jgerge222:
I know it some what depends on the quality of the piece of meat, but what is the best way to cook the corned beef so that it is tender?

Heat and time is the only thing that breaks down the tough connective tissues of the brisket.

Simmer, roast or smoke at a low temperature for a long time.

I did one in my oven, started off wrapped in foil, then unwrapped and had it ad 275 degrees for about 7 hours. Simple rub of mustard on the brisket, then brown sugar/kosher salt/onion powder/garlic powder

I prefer it to simmering it now which IMO boils all the flavor right out of it.

quote:

Originally posted by NavyGuy:
If you want "corned beef" you have to first do the curing part.

Or you could just buy a raw corned beef brisket like every grocery store in creation carries this time of year...at least during normal, non-panic-buying times.

Also try brining your own instead of buying the predone packaged crap. Far better!

And smoked definitely.

I've been corning ~50 pounds of briskets since last Tuesday. Some time around 3AM I'll start boiling them in Guinness, and a weak brine with onions and pickling spices, in a 60 quart pot. I usually simmer them for about 6 hours. It's like making a layer cake...
1 hour prior to completion increase heat, add 20 pounds of halved potatoes. 20 minutes prior to completion, add 6 pounds of carrots. 10 minutes prior to completion, add 5 heads of cabbage cut in wedges, kill the heat and cover. The steam cooks the cabbage.

Slow cooker or, pressure cooker are the easiest methods.

If you want to do it all yourself, this method I've done a few times from ATK. Give yourself a week ahead of time.

I've done it via sous vide the last few years. Was going to start it last weekend for work, but we've delayed due to the virus going around.

Takes 48 hours to cook - I usually trim off most of the exterior fat before sticking it in the bath.

https://recipes.anovaculinary....ous-vide-corned-beef

Once it is out of the sous vide, I either use a cooking torch to brown the outside or stick it in a HOT oven for about 20 minutes.

Don't forget a variety of mustards - try some different styles.

Crock pot- it falls apart, tender!

quote:

Originally posted by Ken226:
I love corned beef, whichever method is used, by by far my favorite is smoked.

A big corned beef flat with a good fat cap, smoked over applewood untill it hits 200° internal.

That's pastrami and it is the best corned beef.

quote:

Originally posted by stoic-one:
I've been corning ~50 pounds of briskets since last Tuesday. Some time around 3AM I'll start boiling them in Guinness, and a weak brine with onions and pickling spices, in a 60 quart pot. I usually simmer them for about 6 hours. It's like making a layer cake...
1 hour prior to completion increase heat, add 20 pounds of halved potatoes. 20 minutes prior to completion, add 6 pounds of carrots. 10 minutes prior to completion, add 5 heads of cabbage cut in wedges, kill the heat and cover. The steam cooks the cabbage.

Man! That's some SERIOUS preparation! How many do you expect to feed with all that?

I just made some in the crock pot. I only dabble with cooking.

I used a little boxed/ canned broth, put the meat only in for about 6 hours on high. The last 1.5 hours or so I added my cabbage, onions, carrots, and potato. The only seasoning I used was what came with the corned beef.

My creation turned out most excellent.

Buy it in the vacuum pack with seasoning. Dutch oven for 1 1/2hour low, add carrots and potatoes 15-20 min add cabbage 10 minutes. Leftovers corn beef sliced for Reuben sandwich with horseradish, sauerkraut, Swiss cheese on seeded rye.

Slow cooker for me for about 7-8 hours on low.

I actually like the fatty parts. Will put carrots and onions in there.

I also like eating it with steamed rice.

Weird? Yes.

quote:

Originally posted by bald1:

quote:

Originally posted by stoic-one:
I've been corning ~50 pounds of briskets since last Tuesday. Some time around 3AM I'll start boiling them in Guinness, and a weak brine with onions and pickling spices, in a 60 quart pot. I usually simmer them for about 6 hours. It's like making a layer cake...
1 hour prior to completion increase heat, add 20 pounds of halved potatoes. 20 minutes prior to completion, add 6 pounds of carrots. 10 minutes prior to completion, add 5 heads of cabbage cut in wedges, kill the heat and cover. The steam cooks the cabbage.

Man! That's some SERIOUS preparation! How many do you expect to feed with all that?

125ish, plus or minus 25 or so.

90 minutes in the pressure cooker for about a 3 lb corned beef. Add 4 cups water, the spice pack and 2 tsp minced garlic. Place the meat on a trivet in the cooker. Delicious, melt in your mouth sandwiches when sliced thin.