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

FAQs

What is the best way to bake a corned beef? ›

Spread the mustard all over the top and the sides of the corned beef brisket. Wrap the brisket in foil so that it is tightly sealed. heat your oven to 350 degrees and place the corned beef in the oven. Bake one hour per pound.

Is it better to boil or oven-bake corned beef? Boiled and baked corned beef are delicious, and both methods create a juicy, tender corned beef when done properly. Traditional recipes, like corned beef and cabbage, simmer corned beef in spiced water for about three hours.

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.

1. Not Rinsing the Meat Before Cooking. If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.

Place the corned beef fat side up in a large roasting pan. Pour about 1/8 inch water around the corned beef. Sprinkle the contents of the seasoning packet into the water around the meat. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.

Not cooking the meat long enough.

Brisket, the cut typically used for corned beef, is a naturally tough cut of meat. Cooking this beef is a process that can't be rushed. Even when the meat is cooked through, it needs more time to transform the chewy bite into one that's deliciously tender.

Boiling is the most common method, but you can also slow cook, bake, grill, or pan-fry your corned beef. Each method has its distinct flavor and cooking process, so it's worth trying them all to find the best fit for you. The most common method for cooking corned beef and cabbage is boiling.

Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

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.

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.

Can you overcook corned beef in the oven? ›

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.

Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. 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.

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.

Remove Corned Beef from package and place in crock pot and completely cover with water. Cover and cook for approximately 11 hours on low or 5 hours on high, or until firmly fork tender. Please note that crock pot cooking times may vary greatly depending upon brand and style.

These days, sodium nitrite and sodium nitrate are typically used, often in the form of “curing salt” or “pink salt,” which has been dyed pink to distinguish it from regular salt. Sodium nitrite also prevents the growth of botulism and other bacteria.

Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

When ready to serve, slice cold and place into an oven safe dish. Drizzle with reserved cooking liquid or low sodium chicken stock. Reheat at 350°F until heated through. Corned beef shrinks considerably!