I have a corned beef brisket. I need to know your recipes on how to cook it. I never did this before. I don't have a crockpot. I only have an oven. I have had a hard time finding how to cook it in the oven. Thanks
Well, my husband beat me to it, and cooked it very late last night. He boiled it in a pot. Thanks for all your ideas. I now know for the next time around.
Apparently you are not Irish.
There is the boiling directions on the underside of the label usually.
I like to slow roast mine tho.
Put it in a casserole dish, pour the spices on it, add about a cup of water, cover tightly with foil and put it in a preheated 450 degree oven. Turn the heat down to 300 and let it roast for about 3 hours.
I LOVE corned beef.
I cook them in one of 2 ways.
My first (and favorite) is on the stove. REALLY big pot, corned beef in, spices on the top, fill with enough water to make it float by about an inch or two (or cover by about an inch or two). Turn on high to boil, cover, turn down and let lightly boil for 3-6 hours. Pull it out and put on a cutting board. Put in cabbage wedges and baby carrots in the same cooking water as from the beef and cook for about 20 minutes while the meat rests. Slice up the meat, strain out the veggies, and voila.
Second fav is braising. 1 baking dish, 1 can of coke, water to bring liquid up to halfway, tinfoil. Meat in the dish, spices on top, coke in the bottom, water to bring it up. Cover with tinfoil tightly. Cook at 400 for around 2 hours.
_______
Leftovers:
Red Swiss Chard (deveined, cut into strips and sauteed)
Red Onions (caramelized)
Hashbrowns (cooked golden brown)
2 poached eggs on top
Corned beef
+
________________
Best corned beef "hash" ever
Two suggestions. One (and I'm not trying to be smart) is to look on the package for cooking instructions. I didn't realize until I looked that mine had a great recipe on it! Two is to go to allrecipes.com. I can always find what I am looking for and it is always good! Good luck!
I do mine on the stove top in a big pot. I boil it and then add potatoes, carrots, onions and some cabbage. The meat gets so tender it just falls apart. It's pretty yummy.
You can also do it in the oven, but I love the juices.
Best wishes.
If it isn't brined, here's my recipe and it's amazing.
START AT 10:30AM! LET IT GO TILL ABOUT 5:30PM!
-Turn your oven on to 275 degrees then take out your broiler pan, (if you don't have one, buy a disposable roasting pan)
-Place Brisket in the bottom of the pan and liberally sprinkle/douse the brisket with the following: Leon Perrins Worcestershire Sauce, Fresh Garlic Cloves (jarred minced is perfect), Ginger Powder (go easy with this, it's strong), Lipton's French Onion Soup Mix. I add just about 1/4 of a palmful of Kosher Salt and grind some black pepper. FLIP the brisket over and repeat the seasoning process.
-Dump a bag of baby carrots over the brisket and potatoes (ONLY IF USING FRESH POTATOES
*Peel and chop up Idaho potatoes into decent sized chunks and dump in with the brisket and carrots.
-Cover tightly with aluminum foil and put it in the oven.
Now you just walk away and leave it.
*If you're using canned potatoes which saves you time and tastes just as good (as long as they aren't expired, be sure to check the date on the can!!) here is that step:
-An hour before you are ready to serve, dump 3-4 cans of potatoes with the brisket; recover and return to the oven for 30 minutes. Then, uncover, flip the potatoes over so that both sides get equal time in the broth that is created by the fat rendering off of the brisket and soak up all of that wonderful flavor, recover and put back in the oven for 10-15 minutes.
-After the potatoes have been turned and cooked for the additional 15 minutes, remove the pan from the oven; scoop the carrots and potatoes into a bowl then carefully slide the brisket onto a cutting board; try not to pierce the brisket yet with a fork or tongs. Cover the potatoes and carrots with foil so they stay warm then place a piece of foil just big enough to cover the brisket while you pour the broth into a measuring cup to serve with your meal.
**IMPORTANT!** Make sure your brisket rests on the cutting board for 10-15 minutes so that all of the juices can redistribute ... otherwise, when you cut into the meat, all of the juice runs out and you have tough food.
Slice the brisket against the grain and serve; I usually boil some broccoli until it's tender and pour melted butter over it to go with the brisket, potatoes and carrots. Good luck!
allrecipes.com is amazing. go find what you like! =)
You can put it in a pot and add the "juices" from the packaging and if there is a spice package add that too. Add water until just covered. You can also add a bottle of beer for extra flavor. Cover and boil for a couple to several hours. You want it to be fork tender. When it it done let it rest and then cut. You can also boil red potatoes and carrots with it. I'm not a fan of cabbage, but you can do that too. Good luck!
