Easy Way Bto Cook Corn Beef & Cabbage

Download Article

Download Article

Corned Beef is a salt-cured cut of beef, typically the brisket, that is particularly popular for a traditional Irish dinner on St. Patrick's Day, but is also prepared in other cuisines around the world throughout the year. "Corned" is a term used to describe food that has been preserved with grains or "corns" of salt. While corned beef is often boiled, cooking the beef in the oven offers a delicious alternative that helps retain the meat's deep red color and rich flavor.

Ingredients

• 3 lb. (1.36 kg) corned beef. Serves roughly 1/2 lb. (.23 kg) per person.
• 10 whole cloves
• 1/4 cup (60 mL) sweet hot honey mustard
• 2 tbs. (30 mL) brown sugar

1. 1

   Preheat Oven to 350˚ F (177˚ C)

2. 2

   Drain the corned beef brisket. Store-bought corned beef usually comes wrapped in plastic to keep the beef moist in brine, a solution of salt in water.

   • Cut the package open and allow the liquid to completely drain.
   • Discard or save seasoning packet (used for boiling method).
   • If corned beef is homemade, drain brining liquid.

   Advertisement

3. 3

   Place the corned beef, fat side up, on a large piece of heavy-duty aluminum foil.

4. 4

   Trim excess fat from the brisket using a sharp knife (if necessary).

5. 5

   Poke 10 to 15 small holes in the top (fattier side). This process, known as jaccarding, tenderizes the meat by cutting the connective tissue.

6. 6

   Insert cloves into the top of the corned beef, evenly spaced.

7. 7

   Spread sweet hot honey mustard over the top of the corned beef brisket.

8. 8

   Sprinkle brown sugar over the honey mustard.

9. 9

   Cover the corned beef brisket with a large sheet of heavy-duty aluminum foil.

   • Arrange the foil to allow for a small amount of space between the top of the brisket and foil.
   • Secure the bottom piece of foil to top piece to keep juices that are released during cooking to remain within foil wrapping.

Advertisement

1. 1

   Place the foil-wrapped corned beef on a shallow roasting pan.

2. 2

   Set a roasting pan on the middle rack of the oven.

3. 3

   Bake for approximately two hours. Check the corned beef every thirty minutes to ensure brisket doesn't become too dry. The meat should be flaking apart by the end of the cooking period.

Advertisement

1. 1

   Remove roasting pan from oven.

2. 2

   Open the aluminum foil cover carefully.

3. 3

   Spread additional sweet hot honey mustard over top of brisket.

4. 4

   Place the roasting pan back in the oven with corned beef uncovered and roast for 2-3 minutes. Allow the top of the brisket to become bubbly and golden brown.

5. 5

   Remove the corned beef from oven and place on cutting board.

6. 6

   Allow corned beef to rest, undisturbed, for 5-10 minutes.

7. 7

   Slice the corned beef at a diagonal, across the grain of the meat, into ¹⁄₂ inch (1.3 cm) thick slices.

8. 8

   Serve immediately with your choice of delicious side dishes.

Advertisement

Add New Question

• Question

  How long do I bake 12 pounds of corned beef in the oven?

  

  Lauren222

  Community Answer

  There are several options for how to do this. Most say to boil first, otherwise it's too salty, or you can put it in a covered enamel pot, and keep adding water, as it will disappear into the meat and out of the lid. You basically cook until tender. I've seen up to 50 minutes per pound, but that would have to be at a really low oven heat. Others say no way. Try 3 hours. Just keep adding 2 inches of boiling water about every 45 minutes when cooking at 350.

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Advertisement

• Corned beef can be quite salty, particularly when baked. To help reduce the amount of salt before baking, you can cover the corned beef with water in a pot, bring to a boil, then discard the water and proceed as outlined above. This can be done a second time before baking to remove even more of the salt if desired.

• While time-consuming, curing your own corned beef is an excellent way to control the flavor and salt level of your meal.

• Corned beef is often served with boiled cabbage, but to add a fresh twist you can sauté the cabbage in a pan with onions, garlic, salt, and olive oil.

• Potatoes and carrots also go well with corned beef. Try tossing the vegetables with salt, pepper, and olive oil, then roasting them in the oven in the roasting pan used to cook the corned beef.

Thanks for submitting a tip for review!

Advertisement

• Open the aluminum foil wrapping from cooked corned beef carefully to avoid steam burns.

• Use caution when placing and removing items from a hot oven to avoid burns.

Advertisement

About This Article

Article Summary X

To cook corned beef in the oven, start by draining the brine from the packaging and placing the corned beef fat side up on a large piece of aluminum foil. Next, trim the excess fat from the brisket and poke 10 to 15 small holes in the top fattier side to tenderize the meat. Then, season the meat according to your taste. Finally, cover it with aluminum foil, place it in a shallow roasting pan, and bake it for 2 hours at 350 degrees Fahrenheit. To learn how to serve your corned beef, keep reading!

Did this summary help you?

Thanks to all authors for creating a page that has been read 101,551 times.

Did this article help you?

claylockonamind.blogspot.com

Source: https://www.wikihow.com/Cook-Corned-Beef-in-the-Oven

Share this post