Rec: Baked corned beef

S

Shontae

New member
With St Patric's day coming up, we should see some good prices on
corned beef. At least I hope so. After many years of boiling the
corned beef my new wife (9 years ago new) showed me how to bake it.
Never boiled it again. I also dice the cabbage and stir fry it. Yum.

Enjoy

Wayne

Baked corned beef

Bake: Preheat oven to 350? Remove meat from package and place on rack in
pan fat side up. Add approximately one inch of water to bottom of pan.
Cover with contents of included spice package if desired. Cover pan
with foil, bake for fifty minutes per pound or until fork tender. With
ten minutes left, uncover pan and bake at 375?. When corned beef is
done remove from oven and let cool for 20 to 30 minutes. Always slice
meat across grain pour juices over sliced corned beef.
 
On Mar 1, 3:01?pm, Wayne wrote:

That sounds exciting. I especially like the part where you slice it
across the grain.
You should charge for this information.
 
"Portland" wrote in message
news:eb78dc57-4215-4c23-93e9-6bc30c7fe006@l14g2000pre.googlegroups.com...
On Mar 1, 3:01 pm, Wayne wrote:

That sounds exciting. I especially like the part where you slice it
across the grain.
You should charge for this information.
Corned beef baked like this will be far too salty, too salty for the taste
buds and too salty for your cardiovascular system. It has to be braised. We
braise it in beer. Always slice across the grain.

Kent
 
Kent wrote:

Baked corned beef is not too salty at all. I think if you take a poll,
you will find that pretty much 100% of those who have tried baking
corned beef instead of boil/braising it have never gone back to the bad
old way.
 
"Nunya Bidnits" wrote in message
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I usually soak in water for a period prior to roasting or smoking. I don't
know how much salt that pulls out, but the results are quite good. I suppose
I should get two of the same brand of brisket, soak one and just rinse the
other, then cook the same way for comparison.



Brian
--
Day 754 of the "no grouchy usenet posts" project
Current music playing: None.
 
On 3/1/2011 1:33 PM, Kent wrote:




I agree. After over 40 years of cooking traditional corned beef in
water with spices (NOT the enclosed pickling herb packet) I made a
recipe that a neighbor raved about--wrapped in foil, covered with brown
sugar, OJ and orange slices, and baked until tender.

The flavor was quite good except for the overwhelming salt. If I ever
try it again, I will soak the corned beef for a long time prior to
baking.

gloria p
 
"Pete C." wrote:

-snip-

1 data point-- I agree with Pete C.

I follow the directions on the package.

I wish they started with 'Cook 3 times what you need'. I never seem
to have enough leftovers. To me, Corned beef is like meatloaf.
Great the first night- but better for the next week in sandwiches.

Jim
 
Cover with water, bring to a rolling boil, throw the boiling water
away, replace water and proceed to cooking. Tastes better if you add a
bottle of dark beer......

On Tue, 1 Mar 2011 16:18:58 -0600, "Default User"
wrote:
 
"Kent" wrote in message
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Boil for one to two hours, then bake for one hour. Not the least bit too
salty. I cook the cabbage and other veggies in clear water mixed with a
couple cups of the pot broth. It turns out so tender and flavorful it is
almost obscene.

Paul
 
Paul M. Cook wrote:
(snipped)

Here's Sheldon's recipe. I have used it a lot and it's very good:


* Exported from MasterCook *

Sheldon's Corned Beef

Recipe By :Sheldon
-------- ------------ --------------------------------
corned beef -- thin-cut
pickling spices
whole carrots
whole potatoes
cabbage wedges
brown sugar

Choose good grade of thin-cut corned beef (I prefer Nathan's).

Cook in the largest pot you own. Seriously, cook in lots of water.
First, rinse corned beef and discard spices if present (old spices
were used up), or save spice packet if present. Start in cold water.
Bring to the boil (uncovered). Simmer 1/2 hour, dump water! Yes,
discarding water removes excess salt/nitrites.

Okay, now the actual cooking begins. Start in cold water (again? yes,
again!). Add spice packet (if none exists or since you dumped the
first batch, add new pickling spices. Bring to the boil, lower heat to
low simmer. Simmer approximately 1 hour and add peeled carrots (whole)
and unpeeled potatoes (whole), bring to simmer again and add cabbage
wedges. Simmer til veggies are tender and remove. Continue simmering
til corned beef is tender yet firm; test with fork (your forking may
vary). Remove corned beef to roasting pan fat side up, cover liberally
with brown sugar, tent loosely with foil, and place in 325 F oven for
30-45 minutes. Remove corned beef from oven (now place veggies in oven
to reheat). Let corned beef rest uncovered 15 minutes. With sharp
knife slice thinly across grain, and serve with veggies, mustard, and
beer.
 
On Tue, 01 Mar 2011 12:01:36 -0800, Wayne wrote:


Oh, you're really thinking ahead! I looked at today's grocery flyers
this morning and didn't see a peep about corned beef.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 1 Mar 2011 21:19:23 -0500, "Dora" wrote:


I am so tired of this being posted as if Sheldon invented it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Wayne" wrote in message
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I always found that as St. Patrick's Day gets closer the price of corned
beef brisket (already rather high) goes up. I plan to buy mine this weekend
before the mark-up junkies at the supermarket get their hands on it. :)

I'll skip the stir fry cabbage part since I like mine boiled. But I do like
baked corned beef. My mother used to alternate between baking it and
boiling it. I've done corned beef successfully (at least to my liking) in
the crock pot.

(snipped recipe for keeping)

Thanks for the recipe, Wayne!

Jill
 
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