At our store, we have a large convection oven. Each corned beef is placed inside a cooking bag that we seal with a heat resistant twist tie. Next, we punch several holes in the top of the bag and place it on an oven tray. The corned beefs are then placed in the oven fat side up and cooked for slightly over three hours at 300 degrees. Now, this method works well for us but may not be suitable for you.
If you don’t have a convection oven—or cooking bags–you can still bake your corned beef. First, heat your oven to 325 degrees. Secondly, use a roasting pan with a lid. An eight pound raw corned beef in a home oven should take a little over three hours. Remember, place it fat side up in your roasting pan and keep the cover on. If you have a meat thermometer, then consider your corned beef done when it reaches 190 degrees. You don’t need to add any liquid; your corned beef has plenty of fat.
The most common method of preparing a corned beef is to boil it. Place a large stockpot on the stove and put in the corned beef. Add several quarts of water (at least enough to comfortably cover the meat). Bring the water to a rolling boil. Then, turn down the temperature and allow the corned beef to simmer for about three hours.
Slicing Your Corned Beef
There is only one rule for slicing corned beef—cut directly against (perpendicular) the grain. The grain is easy to spot. Just look at the lean side of the meat and you’ll see it all run in a similar direction. It can become tricky when you’re slicing both the point and flat section together. When that occurs, stick with the direction that the flat section is going. There is a lot of fat in between the two sections. Remove as best you can.
If this seems like a lot of work, keep in mind that Mister Brisket offers free slicing on all corned beefs that are purchased from our store. You can cook it in advance (see next paragraph), bring it to our store, and we’ll de-fat and slice it for you.
An Option—Cook it Ahead of Time
One smart thing to do is to cook your corned beef several days before you plan to serve it. This makes the trimming and slicing much easier. The process is basic. First, cook as you normally would. Then, allow the meat to cool for several hours at room temperature. When it’s done wrap it in foil. Next, place it in your fridge. When you’re ready to serve, trim off the excess fat and slice your corned beef. Now, just re-heat.
Re-Heating Cold Corned Beef
The easiest thing to do is to place your slices of corned beef in a cooking bag and seal it. Do not punch holes. Next, put the cooking bag in a pot of boiling water and let sit for about ten minutes. Another method is to place the corned beef in a steamer or double boiler. Also, you have the option of placing your sliced corned beef in your roasting pan. Pour on a little water. Heat the meat for around 45 minutes at 275 degrees. The meat is ready when it’s hot.
New recipe coming soon. In the meantime, you can make them using our brisket recipe. Substitute six pounds of beef short ribs for one first cut brisket and cook the same way.
Classic Beef Stew
2-2 1/2 lbs beef chuck chunks
2 tbsp olive oil, 1clove crushed garlic
1 tbsp minced garlic, 3 large onions cut up
3 tbsp flour
2 cups beef stock
1 cup red wine
1 bay leaf
1 tsp fresh thyme leaves (sub dried thyme if needed)
5 large potatoes–peel and cut into chunks
5 large carrots cut up
1 cup frozen peas
Salt and pepper to taste
Heat a large deep skillet for which you have a cover at med. high…add the oil and crushed garlic clove then stir for 1 minute…remove and discard the garlic…add the beef chunks a few at a time. Turn them so they brown on both sides. Keep adding…Season the beef with salt and pepper as it cooks…remove the beef with a slotted spoon when it is browned. Spoon out the fat from the pan as best as possible…Turn down the heat to medium. Add the onions, stirring, until they soften…Add the flour and cook, stirring, for another couple minutes…Add the beef stock, wine, thyme, bay leaf and the beef chunks. Turn down the heat to low and cover. Let it cook for 30 minutes…Uncover the pan. The mixture should be soupy. Add the carrots, potatoes and turn up the heat to bring it back to a boil. Now turn it back down and cover. Leave alone for at least a half hour. At this point see if the beef and veggies are tender. Cook until they are. Add more salt and pepper during this process if necessary…Add the minced garlic and peas. If the stew is too soupy, remove the cover and turn up the heat until some of the excess liquid has boiled off. If the consistency is good, let sit covered until the peas are heated. When peas are finished, serve and enjoy.
If you want to make the stew but not serve it right away, remove the beef and vegetables from the liquid. Place the beef and veggies in one container and the liquid in another. When ready to serve, place back in the skillet, cover and heat.
STEAK RECIPE (FILET MIGNON)
1 tenderloin steak per person
We can cut the tenderloin into 1-1/2 to 2 inch thick pieces. You will have anywhere from 4 to 6 steaks that resemble thick hockey pucks. Depending upon size, there may be an odd tail piece. This is good for stir-fry or sautéing with peppers and onions. You will also notice ground meat wrapped for the freezer. This is from the trimmings.
Freezing and defrosting
Follow the same procedure for freezing and defrosting as described in the Tenderloin for Roasting recipe.
1 tenderloin steak per person
Enough oil to cover the bottom of the skillet – approximately 1 tablespoon per steak
Salt and pepper (optional)
A skillet – preferably cast iron. (Try to avoid Teflon skillets – the oil simply doesn’t get hot enough.)
A cookie sheet or pizza pan
1. Preheat the oven to 350 degrees.
2. Remove the filets from the refrigerator and take off the cellophane.
3. Pour the oil into the skillet and heat it on medium-high. You’ll know the oil is ready when you take a drop of water, toss it in the pan, and it skips across.
4. Place the steaks in the hot skillet and sear them on each side. That is, you want a crust to form on each side.This will take about 2 minutes per side.
5. Remove the seared steaks and place them on the pizza pan or cookie sheet and bake them uncovered for 5 minutes at 350 degrees.
6. Take them out of the oven and allow them to rest on a platter for 5 minutes.
Mister Brisket’s Comments
This country is blessed with the finest beef in the world. There is absolutely no need for a sauce to mask or adulterate the flavor of a great piece of beef tenderloin. The French sauce their filets, Chateau-briand, etc., to cover, at best, a very mediocre piece of meat. However, if you want a sauce and “bedding,” here are easy recipes. You can use either one or both.
1 cup (8 fluid ounces) of canned beef broth
1 tablespoon of tomato paste
1 tablespoon of potato starch
1/4 cup of Madeira wine
1. Dump the 8 ounces of beef broth in the saucepan and heat it to boiling.
2. Take the tablespoon of tomato paste and place it in the boiling beef broth. Allow it to dissolve.
3. Stir the 1 tablespoon of potato starch into the 1/4 cup of wine until it dissolves. Do not add the potato starch directly into the broth mixture. If you do, you will have achieved my late mother-in-law’s lump-style, down-home Rumanian gravy. Potato starch must always be dissolved before adding it to another liquid.
4. Pour the dissolved potato starch mixture into the boiling broth mixture. Continue the boiling until the mixture has thickened and the alcohol from the wine has evaporated. When you can’t smell the alcohol any more, you know it has evaporated.
5. At this point, you want to reduce your heat just to keep the sauce warm.
1/2 stick of butter or margarine
3 tablespoons of olive oil
8 ounces of regular, fresh mushrooms – the ordinary white kind that are harvested in Pennsylvania coal mines with the dirt still on them.
1 large (softball size) Spanish onion
1 cast iron skillet
1 wooden spoon
1. Wash the dirt and assorted gunk from the mushrooms with cold water until they are thoroughly clean.
2. Slice the mushrooms sideways so that they look like a bunch of umbrellas.
3. Slice the onion so that you have nice little circles.
4. Place the butter and olive oil in the skillet and heat them at medium-high temperature until they are bubbling.
5. Reduce the heat to medium, and add the onion to the skillet. Smoosh them around with the wooden spoon until they are transparent and soft in texture. This takes about 10 minutes.
6. Add the mushrooms to the onions and sauté them until they are one-third of their original size. This takes from 7-10 minutes.
Place a portion of the sautéed mushrooms and onions* on each plate and set a piece of tenderloin steak on the mushrooms and onions. Pour the sauce* over each tenderloin portion and serve.
*The sauce and bedding can also be used for the whole roasted beef tenderloin recipe, separately or together.
Serve cold on toasted garlic bread with hot mustard or horseradish sauce.
A large old-fashioned roasting pan – the blue one with the white speckles. Speckled roasters are usually available in most hardware stores. Be sure to buy the size that holds a 20-22 pound turkey – the label on the pan should spell out its capacity. Unfortunately, I have not convinced the roasting pan manufacturers to think of briskets; they think in terms of turkeys. But if it’s big enough for a 22-pound turkey, it’ll be big enough for a 6-10 pound brisket.
A medium-size mixing bowl
A large plastic container with a lid
One First Cut Mister Brisket Beef Brisket–typically weighing from 5-8 lbs
1 bottle Heinz Chili Sauce
1 envelope Lipton’s Onion Soup Mix
2 (12 ounce) can cola – don’t use diet cola
1. Preheat your oven to 325 degrees.
2. Place the brisket fat-side-up into the roaster. (The brisket can be taken right from the refrigerator and put into the roaster – it does not have to be at room temperature.)
3. Pour the chili sauce, onion soup mix and the cola into the mixing bowl and stir several times. (Many people are tempted to taste this concoction. Trust me, it tastes “challucious.” You’ll taste it after the brisket is cooked.)
4. Dump this mixture over the brisket. You can lift the brisket up and let some of the liquid spread under it. It won’t hurt.
5. Cover the brisket and roast it at 325 degrees until the flat portion is fork tender — anywhere from 3 to 3-1/2 hours. By “fork tender” I mean that the meat is tender, but there is still a slight tug on the fork as you pull the fork out of the brisket. If it is not fork tender, cover the brisket and return it to the oven, checking at 15-minute intervals.
6. When the flat section is done (fork tender), remove the brisket from the roaster and allow it to cool on a platter. When the gravy is cooled, pour it into the plastic container, cover and refrigerate it. Wrap the cooled brisket in cellophane and place it into the refrigerator overnight. Once it’s refrigerated, the roasted brisket and cold gravy can remain there for at least a week before it’s sliced, reheated and served.
Slicing, reheating and serving
The easiest thing to do is to bring the cold, roasted brisket (please leave the gravy at home) to the store and we will defat, slice and aesthetically replace it in your roasting pan. If you’re too busy with work, car-pooling, tennis lessons, lunches, aerobics classes, power lifting or feel that Taylor Road is impossible for your schedule, you’re going to have to slice it yourself.
Here’s what to do:
1. Get a real sharp knife and trim off all visible fat from the top of the brisket. Do this on a cutting board.
2. Turn the brisket over on what was the fat side. You should be looking at the muscle grain of the brisket. Take your knife and slice the brisket against or across the muscle grain. If the slices appear stringy, stop! You’re slicing the wrong way.
3. Preheat the oven to 350 degrees and remove the cold gravy from the refrigerator. You’ll notice that all of the fat has congealed at the top. Remove the fat and throw it away.
4. Heat the gravy in a saucepan until it boils.
5. Pour this hot gravy over the brisket slices, cover the roaster and reheat your brisket for one hour at 350 degrees.
A little anatomy
The tenderloin is the psoas muscle (pronounced ‘so-as’) located in the back, close to the shoulder and extending down to the hip of the steer. It does not get too much play or movement, and because of that it is considered the most tender and delicate portion of beef. Tenderloin weighs anywhere from 5-7 pounds and is covered with a fibrous connective tissue called “silver skin.” It also has a large, sinewy muscle attached to the side called the side strap or “chain.”
Freezing and defrosting
We wrap a beef tenderloin in cellophane, then waxed freezer paper. This package can be stored in the freezer for 3 months. You will also notice that there are a couple of packages marked “ground meat” that come with the tenderloin. Don’t worry, this is not a mistake. These are merely the trimmings that have been ground and freezer wrapped. They can be frozen for 6 months and used for burgers, chili or the best meatloaf you’ve ever tasted.
To defrost the beef tenderloin, remove the white waxed freezer paper, and place the now cellophane-wrapped tenderloin on a plate in the refrigerator. Allow 48 hours to defrost. Follow the same defrosting procedure for the ground meat packages.
Tenderloin for Roasting Recipe
Serves 8 adults
- 1 whole beef tenderloin – we have tucked the tail (the tapered end of the club) and tied it to the lower third of the tenderloin. We also secure the other end of the tenderloin with string so that it won’t flop around. These two steps are done to allow for uniform cooking.
- 1/4 cup olive oil
- Salt, pepper, garlic powder, paprika–your favorite spices
A cookie sheet or broiler pan
- Preheat the oven to 475 degrees.
- Rub the quarter cup of oil all over the tenderloin.
- Season the tenderloin as you wish with salt, pepper, garlic powder, paprika, etc…
- Place the tenderloin on the cookie sheet or broiler pan and bake it uncovered for 25- 30 minutes at 475 degrees.
- Turn on your kitchen fan if you have one, and remove the batteries from your smoke alarm if it’s nearby. High temperature cooking will cause smoke.
- Remove the tenderloin from the oven, when it has reached an internal temperature of 125 degrees (med. rare). Place it on a platter, and allow it to stand at room temperature for 10 minutes. Don’t worry, the tenderloin will not be cold – the carry over heat will continue to roast it. This particular technique allows for a medium-rare (pink) piece of meat, ready to eat.
After the tenderloin has rested, remove any string that has been used to tuck or tie the tail and/or hold the butt end together. Get a sharp knife and cut the tenderloin into the appropriate number of portions. If anyone wants their meat more well-done, simply turn on the broiler and broil their portion one minute on each side. After you cut, you’ll probably notice an accumulation of juices that have seeped out. This is a delicious au jus should you want to pour it on the individual slices.
Anatomy–The standing rib is the seven bone rib section of a steer. Typically, we use a USDA Prime export rib–which weighs in the range of 16-20 lbs.
Remember: Each bone serves 2 people
THE NIGHT BEFORE
Plastic or cellophane wrap
No salt at this time
- Remove the freezer wrap and discard. (Some people, believe it or not, have roasted the rib roast with the cellophane wrap on.)
- Generously rub all visible surfaces of the meat and bone with a lot – and I do mean a lot – of garlic powder, paprika, and pepper (the odor of garlic should be as pervasive as when you walk down an apartment building hall entirely occupied by Jewish or Italian grandmothers).
- Wrap this seasoned hunk of meat tightly in plastic wrap and place it on a platter in the refrigerator overnight.
THE NEXT DAY
An instant-read meat thermometer
A broiler pan or cooking rack placed in a very shallow roasting pan
- Preheat your oven to 350 degrees.
- While your oven is preheating, take the roast out of the refrigerator, remove and discard the plastic wrap. If you want salt, now is the time to salt the meat.
- Place the rib roast on top of the broiler pan or cooking rack set upon a shallow roasting pan. The rib roast itself should stand above the edges of the roasting pan. This can be accomplished by placing the roast bone side down. You want to do this so that the standing rib will dry roast – that is, the meat and bones will cook without braising or steaming in its own liquid. Be sure the rib roast stands well above the edges of the roasting pan. This is the reason for using a rack.
- Unfortunately, roasting times are not set in stone. I use 11 minutes per pound for roasting at 350. (Roasting times may vary depending upon your own oven, and/or the atmospheric pressure or temperature.) Anyway, calculate 11 minutes per pound as an estimated time. This is where your instant-read thermometer comes in.
- About halfway through your particular calculated roasting time, insert the instant-read thermometer into the center of the roast (be sure it does not touch fat or bone) and take a reading.
- 125 degrees Fahrenheit is considered to be medium-rare. Remove the rib roast from the oven at this temperature and let it set at room temperature uncovered on a platter for 20 minutes. (Do not cover under any circumstances.) The carryover heat will continue roasting for another 10 degrees (135 degrees internal temperature). Don’t worry. It won’t get cold.
- At this time, the roast may be cut and served. For those of you who want a rib roast a little more done (pink), you may remove the roast from the oven at 130 degrees internal temperature and follow the same steps. Remember: If the piece of meat is not done well enough for your taste, you can always place the cut portions under a preheated broiler for one minute on each side. You can’t, however, take a well-done piece of meat and make it rare, so go for the lower internal temperatures.
The best gravy for the meat is on the bottom of the roasting pan. Take all of the pan drippings and place it in a plastic container. Put this in the freezer for 20 minutes, the time the meat is setting. This makes it easier for you to discard the fat which has now come to the top of the container. Boil this in a saucepan and serve over the meat. If there is not enough natural meat juice, go into the freezer and use the beef stock you’ve been storing. If you’re not a Julia Child or Jacques Pepin, buy a can of Heinz beef gravy or College Inn beef broth, boil it, and pour over the meat.
Take a knife and separate the meat from the bone. Cut the bulk portion of the meat (it now looks like a phony log you put into the fireplace) into slices and serve. For those who also want the bone, cut in between the bones and serve individual bones on a separate serving platter.
Slice the remaining standing rib into thin slices and serve on garlic bread with horseradish sauce.