At our store, we have a large convection oven.\u00a0 Each corned beef is placed inside a cooking bag that we seal with a heat resistant twist tie.\u00a0 Next, we punch several holes in the top of the bag and place it on an oven tray.\u00a0 The corned beefs are then placed in the oven fat side up and cooked for slightly over three hours at 300 degrees.\u00a0 Now, this method works well for us but may not be suitable for you.<\/p>\n
If you don\u2019t have a convection oven\u2014or cooking bags–you can still bake your corned beef.\u00a0 First, heat your oven to 325 degrees.\u00a0 Secondly, use a roasting pan with a lid.\u00a0 An eight pound raw corned beef in a home oven should take a little over three hours.\u00a0 Remember, place it fat side up in your roasting pan and keep the cover on.\u00a0 If you have a meat thermometer, then consider your corned beef done when it reaches 190 degrees.\u00a0 You don\u2019t need to add any liquid; your corned beef has plenty of fat.<\/p>\n
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.\u00a0 Add several quarts of water (at least enough to comfortably cover the meat).\u00a0\u00a0 Bring the water to a rolling boil.\u00a0 Then, turn down the temperature and allow the corned beef to simmer for about three hours.<\/p>\n
There is only one rule for slicing corned beef\u2014cut directly against (perpendicular) the grain.\u00a0 The grain is easy to spot.\u00a0 Just look at the lean side of the meat and you\u2019ll see it all run in a similar direction.\u00a0 It can become tricky when you\u2019re slicing both the point and flat section together.\u00a0 When that occurs, stick with the direction that the flat section is going.\u00a0 There is a lot of fat in between the two sections.\u00a0 Remove as best you can.<\/p>\n
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.\u00a0 You can cook it in advance (see next paragraph), bring it to our store, and we\u2019ll de-fat and slice it for you.<\/p>\n
One smart thing to do is to cook your corned beef several days before you plan to serve it.\u00a0 This makes the trimming and slicing much easier.\u00a0 The process is basic.\u00a0 First, cook as you normally would.\u00a0 Then, allow the meat to cool for several hours at room temperature.\u00a0 When it\u2019s done wrap it in foil.\u00a0 Next, place it in your fridge.\u00a0 When you\u2019re ready to serve, trim off the excess fat and slice your corned beef.\u00a0 Now, just re-heat.<\/p>\n
The easiest thing to do is to place your slices of corned beef in a cooking bag and seal it.\u00a0 Do not punch holes.\u00a0 Next, put the cooking bag in a pot of boiling water and let sit for about ten minutes.\u00a0\u00a0\u00a0 Another method is to place the corned beef in a steamer or double boiler.\u00a0 Also, you have the option of placing your sliced corned beef in your roasting pan.\u00a0 Pour on a little water.\u00a0 Heat the meat for around 45 minutes at 275 degrees.\u00a0 The meat is ready when it\u2019s hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
At our store, we have a large convection oven.\u00a0 Each corned beef is placed inside a cooking bag that we seal with a heat resistant twist tie.\u00a0 Next, we punch several holes in the top of the bag and place it on an oven tray.\u00a0 The corned beefs are then placed in the oven fat […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[4],"tags":[],"acf":[],"yoast_head":"\n