This is an insanely simple recipe to follow and it is so incredibly DELICIOUS! And yes adding additional pickling spice was key. Thank you! “My” corned beef was a big hit. Very simple recipe and instructions to follow for those of us whom are not cooks.
Tomorrow night....Corned Beef and Cabbage, Carrots, Potatoes. This will be my first year roasting the corned beef and I'm pretty excited, my mouth is watering thinking about it. I've been coating the potatoes, carrots and some rustic cut purple onions for the last few years in olive oil and then using some garlic, kosher salt and pepper, then roasting it all and it is way better than boiling. I always steam the cabbage al dente and then add some butter, just my preference. Since I was a young boy my grandmother always made special meals at the holidays and this was a classic I make still to this day in my 50's. Hopefully my kids will carry on the tradition.
First time making corned beef. Was trying to find how to cook it properly. I keep hearing to boil it, but this way of cooking, I cant say no. Will try it tomorrow!
Like most people I think we boiled our Saint Patrick's Day dinner all of it at the same time. But I've since gone to roasting in the oven and it's so much better. Yours looks great
Thanks! Yep, I’m with you. Boiling meat sucks all the flavor out of it. Roasting, broiling, grilling, baking… anything BUT boiling… keeps the flavor IN the meat. 😋
Yes myself as well. I come from The Kilpatrick side of the black Irish family and we have since I can remember boil but the last 10-15 years I’ve been roasting mine 🍀
It's that time of the year again. I too always roast mine, besides the great texture, the taste is more flavorful (meat simmering too long loses some flavor, just like it does when used for making stock) also the appearance from roasting is pleasing to the eye as opposed to a grey boiled blob. Most restaurants roast it too, in covered hotel pans, until the last 10 to 15 minutes, they uncover them and turn up the temp to high for color. The slime is a combination of brine, collagen, and myoglobin, when meat packing companies cryovac the individual pieces of brisket, the vacuum within packaging causes the liquid to exude. As you said, it's not harmful, it will though cause quite a bit of grayish/brownish scum on top of the water if cooked by simmering, unless rinsed off. Great video, professional looking and moves along at a nice pace, I'll have to check out some of your other videos. I've cooked for many decades, but I still learn all the time and I'm always looking for new ideas. Thanks for nice vid.
Thank you so much, Frank, for such kind words and a great review! I really appreciate the info you gave us on why corned beef has that slimy liquid and feel when it comes out of the package. That makes total sense that restaurants would look it in a similar method too. I'm so happy you liked my video and I look forward to hearing more from you soon! Happy St. Paddy's Day and thanks again!!! 😃🍀
Getting ready to cook corned beef and cabbage, etc again this Sunday. Been doing this for many years. Your method is definitely the best way to go for the corned beef, which is the star of the show. The cabbage, potatoes, carrots, etc, can be done in a variety of ways. But I no longer boil the corned beef. Baking, not boiling, is the best way to go for better texture and flavor.
You totally made my day! I'm with you, I make corned beef like this all through the year (not just for St. Paddy's Day) because it's so easy and soooooooo melt-in-your-mouth-amazingly-delicious! Lol
I actually purchased a corned beef a couple of days ago and told my husband I was going to try it. He said, "oh, for St. Patrick's Day?" I said, no, I just saw it and decided to buy it. Apparently, someone at his office told him it was a tradition in their family on St. Patrick's Day. I'd never heard about that so my purchase was by circumstance. I'm always nervous about preparing meat I know nothing about. I didn't grow up eating Corned Beef. Any meat we had my mother fried until it was burned. So, I'm always trying to learn new things about cooking meat and fish. So, I'm going to try your recipe as it looks lovely and delicious. What do you serve your Corned Beef with? Thank you, Christy
Hi Christy! I'm so happy you picked one and are giving it a "go!" Traditionally braised cabbage is served with corned beef. Braised simply means giving the food a quick saute followed by a little cooking with a liquid. For cabbage, quickly saute it in a pan over HIGH heat with a LITTLE fat. Add a little salt, some fennel or caraway seeds, and a splash of tobasco sauce if you like things a little spicy while it's sautéing. When the cabbage is bright green (about 3 minutes) add just enough chicken stock to cover the bottom of the pan. Turn the heat down low and cover it with a lid. Let it "braise" (or steam ) like this for 5 minutes until the cabbage is tender but still bright green. In my house we also like corned beef with any roasted veggie and a salad!
Cooked the corned beef as you suggested and it was simply scrumptious. This may not be tradition but I ended up serving my corned beef with roasted red potatoes, salad and cornbread. Thank you.
While searching for a recipe for J Alexander's Avocado Bomb, I discovered your Ruth Chris video. From there I found this video. I usually use the Silver Palate corned beef recipe, but I will definitely use your recipe this year. One question, how do you cook cabbage without the flavor of the corn beef water? Do you think sautéing it in the juices from the pan will help?
Hi Sue! Thank you so much for stopping by and hanging out with me 😃 I'm so happy you found my videos and I hope you've found them helpful. I would love to know how you like making corned beef in the oven. In answer to your question about cooking the cabbage, YES, definitely braise it in the juices from the pan. The corned beef gives off a lot of juice in the oven. Save that and braise your cabbage on the stove with those yummy juices! Let me know how it turns out. 😋
@@LakesideTable I use s&p I prefer the unadulterated flavor of the meat. But thanks to your video, this is the first year I'll be making it in the oven. 👍
Happy St. Patrick's Day! ☘️ I usually braise it on the stove top, but I'm doing it your way this year! I even already had the exact same pickling spice mixture in my pantry. Can you tell me the weight of yours? Mine is 3.68 lbs, flat cut.
This is a great way to make a corned beef. No muss, no fuss, and easy clean-up. I much prefer the texture of the meat, also. Wondering if anyone else had a corned beef that was extremely salty. Next time I think I'll soak the meat for an hour or two with the hope of leaching out some of the saltiness.
My mom used to soak the corned beef overnight to get the salt out. It's been too many years but I think she would empty out the water and put some fresh water in for an hour. This was back in the 70's and 80's so the cuts may have been salter. I'm going to try your recipe because it seems familiar.
I save the liquid that comes off the corned beef and braise my cabbage and veggie in that on the stove. 🤔 I'm thinking we should do a video for that. 🥰
This year I used 2 smaller corned beefs and wrapped them separately. They were about 2 1/2 pounds and 3 pounds. One came out perfectly at 6 hours because I had a really tight seal on the foil. The other one was pretty good but not as juicy because the seal wasn't as tight and I lost quite a bit of moisture. If you unsure, you can check the meat at 4 hours into cooking. If it's tender, you're done. If it's not as tender as you want seal it back up and keep cooking. Just make sure the seal is tight.
I don’t understand the first layer of foil where you leave some space and then wrap the second layer of foil and then totally cover everything and collapse the little air gap you made with the first layer of foil.
Lol... I promise you, there was still a lot of room for plenty of air in that package. 😄 I double up on the foil, because if the steam escapes the corned beef will dry out.
Had a rainy day and I tried this. Less cleanup than the crock pot and I liked the texture better. Skipped the broiler part so I didn't have a mess in the oven.😂. Thanks for the video!
Thanks for sharing this recipe. I have it in the oven now at 275 degrees. My corned beef is 2.5 pounds. I'm hoping six hours will not be too long. I see your written recipe calls for a 2 lb. brisket. Would this exact recipe work for a larger brisket ( 4 lb) as well? Thanks again.
I kept reading and I found you gave more instruction to check after a few hours for a smaller cut. I checked after 4 hours and it was perfect. I broiled a few minutes. Yummy.
Yep, you should be fine! This is a very flexible recipe. Just make sure your seal on the foil is very tight so the steam doesn't escape. If the steam escapes your brisket will dry out and will tough. I've cooked a 2 lbs. corned beef and a 4 lbs. for 6 hours at 275F and they've both come out great.
Cleaning your meat is always necessary, don't let anyone tell you otherwise, . you don't truly know who handled your meat before it got to that package. . 3 part Water and 1 part any kind of acidic solution like vinegar, orange, lime, lemons ect ect.
I made it exactly as directed. It was super excellent and all of our guests said it was the best they ever had. From now on, I will always make it this way.
Does the baking time depend on the size / weight of the brisket ? I cook for myself and usually buy a 2 1/2 to 3 lb brisket. Would I still bake for 6 hours at 275 deg. ?
Hi Glenn, Really great question! Thanks for asking. 🥰 You know, the truth is, I'm not sure. Even when I'm not cooking for my family of 10+ and it's just my husband and I, I still look for the biggest piece of corned beef I can find because 1) I love it 😂 and we love eating leftovers, and 2) it shrinks down so much in the cooking process. Common sense would seem to dictate that you would indeed cook it for 1/2 the time at 275F. So, that'd be... 3 hours at 275F. We adjust cooking time depending on the size of turkeys, roasted chicken, and other briskets. So why not corned beef? *HERE'S WHAT I SUGGEST:* Give yourself enough time to cook it for 6 hours. Check it after 3 hours. Cut off a piece and see if it's cooked, if it's tender, and if you like the taste. If you like it, toast off the fat cap under the broiler and serve it up! If you don't think it's quite there, wrap it back up and test it again after another hour. Let me know what you find out! 😃 Tell you what... I've got 2 (7 pounders) in the fridge (our family of 10+) are coming this St. Paddy's Day. I'll cut one down to 2 lbs, wrap it separately and bake it with the larger pieces. Corned beef is such a forgiving piece of meat, it will be interesting to see what happens. I'll let you know how it turns out! 🍀
I actually posted this question. I cooked 2 briskets separately. 6 hours for a 2.5 lb brisket is wayyy too long. After more research I believe the best method is to bake a brisket 1.25 hrs per pound. So, a 2.5 lb piece should bake about about 3.25 hours. If you have a probe thermometer, it should read 180 degrees F. Also, if you score the fat cap before you rub in the spices it absorbs into the meat better. I also put about 4 bay leaves on top. Good luck. Just be aware that it's easy to overcook, so check the temp a bit early, if you can
I just now saw your post, after I posted. Thank you so much. I think we're both right on point. I really do prefer this method over boiling. I always ended up with shoe leather. Again, thanks. You're the best !
Of course it's slimy, it's packaged in a brine solution. You're rinsing flavor right off of it. There's absolutely nothing wrong with it, the brine makes it that way.
I have always slow boiled mine, after watching your video I tried it this way and it turned out SOOO delicious and juicy and tender!! It's a winner in my house! Thanks
I'm not getting what's being gained by baking over boiling, or more accurately braising. The very short time under the broiler isn't moving the needle -- the top browns during proper braising as well, and much better because it happens over way longer than just a couple minutes so you get the all-important Maillard reaction deeper into the fat cap. But I do know what you're losing by not braising -- no braising liquid to cook the cabbage and other veggies in to add loads of flavor to that part of the meal. As far as the meat being too soft after braising or even boiling, that's 100% purely a function of time. If you want to keep the meat sliceable, simple -- don't overcook it. That holds regardless of the cooking method used.
Hey Curtis, Thank you so much for such an incredibly thoughtful comment. I really appreciate the time and thought you put into it! 🥰 You bring up some really great points... *1) Baking vs. Boiling* - boiling anything generally takes the flavor OUT of what you are boiling and puts the flavor into the water. Corned beef has so much flavor, that there's still a good bit of flavor in the meat even after boiling it. However, when you BAKE it wrapped in tin foil, you are essentially steaming it in it's own juices. This means it keeps So Much More Flavor, than if you boil it. *2) The short time under the broiler* - it depends on how close your meat is to the broiler. I put mine about 2 inches from it. That's really close! If it's under the broiler that close much longer, it will burn and give your wonderful corned beef a bitter burnt taste. Not the fabulous Maillard browning reaction you're looking for. If you broil your corned beef from the middle of the rack, it will take longer for the fat to melt into the meat. So why take the risk of burning it under the broiler? This is a personal preference. I don't like spongy wet fat on top of the meat. Putting it under the broiler melts the fat into the meat = more juicy flavor and it gets rid of most of the fat cap and/or crisps it up. Double YUM! *3) No braising liquid?* Hmmm... 🤔 I disagree. Corned beef gives off a ton of liquid (as you can see in the video) which is perfect for braising your veggies in. *4) Meat being too soft after boiling it* - ok, we probably have some common ground there, if it's not boiled To Death. This oven method is very forgiving. If you accidentally bake it for an extra hour or even 2, it still turns out beautifully. If you boil it too long, it will be not be near as forgiving.
@@LakesideTable You bring up some good points, particularly with regard to personal preference. A few counterpoints: - Baking the meat in its own juices doesn't allow for dilution of the very high salt content of corned beef from the long and deep brining. Of course saltiness is personal preference but there's a reason the standard cook method for corned beef is braising or boiling -- most people like less saltiness. - Regarding a soggy top with braising, again, proper braising results in a crispy, deeply browned top because the top isn't submerged. In fact, when I want a browned top on a braise (which isn't always), I don't even have to adjust the oven temp to broil, I just take the lid off of the braiser and the 350-375 temp will brown the top very nicely albeit over a longer period of time than with the broiler with no risk of burning. And the Maillard goes much deeper into the fat cap as well, not just on the surface, resulting in a sticky unctuousness down into the fat rather than just a crispy surface with wet fat right underneath. - Regarding the quantity of liquid from baking vs added liquid for braising, one of the standard veggies for corned beef is a whole cabbage in quarters or sixths. No way just the juice from the meat is cooking that properly.
I just made your recipe on St. Patrick's Day and cooked it exactly how you explained it and it's by far the best corned beef that I ever had! I even cooked one in my Dutch Oven for a taste test with the hubby and my son and your method won! Thanks for a fabulous recipe! 🙂
You're welcome! That's wonderful to hear that you're making it now. Enjoy the process and savor the delicious outcome. If you have any questions or need any assistance along the way, feel free to ask. Happy cooking and I hope you thoroughly enjoy your meal! ❤️
Thank you! I have to close that curtain because the window lets in so much light, it plays havoc with the camera. Lol My kitchen is definitely my happy place 🥰
This is an insanely simple recipe to follow and it is so incredibly DELICIOUS! And yes adding additional pickling spice was key.
Thank you! “My” corned beef was a big hit.
Very simple recipe and instructions to follow for those of us whom are not cooks.
And my Irish mate said it was even better than his mother’s corned beef!
Oh my gosh! That is one of the best compliments I have heard! Thank you an insane bunch!
Smiling from ear to ear hearing this! I love when you try these recipes out! The whole purpose of why I do it❤️
What size was your corned beef? Mine is 3.23 lbs do I also leave it in for6 hours!?
Tomorrow night....Corned Beef and Cabbage, Carrots, Potatoes. This will be my first year roasting the corned beef and I'm pretty excited, my mouth is watering thinking about it. I've been coating the potatoes, carrots and some rustic cut purple onions for the last few years in olive oil and then using some garlic, kosher salt and pepper, then roasting it all and it is way better than boiling. I always steam the cabbage al dente and then add some butter, just my preference. Since I was a young boy my grandmother always made special meals at the holidays and this was a classic I make still to this day in my 50's. Hopefully my kids will carry on the tradition.
Sounds wonderful, Rick! And so delicious! What a great way to celebrate together and pass on your traditions. Happy St. Paddy's Day! 🍀
I’ve been roasting it in the oven since the 80s
Ĺ lo ok
First time making corned beef. Was trying to find how to cook it properly. I keep hearing to boil it, but this way of cooking, I cant say no. Will try it tomorrow!
Awesome! I hope you love it as much as my family does! 🥰
Do you think I should pan sear first and bake as recommended, obviously omitting the broil at the end? Or stick to the recipe?@@LakesideTable
Like most people I think we boiled our Saint Patrick's Day dinner all of it at the same time. But I've since gone to roasting in the oven and it's so much better. Yours looks great
Thanks! Yep, I’m with you. Boiling meat sucks all the flavor out of it. Roasting, broiling, grilling, baking… anything BUT boiling… keeps the flavor IN the meat. 😋
Yes myself as well. I come from The Kilpatrick side of the black Irish family and we have since I can remember boil but the last 10-15 years I’ve been roasting mine 🍀
It's that time of the year again. I too always roast mine, besides the great texture, the taste is more flavorful (meat simmering too long loses some flavor, just like it does when used for making stock) also the appearance from roasting is pleasing to the eye as opposed to a grey boiled blob. Most restaurants roast it too, in covered hotel pans, until the last 10 to 15 minutes, they uncover them and turn up the temp to high for color. The slime is a combination of brine, collagen, and myoglobin, when meat packing companies cryovac the individual pieces of brisket, the vacuum within packaging causes the liquid to exude. As you said, it's not harmful, it will though cause quite a bit of grayish/brownish scum on top of the water if cooked by simmering, unless rinsed off.
Great video, professional looking and moves along at a nice pace, I'll have to check out some of your other videos. I've cooked for many decades, but I still learn all the time and I'm always looking for new ideas. Thanks for nice vid.
Thank you so much, Frank, for such kind words and a great review! I really appreciate the info you gave us on why corned beef has that slimy liquid and feel when it comes out of the package. That makes total sense that restaurants would look it in a similar method too.
I'm so happy you liked my video and I look forward to hearing more from you soon! Happy St. Paddy's Day and thanks again!!! 😃🍀
Getting ready to cook corned beef and cabbage, etc again this Sunday. Been doing this for many years. Your method is definitely the best way to go for the corned beef, which is the star of the show. The cabbage, potatoes, carrots, etc, can be done in a variety of ways. But I no longer boil the corned beef. Baking, not boiling, is the best way to go for better texture and flavor.
You totally made my day! I'm with you, I make corned beef like this all through the year (not just for St. Paddy's Day) because it's so easy and soooooooo melt-in-your-mouth-amazingly-delicious! Lol
How did you cook the veggies please
I actually purchased a corned beef a couple of days ago and told my husband I was going to try it. He said, "oh, for St. Patrick's Day?" I said, no, I just saw it and decided to buy it. Apparently, someone at his office told him it was a tradition in their family on St. Patrick's Day. I'd never heard about that so my purchase was by circumstance. I'm always nervous about preparing meat I know nothing about. I didn't grow up eating Corned Beef. Any meat we had my mother fried until it was burned. So, I'm always trying to learn new things about cooking meat and fish. So, I'm going to try your recipe as it looks lovely and delicious. What do you serve your Corned Beef with? Thank you, Christy
Hi Christy! I'm so happy you picked one and are giving it a "go!" Traditionally braised cabbage is served with corned beef. Braised simply means giving the food a quick saute followed by a little cooking with a liquid.
For cabbage, quickly saute it in a pan over HIGH heat with a LITTLE fat. Add a little salt, some fennel or caraway seeds, and a splash of tobasco sauce if you like things a little spicy while it's sautéing. When the cabbage is bright green (about 3 minutes) add just enough chicken stock to cover the bottom of the pan. Turn the heat down low and cover it with a lid. Let it "braise" (or steam ) like this for 5 minutes until the cabbage is tender but still bright green.
In my house we also like corned beef with any roasted veggie and a salad!
Cooked the corned beef as you suggested and it was simply scrumptious. This may not be tradition but I ended up serving my corned beef with roasted red potatoes, salad and cornbread. Thank you.
Point Cut is best for shredding, Flat Cut is best for slicing.
Totally agree!
While searching for a recipe for J Alexander's Avocado Bomb, I discovered your Ruth Chris video. From there I found this video.
I usually use the Silver Palate corned beef recipe, but I will definitely use your recipe this year.
One question, how do you cook cabbage without the flavor of the corn beef water? Do you think sautéing it in the juices from the pan will help?
Hi Sue! Thank you so much for stopping by and hanging out with me 😃 I'm so happy you found my videos and I hope you've found them helpful. I would love to know how you like making corned beef in the oven. In answer to your question about cooking the cabbage, YES, definitely braise it in the juices from the pan. The corned beef gives off a lot of juice in the oven. Save that and braise your cabbage on the stove with those yummy juices! Let me know how it turns out. 😋
I NEVER use the enclosed spice packet. Some things you only do once🙃 However; I might give the pickling spice a try, depending on what's all in there.
Lol! If you make your own blend, please share what you use. I'd love to know and give it a go. 😊
@@LakesideTable I use s&p
I prefer the unadulterated flavor of the meat. But thanks to your video, this is the first year I'll be making it in the oven. 👍
how much does the corned beef weigh your cooking???
Epic success 👍😋 I'll never cook it any other way! Perfection ❤ Thank you
Thank you so much!!! So happy you enjoyed it!!!
Instant pot is the way to go.
I've never tried corned beef in the Insta pot, I'll have to give that a go some time. 🥰
Happy St. Patrick's Day! ☘️
I usually braise it on the stove top, but I'm doing it your way this year! I even already had the exact same pickling spice mixture in my pantry. Can you tell me the weight of yours? Mine is 3.68 lbs, flat cut.
Thanks! You bet... mine was right about that size too. I usually find them between 3.5 lbs and 5.2 lbs.
@@LakesideTable it came out great! Thank you!
This is a great way to make a corned beef. No muss, no fuss, and easy clean-up. I much prefer the texture of the meat, also. Wondering if anyone else had a corned beef that was extremely salty. Next time I think I'll soak the meat for an hour or two with the hope of leaching out some of the saltiness.
So happy to hear this!!! I would definitely say you should try this! Testing in the kitchen is my favorite thing to do!
My mom used to soak the corned beef overnight to get the salt out. It's been too many years but I think she would empty out the water and put some fresh water in for an hour. This was back in the 70's and 80's so the cuts may have been salter. I'm going to try your recipe because it seems familiar.
Hi hun, this is a delicious recipe. Pickle spices sound interesting!
They honestly are such a nice touch to the recipe! Thank you so much Rita!
What about the veggies? Do they go in the foil at some point? I am serving it with the traditional cabbage, carrot onion potato
Help quick!
I save the liquid that comes off the corned beef and braise my cabbage and veggie in that on the stove. 🤔 I'm thinking we should do a video for that. 🥰
The piece I bought is not as big as yours. How long per lb? You said six but I can’t reference it for a smaller piece.
This year I used 2 smaller corned beefs and wrapped them separately. They were about 2 1/2 pounds and 3 pounds. One came out perfectly at 6 hours because I had a really tight seal on the foil. The other one was pretty good but not as juicy because the seal wasn't as tight and I lost quite a bit of moisture.
If you unsure, you can check the meat at 4 hours into cooking. If it's tender, you're done. If it's not as tender as you want seal it back up and keep cooking. Just make sure the seal is tight.
I don’t understand the first layer of foil where you leave some space and then wrap the second layer of foil and then totally cover everything and collapse the little air gap you made with the first layer of foil.
Lol... I promise you, there was still a lot of room for plenty of air in that package. 😄 I double up on the foil, because if the steam escapes the corned beef will dry out.
Corned beef and cabbage YUMMY 😃😄
I totally agree!
Had a rainy day and I tried this. Less cleanup than the crock pot and I liked the texture better. Skipped the broiler part so I didn't have a mess in the oven.😂. Thanks for the video!
Well I made it last week and family liked it so much that I am making double batch today,thank you so much!
Thanks for sharing this recipe. I have it in the oven now at 275 degrees. My corned beef is 2.5 pounds. I'm hoping six hours will not be too long. I see your written recipe calls for a 2 lb. brisket. Would this exact recipe work for a larger brisket ( 4 lb) as well? Thanks again.
I kept reading and I found you gave more instruction to check after a few hours for a smaller cut. I checked after 4 hours and it was perfect. I broiled a few minutes. Yummy.
Yep, you should be fine! This is a very flexible recipe. Just make sure your seal on the foil is very tight so the steam doesn't escape. If the steam escapes your brisket will dry out and will tough. I've cooked a 2 lbs. corned beef and a 4 lbs. for 6 hours at 275F and they've both come out great.
I cant stand boiled meat. This a much better way.
I couldn't agree more! Happy St. Paddy's Day! 🍀🌈❤️
Not thing is the salt from the brine. I like to boil for 20 minutes then bake
That's the cool thing about cooking at home, you can make it exactly how you like it! 🥰
Cleaning your meat is always necessary, don't let anyone tell you otherwise,
.
you don't truly know who handled your meat before it got to that package.
.
3 part Water and 1 part any kind of acidic solution like vinegar, orange, lime, lemons ect ect.
You have a very good point and I totally agree with you! Thank you 😊
I made it exactly as directed. It was super excellent and all of our guests said it was the best they ever had. From now on, I will always make it this way.
I'm so happy you enjoyed it, Keith! 💖
@@LakesideTable How do you get all of that salt out of the meat? It seems like it would taste like a mouthful of salt.
Sounds great. Thanks for sharing. I have to try it.
I hope you do and that you love it as much as we do!
Does the baking time depend on the size / weight of the brisket ? I cook for myself and usually buy a 2 1/2 to 3 lb brisket. Would I still bake for 6 hours at 275 deg. ?
Hi Glenn, Really great question! Thanks for asking. 🥰 You know, the truth is, I'm not sure. Even when I'm not cooking for my family of 10+ and it's just my husband and I, I still look for the biggest piece of corned beef I can find because 1) I love it 😂 and we love eating leftovers, and 2) it shrinks down so much in the cooking process.
Common sense would seem to dictate that you would indeed cook it for 1/2 the time at 275F. So, that'd be... 3 hours at 275F. We adjust cooking time depending on the size of turkeys, roasted chicken, and other briskets. So why not corned beef?
*HERE'S WHAT I SUGGEST:* Give yourself enough time to cook it for 6 hours. Check it after 3 hours. Cut off a piece and see if it's cooked, if it's tender, and if you like the taste. If you like it, toast off the fat cap under the broiler and serve it up! If you don't think it's quite there, wrap it back up and test it again after another hour. Let me know what you find out! 😃
Tell you what... I've got 2 (7 pounders) in the fridge (our family of 10+) are coming this St. Paddy's Day. I'll cut one down to 2 lbs, wrap it separately and bake it with the larger pieces. Corned beef is such a forgiving piece of meat, it will be interesting to see what happens. I'll let you know how it turns out! 🍀
I actually posted this question. I cooked 2 briskets separately. 6 hours for a 2.5 lb brisket is wayyy too long. After more research I believe the best method is to bake a brisket 1.25 hrs per pound. So, a 2.5 lb piece should bake about about 3.25 hours. If you have a probe thermometer, it should read 180 degrees F. Also, if you score the fat cap before you rub in the spices it absorbs into the meat better. I also put about 4 bay leaves on top. Good luck. Just be aware that it's easy to overcook, so check the temp a bit early, if you can
I just now saw your post, after I posted. Thank you so much. I think we're both right on point. I really do prefer this method over boiling. I always ended up with shoe leather.
Again, thanks. You're the best !
Lol
I've only done the boil, or slow cooker method with liquid.... Not Today.... today is dry oven method in foil.... thanks for the video
So happy you liked it! Enjoy your corned beef and Happy St. Paddy's Day! 🍀🌈🍯🥰 (lol I couldn't find an emoji for "pot of gold!"😂)
Not salty???
Not too salty at all! It's beautifully seasoned 🥰
Put in pot cover in cold water bring to s boil. Soon as it comes to boil. Take out rinse pat dry then its ready for your baking recipe
Of course it's slimy, it's packaged in a brine solution. You're rinsing flavor right off of it. There's absolutely nothing wrong with it, the brine makes it that way.
Enjoy! 🥰
I have always slow boiled mine, after watching your video I tried it this way and it turned out SOOO delicious and juicy and tender!! It's a winner in my house! Thanks
Yayyyyyy!!! You made my day! So happy to hear that! 🙌🏼
Thanks I'm going to try it tomorrow!!
Wonderful! Please let me know how it turns out.
This is a great recipe. Thank you for sharing
I'm so happy you liked it!
Great thanks for sharing this 😍😍
I'm so happy you liked it! 🥰
Yes 🙌🏾 I like this recipe>>> I definitely enjoyed the watch I will be doing your version this weekend.. thanks love>> ❤>>
Yay!!!Let me know how you liked it and if you have any questions. I'm making it Sunday too!
@@LakesideTable no problem with your recipe. Family enjoyed it. My oldest son came over for lunch the next day and demolished it 😂
Just subscribed
Welcome! I hope you come back again and again 🥰
Terrific. Baking (not boiling) is definitely the way to go. Better texture and better flavor!
Conrad, I could not agree more!
I'm not getting what's being gained by baking over boiling, or more accurately braising. The very short time under the broiler isn't moving the needle -- the top browns during proper braising as well, and much better because it happens over way longer than just a couple minutes so you get the all-important Maillard reaction deeper into the fat cap.
But I do know what you're losing by not braising -- no braising liquid to cook the cabbage and other veggies in to add loads of flavor to that part of the meal.
As far as the meat being too soft after braising or even boiling, that's 100% purely a function of time. If you want to keep the meat sliceable, simple -- don't overcook it. That holds regardless of the cooking method used.
Hey Curtis, Thank you so much for such an incredibly thoughtful comment. I really appreciate the time and thought you put into it! 🥰 You bring up some really great points... *1) Baking vs. Boiling* - boiling anything generally takes the flavor OUT of what you are boiling and puts the flavor into the water. Corned beef has so much flavor, that there's still a good bit of flavor in the meat even after boiling it. However, when you BAKE it wrapped in tin foil, you are essentially steaming it in it's own juices. This means it keeps So Much More Flavor, than if you boil it.
*2) The short time under the broiler* - it depends on how close your meat is to the broiler. I put mine about 2 inches from it. That's really close! If it's under the broiler that close much longer, it will burn and give your wonderful corned beef a bitter burnt taste. Not the fabulous Maillard browning reaction you're looking for. If you broil your corned beef from the middle of the rack, it will take longer for the fat to melt into the meat.
So why take the risk of burning it under the broiler? This is a personal preference. I don't like spongy wet fat on top of the meat. Putting it under the broiler melts the fat into the meat = more juicy flavor and it gets rid of most of the fat cap and/or crisps it up. Double YUM!
*3) No braising liquid?* Hmmm... 🤔 I disagree. Corned beef gives off a ton of liquid (as you can see in the video) which is perfect for braising your veggies in.
*4) Meat being too soft after boiling it* - ok, we probably have some common ground there, if it's not boiled To Death. This oven method is very forgiving. If you accidentally bake it for an extra hour or even 2, it still turns out beautifully. If you boil it too long, it will be not be near as forgiving.
@@LakesideTable You bring up some good points, particularly with regard to personal preference. A few counterpoints:
- Baking the meat in its own juices doesn't allow for dilution of the very high salt content of corned beef from the long and deep brining. Of course saltiness is personal preference but there's a reason the standard cook method for corned beef is braising or boiling -- most people like less saltiness.
- Regarding a soggy top with braising, again, proper braising results in a crispy, deeply browned top because the top isn't submerged. In fact, when I want a browned top on a braise (which isn't always), I don't even have to adjust the oven temp to broil, I just take the lid off of the braiser and the 350-375 temp will brown the top very nicely albeit over a longer period of time than with the broiler with no risk of burning. And the Maillard goes much deeper into the fat cap as well, not just on the surface, resulting in a sticky unctuousness down into the fat rather than just a crispy surface with wet fat right underneath.
- Regarding the quantity of liquid from baking vs added liquid for braising, one of the standard veggies for corned beef is a whole cabbage in quarters or sixths. No way just the juice from the meat is cooking that properly.
roasting concentrates the salts in the corned beef - salty meat. tender yes
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Thank you! 🍀❤️🍀
Where have you been during my quarantine!!?? I am at least happy that I found you now.
😂 Lol Awwww Thank you soooo much! I'm super happy you found me too!
Terrible!!
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I just made your recipe on St. Patrick's Day and cooked it exactly how you explained it and it's by far the best corned beef that I ever had! I even cooked one in my Dutch Oven for a taste test with the hubby and my son and your method won! Thanks for a fabulous recipe! 🙂
I'm sooooo happy you enjoyed it, Wendy! 🥰 ❤️🙌🏼
Great video' will cook this tomoro
Hope you enjoy it! We had it last week. It's not just for St. Paddy's Day 😄
This is amazing! I'm making it "your" style tomorrow. Can't wait! Thank you! Happy St. Patrick's Day!
I hope you enjoyed as much as my family did!
It was delicious! Perfect. Thanks again!
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Bom dia like merecido
Thanks!
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Thanks!
Flat cut or Round
I think the flat cut works best 😊
Thank you! Making this now! ❤
You're welcome! That's wonderful to hear that you're making it now. Enjoy the process and savor the delicious outcome. If you have any questions or need any assistance along the way, feel free to ask. Happy cooking and I hope you thoroughly enjoy your meal! ❤️
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Thanks for the love, Tarsha 🥰
WHO ARE WE? .. TO MUCH DRAMA IN YOUR KITCHEN...
hmmm... not too sure what to make of that lol
@@LakesideTable, always a knucklehead in the crowd 😉
@@martylucas8557right I didn’t get that whole statement 😂 must have had too much st Patrick beer already ha ha ha
@@naturalhairchickonabudgett849 🤣🍀🍻riiiight?!!! Lol
OMG, love your kitchen. I love the use of a backdrop curta8n in the next room. Sorry...that is how my house is too.
Thank you! I have to close that curtain because the window lets in so much light, it plays havoc with the camera. Lol My kitchen is definitely my happy place 🥰
@LakesideTable I got distracted.Ive watch several dozen recipes for this delicious corned beef. I will be making yours Thank you