Content

• Steps
• Method 1 of 3: Bake in the oven
• Method 2 of 3: Cooking on the stove
• Method 3 of 3: Slow Cooking
• Tips
• Warnings
• What do you need

It can be difficult to tell when the corned beef is ready as it turns pink when using pickling salt. The best way to determine if it's done is to time it correctly and check the meat with a cooking thermometer.

Steps

Method 1 of 3: Bake in the oven

1. 1 Preheat oven 325 to 350 degrees Fahrenheit (163 to 177 degrees Celsius). According to the US Food Safety Authority and USDA, you cannot cook in temperatures less than 162 degrees Celsius.
2. 2 Optionally, the beef brisket can be placed in a roasting bag. Corned beef can be cooked in the same way as turkey in its own juice.
   • When baked in a bag, add one tablespoon of flour and shake well before placing the meat.
   • Place the bagged beef brisket on a baking sheet.
3. 3 It is better to fry the brisket in a pan. When frying in a pan with a little water, it is easier to check the doneness, but the natural juice is lost with the high temperature.
   • Always cook with the greasy side up.
   • Pour water into the bottom of the pan. It should cover about 1 inch (2.5 centimeters) of the bottom of the brisket.
   • The water will soften the meat.
   • Cover the pan with a lid. If you don't have one, you can use foil to trap moisture inside.
4. 4 Set a cooking timer. The following instructions will help you make sure the corned beef is ready in time for dinner.
   • If you are cooking in a bag, you will need about 2.5 to 3 hours for 2 to 3 pounds of brisket (0.9 to 1.4 kilograms). 3.5 to 5 pounds (1.6 to 2.3 kilograms) of brisket takes 3.5 hours.
   • If you are pan cooking, you will spend about an hour on 1 pound of meat (0.5 kilogram).
5. 5 When the alarm rings, remove the brisket from the oven. Place it on the stove and, if necessary, remove it from the bag.
6. 6 Insert a cooking meat thermometer into the center of the brisket. If the core temperature has reached 145 degrees Fahrenheit (63 degrees Celsius), you do not need to bake any more and can be served.
   • Try to bring the meat to a temperature between 145 and 160 degrees Fahrenheit (63 to 71 degrees Celsius).

Method 2 of 3: Cooking on the stove

1. 1 Place the brisket in a large saucepan and place on the stove. Pour in enough water to cover the meat.
2. 2 Bring water to a boil, heat medium to low, and simmer.
   • Cover immediately after reducing heat.
3. 3 Set a timer for 1 hour for 1 pound of brisket (0.5 kilogram).
   • This should be done if you are cooking corned beef in the traditional way.
4. 4 Have a kettle of boiling water at the ready. After 1 hour of simmering, lift one side of the lid to check if the water is still covering the brisket or not.
   • If there is less water, add 1 cup (237 ml) boiling water to the pot.
   • Check the meat once or twice to maintain the correct water level.
   • This will replace the water that is leaving with steam.
5. 5 Don't check corned beef too often. Each time you lift the lid, you extend the cooking time.
6. 6 Add vegetables 30 minutes before the end of cooking.
7. 7 Remove the cover when the alarm rings. Pierce the meat with a fork. If it is soft, the meat is almost done.
8. 8 Dry meat and vegetables. Insert a kitchen meat thermometer into the center of the brisket.
   • If the thermometer reads 145 degrees Fahrenheit (63 degrees Celsius), the meat is done.

Method 3 of 3: Slow Cooking

1. 1 If using this method, place the root vegetables on the bottom of the slow cooker first.
   • Cabbage can be added 30 minutes before the end of cooking.
2. 2 Place the brisket over the vegetables in a slow cooker. Pour in water to cover the meat.
   • This cooking method does not require constant topping up of water.
3. 3 Cook for 1 hour over high heat.
4. 4 Make a small fire. Cook for 10 to 12 hours over low heat.
   • If you want to cook the meat faster, cook it over high heat for 5 to 6 hours more.
   • Slow cookers differ depending on the model. If you know your slow cooker keeps the heat high enough over low heat, you can reduce the cooking time by 2 hours.
   • Older slow cooker models need to cook meat at a lower temperature than newer models.
5. 5 Do not remove the lid from the slow cooker earlier than 45 minutes before the end of cooking. It takes a long time for a slow cooker to reach the required temperature.
   • Whenever you open the lid before this time, add 20 to 30 minutes to the total cooking time.
6. 6 Remove the lid and stick in a kitchen meat thermometer to make sure the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
   • You can also test the meat with a fork. It should be very soft.

Tips

• Place the cooked corned beef in the freezer immediately after cooking. There it can be stored for 2 to 3 months.
• In the refrigerator, ready-made corned beef can be kept for 3 to 4 days.
• Always place leftover corned beef in the refrigerator no more than 2 hours after removing it from the oven, stove, or slow cooker.

Warnings

• Never taste corned beef from the oven or on the stove without a protective kitchen glove. Remove meat from hot surfaces to avoid scalding.
• Do not cook corned beef that has been stored raw in the refrigerator for more than 7 days. Check the expiration date before purchasing or preparing.

What do you need

• Timer
• Kitchen thermometer for meat
• Fork
• Protective kitchen gloves
• Boiled water