How Do You Cook Corned Beef (& Cabbage)?

[Bearvet]

DH has been craving corned beef but I've never cooked it before - HELP! Our local grocery store lists "Point Cut Corned Beef" on sale for .99/lb - is this what I want? How do you cook it? I refuse to boil meat, so that's out of the question.

Also, DH is the only one who will eat cabbage - do you cook it with the corned beef or seperately? And how?

Thanks for your help!

 

[phorsenuf]

DH has been craving corned beef but I've never cooked it before - HELP! Our local grocery store lists "Point Cut Corned Beef" on sale for .99/lb - is this what I want? How do you cook it? I refuse to boil meat, so that's out of the question.

Also, DH is the only one who will eat cabbage - do you cook it with the corned beef or seperately? And how?

Thanks for your help!

I would recommend the flat cut instead of the point cut. I find the point cut to be much more fatty.

I cook corned beef a different way than most but I can guarentee you its rael good!

Boil it like you would normally do. I let it simmer all day till its nice and fork tender, then I take it out of the water, place in a baking dish and cover with butter. The I put brown sugar all over it (like a coating) and then bake for about 30-45 minutes in a 350 oven. This forms a sweet crust over the meat and firms it up some so it doesn't have that "jelly" texture that sometimes happens.
It is so good. I make it fairly often.

As far as the cabbage I always boil that separate from the corned beef and than drizzle melted butter on it. Same with the cut up potatoes.

Yum........

 

[1Prince2Princesses]

I usually buy the flat cut corned beef, because I like the way it slices better. It is a little more expensive, but it should be on sale this week along with the point cut.

I cook it in the crock pot. I put the brisket in the crock pot fat side up with a sliced onion, a couple of cloves of garlic, and the seasoning packet that comes with it. DO NOT add salt. The meat is very salty on its own. Cover it with water and cook it on high for about 4 hours. Then I add the chopped cabbage, sliced carrot, and some cubed potatoes, and cook it for a couple more hours.

This might be considered boiling the meat, so this method may be out for you. If I don't cook it this way, I do it on the stovetop in a pot of water. I honestly don't know any way to cook corned beef without boiling it that will make it tender and juicy. Maybe another DISer will have some non-water advice for you!

 

[LaraK]

I also recommend the flat cut...the cost savings isn't worth the fat. I put the cut in water with some peppercorns, basil and oragano and then simmer it for about 3 hours. I actually like mine with saurkraut. After 3 hours I cut the meat (it's very important that you cut against the grain) and I put the meat in with the saurkraut in a baking dish and bake both for about 20 mintutes in a 350 oven. If you want the cabbage, boil the cabbage separately until tender. Add butter and salt and pepper to taste. Good side dishes are parsley potatos (traditional) or my favorate, au grautin (sp?) potatos.

 

[1Prince2Princesses]

Boil it like you would normally do. I let it simmer all day till its nice and fork tender, then I take it out of the water, place in a baking dish and cover with butter. The I put brown sugar all over it (like a coating) and then bake for about 30-45 minutes in a 350 oven. This forms a sweet crust over the meat and firms it up some so it doesn't have that "jelly" texture that sometimes happens.

That sounds good! I might have to buy an extra brisket and try this! I have a family of traditionalists, and if it's not exactly the way I always make it, someone will rebel. But I think I'll try the brown-sugar method, too!

 

[Christine]

I put mine in a crockpot and cover it with Pickling Spice. Usually the corned beef with come with a little packet of pickling spice but I use way more. After it cooks all day, I use some of the "juice" in the crockpot and a I saute my cabbage with it.

 

[Mady/Sophiemom]

You beat me. I was just ready to sit and post this question.

The lady at the meat dept. steered me away from the point cut. I ended up buying a flat cut.

No clue how to cook the thing. Please more ideas. I hate cabbage.

I think I may just slice it thin for sandwiches. We will be very busy next weekend anyway-- no real time for sitting down, and eating all the fixings.

Parsley potatoes sound good-- My DDs favorite--but we had them last night, w/ chicken.

 

[The Mystery Machine]

How do I do it?

Usually crockpot or stovetop in a pot. I tried the oven but it is too dang salty to do it that way for me.

I usually put it in the pot, add 1/2 of the bag of spices (or not at all sometimes).
I simmer for awhile, then add alot of potatoes to absorb the salt.
When it is near done I add cabbage and carrots. Simmer until done.

 

[Mickey527]

I never cooked Corned Beef in my life because I don't like it and my mother always made it for my boys. She is not with us any longer and the boys are asking for corned beef.
I found this recipe on Family fun and I am planning on doing it this way this year.

Slow-Cooker Corned Beef and Cabbage

The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side. RECIPE INGREDIENTS:
4 cups hot water
2 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges
1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.

 

[marlasmom]

After it is done cooking I cook it with apricot preserves mixed with dry mustard and stud with cloves and put it under the broiler until the preserves are "done." Delicious.

 

[poochie]

Easiest and best way I found is in the crockpot. Add carrots and potatoes, some onion chunks if you like. Add a half a can of Beer. Finish up the rest while watching Darby O'Gill and the little people. Yes you heard me correct. Beer, make the most flavorful and tender corned beef ever. All I need to do then is boil the cabbage in salted water.

 

[Dana49]

I always use the flat cut, looking for the leanest piece of meat that I can find. I remove it from its bag and rinse it under water. I then place it in a large pot of boiling water. The water should be approximately 4" deep. Once in the pot, bring it back to a boil, and then reduce the heat to low and cover. I cook it for 2 hours, drain the liquid, clean the pot, add fresh liquid (and a Guinness). I bring the fresh liquid to a boil, reduce to low, and cover. I cook it another 2-3 more hours, adding the potatoes, carrots, and cabbage to the pot for the last hour.
While it's cooking, you should sip a Guinness, Smithwick's, or both. It makes the process go that much smoother.

 

[The Mystery Machine]

Dana...SOLD!

I am going to try it your way. I hate all the saltiness. Plus adding beer sounds yummy....

 

[jonestavern]

I put mine in a crockpot and cover it with Pickling Spice. Usually the corned beef with come with a little packet of pickling spice but I use way more. After it cooks all day, I use some of the "juice" in the crockpot and a I saute my cabbage with it.

Yep, use the pickling spice
I have to do a lot of CB & C, so I do use 2 different cuts, a small point (for flavor the fat imparts) & a large flat cut.. I do put half the cabbage, half the onion, carrot, parsnips or turnip in at the same time. I like to put a couple bay leaves & additional fresh cracked black peppercorns. cover with frsh, cool water & into the crockpot for 8 hours...
In a seperate pot, on the stove, I put in the remaining half of the cabbage, onion, parsnip, carrot, turnip & corned beef (a bit of both cuts), the same spices & simmer for maybe 4 hrs. I add quarted potatoes at 3 hrs & 15 minutes.

We serve with Irish soda bread (a snap to make & try a CB sandwich on the bread next day), Guiness & Irish Whiskey, fresh butter, a variety of mustards and fruit

Jean

 

[TurboKitty]

I do a very untraditional method, but my family loves it.

First I put the meat in a pot with just enough water to cover it, and boil it for an hour or so.

Then I pull it out and put it in a roasting pan. I cover it with a mix of dry mustard, dill weed, wasabi, horse radish and a drizzle of molasses. I then bake it on 225 or 250 degrees for a couple hours(depending on how big it is-longer is better. If I have time, I'll roast it for 2 hourse 45 minutes), turning it up to 350 degrees for the last 15 minutes or so. Be sure to plan for time let the meat rest for 10 minutes after cooking, to retain those juices. I save the initial water, boiling carrots, cabbage and potaoes in that about 30 to 40 minutes before I plan on serving.