Picked this up a few weeks ago during the Irish holidays. Instructions say to boil in water for hours. Can it be baked in the oven too?
Any suggestions for cooking this brisket?
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There are several recipes that use slow cooker or a slow oven to cook this. We use slow cooker with recipes that enhance the flavor packet. Here is a good one that uses baking dish and slow oven.
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Baked Corned Beef Brisket Recipe | How to Cook Corned Beef in the Oven - Food.com
OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows th
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Wow, over 4 hours in the oven? I thought 2 hours boiling in water was long. Too late for dinner today. Maybe on the weekend. Thanks
I get really good flavor in a slow cooker - about 7 hours. Never liked boiled corned beef. Good things sometimes take time.
In a previous lifetime i repaired commercial kitchen equipment. One of the best Jewish delis in town would simmer them overnight in a GIANT steam jacketed kettle. IMO Starting out with better briskets makes more difference than the cooking method.
Put it in the Crock Pot and add two cans of root beer. Cook it on low for 8 hours.
4 hours on the grill, low temp, indirect heat might also do it, but slow cooker will likely give you a more juicy result.
My brisket typically are boiled for 2 hours the first day, let it heat soak for 12 hrs, then boil for another 1 hr the next day.
Adding yellow rock sugar seems to make it easier to break down, probably any non white sugar (brown, turbinado, etc) would work too.
Adding yellow rock sugar seems to make it easier to break down, probably any non white sugar (brown, turbinado, etc) would work too.
I always start out at high temperature to render the fat and then cook low and slow for an extended period to break down the collagen for a tender and juicy piece of meat.
Just put in the oven at 275. It's under 2 pounds so maybe 3 or 3 1/2 hours.
Well, it shrunk quite a bit. Tastes pretty good but it's rather chewy. Don't think I overcooked it, but this is why I rarely cook from scratch.
From what I know you need to keep the liquid at least 1/2 way covered or it will dry up. Typically I cut them all up before cooking and the total cook time would be at least 20 mins blanching, then 2 hrs in pressure cooker. I think maybe pressure cooking would be better for you before roasting.
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No mention of that in post #2 recipe.
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Crock Pot or oven (in a post roast pan) at coldest temperature (175) overnight. Marinade with liquid smoke. The brisket will make it's own au jus. YUM!!
Corned beef brisket. Chicago staple food. Only way to cook is in water. Bring to boil then simmer forever. Easy.
Throw in root vegetables last 45 min to hour.
Guaranteed to be fork tender.
