I must admit that my preferred method of cooking a corned beef brisket or round is to simmer it for hours, but I do enjoy learning new things, just in case I might be missing out on something good. Some people boil or simmer in a kettle (well, the corned beef is in the kettle, not the people, haha), some prefer to bake the corned beef in the oven, and some like a slow cooker.
Today I’d like to present some various cooking methods for you to consider if you are going to join the crowd this St. Patrick’s Day and have the typical fare. Don’t forget to wear some green or risk getting pinched. I have no green clothing, so I crocheted some small shamrocks and use a safety pin to attach to a blouse or shirt.
Oven roasted corned beef
This has the Irish stout, Guinness, in it.
1 corned beef brisket (about 4 pounds)
1 cup brown sugar
1 can or bottle (12 ounces) Irish stout, such as Guinness
1. Preheat oven to 300. Rinse beef and pat dry.
2. Place brisket on a rack in a roasting pan or Dutch oven. Rub the entire brisket with brown sugar. Gently pour the bottle or can of stout around the meat to moisten the sugar, but not wash it all off.
3. Cover and place in preheated oven. Roast about 2 1/2 hours. Allow to rest about 10 minutes before slicing. Note: During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more stout with your vegetables.
Boiled corned beef dinner
This recipe is for those seeking a very basic, traditional recipe.
1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white potatoes (you can also use red or gold ones)
10 carrots, cut into 1 inch pieces (I prefer to peel the carrots)
2 heads cabbage, cored and cut into wedges
1. Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
2. Remove the lid from the brisket pot. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
3. Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Slow cooker corned beef
Note: I do not add the ground pepper, cloves or bay leaf, as I just use the seasoning packet that is packaged along with the meat.
6 medium carrots, peeled and cut into 1-inch pieces (about 3 cups)
4 medium potatoes (such as white, red or yellow), peeled and cut into 1-to 2-inch pieces (4 cups)
1 large onion, cut into thin wedges
1 corned beef brisket (about 2 1/2 pounds)
5 to 6 cups water
1/4 teaspoon coarse-ground black pepper
6 whole cloves
1 dried bay leaf
1. In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
2. If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. Add seasoning packet or the pepper, cloves and bay leaf. Cover and cook on LOW 10 to 12 hours.
3. Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl. Makes 6 servings.
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons prepared horseradish
1/4 teaspoon grated lemon zest
2 teaspoons kosher salt, or to taste
Freshly ground black pepper, to taste
1. In a small bowl, combine all ingredients except for the pepper. Mix very well, then season to taste with the pepper and mix again.
2. Cover and refrigerate the sauce at least half an hour before you plan to serve it. Makes about 1 3/4 cups.