"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-10-2016, 01:35 PM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 613
Corned Beef baked?

I asked about this before, but can't find my old thread. some nice person on this list said Bake It!

I think it was boil for 20 minutes first to remove saltyness,
Wrap in foil and bake with appricot jam coating
then open foil and brown top under broiler.

I don't remember the time or temperature.
350f for 2 hrs
250f for 4 hrs?

maybe just check it after a while untill it is fork tender?

Thanks, Eric.

__________________

__________________
giggler is offline   Reply With Quote
Old 12-10-2016, 01:37 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,962
Either will work, actually. I'd do 350F until fork tender.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-10-2016, 03:50 PM   #3
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,649
I have had it both ways. Prefer boiled. My family likes to use the pot liquor to mix in their veggies with butter.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-11-2016, 07:02 AM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 19,847
Make sure you boil it first, or at least soak it for a while, changing the water 3 times or it will be really salty.

I forgot to do that once when smoking a corned beef, and it was horribly salty afterwards.
__________________
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
buckytom is offline   Reply With Quote
Old 12-11-2016, 01:02 PM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,458
Corned Beef baked?

I should have first boiled the last one we got as a business gift from one of DH's customers years ago. I followed the directions on the package, and baked it without soaking or boiling. DH's parents were visiting, and they politely ate some, but to me, it was totally inedible. I threw it away, and made something else.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-11-2016, 02:21 PM   #6
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,058
I've had pretty good luck making corned beef in the oven. Granted it's more of a braise then a bake, but I much prefer this cooking method to boiling because it retains the flavor better. I make my own brine (very easy and you can control the salt level) and leave it sit in the fridge for several days. Then I sear it and cook at 225F in a covered dutch oven with just enough white wine in the bottom to keep up the moisture level in the pot. It takes about 5 hours, but comes out very juicy and tender. You can easily do the same thing in a crock pot, if you want.

__________________

__________________
Steve Kroll is offline   Reply With Quote
Reply

Tags
beef, corn, corned beef

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.