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Old 03-06-2011, 12:41 PM   #1
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Corned Beef...can it be baked?

Ok everybody out there...my husband and I have a question, Can corned beef be baked in the oven? Has anyone ever cooked it any other way other than boiling it in water for hours? He loves corned beef and we are just looking for alternate ways of preparing it.

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Old 03-06-2011, 12:50 PM   #2
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Part of the benefit of simmering the corned beef in water is that it draws some of the saltiness out of the meat. You risk having a salty piece of meat if you roast it. Also, the brisket is a tough piece of meat that cooking in water helps to tenderize.
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Old 03-06-2011, 12:53 PM   #3
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Here's a recipe I've been thinking about trying for St. Patty's day: Glazed Corned Beef
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Old 03-06-2011, 01:05 PM   #4
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Corned beef baked?

Thanks for the replies for my question. I know how salty it is and knew the boiling was a good way to extract some of those salts...but I think the boil first and finish off with the glaze idea would be interesting to try. I will give all of this info to the "corned beef cook" of this house and let him make his choices. Seriously, he needs a 12 step program for corned beef! I am happy with it as a New England boiled dinner style, onions, potatoes, carrots, celery and cabbage, oh yes and the meat.
Thanks again.
Any other idea out there?
I wonder if baking it with lots of liquid, almost braising it, would pull enough of the salt out?
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Old 03-06-2011, 02:35 PM   #5
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Is it a commercial product or one you are brining yourself?

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Old 03-06-2011, 03:00 PM   #6
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Quote:
Originally Posted by Mama View Post
Here's a recipe I've been thinking about trying for St. Patty's day: Glazed Corned Beef
That recipie sounds fantastic! I will try it for a special on St. Patricks Day. Thanks!
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Old 03-06-2011, 03:02 PM   #7
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Originally Posted by kglushyn View Post
Ok everybody out there...my husband and I have a question, Can corned beef be baked in the oven? Has anyone ever cooked it any other way other than boiling it in water for hours? He loves corned beef and we are just looking for alternate ways of preparing it.
I have done it both ways. If you bake the corned beef on a lower temperature for longer it will stay tender.
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Old 03-06-2011, 03:02 PM   #8
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corned beef

Our's is a commercial product. We have two of them simmering on the stove now with seasoning packets and we will try the apricot recipe with one of them. Thanks for your help.
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Old 03-06-2011, 03:06 PM   #9
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Our's is a commercial product. We have two of them simmering on the stove now with seasoning packets and we will try the apricot recipe with one of them. Thanks for your help.
It's reallly good to add a touch of prepared horseradish to the glaze.
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Old 03-06-2011, 03:08 PM   #10
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Our's is a commercial product. We have two of them simmering on the stove now with seasoning packets and we will try the apricot recipe with one of them. Thanks for your help.
Ok, I was going to say that if it were your own recipe you could cut back on the salt in the brine. After all, it is a piece of brisket and could be done low and slow in the oven.

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