ISO Help - Cooking Corned Beef

[giggler]

I get corned beef about 3lbs, on sale from mkt about every 2 months. We like them, but they are very strong flavored and very tough..

I usually boil it for like 2 hrs.. this removes some of the salt and Cure spices and is preaty good, but still a bit tough..

I searched methods on this list and found everything from pressure cooker to slow cooker..

I thought tonite I might try The Oven Bag, which I really like for pot roasts,( Chuck Roast).

I usually eat about 1/2 the corned beef for supper then the left overs for nice rubin sammys a few days later..

Any tips? Thanks, Eric Austin Tx.

 

[Andy M.]

You're not cooking the corned beef long enough. You have to simmer the CB until it's tender. Stab it with a serving fork or similar until it goes in easily.

 

[Addie]

Simmer it, don't boil. It will be much more tender.

 

[Aunt Bea]

A quick simmer for 30 minutes or so to remove some of the salt, then score the fat cap and bake it low and slow at 325 or so with a glaze of brown sugar and bourbon or apricot jam for 2 or 3 hours wrapped in foil, pull the foil back for the last 30 minutes or so to brown the fat cap.