Where do I find corned beef and cabbage recipes?

[medtran49]

If you want to BBQ a brisket, I HIGHLY recommend using the Cook's Country snake method. It calls for a whole brisket, which is expensive, but leftovers can be portioned and frozen, and are still nearly as good as freshly cooked. The brisket Craig smoked using the above method was hands down the BEST he had ever cooked. Juicy and tender.

It's done on a 22 inch Weber charcoal grill using plain, i.e. not match light type, charcoal. The method is a bit fiddly, but the final product is worth it.

 

[Cooking Goddess]

Mo, is the Corned beef you have a brisket cut, or is it labeled "Corned beef round"? The second is a cured round roast, much more tender than the brisket, and would take no more than 30 minutes per pound to cook.

I don't recommend cooking the corned beef in the oven. It's better cooked in seasoned water on the stovetop. The water will draw out excess salt so the CB is edible...

I've used a hybrid method when I have one big enough so I know we will have plenty left over for sandwiches. I simmer the meat with celery and onions until it's about ¾ cooked, move the meat and about a half cup of pot juices to a small, deep baking dish and cover with foil, and finish off in the toaster oven at 325°. Meanwhile, I remove the celery and onions from the pot and cook off the veggies in simmering Corned beef "broth". Adding them in stages guarantees that they are all cooked just right.

 

[jennyema]

I agree with Andy. It will be a huge mistake to treat a brisket like a regular oven roast.

Corned beef should be braised. I'd braise it in the oven.

 

[MoReese]

I have only made corned beef supper with beef that I had corned myself. It took a lot of soaking, so I had to start a day or two before I wanted to cook it. I braised, similar to Medtran's instructions, but I put the veggies in later, because we prefer when the veggies are not to soft. It's a question of preference. i used Julia Child's recipe.

Do you let the corned beef warm up to room temp before braising?

 

[taxlady]

Do you let the corned beef warm up to room temp before braising?

It's been a very long time since I made it. The first soak may have been overnight in the fridge. I think I soaked the meat in cool water on my counter top and changed it for new cold water every couple of hours. So, it would have been close to room temperature when I started braising it.