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How Long To Cook Corned Beef


Corned Beef

Corned Beef is a dish that many only eat one time a year on March 17th, St. Patrick’s Day, as “Corned Beef and Cabbage.” The “corned” part of “corned beef” means brined – salted and cured. The salt that was once used in the curing process was large and resembled corn kernels.   The “beef” part of “corned beef” is usually a beef brisket.

The quick way to get corned beef is to buy it already cured. The slow (but less expensive) way is to purchase a brisket and cure it yourself. This process takes 5 days so you have to plan ahead for this.


Cooking corned beef is easy. Packaged corned beef often comes with a pickling spice packet that can be added to the cooking water, but this packet is optional as most of the flavor is already in the corned beef. Just place the corned beef in a pot that comfortably holds it, and cover it with water. Cook it for 50 minutes per pound.

You don’t have hours before you eat? Use a pressure cooker!

Follow the directions that came with your pressure cooker. It will take about 50 minutes total with the natural release method (for cooling it down). We found that the results obtained using the pressure cooker method are as good,if not better, than the traditional method. The corned beef is moist, flavorful and tender.

Test For Doneness: Cook Until It Is Fork Tender

Corned Beef

START

COOK OR  CONTINUE COOKING

TO MEAT INTERNAL TEMPERATURE

Simmer - just covered with water 50 minutes per pound
Pressure Cooker 50 min. total - until fork tender. (Follow directions for pressure cooker.)

Flavors That Go

CORNED BEEF


baking potatoes, like Russets
bay leaves
beer
carrots
celery stalks
cheese
chopped parsley
cinnamon
cumin
Dijon mustard
eggs
fennel seeds
freshly-ground black pepper
garlic cloves
green cabbage head
green onions
horseradish
ketchup
mayonnaise
onion
pickling spices
potatoes
prepared horseradish
red potatoes
Russian dressing
rye bread
salt
sauerkraut
shredded Swiss cheese
sour cream
sugar
Swiss cheese
Thousand Island dressing
unsalted butter
vinegar
whole cloves
whole-grain mustard
Yukon Gold potatoes

Classic Recipes:

Corned Beef and Cabbage
Corned Beef Hash
Reuben Sandwich
Corned Beef Sandwich

 

 

 

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