Corned Beef
Q: Can meat go in the oven right out of the refrigerator?
A: Let meat stand at room temperature 15 to 30 minutes before roasting.
Q: Should I cook the corned beef in the oven or on the stove top?
A: The cooking method is a personal preference. You may cook the corned beef on the stove top or in the oven.
Q: How do I cook corned beef on the stove top?
A: Place the corned beef fat side up in a large pot and cover it with water. Bring the water to a boil. Reduce the heat and simmer. Allow for one hour per pound.
Q: How do I cook corned beef in the oven?
A: Place the corned beef fat side up in a roasting pan. Cover the meat with one inch of water and place a lid or aluminum foil on top. Bake at 325°. Allow for one hour per pound.
You may also simmer the corned beef on the stovetop prior to cooking it in the oven. This will allow for some of the salt to cook out. Adjust cooking time in the oven accordingly.
You may also simmer the corned beef on the stovetop prior to cooking it in the oven. This will allow for some of the salt to cook out. Adjust cooking time in the oven accordingly.
Q: How can I tell when the corned beef is done?
A: The best way to determine doneness is by inserting an instant read thermometer into the center or thickest part of the meat.
Q: What should the internal temperature read?
A: The internal temperature should read 170° after carryover cooking.
Q: Should I cook the corned beef until it reaches the final temperature?
A: Remove the corned beef from the oven before it reaches the desired degree of doneness.
The cooking process continues when it is removed from the oven.
This is called carryover cooking, causing the internal temperature to rise 5-10°.
The cooking process continues when it is removed from the oven.
This is called carryover cooking, causing the internal temperature to rise 5-10°.
Q: Can I slice the corned beef right out of the oven?
A: Let the corned beef rest for 10 - 15 minutes before slicing so as to retain the moisture. This allows for easier slicing and remember, always cut against the grain of the flat cut portion of the brisket.
