The best method for cooking corned beef at home involves a different approach. While it is beneficial to split the two sides of the brisket apart when preparing large amounts of corned beef, it is more favorable to leave the brisket whole when preparing a traditional corned beef brisket dinner.
To cook corned beef on the stove top
- First remove your brisket from its packaging and retain any juices and seasonings that may still be in the package.
- Fill a pot large enough for your brisket to half full with warm water.
- Bring to a light simmer over a medium heat and cautiously place brisket into hot water with the juices and seasonings.
- Bring the pot to a low simmer and cook for 3.5 to 4 hours.
Test the doneness by trimming away a small piece of the brisket. Bite into it, if it is still too chewy allow to cook for an addition 10 minutes and retest.
To cook corned beef in the oven:
- Preheat oven to 350 degrees
- Place whole brisket in roasting pan large enough to fit in with room to spare.
- Surround with potatoes, carrots and cabbage quarters.
- Add water until half full (Substitute Guinness Stout for a more robust flavor).
- Tightly cover with aluminum foil or a proper lid
- Roast in the oven for 2 hours , remove from oven and ‘flip’ the brisket.
- Recover and cook for an additional 1.5 to 2 hours and check for doneness.
If your corned beef needs to be cooked longer, recover and return to oven for 20 minutes and retest.
When slicing your finished corned beef, trim away as much of the fat as possible, and always remember to cut AGAINST THE GRAIN! Cutting your corned beef in the same direction as the grain will cause your corned beef to be chewy and unsuitable for a traditional boiled dinner.