Anyone share there "special" recipe for cooking a corned beef brisket?

Some guys put it in a crock pot. Sounds pretty simple, IF it turns out OK.

Got the brisket, and cabbage. Just need to decide how to fix it.

Thanks! Virgil B.

has your brisket been cured?

I soak the corned beef in water to cut the salt down. I apply a generous amount of pickling spices, then smoke at 250 for 4-5 hours. I then let it rest a bit, cut into cubes and add that to coarsely chopped cabbage in a pressure cooker with some fruit juice for steam and sweet. Crazy how easy and good that turns out. The meat is fork tender. i'll be doing that tomorrow for Sunday supper.

I cooked one in the InstaPot ( digital pressure cooker) with meat on raised rack, took 90 minutes. Then removed Brisket and cooked cabbage, potatoes, carrots and onions in the broth for 6 minutes. Meat was a little salty so diluted broth and steamed for 3 more minutes.

Next time I will pre soak corned beef in water before I cook it, like I do hams.

Meat was firmer and better texture than in crock pot in broth.

Was great, had hash for breakfast, and a Ruben for lunch.

We normally do not soak, and it's good.
Yesterday's was SALTY. not sure why.
Will probably soak them in the future.

This is store bought corned beef,
homemade is less salty.

My brisket is sealed in a "packet" and cured.

Will soak it in water to take some of the salt out.

Will be cooking it in a few days.

Bought some fillet Mignon the same day I bought the brisket,

Gotta eat them up fist, while they are fresh.

Thanks for the replies! Got some good ideas now.

Virgil B.

here`s my easy recipe: just buy a pre bagged and seasoned cornbeef packet.plan on a 8 hr. cooking, first take the cornbeef roast out of the sealed bag ,throw that seasoning packet away " its awful on meat" then wash all seasoning off meat quickly put in a big roaster with a temperture control on it " church cooker we call them" add around 2 inches of water in roaster set rack in, put cornbeef roast on rack in cooker,now ad washed bigger carrots trimmed and left whole,next washed smalled red potatoes do not cut them leave skin on. set roaster on 200 degrees ,cover and cooked then after 2 hours add green cabbage big leaves pull apart add untop of the meat and vegetables ,rotate cabbage so all gets cooked always keep it covered ,I like it about 3/4`s done the cabbage add a little salt to cabbage. it takes about 6 hours more after cabbage is added.set meat on cutting board for 5 minutes then slice. simple and tasty

New England Boiled Dinner: Corned Beef Brisket, peeled onion and cloves of garlic to taste in large pot. I like the seasoning pack. Boil for 2 hours on simmer after brought to boiling. After 2 hours add potatoes and carrots. At 2:45 add cabbage cut into 4 quarters. Uncover and fish everything out of the water and eat.

What is the difference between flat cut and point cut corned beef? What do you like better?

Flat is leaner, point has more fat. Point will be cheaper per pound, but the amount of fat might make flat equal or better in "MEAT per pound" price. I like both; flat makes much nicer slices for sandwiches.

I like flats the best because as 5sdad said they are actually meatier. I did this one today and it is a flat although it looks like a point.
Smoked for 6 hours at 250, with ton of pickling spice. Kinda slipped with the spice so more than I liked went on. We went to a late lunch today, so this will go in the pressure cooker with cabbage and carrot and probably a potato or two tomorrow. That's a serving fork in the pic, the meat was 4 pounds before smoking.

My boss cooked one on the Treager with cabbage for lunch last Friday. Different for sure, not traditional but pretty good as long as you're not expecting the usual boiled flavor. Cabbage was slightly charred, I think I like it boiled w/yellow sauce better.

Yup. No need to pre-rinse or soak any salt out, you want some salt in the broth to season the veggies. Sometimes I'll add some mustard seeds to the pot.

this is exactly the way we've always done it, and we live way down south, way below nashville. we let the cabbage simmer about 15minues to soften and leave a bit of crunch. others cook the cabbage a bit longer, usually mature flat-head Dutch.

we eat it w/baked cornbread, with no flour and no sugar.

Crockpot, onion, head of cabbage, baby carrots and a bottle of good stout, let er cook all day

I just simmer mine in water with the seasoning packet for a couple/few hours. I do the veg afterwords in a separate pot with the liquor from the brisket. About half and half with water.


Always comes out pretty damn good. Adding beer sure wouldn't suck.

I smoked a couple the wife mistakenly bought. Smoked them like a regular brisket. They turned out very nice. Should have rinsed them a bit better as between the rub and cure they were a bit salty. Made for some killer sandwiches.

Basically pastrami, right?

Yep. Uncured it is beef brisket. Add the curing salts and spices and it is corned beef. Smoke the corned beef and it is pastrami.

Using the brisket is the real deal, but large diameter corned beef/pastrami typically sold in super markets is another cut such as cured eye of round. Ok for things like a Reuben.
The eye of round substitute is not as fatty, and needs less cooking because it does not have all the connective tissue of the brisket cut. So there is less shrinkage on the eye of round lunch meat version. I actually make it sometimes. Give the shrinkage and fat on a brisket cut, the eye of round is probably cheaper.

Cooked up our corned beef yesterday.

How we did it;

Rinsed the brisket, then soaked it for two hours.

Put it in the crock pot with two bottles of Coors, and the spice packet.

Cooked it on high for four hours, then added cabbage, and a diced onion.

Cooked for another 1/2 hour.

Turned out tender and yummy!

Virgil B.

Gotta have it with white onion sauce !



White Onion Sauce
1.In a saucepan add butter and onions, cook while stirring continuously in low heat until onions are soft.
2.Slowly sprinkle in flour and cook until it forms a roux.
3.Gradually add milk and cream then bring to a boil, stir in nutmeg then simmer on low heat for 5 minutes.
4.Season with chopped parsley, salt and freshly ground black pepper.

Pour over the good stuff !

53 and terry" Thanks for the explanation.

If you want good corned beef sandwiches, take your corned brisket, coat with some melted bacon grease and melted butter then cover with coarse ground black pepper and some kosher salt. Wrap the whole thing in foil twice. Put this on a rack on one of those old fashioned blue enamel roasters with an inch or so of water in the bottom of the roaster. Cook in the oven on about 250 degrees for 4 or 5 hours. Slice against the grain for some excellent sandwich material.

Crock pot for 10 hrs, add carrots and patatoes with 3 hrs left, cabbage with one hour left.



The hash the next day is even better.

You probably already know this but when you smoked that corned beef, you made pastrami.

Mike

Boil it with the seasoning packet and a couple of bay leaves till tender. About 2 hours. Put in a baking dish or pan fat side up. Mix yellow mustard and brown sugar into a thick paste and cover the top of the meat. Cover and bake at 325 till really tender.about an hour.