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Alternative ways to prepare Corned Beef

Cheese Boy Mar 10, 2008 11:05 PM

The title speaks for itself. I have corned beef, and was wondering how I can prepare it besides just boiling it. Is braising a good idea using beer perhaps? I'd like to have some fun experimenting a bit with this years St. Pat's meal. TIA.

  1. Chowtimore Mar 11, 2008 11:44 AM

    Slow cooker...

    http://www.chowhound.com/topics/452318

    1. thaichile Mar 11, 2008 08:42 AM

      For the past several years. I have been making BBQ Corned Beef and Cole Slaw, a spin on the traditional Corned Beef and Cabbage. Typically, I soak the corned beef overnight and then boil it the following day. I then place it in double sheets of aluminum, coat liberally with BBQ sauce foil and bake/braise the corned beef in a very slow oven(300). The meat is tender and succulent, flavored with the sauce and goes wonderfully with the cole slaw. I always change the sauce. This year I am making a smoked maple porter BBQ sauce.

      4 Replies
      1. re: thaichile
        speyerer Mar 11, 2008 08:52 AM

        Valerie, Thaichile, you boil and bake the corned beef? If so, how long do you boil it? Your recipes sound interesting with much more flavor than just BBQ brisket. Thanks. I will try your method this summer.

        1. re: speyerer
          v
          valerie Mar 11, 2008 09:05 AM

          I guess my (or my mom's) method is similar to thaichile's. I buy a corned beef that comes in the brine in a vacuum pack, so I don't need to soak it at all. I will ask my mother for more specific times and temperatures. It sounds good with the bbq sauce too.

          1. re: valerie
            v
            valerie Mar 11, 2008 09:53 AM

            Ok, you boil for about an hour and then wrap and bake at 375 for another hour. This is for a corned beef that is about 3 lbs.

          2. re: speyerer
            thaichile Mar 11, 2008 09:38 AM

            I soak to remove any excess salt and boil until it is somewhat tender, somewhere between hard and falling apart. I just keep piercing it until it feels right. Then braise it in the oven in the BBQ sauce until completely tender.

        2. v
          valerie Mar 11, 2008 08:29 AM

          My mother always made it by boiling and when it was cooked, mix some dijon mustard and brown sugar together and slather it over the meat. Wrap in foil, put on a baking sheet, and bake in the oven for about an hour. I did it myself recently for the first time and it came out really good.

          1. f
            fourunder Mar 11, 2008 08:21 AM

            While attending the The Restaurant Show @ Jacob Javits Convention Center, At the Alto Shaam booth which is a slow cook and hold type oven maker, they prepared a 15 pound brined brisket in the oven, slow cooked for 12 plus hours @ 225*......and it was excellent,

            I have tried on occasion to duplicate this method with mixed results. They cooked the meat uncovered, but I find I always received better results with the meat wrapped tightly in foil.

            http://www.alto-shaam.com/cookbook.asp

            1. Antilope Mar 11, 2008 08:06 AM

              If you have a back yard smoker, you can smoke the corned beef and turn it into pastrami.

              http://www.virtualweberbullet.com/cor...

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