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Mar 9, 2012 11:34 AM

Corned Beef in the oven @ 215* for 8 hours....Very Tender

Years ago, while attending a restaurant trade show, I had the most amazing Corned Beef that was low temperature roasted for 12 hours. It was a whole packer brisket with point attached and possibly the best Corned Beef I have ever had. I have tried a few occasions to try and duplicate the results, however, I apparently never allowed enough time for the meat to roast to the appropriate target temperature to reach tender goodness. Usually my attempts were always made with flat cuts, which I do not prefer in general, but was the meat used for my tests because that was the cut available to me at this time of year at my local supermarket which coincides with the St Patrick's Day holiday. The cut is usually on sale for less than 2 bucks, so it's the option I use without having to test on a whole packer brisket...

In the past, I have found the meat must be soaked in water to remove some of the salt, otherwise it is too salty. for this test, i soaked for 24 hours, but I still found it to be too salty.....but the tenderness results was incredible... nary a hint of chew, but without it falling apart and very easy to make thin slices. The texture is not quite the same as steamed or boiled, i.e., slightly dry and stringy...but instead, still moist and soft with the texture of cold cut ham. I'm going to give this another shot or two by changing the water more frequently for 24 hours....and also for 48 hours as well to see which duration is best for my palate and post the reults. Until then, please have a look at the picture provided and see the results from last night's test. Nice pink color and pay attention the the fat melting down the face of the roast.

BTW...the picture was taken after the first few slices and after allowing the beef to rest for 30 minutes. The pre-cooked weight was 4 pounds and 4 ounces. It was simply roasted on a grill grate over a sheet pan.

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  1. Look delicious... I've been kicking around the idea of slow roasting a couple briskets. I'm hosting a party for 15 ppl. My crock pot and dutch oven isn't large enough for two briskets.

    Do you bake covered and with liquid? Or uncovered with no liquid? Do you use the pickling spices?

    In regards to saltiness, I found that saltiness varies from brand to brand.

    8 Replies
    1. re: dave_c

      Do you bake covered and with liquid?.....No

      Or uncovered with no liquid?.....Yes

      Do you use the pickling spices?.....No

      In general, while I enjoy a nicely steamed corned beef for it's melt in your mouth taste,...the soft texture of this particular test was different....much more moist and softer in mouth feel. . My only problem with braising is that the results are often mixed...more often than not, too dry for my tastes. This definitely solves that problem. If you can enjoy the different texture from boiled...It's definitely a worthy option if you have the time to slow roast......or a the very least, worthy of a try to see if you would like it..

      1. re: fourunder

        ha! tis the season. was just thinking i'd make one this week, but i have always braised, long and slow. i have never had dryness issues though. to what do you attribute that?

        the roasting method seems great to try, and something that can be left overnight while i snooze away and dream of the emerald isle, lol.

        eta: i see your "braise" was in a slow-cooker, which i never use. my b/f occasionally does and i am never pleased with the results. always too dry.

        1. re: hotoynoodle

          The only Corned Beef braise I ever did in the slow cooker was last years (2011) test. I usually braise on the stove top ...I find slow cooker can run hotter at times and suspect that's why meat tastes drier than opposed to a slow simmer on the stove top or in the oven for braising. I get similar results whenever I use pork or chuck roast for ragout or pot roast.

          With regards to...

          i have never had dryness issues though. to what do you attribute that?

          I suspect your timing is better than mine....

          1. re: fourunder

            my distrust of slow-cookers is that i can't really know what the ongoing cooking temp is and i can't really see what is going on, since you should leave it "sealed" so to speak.

            so, depending on the meat, my long, slow braises, either on the stovetop or in the oven, can sometimes take way more hours than i'd planned. it just is what it is and i'd rather err on the side of more than less. i never plan on same-day braise for dinner, lol.

            the slow-roasting sounds great and i will definitely give that a go and report back.

            do you have a preference for gray or red corned beef?

            1. re: hotoynoodle

              Unfortunately for me, since I have left the working at the Country Club/Catering Facility a decade ago, I have not had any Gray Corned it not readily available in my area. At the CC we used to brine our own deckles from the Prime Rib Roasts.....that was the ultimate for me.

              Now, even at the restaurant supply house I have access to only sells the red corned beef. My understanding is outside of New very hard to find Gray CB unless you get it from a butcher who brines his own.

              1. re: fourunder

                i am in boston and have made both. b/f prefers the red. hmmmmmm.

                i bet boston brisket ships!

                1. re: fourunder

                  McKinnon's in Danvers (and I would bet Everett as well) always sells a gray cure as well as a red. I have tried both and the flavor is pretty much the same. My family demands the red version so I typically either buy it or brine my own for 8 days. The homemade is MUCH better. Here's the link:


                  I am definitely going to try the slow oven version and bet it would make a great Reuben!

      2. Fourunder - That looks SO delicious! I am going to use that for my method this year. I always make a couple of corned beef briskets this time of year as it is so inexpensive. I too have not been fully satisfied with braised; sometimes the texture is a little wierd. Yours looks perfect:)

        Bring on the Horseradish - corned beef, here I come!

        1 Reply
        1. re: gingershelley

          FYI....I did use a digital probe thermometer for this this test. You can see the whole in the slice of corned beef. While I set it for 155*, it never hit the mark. After the 8 hours, it registered 150*....rather than wait to see how much longer it had to go, .....instead, I sliced of a small piece on the corner and it was very tender, so I just pulled it from the oven , rested for 30 minutes and made a nice sandwich.....

        2. Shame on me....I forgot I did a similar test last year.

          My 2011 test results....slightly different. As Scubadoo97 opines in one of the other threads....

          Every piece of meat is different.

          8 Replies
          1. re: fourunder

            Nothing is ever easy. Today I did my second test for a baked corned beef roast with mixed results. I deliberately purchased the exact same brand (O'Briens) to see if I could duplicate another tender result. To recap, the first roast was excellent, but a wee bit salty after one day of soaking without changing the water. ..This second test soaked for a total of 40 hours, with the water bath changed every 3-4 hours during my awake hours.

            The CB was 4.5 pounds. After reading many research/reviews, the general consensus was the CB had to reach a minimum internal temperature of 145*, but 160* was best, so that was my target temperature. The first roast was roasted @ 215* and pulled at 150*. For this roast, I chose to use 225* until done. The meat was placed into the oven at 9:30 AM, and did not hit 160* until 12 hours later at 9:30 PM. In the middle at 4 PM, the meat reached 144* and basically stalled for 3 hours time without the needle moving. In retrospect, I probably should have checked the roast visually to see how it was progressing at the 8 hour mark, and take a slice off the roast to check its tenderness and color. In the end in allowing it to reach 160* , I found the roast had a completely darker Mahogany color as opposed to the reddish one done earlier. There was also significant shrinkage. The meat itself also had a very pronounced dry outer layer, although the interior was still moist.

            The results of this test were inconclusive for the perfect method....other than to say the extra 12 hours and changing the water frequently definitely removes much of the salt. This specific piece of meat did not turn out as tender, at 1/4 inch slices, the meat had a little fight and chew to it.....but slicing thin, the meat was definitely acceptable for an enjoyable sandwich.

            What I can definitely conclude is if you like a little chew as opposed to falling apart meat.......baking is the way to go. Also, every piece of meat is definitely different.

            Personally, given a perfect CB braised or baked....I like the flavor and texture of the braised one better. I intend to do one more test in a few days.....a combination of braising for some time and finishing by baking in the oven....a recipe from another thread a poster gave, which was her Mom's or Grandma's.

            1. re: fourunder

              My final two tests for this years 2012 St. Paddy's Day. The first one was braised on the stove top for 3.5 hours till for tender....and it came out perfectly. The second was based on the family recipe of a fellow member, Valerie.

              The Corned Beef was soaked for 24 hours to remove some of the slat....water changed twice. Two Flat Cuts by a company called O'Reilly's purchased at the local supermarket, each weighing about 5 pounds. Both pieces of meat started out in the same pot for the first 2.5 hours for a simple braise. One was then removed and put into a glaze of Dijon Mustard and Brown sugar....then onto a rack into a 250* oven for an additional hour. No foil wrap or pouch. The meat was removed at 170*. The meat was tender with a slight chew and sliced very easily. I can see why many like the oven method....this particular recipe had the sweet, salty and savory tastes complimenting each other. A nice change of paste for a dinner plate.....but for sandwiches, I still prefer the braised method for a more tender bite and chew.

              1. re: fourunder

                Meat soaked for 24 hours....then braised for 3.5 hours. Very easy to slice and very tender.

                1. re: fourunder

                  Based on poster Valerie's recipe.....braised for 2.5 hours, then removed from the water and placed into a glaze mixture made with Dijon Mustard, Brown sugar The meat was sweet, salty and savory which complimented each other very well. The meat was rested for 30 minutes before slicing. There was two sections of meat separated by a fat layer. The first four pictures reflect the whole roast , separated and slices...less than a quarter inch thick. The last for pictures are of the to cap. Please note the cap is at most an inch thick at its fattest part and the slices you see are less than an 1/8th inch thick . They were made with the paring knife you see in the picture to give you an idea of how easy this was to slice. This recipe is recommended.

                2. re: fourunder

                  When smoking briskets at low temperatures they are not done until they reach 190 degrees. Why wouldn't the same be true here?

                  1. re: llyon

                    The only point of cooking the meat to that high a temp is to break down the collagen. I understand the corning process actually does that as well, so taking the brined brisket to that temp will just leave it dry. The 150 to 160 range seems to leave me with a pretty tender hunk of flesh when I smoke corned beef.

                    1. re: MGZ

                      I don't think the brining breaks down the collagen to a point where I'm happy with that target temp. I've done prepared corned beefs on my smoker and they are moist and tender at 190-200. Lower than that and they are tight. Just my experience.

                3. I always braise mine in beer.....comes out super tender & tasty.

                  1 Reply
                  1. re: sparkareno

                    Ditto Sparkareno! I do the same thing! My dear old granny said that was the secret and it adds so much flavor! Happy St. Paddy's Day all!

                  2. Well, fourunder, I've watched this thread for a few days now. With the cheap corned beef briskets everywhere, I thought I'd take one of your experiments outside again. So, though I may be a day late, I'm going to try and make some barbecued corned beef today. Thanks for the inspiration, as well as the tip on soaking, and wish me luck.

                    18 Replies
                    1. re: MGZ

                      MGZ. I'm jealous of your plans...I wish I had the experience to be a proper Barbecue enthusiast. I love watching Steven Raichlen and Barbecue University. I've always wanted to try (woodburner's) Pastrami on the grill as well.... Good Luck today.


                      1. re: fourunder

                        I took the 3 pound flat from the soaking water, patted it dry, and rubbed it with some turbinado sugar and hot Hungarian paprika. I used a combination of oak, maple, and cherry woods, as well as lump coals, to cook the meat for almost 8 hours. The temperature hovered between 200 and 250 degrees throughout the day. For the last 3 hours of the cook, I mopped the meat with a brandy-chile-butter sauce.

                        The result was a tender brisket, sweet and a bit spicy with a fatty bit of bark. I look forward to doing it again. Thanks again for triggering the thought.

                        1. re: MGZ

                          Congrats on your success...I'm jealous...

                          1. re: fourunder

                            I just spent twenty bucks on two, large, point cut corned beefs. I intend to revisit the process towards the end of the month. Wheels turning . . . .

                            1. re: MGZ

                    're killing me. Last week I purchased a 10 pound Packer at The Restaurant Depot, 2.29/lb because i had a hankering for some Corned Beef. I tried braising in the oven at 200.....14 hours later, the meat was still not fork tender, so increased the temperature to 250 for a couple of hours. Not bad, but not great. It still sliced without falling apart.

                              I'm torn between the oven and stove top....I enjoy both. I'm expecting the stores to have some sales in the weekly circulars, for under two bucks in the coming weeks leading up to St Paddy's Day. I'll have to stock up and play some more, but I've noticed some of the brands for point cuts have Pectin like cheating to get it tender, but it alters the texture a little to soft for my tastes.

                              1. re: fourunder

                                Well, for my Mom's birthday (which is a week or so after her sister's), I'm having a little dinner party for some of her family. Since it's on the Seventeenth, I figured I'd bust out my barbecued corned beef. My wife was thrilled.

                                I told Mom what I had in mind, but she seemed to only hear "corned beef and cabbage" the way she had been eatin' and makin' it for oh so many years. I got a call the next day. "Um, you're Aunt and I just sorta thought, um, I mean, we kinda just don't know if you should waste your cooking on corned beef and cabbage. . . . If that's OK?" Though flattered, I found it pretty damned funny.

                                So, now, my conundrum. Do I do some funky barbecue inspired riff using the offset to do the CB? Maybe grilled cabbage slaw? A potato they would not expect? Maybe throw in some U-10 shrimp as an appetizer to make the old girls think it's special? Funny indeed!

                                1. re: MGZ

                                  Stopped by ShopRite last night and found they had a sale on Corned Beef for $1.99/lb...Flat Cut only, no points. ..Not my preferred choice but picked up two separate brands to compare anyway. One, O'Brien's, the other O'Reilly's.

                                  * Simmered both for two hours
                                  * Transferred to a Grill Grate over a Hotel Pan/Roasting Pan
                                  * Three hours at 200*
                                  * Rested for 30 minutes inside the oven.

                                  The results were tender and moist...very easy to handle and slice without fear of the meat falling apart. The texture of the meat was just like well prepared BBQ Beef Brisket where you could stretch a sliced piece of meat, but it would not pull apart.. the process was very simple. I recommend you give it a try for your 2013 St. Paddy's Day Dinner.

                                  1. re: fourunder

                                    Well, I decided to revisit the corned beef on the offset as the foundation for dinner. I rinsed the meat well and then applied a standard rub and some bourbon for an overnight marinade. I put it on at around seven this am and will use mostly oak and cherry for my fuel.

                                    I'm still workin' on the rest of the menu. I'm fascinated with the idea of grilling cabbage wedges and serving the with a blue cheese dressing, but am afraid that it might be pushing things too far for the guests of honor. My wife's into the idea of my tryin' it though.

                                    1. re: MGZ

                                      everything great starts off as a simple idea....for the guests, bleu cheese on the side and have butter available.

                                      I say go for it....and you may as well grill the potatoes too..

                                      1. re: fourunder

                                        I decided upon potato pancakes. I may stuff some with oysters. The scallop fisherman bricked on me, but I was able to pick up some nice Jersey oysters.

                                        I'll let you know about the cabbage . . . .

                                        1. re: fourunder

                                          I lamed out on the cabbage and simply braised it with apples and cider. Good enough, I s'pose. I'm gonna use what's leftover to make a rueben with the barbecued corned beef (which I thought was special). Gotta get some good Swiss cheese and a loaf of corn rye today.

                                          1. re: MGZ

                                            Nice job....the best Reuben in Monmouth (?) will not be at Kelly's....

                                            1. re: fourunder

                                              As you said, my friend, "everything great starts off as a simple idea." My new, barbecued corned beef concept was borne out of your wisdom and my brain farts. Nonetheless, it's gettin' pretty great and it started out mighty simple.

                                      2. re: fourunder

                                        Like you, I don't enjoy the flat cuts. Surpisingly, I found point cuts (O'Reilly's) at the Manasquan Acme! Very juicy!

                                          1. re: Heidi cooks and bakes

                                            I absolutely detest Pathmark ....but yesterday I happened into one and they had Reddi-Gourmet(?) Points @ 1.99/lb. I picked up four.....the flats were 2.49, but naturally, I passed.

                                  2. re: fourunder

                                    Have you ever heard about soaking very salty meats in milk?something I learned from my mother has always worked for me,but alas I forgot to do so this time.,so I got very salty corned beef but it was such a good piece of corned beef that I sliced it and soaked it in milk overnight,drained it and heated it up so now is edible.

                                    1. re: mutti

                                      Not meat per se, but I do know many Italians who soak Baccala, or Salted Codfish in milk to do so. I don't know about milk specifically, but buttermilk and yogurt both have enzymes that naturally tenderize meat as well...

                                      Thanks for the tip and I'll give it a try.