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Corned Beef

I was given a pre-cooked corned beef from a supplier to kosher delis. I cut off slice to try it warmed it in the microwave and then could not even bite into it. Its like shoe leather. Should this be re-cooked somehow it would be a shame to throw it away,

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  1. How long did you microwave the slice?
    Depending upon the thickness, I would microwave 10 to 20 seconds.

    The alternative is to make corned beef hash by sending the corned beef through a meat grinder or a food processor.

    1. I microwaved it for 25 secs. How about a slow re-cook with vegetables etc. What do you think?

      1 Reply
      1. re: urkson

        A slice rewarmed in a modern 1200 w microwave, unless a huge, thick slice would turn to shoe leather at 25 seconds. To avoid overcooking, try at half power and even at that, try 15 seconds. Good luck.

      2. The local deli here who has the best corned beef in town recommends that if you want to warm it at home without drying it out, try steaming it.

        2 Replies
        1. re: BobB

          I've sliced it, wrapped in foil, and steamed

          1. re: BobB

            Steamed half of it as planned and it was the best.

          2. I would rub it with spices and slow cook it to make pastrami.

            4 Replies
            1. re: Antilope

              would you have a recipe for this or direct me to one.

                1. re: Antilope

                  Knowing that what I have is a cooked corned beef will the recipes still apply as far as times etc?

                  1. re: urkson

                    I've always started out with uncooked corned beef.

            2. try a slice cold. if it's still tough like shoe leather, then braise it with your choice of spices or beer to achieve desired tenderness. If it is tender when cold, it's your re-heating method. Steaming it is a good way to go.

              2 Replies
              1. re: seamunky

                Steaming is the BEST way to go. Preferably for a couple of hours. Precooked corned beef from the package can be eaten unsteamed, but the only way it is anywhere near palatable is if it is sliced paper thin. Much better to long-steam it.

                A long steaming tenderizes a cooked corned beef (or a pastrami) quite nicely. You can then refrigerate the whole piece, and when it is cold you can slice it as thick or thin as you like, and maintains perfect tenderness when reheated.

                1. re: The Professor

                  This sounds like the way to go for at least half the corned beef. I think for the other half I would like to try making a pastrami as suggested by Antelope