How to cook Corned Beef Round?
I purchased a Snake River Farms corned beef round at Costco last night. I was planning on trying an oven roasting method (total of 2 hours at 350). But when doing some web searches for how to cook round, I learned that round is a leaner meat than brisket. Most people suggested using a slow moist method (e.g., slow cooker).
Do you think the oven roasting method works well for round? Would it dry the meat out too much? Perhaps I should cook it for a shorter amount of time, or longer at a lower temperature?
Also, the recipe I want to try (which doesn't indicate whether to use brisket or round) suggests bringing the meat to a boil and then draining, to remove the salt. Would this dry out the round?
Any advice would be appreciated! Thanks!
I've been making all different cuts of corned beef for St. Pat's Day for the past 35+ years. Have never tried "oven roasting", mostly because, like you, I'm not confident in a corned beef not turning out dry as dust, & there's nothing worse.
In all the many years that I've been cooking corned beef, last year I made a corned beef in my slow cooker that was the very best corned beef I've ever enjoyed in my life.
Chop one large peeled onion & place in bottom of slow cooker. (The original recipe for this also had you add a bag of baby-cut carrots, but I think I'll be nixing that this year, since the carrots came out too mushy for eating, although I may add a couple of carrot chunks just to sweeten the cooking broth.) Place your corned beef on top of the onions, fat side up. Add 1 cup of water, one bottle of dark beer (I used a bottle of Guinness, of course!), & 2 bay leaves. Cook on "low" for 6 hours. Enjoy - & I'm sure you will.
I was originally concerned that the meat would pick up too much of the natural bitterness of the Guinness, but it didn't. Instead I had the moistest, juiciest, most flavorful corned beef I'd ever tasted. And it wasn't like the meat cut was top of the line - it was just the store brand.
Will definitely be repeating this recipe again this coming St. Pat's. Will be serving with butter-sauteed cabbage, boiled tarragon-scented carrots, & oven-roasted potatoes.
You want a moist/wet cooking method simmering or braising. (or as covered by Bacardi1) Low, long and slow.
Roasting would not be appropriate.
This is what I do with corned beef round, which may not be quite what you are looking for but it is wonderful: 1) Simmer the meat in water to cover with several tablespoons of pickling spice, for two hours. 2) Wash the pickling spice off it and lay it in a pan. 3) Stud it with whole cloves as you would a ham. Use lots. 4) Mix brown sugar with just enough mustard to moisten and schmear this all over the meat. 5) Bake at 350* to glaze, spooning the goo over the meat, maybe about 20 minutes. Keep this in the refrigerator and slice thin for sandwiches on rye bread. Round is leaner than other cuts of corned beef, very nice for sandwiches.
With due respect to the others..... While I agree braising is necessary to remove salt, It does not need to be braised entirely to be enjoyable.....so I'm going to disagree a bit about whether you can roast or not. I see no reason why you cannot braise for a couple of hours and finish roasting for the last 2-3 hours. ...Especially if you are looking to glaze it with something like mustard and brown sugar.