How Do You Cook A Corn Beef Brisket

At What Temperature Is Corned Beef Done Cooking?

The majority of recipes call for cooking corned beef for many hours, or until it’s extremely tender. This implies that by the time your corned beef reaches a tenderness point, it will typically already be well cooked. But if you want to use an instant-read thermometer to check for doneness, put it into the thickest part of the cut and look for a minimum internal temperature of 145 degrees Fahrenheit.

How to Cut Corned Beef

Similar to slicing a steak, the goal when slicing corned beef is to thinly slice it against the grain. There will be visible parallel lines on the cooked corned beef’s surface that run in one direction. Using a sharp chef’s knife or slicing knife, cut perpendicular to those lines. Each bite of corned beef will be more tender the thinner you slice it.

Corned Beef In the Slow Cooker

Corned beef cooked slowly yields very tender results with little labor-intensive cooking. Just turn on the slow cooker in the morning, then go about your day worry-free, even leaving the house if necessary, as the meat tenderizes on its own.

First, arrange small redskin potatoes on the insert of a large slow cooker, followed by a bed of sliced aromatic vegetables such as celery, carrots, onion, and thyme. As the brisket cooks, the vegetables will add extra moisture and flavor the cooking liquid, resulting in a lovely stock that can be served alongside the brisket.

Place a piece of corned beef brisket on top of the potatoes and cover the brisket with water, stock, or stout beer in the slow cooker. Add a couple of tablespoons of pickling spice as well. Once the meat and veggies are soft, cover and cook on low for about eight hours.

At this point, it’s time add the cabbage. Slice one small head of green cabbage into thick wedges, take off the slow cooker’s lid, and place it over the brisket. You have a lot of meat and vegetables in your slow cooker, so it’s okay if it feels crowded at this point. Once the cabbage is tender and wilted, cook it covered for an additional hour on low heat.

When ready to serve, add some melted butter to the cabbage and season with salt and pepper. Strain the cooking liquid to remove the veggies. Slice the brisket against its grain, then arrange the cabbage on a platter and pour some cooking liquid over it.