MichaelLC
TVWBB Pro
It was me, and my family.
So tried a hybrid method for a store corned beef the other day. I liked it a lot, family still prefers the fall-apart boiled meat. When I removed meat the first time, it around 160F. After returning to 350F oven, it didn't get back up to 165F until right at the end, so about 6hrs of cook time. Meat was firm but not tough.
So tried a hybrid method for a store corned beef the other day. I liked it a lot, family still prefers the fall-apart boiled meat. When I removed meat the first time, it around 160F. After returning to 350F oven, it didn't get back up to 165F until right at the end, so about 6hrs of cook time. Meat was firm but not tough.
- 4# Corned Beef, Flat Cut
- Spice Packet
- 1 Medium Head Cabbage, remove core, roughly chop
- 1 Pkg Celery Hearts, chopped to roughly 2' pieces
- 1 Bag Baby Carrots, chopped roughly in thirds rounds
- 1 Bag Baby Yukon Gold Potatoes, uncooked
- 1 1/2 White or Yellow Onion, halved and roughly chopped to 2' pieces
- 2 tsp Whole Pepper
- 2 tsp Cumin
- Yellow Mustard to Coat
- Set oven to Bake at 275F.
- Open Corned Beef and fill package with water and store in sink while oven comes to temp
- Once at temp, remove beef and spices packet, rinse
- Place beef on roasting pan, fat-side up
- Cover with mustard and spice packet
- Add water to approx 1/4' in pan
- Insert probe into meat and cover pan with foil
- Place in oven
- Cook for approx 4 hours
- Remove from oven
- Add potatoes, carrots, onions, celery, and potatoes to pan
- Wrap Corned Beef, recover with foil, and return to oven
- Set oven to 350, Cook for 60 minutes
- While meat is cooking, bring pot of water to boil, add cabbage, pepper, and cumin
- Cook for 30 minutes
- When cabbage has softened, remove from heat and remove pan from oven
- Remove meat from pan and set aside
- Add cabbage and water to roasting pan, stir then cover; do not return to oven
- Slice corned beef and return to roasting pan
- Serve hot, ideally with some broth from pan.